摘要：In this study, six Turkish Tr. durum cultivars and two commercial semolina samples are used in order to determine peroxidase and lipoksidase enzyme activities. Lipoxidase and peroxidase enzyme activities are determined and no detectable correlation could be assessed between enzyme activities and visual color scores. Macaroni brownness determinations are run at 400 nm according to Matsuo and Irvine, 1967. The relation between absorbance readings and peroxidase enzyme activities to macaroni brownness was also confirmed.
