An automated system for the continuous measurement of time-dependent changes in noodle color

Harold Corke*, Lun Au-Yeung, Xiaofang Chen

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

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 languageEnglish
Pages (from-to)356-358
Number of pages3
JournalCereal Chemistry
Volume74
Issue number3
DOIs
StatePublished - 1997
Externally publishedYes

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