Effect of farming system on colour components of wheat noodles

Magdalena Lacko-Bartosova,Lucia Lacko-Bartosova

doi:10.5219/620

Abstract

Colour of noodles is definitely a key element of a consumer's buying decisions. It can be influenced by many factors. Conditions, under which is winter wheat grown, can be considered as one of these factors. The aim of this work was to evaluate colour of noodles that were prepared from winter wheat grown in ecological and integrated arable farming systems, after different forecrops with two levels of fertilization (fertilized and unfertilized) during the years 2009, 2010 and 2011. Winter wheat noodles were prepared from white flour and wholegrain flour and its colour was evaluated using the spectro-colorimeter. Colour was measured by three coordinates: lightness L*, red/ green value a* and yellow/ blue value b*. Wholegrain noodles had lower L* value, so they were darker than white flour noodles, with higher redness and higher yellowness. Colour of white flour noodles and wholegrain noodles was significantly influenced by crop nutrition (fertilized and unfertilized variants), farming system and meteorological conditions during experimental years. Wholegrain noodles from ecological system were darker, with lower lightness and higher redness compared to noodles from integrated system. White flour noodles from ecological system were also darker compared to noodles from integrated system. Fertilization decreased lightness of white flour noodles, on the contrary, fertilization increased the lightness and decreased the redness of wholegrain noodles. In non-fertilized treatment, ecological wheat noodles were darker, with higher redness and yellowness than noodles prepared from winter wheat grown in integrated arable farming system.

Highlights

The key quality attributes in the evaluation of noodles include texture and colour, which are important quality factors since they are associated with flour (Chang and Wu, 2008)
0.92, for wholegrain noodles 9.8, what means that the redness (a*) of wholegrain noodles was almost ten times higher compared to white flour noodles
Colour of noodles is an important quality factor influencing the decision of a consumer

Summary

Introduction

The key quality attributes in the evaluation of noodles include texture and colour, which are important quality factors since they are associated with flour (Chang and Wu, 2008). Flour colour influences the quality of end-use products of common wheat. It is determined by the content of yellow pigment in the endosperm. A high yellow pigment content is preferred for yellow alkaline noodles. A minimal addition of alkaline salts leads to an improved texture and yellowness, as well as the antioxidant functions, derived from its main component carotenoids during the aging process (Zhang et al, 2009). Flour colour is mainly controlled by genetic factors, several studies mentioned the effects of the 1B.1R translocation on flour colour and yellow pigment content in common and durum wheat (Liu et al, 2005)

Objectives

Results

Conclusion