Abstract
SummaryDebranning was applied to six durum wheat genotypes to identify specific fractions rich in carotenoids and lower in enzymatic activities useful for improving pasta colour. Six sequential debranning steps, each of 30 s, were applied. β‐carotene, lutein, α‐tocopherol and ash content and hydroperoxidation and bleaching activities of lipoxygenase were determined in all pearled fractions. A wide variability among the genotypes regarding the level of all components has been found. Most of the parameters were higher in the pearled fraction at 30 s than wholemeal. Compared to the latter fraction, a significant decreasing trend for both lipoxygenase activities and α‐tocopherol and ash content was subsequently observed, while β‐carotene decreased more slightly. Lutein content remained quite stable in all subsequent pearled fractions. The pearled fraction of the Ofanto obtained at 90 s of debranning was identified as the best genotype/pearled fraction combination through our High Performance Index tool.
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