Articles
Colour attributes usage as easy method to evaluate starch content in fresh pumpkin
Article number
1210_8
Pages
59 – 64
Language
English
Abstract
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.
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.
Authors
P. Simantara, A. Auvuchanon, D. Ampoln, C. Hemawong
Keywords
starch content, pumpkin, Cucurbita moschata, colour
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