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Type: Journal article
Title: Contribution of apigenin di-C-glycosides and lutein to the colour of yellow alkaline noodles
Author: Wijaya, G.Y.
Ingram, C.
Asenstorfer, R.E.
Mares, D.J.
Citation: Crop and Pasture Science, 2016; 67(6):594-604
Publisher: CSIRO Publishing
Issue Date: 2016
ISSN: 1836-0947
1836-5795
Statement of
Responsibility: 
Grace Y. Wijaya, Clare Ingram, Robert E. Asenstorfer, and Daryl J. Mares
Abstract: The colour of Asian yellow alkaline noodles is an important indicator of quality and influences consumer choice. Apigenin di-C-glycosides (ACGs) and lutein present in wheat flour have been reported to contribute to the yellow colour; however, their relative roles have not been quantified. This study was conducted to quantify the contribution of ACGs to the part of the yellow colour that develops in the presence of alkaline salts and to assess the potential for improving colour. Whereas lutein is present in all grain tissues, ACGs are concentrated in the embryo. Significant genetic variation was apparent for ACG content, but there was no significant correlation between grain content and the amount recovered in milled flour. The yellow colour caused by the reaction of flour constituents with alkali was estimated to be ~5–6 b* units or ~22–27% of total yellow colour. However, only 1–2 units (5–10% of total yellow colour) could be attributed to ACGs, suggesting that a significant portion of the yellow colour of alkaline noodles is due to other unidentified factors or compounds.
Keywords: cereal chemistry; pigments; wheat quality
Description: Published online 28 June 2016
Rights: Journal compilation © CSIRO 2016
RMID: 0030051214
DOI: 10.1071/CP15107
Appears in Collections:Agriculture, Food and Wine publications

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