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.

Authors examined the effects of SUPRO 595 and GRINSTED™ Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoelectric tristimulus colorimeter (the MOM Color - D) determination of color characteristics in pork loin samples was carried out. The values for psychometric lightness (L*), psychometric hue redness (a*) and psychometric chrome - yellowness (b*) were expressed based on the CIELAB system.