Noodles range in color from white to yellow based on type of noodles consumed in each market.
One method used to analyze product color in laboratory tests and commercial products, such as sheeted noodles and other products, is the Minolta chroma meter test. To determine Asian noodle color, the dough sheet is analyzed as follows.
1. A sample of 3 Asian noodle dough sheets are cut just prior to slitting and then stacked together.
2. Measurements are taken in two locations on both the top and bottom on 2 out of 3 dough sheets with the Minolta chroma meter, and an average L*, a*, and b* are recorded.
3. Two readings are taken at 0 and 24 hours on each side of two dough sheets, and an average L*, a*, and b* are recorded. Results
• Asian noodle color is determined by measuring the color components of a noodle sample with the Minolta chroma meter.
• Asian noodle color results are reported in terms of color values based on the following rating scale:
L* value whiteness 100 white
a* value positive values +60 red color
negative values –60 green color
b* value positive values +60 yellow color
negative values –60 blue color
• Typical Asian noodle color is described as bright white, creamy white, pale yellow, or intense yellow. For example, a good color Chinese raw noodle should have a minimum L* value of 72.0 at 24 hours after production. Why is this important?
Noodle color is one of the most important Asian noodle product quality characteristics because it is the first attribute perceived by consumers. Asian noodle color may be white or yellow depending upon the noodle type, but it should be bright. Protocol developed at Wheat Marketing Center, Inc., Portland, Oregon.