A1 Refereed original research article in a scientific journal
Application of a DNA-based test to detect adulteration of bread wheat in pasta
Authors: Kelly F, Bhave M
Publisher: BLACKWELL PUBLISHING
Publication year: 2007
Journal:: Journal of Food Quality
Journal name in source: JOURNAL OF FOOD QUALITY
Journal acronym: J FOOD QUALITY
Volume: 30
Issue: 2
First page : 237
Last page: 252
Number of pages: 16
ISSN: 0146-9428
DOI: https://doi.org/10.1111/j.1745-4557.2007.00118.x
Abstract
The quality of pasta products is considered the highest if it is made from 100% durum wheat, as the texture of this product is firmer This characteristic is determined by the hardness (texture) of the wheat grain. Durum wheat is considered genetically "very hard" as a result of having a deletion of two important genes which impart a degree of softness to common wheat; use of the latter can thus compromise the quality characteristics of pasta to some degree. An application of a qualitative test utilizing the polymerase chain reaction based on these genes was applied to DNA extracted from 20 commercially available pasta samples. The results indicate that common wheat is used in a number of pasta products, some of which do not show this as a listed ingredient.
The quality of pasta products is considered the highest if it is made from 100% durum wheat, as the texture of this product is firmer This characteristic is determined by the hardness (texture) of the wheat grain. Durum wheat is considered genetically "very hard" as a result of having a deletion of two important genes which impart a degree of softness to common wheat; use of the latter can thus compromise the quality characteristics of pasta to some degree. An application of a qualitative test utilizing the polymerase chain reaction based on these genes was applied to DNA extracted from 20 commercially available pasta samples. The results indicate that common wheat is used in a number of pasta products, some of which do not show this as a listed ingredient.
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