Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of hea...
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| Format: | Article |
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MDPI AG
2023-01-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/12/3/530 |
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| author | Silvia Zingale Alfio Spina Carlo Ingrao Biagio Fallico Giuseppe Timpanaro Umberto Anastasi Paolo Guarnaccia |
| author_facet | Silvia Zingale Alfio Spina Carlo Ingrao Biagio Fallico Giuseppe Timpanaro Umberto Anastasi Paolo Guarnaccia |
| author_sort | Silvia Zingale |
| collection | DOAJ |
| description | Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat’s health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes. |
| first_indexed | 2024-03-11T09:29:07Z |
| format | Article |
| id | doaj.art-1ccfaf979e944c358b84093ae8ae06c9 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-11T09:29:07Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
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| series | Plants |
| spelling | doaj.art-1ccfaf979e944c358b84093ae8ae06c92023-11-16T17:43:41ZengMDPI AGPlants2223-77472023-01-0112353010.3390/plants12030530Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature ReviewSilvia Zingale0Alfio Spina1Carlo Ingrao2Biagio Fallico3Giuseppe Timpanaro4Umberto Anastasi5Paolo Guarnaccia6Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, ItalyAgricultural Research Council and Economics (CREA)—Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, ItalyDepartment of Economics, Management and Business Law, University of Bari Aldo Moro, Largo Abbazia Santa Scolastica, 53, 70124 Bari, ItalyDepartment of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, ItalyDepartment of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, ItalyDepartment of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, ItalyDepartment of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, ItalyDurum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat’s health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.https://www.mdpi.com/2223-7747/12/3/530semolinapastaphytochemicalsnutrientsagronomic managementprocessing |
| spellingShingle | Silvia Zingale Alfio Spina Carlo Ingrao Biagio Fallico Giuseppe Timpanaro Umberto Anastasi Paolo Guarnaccia Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review Plants semolina pasta phytochemicals nutrients agronomic management processing |
| title | Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review |
| title_full | Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review |
| title_fullStr | Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review |
| title_full_unstemmed | Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review |
| title_short | Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review |
| title_sort | factors affecting the nutritional health and technological quality of durum wheat for pasta making a systematic literature review |
| topic | semolina pasta phytochemicals nutrients agronomic management processing |
| url | https://www.mdpi.com/2223-7747/12/3/530 |
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