Home About us Contact
|
Home About us Contact | ||
|
|
||
Color Attributes (color + attribute)
Selected AbstractsSENSORY AND INSTRUMENTAL EVALUATION OF STRAWBERRY YOGURT COLORJOURNAL OF SENSORY STUDIES, Issue 1 2001ADRIANA GAMBARO ABSTRACT Eleven samples of strawberry yogurt prepared with different red color concentrations using Ponceau 4R (E-124) were evaluated by instrumental and sensory methods. Color intensity evaluation was carried out by a panel of eight assessors specifically trained to measure strawberry color in yogurt. Color acceptability was measured with 120 regular and frequent consumers of yogurt. Color was measured with a Minolta Chroma Meter CR-200b, obtaining parameters L*, a* and b*. Principal component analysis was performed on the instrumental variables. Regression models between the instrumental first principal component, red color concentration, sensory intensity, and acceptability allowed determining quality control limits for red color attribute. These limits may be controlled by selecting either instrumental or sensory methods, being the latter easy to implement and providing dependable results. [source] Sensory Profiles of Bread Made from Paired Samples of Organic and Conventionally Grown Wheat GrainJOURNAL OF FOOD SCIENCE, Issue 4 2007L.E. Annett ABSTRACT:, The Canadian hard red spring wheat cultivar "Park" was grown in 2005 in Edmonton, AB, Canada on both conventionally and organically managed land, situated less than 1 km apart. Grains from the paired wheat samples were compared for cereal-grain-quality attributes. For sensory analysis, organically and conventionally produced wheat grains were milled into flour and baked into 60% whole wheat bread. Color, texture, taste, and aroma attributes of bread were compared using the sensory technique of descriptive analysis. Organic grain contained more wholemeal protein than conventional grain (P, 0.05), but both were greater than 14% protein, indicating excellent grain quality for yeast-leavened bread. Mixograph analysis revealed that conventional flour produced stronger bread dough than organic flour (P, 0.05). Visual observation confirmed these findings as conventional flour produced larger bread loaf volume. Fourteen sensory attributes were generated by the descriptive analysis panel. No differences were observed for flavor, aroma, or color attributes (P > 0.05), but the panel perceived the organic bread to be more "dense" in texture (P, 0.05) with smaller air cells in the appearance of the crumb (P, 0.05) than conventional bread. [source] Forgotten pioneers of color order.COLOR RESEARCH & APPLICATION, Issue 5 20081821), Part II: Matthias Klotz (174 Abstract The painter Matthias Klotz began to investigate the subject of color beginning circa 1780 and thereby during the same general time period as Johann Wolfgang von Goethe, Philipp Otto Runge, and Gaspard Grégoire. Like the others, he was an adherent of the theory of three fundamental colors, yellow, red, and blue. With Grégoire he had in common three perceptual color attributes and an implicit cylindrical ordering system that presaged the system of Munsell, developed nearly a century later. With Runge and Grégoire he had in common a balanced color chart in which opposites were presumed to neutralize each other in a common medium gray. Klotz's so-called color canon is the most carefully executed in the early 19th century. He was unique in proposing a nine-grade, geometrically stepped gray scale that would require a logarithmic mathematical model. © 2008 Wiley Periodicals, Inc. Col Res Appl, 33, 341,345, 2008 [source] Transformation from Munsell space to Swedish NCS,Through Nayatani theoretical spaceCOLOR RESEARCH & APPLICATION, Issue 2 2004Yoshinobu NayataniArticle first published online: 29 JAN 200 Abstract A relationship and a method of transformation are given on color attributes between Munsell, Nayatani Theoretical, and NCS color spaces. The purpose of the study is to clarify the conceptual differences in structure between the three spaces. The structural differences are explained by using the transformations on five color samples. © 2004 Wiley Periodicals, Inc. Col Res Appl, 29, 151,157, 2004; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/col.10235 [source] | ||||||||||