Evaluation of Physical and Chemical Properties of Imported Durum Wheat and Their Produced Semolina in Libya
Article Sidebar
-
Physical Properties, Chemical Properties , Durum Wheat , Canadian Durum Wheat , Mexican Durum Wheat
Abstract
The Physical and chemical properties of durum wheat are important aspects in terms of its trading and processing. Accordingly, this research aimed to study the physical and chemical properties of two-imported durum (Mexican and Canadian) and their locally produced coarser and fine semolina, in addition to their contents of heavy metals. The results indicated that virtual properties, foreign matters and total impurities of the imported durum were in agreement with Libyan standardization for durum wheat. However, heat damaged grains, shrunken and broken grains in Mexican wheat were not in agreement with Libyan standardization for durum. Mexican wheat recorded less amount of moisture and protein compared to Canadian wheat. Cadmium and lead contents in durum and the produced semolina were with the requirements documented in Libyan standardization for wheat semolina. The results indicated that Canadian coarse and fine semolina significantly recorded higher contents of moisture, protein and ash compared to Mexican semolina. The results demonstrated that most of the measured physical and chemical properties of durum and semolina were in agreement with Libyan standardization for durum wheat.
Full text article
References
[1]- Graziano, S., Marando, S., Prandi, B., Boukid, F., Marmiroli, N., Francia, E., Pecchioni, N., Sforza, S., Visioli, G. and Gullì, M., 2019. Technological quality and nutritional value of two durum wheat varieties depend on both genetic and environmental factors. J. Agric. Food Chem, 67, 2384-2395. doi.org/10.1021/acs.jafc.8b06621.
[2]- G.P. Kadkol and M. Sissons. Encyclopedia of Food Grains ed2: Elsevier Ltd, 2016, pp. 117-124.
[3]- Esposito, F., Arlotti, G., Bonifati, A.M., Napolitano, A., Vitale, D. and Fogliano, V., 2005. Antioxidant activity and dietary fibre in durum wheat bran by-products. Int. Food Res. J, 38, 1167-1173. doi.org/10.1016/j.foodres.2005.05.002. [4]- Rharrabti, Y., Royo, C., Villegas, D., Aparicio, N. and del Moral, L.G., 2003. Durum wheat quality in Mediterranean environments: I. Quality expression under different zones, latitudes and water regimes across Spain. Field Crops Res, 80, 123-131. doi.org/10.1016/S0378-4290 (02)00176-4. [5]- Troccoli, A., Borrelli, G.M., De Vita, P., Fares, C. and Di Fonzo, N., 2000. Mini review: durum wheat quality: A multidisciplinary concept. J. Cereal Sci., 32, 99-113. doi.org/10.1006/jcrs.2000.0322. [6]- Sharma, R., Sissons, M.J., Rathjen, A.J. and Jenner, C.F., 2002. The null-4A allele at the waxy locus in durum wheat affects pasta cooking quality. J. Cereal Sci, 35, 287-297. doi.org/10.1006/jcrs.2001.0423. [7]- El Khayat, G.H., Samaan, J., Manthey, F.A., Fuller, M.P. and Brennan, C.S., 2006. Durum wheat quality I: some physical and chemical characteristics of Syrian durum wheat genotypes. Int. J. Food Sci, 41, 22-29. doi.org/10.1111/j.1365-2621.2006.01245.x
[8]- Dexter, J.E., Doust, M.A., Raciti, C.N., Lombardo, G.M., Clarke, F.R., Clarke, J.M., Marchylo, B.A., Schlichting, L.M. and Hatcher, D.W., 2004. Effect of durum wheat (Triticum turgidum L. var. durum) semolina extraction rate on semolina refinement, strength indicators and pasta properties. Can. J. Plant Sci, 84, 1001-1013. https://cdnsciencepub.com.
[9]- AACC, Cereal laboratory methods (32-10, 44-19, 55-10, 55-40), American Association of Cereal Chemistry Minnesota. U.S.A, 1976.
[10]- AOAC, Official Methods of Analysis, 18th ed. , Cereal foods, Chapter 32, Association of Official Analytical Chemists Washington, DC, 2005.
[11]- British standard EN 14082: 2003. Food stuffs - Determination of trace elements-Determination of lead, cadmium, zinc, copper, iron and chromium by Atomic Absorption Spectrometry (AAS) after ash drying. ICS567:05.
[12]- LNCSM, Libyan National Centre for Standardization and Metrology. 1982. Determination of acidity in wheat. LNCSM 245:1-5
[13]- LNCSM, Libyan National Centre for Standardization and Metrology. 2005. Durum wheat. LNCSM 230:2-4.
