Academic Journals Database
Disseminating quality controlled scientific knowledge

Dietary chocolate colors during their storage up to 1 year

ADD TO MY LIST
 
Author(s): Popov-Raljić Jovanka | Laličić Jovanka

Journal: Journal of Agricultural Sciences
ISSN 1450-8109

Volume: 52;
Issue: 1;
Start page: 65;
Date: 2007;
VIEW PDF   PDF DOWNLOAD PDF   Download PDF Original page

Keywords: dietary chocolates | color | quality | storage

ABSTRACT
In this work color quality characteristics of the upper surfaces of commercial dietary chocolates of different manufacturers were investigated. Color was determined instrumentally, using the three stimulus colorimeter "MINOLTA" Chroma meter CR 400. Results were expressed in CIE, CIELab and Hünter systems, immediately after the production (0 - 30 days and after 90, 180, 270 and 360 days of keeping in storage at the temperature of 15°C. Whitening Index (WI) was also calculated. On the basis of the obtained results, it could be concluded that all the analyzed samples of dietary chocolates had approximately the same color characteristics qualities (lightness, nuance and color saturation), having only negligible variations, during keeping and storage at 15°C for up to 1 year.
Save time & money - Smart Internet Solutions      Why do you need a reservation system?