Publication no. C-1997-0415-03R |  VIEW ARTICLE

NOTE: An Automated System for the Continuous Measurement of Time-Dependent Changes in Noodle Color.

Harold Corke (1,2), Lun Au-Yeung (3), and Xiaofang Chen (1). (1) Cereal Science Laboratory, Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong. (2) Corresponding author. Fax: 852/2858-3477. E-mail: <harold@hkuxa.hku.hk> (3) Electronic Services Unit, The University of Hong Kong. Cereal Chem. 74(3):356-358. Accepted January 29, 1997. Copyright 1997 by the American Association of Cereal Chemists, Inc.

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.