Colour Evaluation of Different Pasta Samples

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00021392" target="_blank" >RIV/60461373:22330/08:00021392 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Colour Evaluation of Different Pasta Samples

Original language description

Pasta colour from 3 wheat flour types, diverse egg-ratio (0, 1, 2), and with non-traditional cereals supplements was measured. The tested durum wheat flour had higher yellowness b* (22.2) than the common wheat flour (8.1). The rising egg-proportion increased pasta yellowness. Positive impact of 10% flour substitute was identified for lupine (dependently to wheat botany species) ? 130% yellowness increase was observed. At 20% substitute, also corn addition had a positive impact on pasta colour, too.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2008

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Volume of the periodical

26

Issue of the periodical within the volume

6

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

7

Pages from-to

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UT code for WoS article

000262713300004

EID of the result in the Scopus database

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