Two different kinds of pasta, differing in botanical species (Triticum turgidum ssp. durum (cv. Saragolla), vs Triticum monococcum ssp. monococcum (cv. Monlis) and processing were studied to investigate a relationship between starch digestibility -enzymatically determined- and microstructure -MRI determined by T<sub>1</sub> and T<sub>2</sub> relaxation and diffusion (D). MRI experiments (4.7 T) were performed on cooked (11-15-20 min) pasta. Combined with<sup>1</sup>H NMR analysis (11.7 T) of the chemical compounds released during cooking, MRI data highlighted different microstructure for the two varieties: significantly shorter relaxation and D suggested a more compact structure for Saragolla. Relaxation showed a biexponential decay for T<sub>1</sub>, while a single decay for T<sub>2</sub>. To shed light on the MRI results, samples cooked in both water and D<sub>2</sub>O were compared, confirming the assumed models and showing up a different hydration level. Digestibility results highlighted a lower starch hydrolysis rate in Monlis. All results suggested the protein network to protect starch granules in Saragolla, so influencing the gelatinization process.
Structural and nutritional properties of pasta from Triticum monococcum and Triticum durum species. A combined 1H NMR, MRI and digestibility investigation / M. Gussoni, F. Greco, G. Pasini, M.A. Cremonini, R. Consonni. ((Intervento presentato al 35. convegno FGMR Discussion Meeting & Joint Conference of the German, Italian and Slovenian Magnetic Resonance Societies tenutosi a Frauenchiemsee, Germany nel 2013.