Pasta brownness is an undesirable characteristic that reduces the commercial value and makes the product less attractive for consumers. Enzymatic browning, essentially due to polyphenol oxidase activity (E.C. 1.14.18.1), may be reduced by choosing raw materials characterized by a low enzymatic activity. The aim of this paper is to compare several techniques useful to predict pasta colour in order to identify the most rapid one and the most effective one, optimising its operative phases. Several techniques were applied to estimate colour variations due to enzymatic activity, employing both a spectrophotometer and a tristimulus colorimeter. The identification of a rapid method to estimate polyphenol oxidase activity may be a profitable tool to select cultivars with a high pasta-making aptitude
Enzymatic browning in durum wheat flour: comparison between spectrophotometric and colorimetric methods
CLODOVEO, MARIA LISA;SIMEONE, Rosanna
2005-01-01
Abstract
Pasta brownness is an undesirable characteristic that reduces the commercial value and makes the product less attractive for consumers. Enzymatic browning, essentially due to polyphenol oxidase activity (E.C. 1.14.18.1), may be reduced by choosing raw materials characterized by a low enzymatic activity. The aim of this paper is to compare several techniques useful to predict pasta colour in order to identify the most rapid one and the most effective one, optimising its operative phases. Several techniques were applied to estimate colour variations due to enzymatic activity, employing both a spectrophotometer and a tristimulus colorimeter. The identification of a rapid method to estimate polyphenol oxidase activity may be a profitable tool to select cultivars with a high pasta-making aptitudeI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
