Cereal Chem 55:692 - 698.  |  VIEW ARTICLE
Mathematical Method for Estimating Color of Spaghetti and Mustard Flour.

J. K. Daun. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

A mathematical method has been developed that allows direct calculation of dominant wavelength (DW) and percentage of purity from trichromatic coefficients if the DW lies between 550 and 600 nm. Accuracy is about +/-0.23 mn for DW and +/-0.5% for percentage of purity. The procedure is used with a computer to demonstrate that spectrophotometric estimations of color values of spaghetti and of mustard flour rapidly provide information that is as accurate as visual rating, and more comprehensive.