Table 2.
Characteristics of samples of pasta analyzed.
| Pasta Sample | Varieties or Landraces | Whole Wheat Pasta | Milling Process | Note on Flour | Drying Process | Protein Content (%) | TDF (%DM) | RS (%DM) |
|---|---|---|---|---|---|---|---|---|
| ICS | Mix of modern varieties Duilio, Simeto, Saragolla, Iride |
NO | Cylinder grinding | Semolina totally deprived of “farinette” fraction 1 | Dynamic, at high temperature (90°) |
12.50 | 4.65 | 0.76 |
| COMM | Mix of unknown modern varieties (commercial pasta) |
YES | Unknown | Whole Semolina | Unknown | 12.00 | 6.50 | 0.47 |
| RU-DIMESA | Russello Sicilian landrace | YES | Stone milling | More than 20% of “farinette” 1 | Static, at temperature around 30 °C | 11.24 | 8.43 | 0.68 |
| RU-PONTE | Russello Sicilian landrace | YES | Stone milling | More than 20%of “farinette” 1 | Static, at temperature under 40 °C | 10.50 | 9.68 | 0.23 |
| TI-DIMESA | Timilia Sicilian landrace | YES | Stone milling | More than 20% of “farinette” 1 | Static, at temperature around 30 °C | 10.83 | 8.13 | 0.48 |
| TI-PONTE | Timilia Sicilian landrace | YES | Stone milling | More than 20% of “farinette” 1 | Static, at temperature under 40 °C | 10.60 | 9.61 | 0.51 |
1 We consider as “farinette” the fraction of flour with a particle diameter ≤118 µ. TDF = Total Diet Fiber, RS = Resistant Starch, DM = Dry Matter.