Effect of oil content change on colour characteristics of paprika powder

Hovorkáné Horváth, Zsuzsanna: Effect of oil content change on colour characteristics of paprika powder. Review of faculty of engineering : analecta technica Szegedinensia. pp. 52-58. (2007)

[img] Cikk, tanulmány, mű
engineering_2007_052-058.pdf

Download (1MB)

Abstract

The several quality Hungarian paprika powders were investigated. The colour, determined by using the CIE L \ a', b colour system, was measured with a Minolta CR300 tristimulus colorimeter. The oil contents of paprika powders were increased by 1%, 2%, 3%. and 4% relative to the initial sample. The lightness coordinate L* and yellowness coordinate b* were found to decrease significantly. A significant and perceptible change relative to the initial samples is observed at an added oil content of 3%. The redness coordinate a* did not change significantly. Ihe changes in the colour characteristics in response to oil content increase can be observed visually, the powder becoming darker and redder.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2007
Page Range: pp. 52-58
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Természettudomány
Additional Information: Bibliogr.: p. 57-58. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:25
Last Modified: 2019. Jan. 07. 12:33
URI: http://acta.bibl.u-szeged.hu/id/eprint/11760

Actions (login required)

View Item View Item