Research Article
Durum Wheat in Conventional and Organic Farming: Yield Amount and Pasta Quality in Southern Italy
Table 5
Cooking quality parameters of pasta from durum wheat varieties cultivated with conventional and organic cropping systems.
| Cultivar | Optimal cooking time (OCT) | Standard Cooking time (SCT = 13 min) | Time | Firmness | Stickiness | Bulkiness | Final judgment | Firmness | Stickiness | Bulkiness | Total judgment |
| Conventional cropping system | Karalis | 9′20′′ | 57 | 80 | 57 | 65 | 20 | 73 | 43 | 45 | Matt | 9′45′′ | 57 | 85 | 60 | 67 | 50 | 72 | 55 | 59 | Pablo | 10′15′′ | 55 | 78 | 55 | 63 | 25 | 68 | 45 | 46 | San Carlo | 9′30′′ | 45 | 75 | 52 | 57 | 38 | 68 | 47 | 51 | Saragolla | 9′05′′ | 72 | 80 | 65 | 72 | 42 | 63 | 50 | 52 |
| Average | 9
′
36
′′
| 57 | 80 | 58 | 65 | 35 | 69 | 48 | 51 | S.D. | 27
′′
| 10 | 4 | 5 | 6 | 12 | 4 | 5 | 5 |
| Organic cropping system | Karalis | 9′40′′ | 42 | 72 | 45 | 53 | 10 | 57 | 35 | 34 | Matt | 9′20′′ | 48 | 70 | 50 | 56 | 18 | 65 | 43 | 42 | Pablo | 9′35′′ | 40 | 73 | 45 | 53 | 32 | 65 | 45 | 47 | San Carlo | 9′50′′ | 55 | 73 | 53 | 60 | 23 | 72 | 45 | 48 | Saragolla | 9′45′′ | 50 | 75 | 57 | 61 | 33 | 73 | 45 | 53 |
| Average | 9
′
36
′′
| 47 | 73 | 50 | 57 | 23 | 66 | 43 | 45 | S.D. | 12
′′
| 6 | 2 | 5 | 4 | 10 | 6 | 4 | 7 |
| Variation (%) with organic cropping system | Karalis | 4 | −26 | −10 | −21 | −18 | −50 | −22 | −19 | −25 | Matt | −4 | −16 | −18 | −17 | −17 | −64 | −10 | −22 | −29 | Pablo | −7 | −27 | −6 | −18 | −16 | 28 | −4 | 0 | 3 | San Carlo | 4 | 22 | −3 | 2 | 5 | −39 | 6 | 6 | −5 | Saragolla | 7 | −31 | −6 | −12 | −16 | −21 | 16 | 6 | 3 |
| Average | 1 | −18 | −9 | −13 | −13 | −34 | −3 | −6 | −11 | S.D. | 6 | 22 | 6 | 9 | 10 | 36 | 15 | 14 | 15 |
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S.D.: Standard deviation.
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