Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region
There is a growing interest in the Mediterranean regions to switch to conservation agriculture (CA) to address climate change and soil deterioration issues. The novelty of this study lies in the quality of the supply chain, from the raw material (durum wheat grain) to the ready-to-sell product (spag...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/13/4/908 |
| _version_ | 1797606772790263808 |
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| author | Imene Kerbouai Dorra Sfayhi Khaled Sassi Hatem Cheikh M’hamed Houda Jenfaoui Jouhaina Riahi Slim Arfaoui Moncef Chouaibi Hanen Ben Ismail |
| author_facet | Imene Kerbouai Dorra Sfayhi Khaled Sassi Hatem Cheikh M’hamed Houda Jenfaoui Jouhaina Riahi Slim Arfaoui Moncef Chouaibi Hanen Ben Ismail |
| author_sort | Imene Kerbouai |
| collection | DOAJ |
| description | There is a growing interest in the Mediterranean regions to switch to conservation agriculture (CA) to address climate change and soil deterioration issues. The novelty of this study lies in the quality of the supply chain, from the raw material (durum wheat grain) to the ready-to-sell product (spaghetti), under long-term CA, and using two varieties over two years of study. This study aims to investigate the impact of two soil management systems (SM) (CA after 10/11 (since 2009–2010) years switching vs. conventional tillage (CT)) on grain quality, dough texture profile, and pasta quality of two Tunisian durum wheat varieties (Karim and Monastir) in a 2-year-long experiment (2019 and 2020). The results showed that the SM had a significant impact on the grain quality in both years in terms of protein content and wet gluten, which were, respectively, lower under CA (11.92% vs. 11.15% for protein content) and (18.75% vs. 17.68% for wet gluten) in the wet year. These parameters increased in the dry year but they were higher under CA (15.70% vs. 14.42 ± 0.94% for protein content) and (26.00% vs. 23.20% for wet gluten). These results have, in turn, affected the dough quality (springiness, chewiness, and cohesiveness) and pasta cooking time and decreased the pasta cooking loss and water absorption index. In terms of the variety (V) factor, “Karim” variety in the dry year had a higher protein content and better dough quality than “Monastir” variety, and it reduced the pasta cooking time. In addition, the pasta yellow index (b*) from grains grown under CA was always higher than those in the CT system (23.99 vs. 19.72% and 25.24 vs. 22.19% in 2019 and 2020, respectively). The interaction between SM and V was significant in both years only for the dough hardness and pasta b* parameters. In conclusion, long-term CA may be a crucial solution in the dry season to promote food quality and achieve sustainable agriculture goals. |
| first_indexed | 2024-03-11T05:19:49Z |
| format | Article |
| id | doaj.art-57390003d3a94ce6abec15fb93cb086e |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-11T05:19:49Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-57390003d3a94ce6abec15fb93cb086e2023-11-17T17:55:13ZengMDPI AGAgriculture2077-04722023-04-0113490810.3390/agriculture13040908Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean RegionImene Kerbouai0Dorra Sfayhi1Khaled Sassi2Hatem Cheikh M’hamed3Houda Jenfaoui4Jouhaina Riahi5Slim Arfaoui6Moncef Chouaibi7Hanen Ben Ismail8Department of Agri-Food Industries, National Institute of Agronomy of Tunisia, University of Carthage, Tunis 1082, TunisiaField Crop Laboratory, LR16INRAT02, National Institute of Agronomic Research of Tunisia, University of Carthage, Rue Hedi Karray, Ariana 2049, TunisiaLaboratory of Genetic and Cereal Breeding, LR14AGR01, National Institute of Agronomy of Tunisia, University of Carthage, Tunis 1082, TunisiaAgronomy Laboratory, National Institute of Agronomic Research of Tunis (INRAT), University of Carthage, Hedi Karray Street, Ariana 2049, TunisiaLaboratory of Bioagressor and Integrated Management in Agriculture, LR14AG R02, National Institute of Agronomy of Tunisia, University of Carthage, Tunis 1082, TunisiaTechnical Center for Organic Agriculture, BP 54, Sousse 4042, TunisiaNational Institute for Field Crops (INGC), BP 120, Bousalem 8170, TunisiaBio-Preservation and Valorization of Agricultural Products UR13-AGR 02, High Institute of Food Industries, University of Carthage, 58 Alain Savary Street, Tunis 1003, TunisiaDepartment of Agri-Food Industries, National Institute of Agronomy of Tunisia, University of Carthage, Tunis 1082, TunisiaThere is a growing interest in the Mediterranean regions to switch to conservation agriculture (CA) to address climate change and soil deterioration issues. The novelty of this study lies in the quality of the supply chain, from the raw material (durum wheat grain) to the ready-to-sell product (spaghetti), under long-term CA, and using two varieties over two years of study. This study aims to investigate the impact of two soil management systems (SM) (CA after 10/11 (since 2009–2010) years switching vs. conventional tillage (CT)) on grain quality, dough texture profile, and pasta quality of two Tunisian durum wheat varieties (Karim and Monastir) in a 2-year-long experiment (2019 and 2020). The results showed that the SM had a significant impact on the grain quality in both years in terms of protein content and wet gluten, which were, respectively, lower under CA (11.92% vs. 11.15% for protein content) and (18.75% vs. 17.68% for wet gluten) in the wet year. These parameters increased in the dry year but they were higher under CA (15.70% vs. 14.42 ± 0.94% for protein content) and (26.00% vs. 23.20% for wet gluten). These results have, in turn, affected the dough quality (springiness, chewiness, and cohesiveness) and pasta cooking time and decreased the pasta cooking loss and water absorption index. In terms of the variety (V) factor, “Karim” variety in the dry year had a higher protein content and better dough quality than “Monastir” variety, and it reduced the pasta cooking time. In addition, the pasta yellow index (b*) from grains grown under CA was always higher than those in the CT system (23.99 vs. 19.72% and 25.24 vs. 22.19% in 2019 and 2020, respectively). The interaction between SM and V was significant in both years only for the dough hardness and pasta b* parameters. In conclusion, long-term CA may be a crucial solution in the dry season to promote food quality and achieve sustainable agriculture goals.https://www.mdpi.com/2077-0472/13/4/908conservation agricultureconventional tillagedurum wheat graindough texture profilespasta qualitysoil management |
| spellingShingle | Imene Kerbouai Dorra Sfayhi Khaled Sassi Hatem Cheikh M’hamed Houda Jenfaoui Jouhaina Riahi Slim Arfaoui Moncef Chouaibi Hanen Ben Ismail Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region Agriculture conservation agriculture conventional tillage durum wheat grain dough texture profiles pasta quality soil management |
| title | Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region |
| title_full | Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region |
| title_fullStr | Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region |
| title_full_unstemmed | Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region |
| title_short | Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region |
| title_sort | influence of conservation agriculture on durum wheat grain dough texture profile and pasta quality in a mediterranean region |
| topic | conservation agriculture conventional tillage durum wheat grain dough texture profiles pasta quality soil management |
| url | https://www.mdpi.com/2077-0472/13/4/908 |
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