22:T518,The fate of ergot alkaloids during the milling of durum and subsequent production and cooking of pasta was examined. Durum samples containing varying amounts of ergot sclerotia (0.01⁻0.1% by mass) were milled, and all milling product was analyzed for 10 ergot alkaloids using liquid chromatography with tandem mass spectrometry. Spaghetti was prepared from the semolina obtained during milling. Ergocristine, ergocristinine, and ergotamine were the predominant ergot alkaloids observed in the milling fractions and spaghetti. Approximately 84% of the total ergot alkaloid mass of the whole grain durum resided in the milling product fractions associated with the outer kernel layers (bran, shorts, feeds). No consistent loss of ergot alkaloids was observed during the production or cooking of spaghetti. However, changes in the ratio of R- to S-enantiomers occurred during the milling and cooking of spaghetti. Products containing bran, shorts, and feeds, as well as cooked spaghetti, contained a higher proportion of the less biologically active S-enantiomers. The results of this study emphasize the need to monitor R- and S-enantiomers, and to consider food and feed products, as opposed to whole grain, when assessing any exposure of consumers to ergot alkaloids.23:T548,This study was conducted to evaluate the influence of kernel size and its potential interaction with genotype on durum wheat quality with emphases on kernel physical characteristics, milling performance, and color-related quality parameters. Wheat samples of seven genotypes, selected from the 2018 Canadian durum variety registration trial, were segregated into large (LK), medium (MK), and small-sized kernels (SK). In general, the kernel size greatly affected the durum wheat milling performance. Within a given size fraction, a strong impact of genotype was shown on the test weight of SK and the milling yields of MK and LK. Particularly, the MK fraction, segregated from the genotypes with superior milling quality, had a higher semolina yield than LK from the genotypes of inferior milling quality, inferring the importance of intrinsic physicochemical properties of durum kernels in affecting milling quality. SK exhibited inferior milling quality regardless of the genotypes selected. A strong impact of genotype was shown for the total yellow pigment (TYP) content and yellowness of semolina, while the kernel size had a significant impact on the brightness and redness of the semolina and pasta. Despite SK possessing much higher TYP, the semolina and pasta prepared from SK were lower in brightness and yellowness but with elevated redness.

#	Concept	H-Index	Publications	Citations
1	Public Health	3	3	83
2	Engineering	2	2	72
3	Food Quality	2	2	72
4	Medicine	1	1	11
5	Genetics	1	1	11

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