SEMOLINA AND PASTA COLOR - GENETIC, AGRONOMIC AND TECHNOLOGICAL ASPECTS

The purpose of this report was to define the biochemical mechanisms as sociated with semolina pigment content, by studying their possible cha nges due to experimental factors of variation. The trial was carried o ut in two years (1988-89 and 1989-90) in Rome, on experimental plots w ith four italian and foreign T. durum varieties. The results showed th at genetic, agronomic and technological factors influenced the color e xpression differently; however, the data confirmed the leading role of inherent varietal characteristics in assessing semolina color. Spaghe tti showed a more intense yellow color than semolina, due to different distribution of pigment between the internal-core and external layer. In this report, no clear correlations between the color parameters an d the other qualitative characteristics have been found.