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Colour Parameters (colour + parameter)
Selected AbstractsDevelopment of a healthy low-fat fish sausage containing dietary fibreINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2008Carlos Cardoso Summary In order to develop a healthy low-fat fish sausage containing dietary fibre (DF), three fundamental changes were made to an ordinary pork sausage recipe: incorporation of 4% (w/w) of Swelite® (a DF obtained from inner pea), different levels of pork meat replacement (0%, 50% and 100%) by hake mince and the combination of varying amounts of Fibruline® (a DF obtained from chicory root) and hake mince (Fibruline: additional hake mince, 2.6:5.2, 5.2:2.6 and 7.8:0.0, % w/w) as a substitute for pork fat. It was found that the addition of Swelite to pork sausage favoured greater gel strength and hardness. On the contrary, increasing levels of pork meat replacement by hake reduced the sausages' gel strength and hardness. Finally, sausages without pork fat showed promising textural and colour parameters. High-Fibruline sausages were less cohesive and chewable than pork fat sausages (control), but also exhibited a greater gel strength. Low-Fibruline ones presented almost all textural properties similar to the control, with exception of hardness and gumminess. Therefore, regarding some key textural parameters, it was possible to produce low-fat fish sausages similar to the ordinary pork sausages. [source] Effect of pre-freezing and solutes on mass transfer during osmotic dehydration and colour of oven-dried African star apple during storageINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2007Kolawole O. Falade Summary The effects of freezing, solutes (glucose and sucrose) and concentrations (44, 52 and 60 °Bx) on water loss and solid gain during osmotic dehydration and on CIE colour parameters, colour intensity (,E) and chroma (,C), of osmo-oven-dried African star apple pulp during storage were investigated. Water loss and solid gain were higher in fruits immersed in glucose solutions than in sucrose solutions. Freeze-thawed fruits recorded a rapid increase in water loss and solid gain within 30 min of immersion when compared with the fresh African star apple that showed higher water loss after 2,3 h of immersion. Generally, L* value increased in the osmo-air-dried African star apple preosmosed in glucose and sucrose solution while a* and b* values decreased during storage. Higher colour intensity and chroma values were recorded in air-dried African Star apple preosmosed in glucose solution than in sucrose solution. [source] Palynological, physico-chemical and colour characterization of Moroccan honeys: I. River red gum (Eucalyptus camaldulensis Dehnh) honeyINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2003Anass Terrab Summary The melissopalynological, physico-chemical and colour characteristics of Eucalyptus honeys from Morocco were studied. It is generally accepted that a minimum content of 70% of Eucalyptus pollen is necessary to classify an Eucalyptus honey as unifloral. Twenty-eight physico-chemical and five colour parameters were measured, including the content of sugars and minerals, proline, water content, pH, acidity, hydroxymethylfurfural, diastase activity, ash, electrical conductivity, colour coordinates (L*, a*, b*), chroma (C*ab) and hue angle (hab). Pollen analysis was included, and samples contained a mean of six pollen types (range 2,12). The majority of the samples (75%) contained more than 90%Eucalyptus pollen. The presence of Quercus, Plantago and Thymelaea pollen allows the differentiation of these honeys from those with a different geographical origin. Physico-chemical analysis showed that there was a low percentage of sucrose ( = 0.01%) and trisaccharides. Mineral analysis showed a low percentage of Mg ( = 25.99 ppm) and K ( = 205 ppm), while electrical conductivity ( = 721 ,S cm,1) and diastase activity ( = 39.05 °Gothe) showed medium-high values. The colour parameters lightness (L*) and chroma (C*ab) showed relatively low values. [source] Curing depth of different shades of a photo-activated prosthetic composite materialJOURNAL OF ORAL REHABILITATION, Issue 7 2001N. Tanoue This study determined the depth of cure of different shades of a prosthetic composite material with the aim of evaluating the influence of shade variation on post-curing material properties. Four light shades having small tabs (A1, B1, C1 and D2) and four dark shades having higher tabs (A4, B4, C4 and D4) of a prosthetic composite (Artglass) for body paste based on the Vita Lumin Shade guide were selected. Specimens of each shade were exposed with the proprietary photo-curing unit (UniXS) for periods 20, 30, 60 and 90 s. The curing depth of the material for each