Különböző szemcseméretű durum darák színjellemzőinek és hamutartalmának vizsgálata

Abstract

One of the quality features of semolina made of durum wheat is its colour because pasta is made from it without adding any eggs. In the course of my research I studied how the size of grains influences the colour features and cinder content of instrumentally measured milling products made of durum wheat. I also analysed the relation between cinder content and colour features. For describing the colour, I used the L*, a*, b* colour coordinates defined in CIELab colour space. I used Hunter MiniScan colour measurement spectophotometer. I established that colour features are significantly influenced (p<0.01) by the size of grains. L* coordinate decreases while a* and b* coordinates and YI yellowness index increase as the size of grains changes bigger. Results also have shown that the ash content and the set of colour features have a significant (p<0.05) linear relation.