color

Dietary chocolate colors during their storage up to 1 year

Faculty of Agriculture, Belgrade-Zemun (1,2)

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.

(345.68 KB)

Dietary chocolate colors during their storage up to 1 year

University of Belgrade, Faculty of Agriculture

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.

(345.68 KB)
          
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