[14]- LNCSM, Libyan National Center for Standardization and Metrology. 2009. Coarser and fine semolina. LNCSM 178, 1-2.
[15]- U.S.D.A, Durum wheat quality, pasta-processing laboratory. Department of plant Science, United States Department of Agriculture, North Dakota State University, 2010, 1-62.
[16]- Vergine, M., Aprile, A., Sabella, E., Genga, A., Siciliano, M., Rampino, P., Lenucci, M.S., Luvisi, A. and Bellis, L.D., 2017. Cadmium concentration in grains of durum wheat (Triticum turgidum L. subsp. durum). J. Agric. Food Chem, 65, 6240-6246. doi.org/10.1021/acs.jafc.7b01946. [17]- Page, V. and Feller, U., 2015. Heavy metals in crop plants: Transport and redistribution processes on the whole plant level. Agronomy, 5, 447-463. [18]- Shafiq, S., Zeb, Q., Ali, A., Sajjad, Y., Nazir, R., Widemann, E. and Liu, L., 2019. Lead, cadmium and zinc phytotoxicity alter DNA methylation levels to confer heavy metal tolerance in wheat. Int. J. Mol. Sci, 20, 4676-4693. Doi: 10.3390/ijms20194676. [19]- C.S. Brennan, Fibre-enriched and whole wheat pasta. Fibre-rich and wholegrain foods: improving quality 2013, pp, 273-290. DOI:10.1533/9780857095787.3.273. [20]- Cuq, B. and Abecassis, J., 2006. Effects of semolina composition and processing conditions on couscous quality. In World Grains Summit Symposium: Foods and Beverages, 17-20.
[21]- Bhuvaneswari, K., Fields, P.G., White, N.D., Sarkar, A.K., Singh, C.B. and Jayas, D.S., 2011. Image analysis for detecting insect fragments in semolina. J. Stored Prod. Res, 47, 20-24. doi.org/10.1016/j.jspr.2010.08.003.
[22]- Hammami, R., and Sissons, M., 2020. Durum wheat products, couscous. Wheat Quality for Improving Processing and Human Health, pp, 347.
[23]- Ficco, D., Beleggia, R., Pecorella, I., Giovanniello, V., Frenda, A.S. and Vita, P.D., 2020. Relationship between Seed Morphological Traits and Ash and Mineral Distribution along the Kernel Using Debranning in Durum Wheats from Different Geographic Sites. Foods, 9, 1523-1535.
[24]- E’egidio, M.G. and Pagani, M.A., 2010. Pasta and couscous: basic foods of Mediterranean tradition. Tecnica Molitoria International, 61, 105-114.
[25]- Elias, E.M., 1995. Durum wheat products. Durum Wheat Improvement in the Mediterranean Region: New Challenges, Serie A: Séminaires Méditerranéennes, 40, 23-31.
[26]- I. El Ouafi, Quantitative Trait Loci (QTL) determination of grain quality traits in durum wheat (Triticum turgidum L. var. durum), Ph D Thesis Cordoba University, Spain 2003. [27]- Sacchetti, G., Cocco, G., Cocco, D., Neri, L. and Mastrocola, D., 2011. Effect of semolina particle size on the cooking kinetics and quality of spaghetti. Procedia Food Sci, 1, 1740-1745. doi.org/10.1016/j.profoo.2011.09.256. [28]- Šramková, Z., Gregová, E. and Šturdík, E., 2009. Chemical composition and nutritional quality of wheat grain. Acta Chimica Slovenica, 2, 115-138. https://www.researchgate.net/publication/292395561.
[29]- Gauthier, J., Gélinas, P. and Beauchemin, R., 2006. Effect of stonemilled semolina granulation on the quality of bran rich pasta made from khorasan (Kamut®) and durum wheat. Int. J. Food Sci, 41, 596-599. doi.org/10.1111/j.1365-2621.2005.01098.x.
Authors
Copyright (c) 2022 Journal of Pure & Applied Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
In a brief statement, the rights relate to the publication and distribution of research published in the journal of the University of Sebha where authors who have published their articles in the journal of the university of Sebha should how they can use or distribute their articles. They reserve all their rights to the published works, such as (but not limited to) the following rights:
- Copyright and other property rights related to the article, such as patent rights.
- Research published in the journal of the University of Sebha and used in its future works, including lectures and books, the right to reproduce articles for their own purposes, and the right to self-archive their articles.
- The right to enter a separate article, or for a non-exclusive distribution of their article with an acknowledgment of its initial publication in the journal of Sebha University.
Privacy Statement The names and e-mail addresses entered on the Sabha University Journal site will be used for the aforementioned purposes only and for which they were used.