Winter wheat noodle colour evaluation in sustainable farming systems

Magdalena Lacko-Bartosova,Lucia Lacko-Bartosova

doi:10.15414/afz.2015.18.si.59-61

Magdalena Lacko-Bartosova, Lucia Lacko-Bartosova

Open Access

https://doi.org/10.15414/afz.2015.18.si.59-61

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Abstract

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 and 2010. Winter wheat noodles were prepared from white flour and wholegrain flour and it’s colour was evaluated using the spectro-colorimeter. Colour of white flour noodles was significantly influenced by forecrop, crop nutrition (fertilized and unfertilized variants) and by meteorological conditions during experimental years. Farming systems had no statistical effect on white flour noodles colour values. The colour of wholegrain noodles was affected by farming system, forecrop, crop nutrition and also the year of growing. Whole grain noodles from ecological system were darker, with lower lightness, higher redness compared to noodles from integrated system. Fertilization increased redness, yellowness and decrease the lightness of white flour noodles, on the contrary, fertilization increase the lightness and decrease the redness of wholegrain noodles. Keywords: ecological, integrated arable system, wheat noodle colour

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, Wu, 2008)
Colour of noodles was significantly influenced by forecrop after which w. wheat was grown, by crop nutrition and by meteorological conditions during 2009 and 2010 experimental years
The colour of wholegrain noodles was affected by farming system, forecrop, crop nutrition and the year of growing

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, Wu, 2008). Flour extraction rate has an important influence on noodle attributes, especially colour. Studies on dried noodles showed a decline in brightness and increase in yellowness with increased extraction rate (Kruger et al, 1994). Noodle darkening increases with the increase of flour extraction rate. This is due to the action of polyphenol oxidase enzymes which are largely located in the bran layer (Fuerst et al, 2006). Low flour extraction and ash levels are preferred for the manufacture of noodles with a clean and bright appearance. Since colour is a key element of a consumer’s buying decisions, it is important to ensure noodle colour options availability on the market

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