Nutritional and Quality Traits of Pasta Made from SSIIa Null High-Amylose Durum Wheat

Food products that are high in fiber and low in glycemic impact are healthier. Amylose is a form of resistant starch that mimics dietary fiber when consumed. A durum wheat (Triticum durum) line was created that lacks starch synthase IIa (SSIIa) activity, a key enzyme in amylopectin biosynthesis, by identifying a null mutation in ssIIa-B following mutagenesis of a line that has a naturally occurring ssIIa-A null mutation. Our objective here was to compare seed, milling, pasta, and nutritional characteristics of the SSIIa null line with a wild-type control line. The SSIIa null line had increased amylose and grain protein with lower individual seed weight and semolina yield. Refined pasta prepared from the SSIIa null semolina absorbed less water, had increased cooking loss, had a shorter cook time, and was considerably firmer even after overcooking compared with the wild-type line. Color of the SSIIa null cooked and uncooked pasta was diminished in brightness compared with the wild type. Nutritionally, the SSIIa null pasta had increased calories, fiber, fat, resistant starch, ash, and protein compared with the control line, along with reduced total and available carbohydrates. Pasta made from high-amylose durum wheat provides a significant nutritional benefit along with enhanced end-product quality via firmer pasta that resists overcooking.