20 June 2007 Estimation of &pbeta;-carotene content in flour using color analysis of reflected light
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In this study, we present two methods for estimation of &pbeta;-carotene content in flour with use of color analysis of the flour samples. One method is based on the fact that the color parameter "chroma" (the color saturation) in the CIE1976 (L*a*b*) - system can be used as the "yellowness index" of the flour that is proportional to &pbeta;-carotene content in the flour. Another method is based on comparison of the flour diffuse reflection coefficients at 460 nm (absorption band of &pbeta;-carotene) and 650 nm. The value of contrast of absorption band manifestation can be also used as the "yellowness index" of the flour.
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Leonid E. Dolotov, Leonid E. Dolotov, Yury P. Sinichkin, Yury P. Sinichkin, Svyatoslav V. Tuchin, Svyatoslav V. Tuchin, } "Estimation of &pbeta;-carotene content in flour using color analysis of reflected light", Proc. SPIE 6536, Saratov Fall Meeting 2006: Coherent Optics of Ordered and Random Media VII, 65360X (20 June 2007); doi: 10.1117/12.753470; https://doi.org/10.1117/12.753470


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