engleski

Comparison of colorimetric method with spectrophotometric method for the colour determination in pasta

Product colour is one of the most important criteria for determining pasta quality. For the pasta produced without eggs, pasta colour will depend mostly on the content of yellow pigment in flour. Analyses were done with 12 samples of handmade pasta without eggs. Yellow pigment content was determined by the standard spectrophotometric method, while the pasta colour (fresh shaped and dry milled pasta) was measured by colorimeter Minolta CR-300. The results obtained show that there is a correlation between spectrophotometric determination of yellow pigment content and the results of colorimetric measuring. The correlation coefficient between the colorimetric results of dry milled pasta and yellow pigment content is higher than the correlation coefficient between the colorimetric results of fresh shaped pasta and yellow pigment content.

pasta colour; yellow pigment; spectrophotometry; colorimetry

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