Premium
An Automated System for the Continuous Measurement of Time‐Dependent Changes in Noodle Color
Author(s) -
Corke Harold,
AuYeung Lun,
Chen Xiaofang
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.3.356
Subject(s) - chemistry , food science , color measurement , reflectivity , wheat flour , biological system , artificial intelligence , optics , physics , computer science , biology
Fresh noodles may develop a gray discoloration over time during storage. This characteristic is related to polyphenoloxidase activity and is partly a varietal characteristic of the wheat flour; it is also influenced by processing conditions and is regarded as a major negative factor in noodle quality. Screening of wheat genotypes by measuring color at a fixed‐time interval (commonly 24 hr) after manufacture is not informative about time‐dependent color development. We developed a computer‐controlled automated sample platform attached to a reflectance spectrophotometer to simultaneously monitor color changes ( L *, a *, b *) over time in up to 12 noodle samples. Application of the unit to monitor color changes in white‐salted and yellow‐alkaline noodles is described.