Browsing by Author "Bustos, Mariela Cecilia"

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    Análisis de la calidad de pastas elaboradas con trigo pan de alta dureza desarrollado por selección asistida
    (Mincyt de la provincia de Córdoba-Universidad Nacional de Córdoba, 2024-11-16) Vignola, María Belén; Bustos, Mariela Cecilia; Vanzetti, Leonardo; Andreatta, Alfonsina E.; Pérez, Gabriela T.
    El objetivo del siguiente trabajo fue evaluar la calidad tecnológica de pastas elaboradas a partir de sémolas provenientes de trigo pan modificado mediante selección asistida por marcadores moleculares. Se evaluaron 21 cultivares correspondientes a: trigo candeal control, trigo pan modificado (Líneas Super Duro) y 3 líneas de progenitores (Chinese Spring RE, ProINTA Gaucho y Biointa 3000 GPC). Se elaboraron las pastas con una extrusora doméstica (Peabody) y se determinaron parámetros de color, de cocción y de textura de las pastas. El tiempo óptimo de cocción de las pastas analizadas varió de 7 a 13 minutos.
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    Characterization of semolina and pasta obtained from hard hexaploid wheat (Triticum aestivum L.) developed through selection assisted by molecular markers
    (MPDI, 2025-06-05) Vignola, María Belén; Bustos, Mariela Cecilia; Vanzetti, Leonardo; Andreatta, Alfonsina E.; Pérez , Gabriela T.
    This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein content, and yellow coloration, the objective was to assess their performance relative to traditional durum wheat. Results indicate that some hard hexaploid lines demonstrate competitive properties compared to durum wheat genotypes, including protein content exceeding 11.5%, gluten index above 90%, and line SD 55 presented acceptable cooking performance with minimal cooking loss. Although some textural properties like hardness and chewiness were slightly lower than durum pasta, the line SD 34 exhibited characteristics most similar to durum wheat pasta. This study supports MAS-developed bread wheat as a feasible and cost-effective alternative for high-quality pasta production, particularly in regions where durum wheat is less accessible.