Influence of metal concentration and polyphenol oxidase activity on the color of Asian raw noodles. 192 Influence of metal concentration and polyphenol oxidase activity on the color of Asian raw noodles. Inc. Portland, OR 97209.
Food color is an important sensory attribute, especially for Asian raw noodles.
The discoloration of noodle products during storage is a complex problem. Factors such as pigments naturally occurring in wheat, enzyme activity, metal concentration, ash content and damaged starch of flour are responsible for color changes. The primary factor responsible for color change depends upon the interaction of many variables. Both PPO activity and metal concentration significantly affected noodle discoloration. Acetic, lactic and ascorbic acids were added during the noodle processing to bind metals and inactivate enzymes.