Wholegrain pasta: Influence of raw material and drying temperature on product quality

The present study investigated the effects of wholemeal semolina (WS) type and drying conditions on phenolic compounds, antioxidant activity, volatile profile, sensory attributes, and cooking behaviour of wholegrain pasta. Two WS samples differing in protein, lipid, fibre, and damaged starch content were utilised. Pasta was dried either at a maximum of 50 ◦C for 21 h or at 85 ◦C for 6 h. Both WS type and drying temperature affected the polyphenol profile, while antioxidant activity was only moderately influenced. Hexanal and 2-pentylfuran reflected WS lipid content; hexanal decreased and 2-pentylfuran increased at higher drying temperature. Furan compounds and furosine increased in pasta dried at 85 ◦C and were related to damaged starch content of WS. Caramel and toasted notes intensified with temperature. WS type significantly influenced cooking behaviour, and high-temperature drying slightly improved wholegrain pasta cooking quality.