Search results for "Durum wheat"
showing 10 items of 60 documents
Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread
2015
Today, the dietary salt intake is considerably higher than the recommendations of the EFSA for good health (3-4 g salt/day). Several initiatives have been undertaken for a reduction in salt intake. The traditional use of sodium chioride (NaCI) fulfils various important rheological, technological and sensory properties in manufacturing of baked goods. However, using NaCI in the production of food has been controversially discussed since a high intake of sodium is associated with hypertension (1). Recently, the Reg (EU) 1924/2006 on nutrition and health claims made on foods makes it possible to claims on a label 'low sodium/salt', 'very low sodium/salt' and 'sodium free or salt free' for food…
Amino acid profile of four varieties of durum wheat grown in Sicily
2015
The major use of durum wheat is for pasta products, particularly in the European and North American countries, whereas in other areas (Middle East and North Africa) also it is used as couscous and for various types of bread. The durum wheat is therefore a staple food in the Mediterranean and is one of the commodities that characterize the dietary pattern of the Mediterranean diet. During the year 2012 were made in Ciminna (Palermo) in Sicily, four fields of experimental cultivation using four different varieties of durum wheat cultivated in Sicily: Simeto, Iride, Duilio and Saragolla. For each variety were set up two different kinds of cultivation tecniques, in order to verify the influence…
Nitrogen uptake and nitrogen fertilizer recovery in old and modern wheat genotypes grown in the presence or absence of interspecific competition
2015
Choosing genotypes with a high capacity for taking up nitrogen (N) from the soil and the ability to efficiently compete with weeds for this nutrient is essential to increasing the sustainability of cropping systems that are less dependent on auxiliary inputs. This research aimed to verify whether differences exist in N uptake and N fertilizer recovery capacity among wheat genotypes and, if so, whether these differences are related to a different competitive ability against weeds of wheat genotypes. To this end, 12 genotypes, varying widely in morphological traits and year of release, were grown in the presence or absence of interspecific competition (using Avena sativa L. as a surrogate wee…
Molecular and agronomic responses to soil inoculation with plant-growth promoting rhizobacteria and arbuscular mycorrhizae in Triticum durum
2012
Plant-growth promoting rhizobacteria (PGPR) and arbuscular mycorrhizal (AM) fungi contribute to plant nutrient uptake by increasing the availability of nutrients and the root adsorbing surface. However, the molecular mechanisms of plant responses to these associations are still under-investigated. Gene expression analysis could lead to the identification of biomarkers usable to early select genotypes for an increased nutrient uptake efficiency. The main objective of this study was to determine the effects of these associations on plant total biomass and grain yield in durum wheat (cv. Anco Marzio). Secondly, we aimed to analyze the expression pattern of key genes involved in nutrient uptake…
Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition.
2022
Inulin is considered a dietary fiber and represents a noteworthy ingredient for food biofortification due to its health effects and its neutral taste. The aim of the work was the evaluation of the quality of pasta produced using whole-meal flours of two ancient Sicilian landraces (Senatore Cappelli-CAP and Timilia—TIM) fortified with two types of inulin (long-chain topinambur inulin IT and low-chain chicory inulin IC), at two different levels of substitution (2 and 4%) to evaluate its possible effect on α-amylase inhibition. The color indices L* and a* were mainly influenced by cultivars, while IT improved the sensory attributes, mainly the elasticity sensation, and influenced l…
FUNCTIONAL GENOMIC APPROACHES TO ELUCIDATE BIOTIC AND ABIOTIC STRESS RESPONSES IN PLANTS
Use of a natural low Na+ salt in durum wheat bread
2016
Straw uses trade-off only after soil organic carbon steady-state
2018
Soil organic matter (SOM) is the key for a healthy soil and a relevant property to achieve the sustainability on soil management. However, soils are still net exporters of organic matter. One example is the use of wheat straw residue for industrial and energy applications, which has gained attention in the last years. The offfarm use of this abundant and low cost resource should follow sustainability criteria to avoid soil degradation and SOM losses. Straw residue incorporation is recognized as a recommended management practice to control erosion and mitigate CO2 emissions by increasing SOM. The goal of this work was: i) to evaluate the steady-state carbon (C) level in relation to C input a…