Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars

•Three durum whole wheat and semolina pasta were boiled to al dente, fully or overcooked.•Contrary to the trans carotenoids, cis isomers significantly increased with increasing cooking duration.•Pasta cooking loss increased while firmness decreased with increased cooking duration.•Whole wheat pasta had significantly high antioxidant capacity regardless of cooking duration.