Hovorkáné Horváth Zsuzsanna: Effect of oil content change on colour characteristics of paprika powder. In: Review of faculty of engineering : analecta technica Szegedinensia. pp. 52-58. (2007)
Preview |
Cikk, tanulmány, mű
engineering_2007_052-058.pdf Download (1MB) | Preview |
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 |
| ISSN: | 1788-6392 |
| Page Range: | pp. 52-58 |
| Language: | English |
| Related URLs: | http://acta.bibl.u-szeged.hu/38398/ |
| Uncontrolled Keywords: | Természettudomány |
| Additional Information: | Bibliogr.: p. 57-58. ; összefoglalás angol nyelven |
| Date Deposited: | 2016. Oct. 15. 12:25 |
| Last Modified: | 2021. Jan. 27. 10:03 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/11760 |
Actions (login required)
 |
View Item |
