Different decreases in YP in the extruded pasta
obtained from the semi-wholemeal and the semolina were
observed in both genotypes (32.1% vs. 16.1%, on average, respectively).
This decrease might be explained in terms of the greater
activity of enzymes involved in the oxidative degradation of pigments
during the mixing phase (Borrelli et al., 2003, and references
therein; De Simone et al., 2010). The lower reduction of the YP in
the extruded pasta from the semolina with respect to the semiwholemeal
might be due to a more external localisation of these
enzymes in the grain, which implies their greater loss in semolina.
In both genotypes, non-significant decreases in YP were
observed in all of the fresh pasta, with respect to the related
extruded pasta, while dried pasta always showed significant
decreases, according to literature