A Comparison of CIE (1976) L*a*b* Values Obtained from Two Different Instruments on Several Food Commodities

Baardseth, Pernille; Skrede, Grete; Næs, Tormod; Thomassen, Magny S.; Iversen, Audun; Kaaber, L.

doi:10.1111/j.1365-2621.1988.tb07830.x

Cited by 45 publications

(19 citation statements)

References 6 publications

(6 reference statements)

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“…Colour is often the first parameter by which a consumer judges a food product before purchase (Gormley, 1978;Baardseth et al, 1988). Colour is used to judge the quality, maturity and age after harvest of many foods.…”

Section: Discussionmentioning

confidence: 99%

The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots

Redmond

Gormley

Butler

2004

Innovative Food Science & Emerging Technologies

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Section: Discussionmentioning

confidence: 99%

The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots

Redmond

Gormley

Butler

2004

Innovative Food Science & Emerging Technologies

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“…Colour affects consumer acceptance of a product and can account for 40% of the criteria for acceptance (Baardseth et al 1988). Colour of red pepper changes considerably during drying.…”

Section: Introductionmentioning

confidence: 99%

Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars

Falade

Oyedele

2010

J Food Sci Technol

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Air-drying characteristics of fresh and osmotically pretreated (40°B, 50°B and 60°B sucrose solutions for 9 h) four pepper cultivars namely, Rodo (Capsicum annuum), Shombo (Capsicum frutescens), Bawa (Capsicum frutenscens) and Tatashe (Capsicum annuum), and CIE L*a*b* parameters of air-dried (50, 60, 70 and 80°C) peppers were investigated. Moisture diffusivity and activation energy (E a ) were calculated from Fick's law and analogous Arrhenius equation, respectively. Colour difference, chroma and hue angle of fresh-and osmo-oven dried peppers were evaluated. Drying rates occurred predominantly in the falling rate. Moisture diffusivity varied from 8.071×10 −10 -1.048×10 −8 , 7.710×10 −11 -1.018×10 −9 , 9.807×10 −9 -1.746×10 -8 and 8.748×10 −10 -1.464×10 −9 m 2 /s for Bawa, Rodo, Shombo, and Tatashe, respectively. E a for moisture diffusion during drying of peppers varied from 53.86 to 84.86 kJ/mol and was affected by cultivars and osmotic pretreatment concentration. Osmotic pretreatment and drying temperature had significant effect (p<0.05) on a*, b*, chroma and hue angle values of dried peppers.

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“…e color determines to a large extent (40% in average) the food acceptability by consumers [39]. e response surface showed the contribution of each component in the formation of the final color of the natural dietary candies.…”

Section: Colormentioning

confidence: 99%

Preparation of a Natural Candy from Date (Phoenix dactyliferaL.), Olive (Olea europaeaL.), and Carob (Ceratonia siliquaL.) Fruits

Radia

Boukhiar

Salem

2018

Journal of Food Quality

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Until the early 1960s, the traditional recipe "Arkouy" from the mixture of carob (Ceratonia siliqua L.) powder and olive (Olea europaea L.) oil represented a sought-after food product in some localities of the Kabylian region (Northeastern Algeria). e present work attempted to improve this traditional recipe to obtain a natural candy from date (Phoenix dactylifera L.), olive (Olea europaea L.), and carob (Ceratonia siliqua L.) fruits. For this, di erent formulations with various proportions of the date paste, olive paste, and carob powder were obtained using a constrained mixture design (proportion of date paste ≥ 0.7). e hardness and total color di erence in the CIELab system were adopted as dependent variables. For comparison purpose, the local commercial candy "Caprice" was taken as reference. In addition, the two formulations containing the three basic ingredients were analyzed for the overall acceptability, reducing power, and thermal analysis. At rst approximation, it can be said that the formulation containing 75% date paste, 20% carob powder, and 5% olive paste ensures a balance between the target values of texture and color. e obtained candy can be used as a dietary supplement for all categories of consumers, especially patients with swallowing di culties.

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A Comparison of CIE (1976) Lab* Values Obtained from Two Different Instruments on Several Food Commodities

Cited by 45 publications

References 6 publications

The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots

The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots

Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars

Preparation of a Natural Candy from Date (Phoenix dactyliferaL.), Olive (Olea europaeaL.), and Carob (Ceratonia siliquaL.) Fruits

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