A study concerning a method for the rapid determination of semolina colour

✍ Scribed by Acquistucci, R. ;Pasqui, L. A.

• Publisher: John Wiley and Sons
• Year: 1991
• Tongue: English
• Weight: 232 KB
• Volume: 35
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19910350405

✦ Synopsis

Semolina colour is a technological parameter very useful for pasta makers. Studies to test the possibility of measuring semolina colour by employing the b and the L value (yellowness and lightness) for the routine analysis were carried out. Factors which could systematically affect this measurement were also investigated. For this purpose, the relationship between the chemical method of pigments extraction (AACC) and reflectance measurements was examined. The investigation showed that the b value is the most suitable parameter for the evaluation of semolina colour which can be employed for the classification of products.

Several variables affect the reflectance measurement but the results of this work suggest that ash and protein amount did not have a recognizable effect on the measurement of b. On the contrary, the L measurement was influenced by the extraction rate of semolina because of the ash amount in flours.