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.

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.

The results obtained by the analysis of the samples of coffee mostly consumed on our market showed that the coffee quality corresponds to the values as given in the Law of Health Food. It was not found that any of the parameters which determine food quality exceeded permitted values. Content of heavy metals and aflatoxines is below permitted values. The least content of caffeine was determined in a coffee sample roasted in the private roaster’s shop, and only in it the presence of coffee surrogates/substitutes was not proved.

The result of examination of oil of unknown origin from the crisis territory as follows: the examined oil has qualities permissible for human nutrition. The examination of contained quantity of contaminants and heavy metals showed that ingredients were not higher than values prescribed by the Statute, except for lead. It is on the upper limit. Contents of radionuclides range within the limits of average values. The quantity is not dangerous for human food.