کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6396630 1628481 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Wheat flour granulometry determines colour perception
ترجمه فارسی عنوان
گرانولومتری آرد گندم، تصور رنگ را تعیین می کند
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Carotenoid content was similar in flours of diverse size except in the finest einkorn.
- Colour coordinates L* decreased and b* increased with flour size growth.
- Flour colour was influenced by carotenoid content and by flour particle size.
- Direct flour colour not suitable to predict yellow pigment content.

Einkorn, durum wheat and Kamut® are rich of carotenoids, antioxidants with beneficial effects on human health. In the present study the effect of flour granule size on carotenoid content and colour was assessed; furthermore, the suitability of two colorimeters (Minolta Chroma meter CR-210 and Minolta Chroma meter II Reflectance), a spectrophotometer (Jasco V-650 with integrating sphere) and image analysis to define colour and determine carotenoid concentration in wheat flours of different granulometry was tested. Carotenoid content did not vary across flours of diverse size, except in the finest einkorn fraction (< 80 μm), which had lower concentration. For all instruments colour coordinate L* decreased and b* increased with flour size growth, while a* varied with the different devices. A Principal Components Analysis (PCA), performed considering carotenoid content and all colorimetric indices, distinguished einkorn from durum and Kamut®, and divided samples of different granulometry; a similar result was achieved by a PCA performed on the absorbance spectra from the integrating sphere. The PCA on image texture data classified the samples following flour size. In conclusion, flour colour is determined not only by carotenoid content but also by flour particle size: therefore, direct colour measurement seems not suitable to predict flour carotenoid content.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 64, October 2014, Pages 363-370
نویسندگان
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