Effect of farming system on colour components of wheat noodles

Magdalena  Lacko-Bartosova; Lucia  Lacko-Bartosova

doi:10.5219/620

Authors

Magdalena Lacko-Bartosova Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Sustainable Agriculture and Herbology, Tr. A. Hlinku 2, 949 76 Nitra
Lucia Lacko-Bartosova University of Economics in Bratislava, Faculty of National Economy, Department of Applied Informatics and Computing Technology, Dolnozemská cesta 1, 852 35 Bratislava

DOI:

https://doi.org/10.5219/620

Keywords:

ecological arable system, integrated arable system, wheat noodle colour

Abstract

Colour of noodles is definitely a key element of a consumer's buying decisions. It can be influenced by many factors. Conditions, under which is winter wheat grown, can be considered as one of these factors. The aim of this work was to evaluate colour of noodles that were prepared from winter wheat grown in ecological and integrated arable farming systems, after different forecrops with two levels of fertilization (fertilized and unfertilized) during the years 2009, 2010 and 2011. Winter wheat noodles were prepared from white flour and wholegrain flour and its colour was evaluated using the spectro-colorimeter. Colour was measured by three coordinates: lightness L*, red/ green value a* and yellow/ blue value b*. Wholegrain noodles had lower L* value, so they were darker than white flour noodles, with higher redness and higher yellowness. Colour of white flour noodles and wholegrain noodles was significantly influenced by crop nutrition (fertilized and unfertilized variants), farming system and meteorological conditions during experimental years. Wholegrain noodles from ecological system were darker, with lower lightness and higher redness compared to noodles from integrated system. White flour noodles from ecological system were also darker compared to noodles from integrated system. Fertilization decreased lightness of white flour noodles, on the contrary, fertilization increased the lightness and decreased the redness of wholegrain noodles. In non-fertilized treatment, ecological wheat noodles were darker, with higher redness and yellowness than noodles prepared from winter wheat grown in integrated arable farming system.

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