Preserving Triticum biodiversity: high technological, nutritional, and sensory quality of whole wheat pasta from ancient, old, and evolutionary wheat varieties

Whole meal spaghetti samples from ancient (Khorasan), old (Svevo x Senatore Cappelli, Senatore Cappelli), and one evolutionary population (EP) cultivated in two farms (Evoldur-N, Evoldur-F) were produced at industrial scale, and the technological, nutritional, and sensory properties were evaluated and compared to a modern whole meal semolina sample (CTR). Pasta samples showed optimal cooking times in the rage of 18’30’’-22’. Significant differences were observed in lipid and protein contents of uncooked pasta samples. The cooking process significantly increased lipids and proteins and decreased the ash content of spaghetti. All pasta samples resulted very close to or beyond the threshold for the nutritional claim of 40% slowly digestible starch on total available starch. Spaghetti produced with ancient, old, and EPs showed high technological quality in terms of water absorption, volume expansion, cooking loss, and texture. All pasta samples were highly appreciated by consumers, showing mean liking scores > 70 on a 100-mm linear hedonic scale. Overall, ancient, old, and EPs pastas revealed high quality features. These findings are relevant for the sensory, nutritional and sustainability consumers’ needs, therefore, encouraging the cultivation of these wheats with positive impacts on biodiversity. • All samples were close or beyond the nutritional claim of slowly digestible starch • All pasta samples showed high technological quality • All pasta samples were highly appreciated by consumers in the hedonic sensory test • Ancient, old and evolutionary population wheat resulted in high quality pasta