Czech J. Food Sci., 2011, 29(4):346-323 | DOI: 10.17221/25/2011-CJFS

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

Marie Hrušková, Ivan Švec, Hana Sekerová
Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

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.

Keywords: pasta; colour profile; granulation; spectral method; PCA

Published: August 31, 2011  Show citation

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Hrušková M, Švec I, Sekerová H. Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods. Czech J. Food Sci. 2011;29(4):346. doi: 10.17221/25/2011-CJFS.
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