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

Author

Listed:
  • Marie Hrušková

    (Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Ivan Švec

    (Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Hana Sekerová

    (Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

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.

Suggested Citation

  • Marie Hrušková & Ivan Švec & Hana Sekerová, 2011. "Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 346-323.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:25-2011-cjfs
    DOI: 10.17221/25/2011-CJFS
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    References listed on IDEAS

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    1. Žaneta Ugarčić-Hardi & Marko Jukić & Daliborka Koceva Komlenić & Mirjana Sabo & Jovica Hardi, 2007. "Quality parameters of noodles made with various supplements," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(3), pages 151-157.
    2. Ivan Švec & Marie Hrušková & Michaela Vítová & Hana Sekerová, 2008. "Colour evaluation of different pasta samples," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(6), pages 421-427.
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