The Potential of Ancient Sicilian Tetraploid Wheat in High-Quality Pasta Production: Rheological, Technological, Biochemical, and Sensory Insights

This study evaluated the potential of three ancient Sicilian tetraploid wheat genotypes&mdash:&lsquo:Margherito&rsquo:, &lsquo:Perciasacchi&rsquo:, and &lsquo:Russello&rsquo:&mdash:for organic pasta production, compared to the national variety &lsquo:Cappelli&rsquo:. Significant variations in particle size distribution were found, with &lsquo:Russello&rsquo: exhibiting the highest proportion of fine particles and the greatest protein content (14.30% d.m.). &lsquo:Perciasacchi&rsquo: displayed the highest gluten index (81.26%). &lsquo:Margherito&rsquo: and &lsquo:Cappelli&rsquo: had the highest antioxidant activity, with &lsquo:Margherito&rsquo: showing elevated levels of lutein and total carotenoids. Rheological analysis revealed differences in dough properties. &lsquo:Perciasacchi&rsquo: exhibited the highest dough stability and P/L ratio (6.57), whereas &lsquo:Russello&rsquo: showed the lowest values for both. Additionally, &lsquo:Russello&rsquo: had lower consistency (12 B.U.), reduced gel stability, and limited water retention in the visco-amylographic analysis. Pasta quality was evaluated based on cooking time, water absorption, and texture. Cooking time ranged from 10 to 12 min, with &lsquo:Russello&rsquo: and &lsquo:Margherito&rsquo: showing lower water absorption. Texture analysis indicated that &lsquo:Margherito&rsquo: pasta was the least firm, while &lsquo:Russello&rsquo: showed the greatest loss of consistency when overcooked. From a sensory perspective, &lsquo:Russello&rsquo: had lower firmness, but a stronger semolina flavor and surface roughness. &lsquo:Cappelli&rsquo: had the most intense cooked pasta odor, while &lsquo:Perciasacchi&rsquo: was the hardest and least sticky, though less flavorful. The results support the use of ancient tetraploid wheat genotypes as valuable resources for sustainable, high-quality pasta production.