Investigation of amber durum wheat for production of yellow alkaline noodles

Improving the color of bulgur: new industrial applications of tempering and UV/sun-light treatments

“…Also, brightness (increase in CIE L*) and concentrated yellow color (increase both CIE b* and CIE YI) were obtained. These results are different with the literature (Hatcher et al 2008;Leenhardt et al 2006) defending the main carotenoid is lutein in wheat. This is possibly the effect of not only the lutein but also other color constituents like flavonoids.…”

“…Zhang and Hamaker (2012) found the pigment content of six different semolina samples as an average 3.31 mg/kg lutein and β-carotene. Yellow pigment concentration as an average 8.46 (Hatcher et al 2008) for einkorn and 3.16 for durum wheat. Digesù et al (2009) and Fratianni et al (2012) found the lutein as 4.416 and 3.078 μg/g for T. durum Svevo respectively.…”

“…Bright yellow color is an important demand by consumers for bulgur (Bayram 2005), pasta (Schulthess et al 2013;Zhang and Hamaker 2012), noodle (Hatcher et al 2008;Ito et al 2007), and semolina (Fratianni et al 2005;. The bright yellow color of wheat products like semolina and pasta which are also produced from Triticum durum, is mainly due to its carotenoid pigments.…”

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

“…Generally, wheat flour pasta is traditionally produced as eggless from semolina (durum wheat flour), and as eggs-containing from common flour by the recipe. Flour colour is affected by different factors, firstly by milled kernel type and flour yield, and secondly by flour composition as ash, protein, pigment, and damaged starch contents (Miskelly 1984) corresponding to the tested flour stream and extraction rate (Oliver et al 1992;Scanlon et al 1993;Feillet et al 2000;Hatcher et al 2008). As dominant colour items can be highlighted the natural pigments of carotenoids or xanthophylls (Humphries et al 2004;Fratianni et al 2005) and protein molecular composition (Ohm et al 2008).…”

“…As dominant colour items can be highlighted the natural pigments of carotenoids or xanthophylls (Humphries et al 2004;Fratianni et al 2005) and protein molecular composition (Ohm et al 2008). Besides that, the tint of cereal flour composites for pasta colour depends both on the flour botanical origin and mixing ratio (Hatcher et al 2008;Zhu et al 2009). The most frequently used crops for the pasta colour (and also nutritional) modification are amaranth and buckwheat (Rayas-Duarte et al 1996;Zhu et al 2008), corn Ugarčić-Hardi et al 2007), and legumes as chickpea, soy, yellow or green pea, faba bean (Zhao et al 2005;Chillo et al 2008;Nasehi et al 2009;Wood 2009;Petitot et al 2010).…”