Table 2.
Pasta properties of Svevo genotypes.
| Genotype (Amylose%) | Sow Year | RS (% dmb) |
TS (% dmb) |
DPL* | DPa* | DPb* | FCT (s) | Firmness PH (g) | Firmness Area (g/s) | Overcooking Tolerance | S-PH (g) | S-Area (g/s) | CL% | WABS% |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Svevo LA (14.9) | 2016 | 0.11 | 70.2 | 65.6 | 3.5 | 32.9 | 551 | 1104 | 356 | 74 | 27.6 | 11.8 | 5.8 | 142 |
| Svevo Wx4A (30) | 2016 | 0.22 | 73.9 | 67.5 | 3.0 | 34.6 | 680 | 826 | 401 | 51 | 23.0 | 12.8 | 5.5 | 156 |
| Svevo Wx7A (31.7) | 2016 | 0.20 | 74.5 | 66.9 | 3.1 | 35.2 | 675 | 864 | 439 | 50 | 19.9 | 10.6 | 5.4 | 154 |
| Svevo (34) | 2016 | 0.73 | 73.4 | 70.1 | 0.3 | 44.6 | 664 | 1334 | 615 | 52 | 17.0 | 9.3 | 4.6 | 146 |
| Svevo SSIIa (43.5) | 2016 | 2.06 | 67.3 | 67.0 | 2.2 | 38.3 | 578 | 1125 | 566 | 51 | 14.7 | 5.4 | 6.9 | 123 |
| Svevo SBEIIa (57.8) | 2017 | 7.36 | 65.3 | 64.5 | 1.5 | 39.9 | 675 | 1124 | 544 | 49 | 15.9 | 5.7 | 6.6 | 120 |
| p < 0.005 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | 0.010 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | |
| LSD | 0.19 | 1.8 | 1.30 | 0.58 | 1.34 | 102.6 | 39.19 | 21.48 | 2.0 | 2.29 | 1.90 | 0.52 | 3.58 |
RS% = resistant starch; TS = total starch; DP-L* = dry pasta lightness; DP-a* = dry pasta redness; DP-b* = dry pasta yellowness; FCT = fully cooked time; S-PH = stickiness peak height; CL% = cooking loss; WABS% = water absorption.