Pigment loss from semolina to dough: Rapid measurement and relationship with pasta colour

Fu, Bin Xiao; Schlichting, L.; Pozniak, Curtis; Singh, Arti

doi:10.1016/j.jcs.2013.03.007

Cited by 30 publications

(30 citation statements)

References 19 publications

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“…Color of the pasta is also a very important parameter for product acceptance by consumers (22,23). The maximum of brightness (86.19±0.09) was obtained for Pasta 5, as indicated by the alveograph (L and W) and mixolab data (SG, AA and SR), while the minimum of brightness 83.61±0.05 and share of yellow color of 14.29±0.05 were observed for Pasta 1, which is directly related to the mixolab data (starch gelatinization and amylase activity).…”

Section: Resultsmentioning

confidence: 99%

Application of two rheological methods for flour testing to predict pasta quality

Filipovic

Filipović

2017

ACTA PERIOD TECHN

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Two rheological methods were used for determining the quality of five different spelt flour samples as a raw material for pasta making. The measurements encompassed correlations between the mixolab and alveograph data and textural attributes for dry and cooked pasta, as well as pasta color. The flour denoted by 5 was scored as the most convenient raw material for pasta due to the following mixolab data: protein weakening (0.67±0.05), starch gelatinization (1.69±0.10), amylase activity (2.34±0.15), starch retrogradation (3.38±0.27), as well as good alveograph data: resistance to deformation (49±2), dough extensibility (77±1) and deformation energy (121±3) and their correlation with quality of Pasta 5 (hardness 5182.06±7.48g, adhesiveness 10.25±1.16 gsec, work of shear 410.33±5.44 gsec, fracturability 24.38±1.84 g, flexibility 27.02±1.69 mm). The method of principal component analysis proved to be a useful tool for detection of structure in the relationship beetween measuring rheological data and spelt pasta texture and color attributes.

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Section: Resultsmentioning

confidence: 99%

Application of two rheological methods for flour testing to predict pasta quality

Filipovic

Filipović

2017

ACTA PERIOD TECHN

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“…Color readings are expressed on the CIELAB color space system with L *, a *, and b * parameters representing brightness, redness, and yellowness values, respectively. A microscale rapid extraction procedure as described by Fu, Schlichting, Pozniak, and Singh () was used for determination of total yellow pigment (TYP) content of semolina.…”

Section: Methodsmentioning

confidence: 99%

Developing a high‐throughput micromilling protocol for evaluating durum wheat milling performance and semolina quality

Wang¹,

Taylor²,

Pozniak

et al. 2019

Cereal Chem

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Background and objectives:Effective and efficient selection of key quality traits is crucial to develop new durum varieties with improved end-use quality. This study was undertaken to develop a rapid micromilling protocol using a single Brabender Quadrumat Jr. (QJ) semolina mill without purification to predict milling performance and generate semolina for quality analysis. Findings: After grinding 200 g of durum wheat with a QJ mill with the reel sifter removed, the resulting wholemeal was sifted through a laboratory sifter equipped with a bottom screen of 180 µm to remove flour and a top screen of 630 µm to retain bran-rich fraction. Semolina materials between the two screens were collected. A model for predicting semolina yield (R 2 = 0.81) was developed based on the amounts of semolina and bran-rich fraction, thus eliminating the need for additional milling to recover semolina in the bran-rich fraction. There were highly significant correlations (r > 0.86) for semolina ash, yellowness, yellow pigment content, protein content, wet gluten, and gluten index between semolina prepared with this proposed protocol and those generated with a Allis-Chalmers mill. Conclusions: The micromilling protocol developed in this study is rapid and reliable for assessing durum milling performance and for preparing semolina for quality characterization. Significance and novelty: The proposed protocol modified QJ mill and optimized milling conditions. A robust and simplified model was developed for predicting semolina yield with one-step milling. It is a useful tool for breeding programs or genetic mapping studies that are usually large in sample number but very limited in sample size. K E Y W O R D Sash content, durum wheat, milling performance, Quadrumat Junior mill, semolina yield, total milling yield | 803 WANG et Al.

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“…In this context, Fu et al (2013) proposed a rapid, micro-scale pigment extraction procedure for semolina that reduces the sample size to 200 mg and the volume of water-saturated 1-butanol to 1 mL. This method quantifies the pigment loss in the first step of processing due to LOX degradation, although the limiting step is the availability of durum kernels to make the semolina.…”

Section: Rapid Analytical Methods For Total Pigment Concentrationmentioning

confidence: 99%

The colours of durum wheat: a review

et al. 2014

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Abstract. Pigments are essential to the life of all living organisms. Animals and plants have been the subjects of basic and applied research with the aim of determining the basis of the accumulation and physiological roles of pigments. In crop species, the edible organs show large variations in colour. In durum wheat grain, which is a staple food for humans, the colour is mainly due to two natural classes of pigment: carotenoids and anthocyanins. The carotenoids provide the yellow pigmentation of the durum wheat endosperm, and consequently of the semolina, which has important implications for the marketing of end products based on durum wheat. Anthocyanins accumulate in the aleurone or pericarp of durum wheat and provide the blue, purple and red colours of the grain. Both the carotenoids and the anthocyanins are known to provide benefits for human health, in terms of decreased risks of certain diseases. Therefore, accumulation of these pigments in the grain represents an important trait in breeding programs aimed at improving the nutritional value of durum wheat grain and its end products. This review focuses on the biochemical and genetic bases of pigment accumulation in durum wheat grain, and on the breeding strategies aimed at modifying grain colour.

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Pigment loss from semolina to dough: Rapid measurement and relationship with pasta colour

Cited by 30 publications

References 19 publications

Application of two rheological methods for flour testing to predict pasta quality

Application of two rheological methods for flour testing to predict pasta quality

Developing a high‐throughput micromilling protocol for evaluating durum wheat milling performance and semolina quality

The colours of durum wheat: a review

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