Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts

Shelf-life and colour change kinetics of Aloe vera gel powder under accelerated storage in three different packaging materials

“…Moisture content was determined following AOAC Method 934.06 (AOAC 1990) by using a vacuum oven (temperature: 70°C and pressure: 37.3 kPa) and analytical balance. The colour of the dehumidified air dried samples was measured with colourimeter (model CR-400/ 410 chromameter, Konica Minolta Holdings Inc., Tokyo, Japan) and results were expressed in accordance with the CIE Lab system (Hutchings 1994) with reference to illuminant D65 and a viewing angle of 10° (Calvo et al 2001). The L * , a * , and b * values of the fresh as well as stored powder were measured.…”

Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach

“…This attribute is related to the differences in absorbance at different wavelengths. A higher hue angle represents a lesser yellow character in the assays and objective measurement of color is of great importance for food producers due to the relationship existing between color and the acceptability (CALVO; SALVADOR; FISZMAN, 2001), which has propelled the development of techniques and apparatus suitable for that purpose in the last decades (YAM;PAPADAKIS, 2004;MELÉNDEZ-MARTÍNEZ;VICARIO;HEREDIA, 2005). In this regard, there is currently a growing tendency to relate the color coordinates to the levels of food acceptance, which is an interesting approach amenable to be harnessed for quality control purposes since the interest for determining how well the product is accepted by potential consumers is increasing due to its likely connection with marketing practices and purposes (LAWLESS; HEYMANN, 1999;DUTCOSKY, 2007).…”

Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

“…Color of foods dramatically influences consumers' preferences (Calvo, Salvador, & Fiszman, 2001;Chan & Kane-Martinelli, 1997;Gamble, Jaeger, & Harker, 2006;Hutchings, 1994) and in this sense, some studies revealed that color of citric beverages in general, are related to the consumer's perception of flavour, sweetness and other characteristics in relation to the quality of these products (Chan & Kane-Martinelli, 1997;Tepper, 1993), and it's also an indicator of the natural transformation of a fresh food (ripeness) or of changes that occur during its storage or processing. Color of orange juice is mainly due to carotenoid pigments (Lee & Coates, 2003;Meléndez-Martínez, Britton, Vicario, & Heredia, 2005;Meléndez-Martínez, Vicario, & Heredia, 2003;Vikram, Ramesh, & Prapulla, 2005) and it's related with the ripening of the product, the presence of impurities, the technological treatments, the storage conditions, microorganisms alterations, browning reactions, etc.…”