Contribution of apigenin di-C-glycosides and lutein to the colour of yellow alkaline noodles
Grace Y. Wijaya A B C , Clare Ingram A , Robert E. Asenstorfer A and Daryl J. Mares A
+ Author Affiliations
- Author Affiliations
A School of Agriculture Food and Wine, University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
B Current address: Jl. Gereja No. 4/6, Bogor 16122, Indonesia.
C Corresponding author. Email: egmeinwj@gmail.com
Crop and Pasture Science 67(6) 594-604 https://doi.org/10.1071/CP15107
Submitted: 31 March 2015 Accepted: 22 November 2015 Published: 28 June 2016
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.
Additional keywords: cereal chemistry, pigments, wheat quality.
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