Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 356-358 |
| Number of pages | 3 |
| Journal | Cereal Chemistry |
| Volume | 74 |
| Issue number | 3 |
| DOIs | |
| State | Published - 1997 |
| Externally published | Yes |