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An Automated System for the Continuous Measurement of Time-Dependent Changes in Noodle Color

¹Cereal Science Laboratory, Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong. ²Corresponding author. Fax: 852/2858-3477. E-mail: harold@hkuxa.hku.hk ³Electronic Services Unit, The University of Hong Kong.

Fresh noodles may develop a gray discoloration over time during storage. This characteristic is related to polyphenoloxidase activity and is partly a varietal characteristic of the wheat flour; it is also influenced by processing conditions and is regarded as a major negative factor in noodle quality. Screening of wheat genotypes by measuring color at a fixed-time interval (commonly 24 hr) after manufacture is not informative about time-dependent color development. We developed a computer-controlled automated sample platform attached to a reflectance spectrophotometer to simultaneously monitor color changes (L*, a*, b*) over time in up to 12 noodle samples. Application of the unit to monitor color changes in white-salted and yellow-alkaline noodles is described.