YELLOW ALKALINE NOODLES WITHOUT COLOUR ADDITIVES I. POTENTIAL FOR INCREASING THE APIGENIN-C-DIGLYCOSIDE CONTENT

摘要

Colour and colour stability are important quality criteria for Asian noodles particularly yellow alkaline noodles (YAN). The yellow colour of alkaline noodles is due to a combination of xanthophylls and apigenin-C-diglycosides (ACdG). Manufacturers often add yellow pigments to improve the colour of YAN because they consider there is insufficient natural colour. Increasing natural yellow pigments by increasing xanthophylls or ACdG could eliminate the need for additives and potentially add market valueto the grain.