Colour evaluation of different pasta samples

Ivan Švec, Marie Hrušková, Michaela Vítová and Hana Sekerová
Additional contact information
Ivan Švec: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Marie Hrušková: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Michaela Vítová: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Hana Sekerová: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2008, vol. 26, issue 6, 421-427

Abstract: The colour of the laboratory prepared pasta was evaluated with respect to wheat flour types (M1 bright, M2 semi-bright, and M3 semolina), egg-ratio (0, 1, 2), and non-traditional cereals (archaic wheat species, tritordeum, spring barley, millet, lupin, buckwheat, and soya) supplements. The flour colour measurement confirmed its dependence on the wheat species milled - M3 obtained from durum wheat had a lower whiteness L* (89.6) and a higher yellowness b* (22.2) than the flour from common wheat (e.g. 93.6 and 8.1 for M1, respectively). As presumed, with the rising egg-ratio pasta yellowness increased - for M1-pasta, the calculated colour differences ∆E in pairs one-egg/eggless and two-egg/eggless were 1.1 and 4.7, respectively, while for M2- and M3-pasta ∆E values were only 0.8 and 1.5, respectively. The colour impacts of non-traditional cereals as 10% supplements differed between archaic wheat species, tritordeum, barley, and alternative cereals (millet, lupin, roasted buckwheat). In comparison to the standard, the greatest positive colour gain was brought by the lupin fortification (130% yellowness increase), while the worst appesred roasted buckwheat (10% decrease of whiteness, 210% increase of redness). At 20% non-traditional cereals supplements compared for M2- and M3-pasta, the highest positive increase of the pasta colour sensory perception was caused by corn and lupin additions in both pasta samples. The increase was slightly higher with M1-pasta (175%) than with M3-pasta (170%). In the mean of both pasta samples, yellowness L* increased from the standard pasta value 13.6 to 24.0 as measured for corn and lupin fortified pasta.

Keywords: reflectance colorimetry; colour evaluation; pasta; non-traditional cereals (search for similar items in EconPapers)
Date: 2008
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/83/2008-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/83/2008-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:83-2008-cjfs

DOI: 10.17221/83/2008-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().