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ARS Home » Pacific West Area » Pullman, Washington » WHGQ » Research » Research Project #441018

Research Project: Examination of Soft Durum Pasta Sensory Attributes and Local Food Perceptions

Location: Wheat Health, Genetics, and Quality Research

Project Number: 2090-43440-008-004-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: Sep 1, 2021
End Date: Jun 30, 2022

1. Obtain direct local consumer feedback related to USDA's patented soft kernel durum wheat using pasta made from roller milled and high-bran content stone milled flour. 2. Determine consumer perceptions of locally produced food in the context of no. 1.

Obtain direct consumer feedback related to USDA's patented soft kernel durum wheat. Two key aspects will be studied: 1) is high-bran content, stone milled flour, locally produced by licensee Harvest Ridge, less desirable than roller milled flour for making pasta? We will use our USDA pilot-scale roller mill to produce the refined flour. 2) What influence does "the local food story" play in consumer response? Ex. "This pasta was made using locally produced wheat using sustainable farming practices." or "The darker color of this pasta is due to the fact that it was locally stone milled and contains more of the nutrient-bearing bran." Etc. We will partner with the Cooperator and two local restaurants (study sites), and two farmer-licensees of soft kernel durum wheat. The study will be approved by the the Cooperator's Institutional Review Board