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Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods

Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods

Authors :
Marie Hrušková
Ivan Švec
Hana Sekerová
Source :
Czech Journal of Food Sciences, Vol 29, Iss 4, Pp 346-323 (2011)
Publication Year :
2011
Publisher :
Czech Academy of Agricultural Sciences, 2011.

Abstract

For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common wheat, and corn flour. Sufficient colour spectra ranges were ensured by means of fortification with 9 non-traditional cereals in the first case, 8 natural colorants in the second one, and with 12 gluten-free pasta recipes in the last case. Both factors (i.e. granulation and spectral method) were proved as statistically significant by the cluster, variance and principal component analyses. In the comparison of the effects on the pasta composition and the spectral method, the latter demonstrated a stronger impact on the pasta colour profile measured.

Details

Language :
English
ISSN :
12121800 and 18059317
Volume :
29
Issue :
4
Database :
Directory of Open Access Journals
Journal :
Czech Journal of Food Sciences
Publication Type :
Academic Journal
Accession number :
edsdoj.299325e1f3084d5396e8b2aa43f06980
Document Type :
article
Full Text :
https://doi.org/10.17221/25/2011-CJFS