Pulses

Sensegood spectrophotometer for color measurement in pulses

Sensory properties of the legumes, such as, aroma, flavor, texture, and color are significant. Indeed, according to preliminary studies, color is the most important parameter describing the quality of beans. This is in agreement with various large-scale consumer studies in which 40–60% of grade points, related to quality, were assigned to color.[1],[2] Same crop that is grown in different regions exhibits different characteristics due to their varied weather conditions. There is a direct relation between pulses color and nutrition value.



Color degradation can be due to storage at elevated temperature and humidity.[2] Color degradation of dried beans indicates deterioration of their quality, namely the water absorption capacity, texture of cooked beans, and flavor. [3],[4] More importantly it indicates the reduced protein quality. [5]

In today’s competitive market, since consumers tend to use healthy and homogenous products, producers have to present products which are sorted according to physical characteristics like appearance, size, color, and variety. Furthermore, identification of varieties helps farmers to use suitable pulses for planting and marketing, because in this way the pulses they sell would have the essential standards for marketers

Sensegood spectrophotometer is an analytical color measurement instrument that is widely accepted in the industry and research fraternity. From raw material to final product, it comprehensively evaluates the color attributes of various samples, including solids, liquids, powders and pastes. Sample can be non homogeneous with different shape and size. Sensegood spectrophotometer has rotating sample platform with large viewing area (sensor’s field of view). It takes multiple measurements over number of rotations and generates average result representing the sample’s color.

Producers, warehouse managers, dried and packaged food (roasted beans) manufacturers and food processors rely on the capabilities of Sensegood spectrophotometer for determining quality and maintaining color consistency over different production batches. Using Sensegood spectrophotometer, pulses color analysis can be done by various indices like whiteness and yellowness index. Also L*, a*, b* color space values indicate light, redness/greenness and yellowness/blueness; useful in determining quality of white, yellow, green or brown textured pulses.


References :

  1. Lebert, A., Influence of drying on the color of plant products. Food Engineering and Nutrition Workshop on Food Dehydration, June 2–4, 1992; ENSIA: Massy, France.
  2. Karathanos VT, Bakalis S, Kyritsi A, Rodis PS. Color degradation of beans during storage. International Journal of Food Properties. 2006 ;9(1):61-71. https://doi.org/10.1080/10942910500473921
  3. Jackson, G.M. and Varriano‐Marston, E. (1981), Hard‐to‐Cook Phenomenon in Beans: Effects of Accelerated Storage on Water Absorption and Cooking Time. Wiley Journal of Food Science, 46: 799-803. https://doi.org/10.1111/j.1365-2621.1981.tb15351.x
  4. Sievwright,C.A. and Shipe,W.F.(1986),Effect of Storage Conditions and Chemical Treatments on Firmness, in Vitro Protein Digestibility, Condensed Tannins, Phytic Acid and Divalent Cations of Cooked Black Beans. Wiley Journal of Food Science,51:982-987. https://doi.org/10.1111/j.1365-2621.1986.tb11214.x
  5. Molina, M.R., De La Fuente, G. And Bressani, R. (1975), Interrelationships Between Storage, Soaking Time, Cooking Time, Nutritive Value And Other Characteristics Of The Black Bean (Phaseolus vulgaris). Wiley Journal of Food Science, 40: 587-591. https://doi.org/10.1111/j.1365-2621.1975.tb12534.x
This article is about the use of spectrophotometer or full spectrum colorimeter for color measurement in beans – gram, chickpeas, pigeon pea (tur or arhar), moong beans (green gram), urad (black matpe), masur (lentil), peas, kidney beans, moth, and other pulses.