Colour attributes usage as easy method to evaluate starch content in fresh pumpkin
2018
Simantara, P. | Auvuchanon, A. | Ampoln, D. | Hemawong, C.
The objective of this research is to refine an easy method to evaluate starch content in fresh pumpkin (Cucurbita moschata). Analysis results show there is a relationship between colour composition attribute, L, a, b, chroma and hue angle of both fresh pumpkin and fresh pumpkin after immersion with 1% iodine solution and starch content. Laboratory tests were carried out using 15 cultivars of pumpkin with 3 replications. Results show there is a close relationship between hue angle and chroma of fresh pumpkin after immersion in 1% iodine solution and starch content. We also noticed that, using a range of hue angle and chroma, starch content could be approximately distinguished into 3 ranges, low level is 0-10% starch content, medium level is 10-35% starch content and high level is starch content more than 35%. However, this easy method needs to be repeated with more samples for more confident results, due to the fact that around 20-25% of error could have occurred.
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