shade was determined with a scraping technique described by the International Organization for Standardization (ISO 4049), and average values of groups of five specimens were compared using analysis of variance (ANOVA) and Scheffe's S intervals (P < 0·05). The L*a*b* colour parameters of five specimens after 90 s exposure were measured using a small-area dental colorimeter (ShadeEye) in order to determine the colorimetric differences. Three-factor ANOVA revealed that the depth of cure was influenced by shade letter (A, B, C or D) and shade tab (1 and 2, or 4) as well as by the exposure period (P=0·05). Curing depth of the light shades was consistently greater than that of the dark shades. Among the eight shades selected, B1 shade demonstrated the greatest curing depth, while A4 shade exhibited the lowest curing depth. For all shades, longer exposure increased the depth of cure. All of the light shades exhibited higher L* values than any of the four dark shades. Curing depth of the composite material was found to be related to the Vita shade variation and the exposure period. [source] Root colonisation by the arbuscular mycorrhizal fungus Glomus intraradices alters the quality of strawberry fruits (Fragaria × ananassa Duch.) at different nitrogen levelsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2010Vilma Castellanos-Morales Abstract BACKGROUND: Arbuscular mycorrhizal fungi (AMF) increase the uptake of minerals from the soil, thus improving the growth of the host plant. Nitrogen (N) is a main mineral element for plant growth, as it is an essential component of numerous plant compounds affecting fruit quality. The availability of N to plants also affects the AMF,plant interaction, which suggests that the quality of fruits could be affected by both factors. The objective of this study was to evaluate the influence of three N treatments (3, 6 and 18 mmol L,1) in combination with inoculation with the AMF Glomus intraradices on the quality of strawberry fruits. The effects of each factor and their interaction were analysed. RESULTS: Nitrogen treatment significantly modified the concentrations of minerals and some phenolic compounds, while mycorrhization significantly affected some colour parameters and the concentrations of most phenolic compounds. Significant differences between fruits of mycorrhizal and non-mycorrhizal plants were found for the majority of phenolic compounds and for some minerals in plants treated with 6 mmol L,1 N. The respective values of fruits of mycorrhizal plants were higher. CONCLUSION: Nitrogen application modified the effect of mycorrhization on strawberry fruit quality. Copyright © 2010 Society of Chemical Industry [source] Effects of dietary humate supplementation to broilers on performance, slaughter, carcass and meat colourJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2008Dr Nurinisa Esenbu Abstract BACKGROUND: This experiment was designed to examine the effect of dietary humate supplementation primarily on pH and colour parameters of carcasses, breast fillets and drumsticks and, secondarily on performance and carcass characteristics in broilers. RESULTS: A total of 240 male broiler chicks (Ross-308) were randomly allocated to four dietary treatments varying in supplemental humate level (0, 0.1, 0.2 and 0.3% for H0, H1, H2 and H3). Dietary humate supplementation did not affect performance traits and slaughter, hot carcass weights and yields. Carcass-related variables (pH, L*, a*, b*, H* and C*) were responsive to the dietary treatments. The L*, a*, b*, and C* values for drumstick muscles were higher than those for breast muscles. Except for the L* value, meat colour parameters changed due to packaging. The a* value was higher and b* value was lower for vacuum packaged breast and drumsticks than for those aerobic packaged. Storage period affected colour parameters; while L*, b*, H* and C* values were higher for drumstick skin than for drumstick meat; the a* value was greater in drumstick meat than in skin. CONCLUSION: pH and colour parameters of carcasses, breast fillets and drumsticks of broilers were improved by dietary humate supplementation. However, responses of broiler performance and slaughter and carcass characteristics were minimal. Copyright © 2008 Society of Chemical Industry [source] Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stageJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2007Antonio José Pérez-López Abstract Background: Peppers are popular vegetables because of their colour, taste and nutritional value. The levels of vitamin C, carotenoids and phenolic compounds in peppers and other vegetables depend on several factors, including cultivar, agricultural practice and maturity stage. Results: In this study the effects of maturation and type of agricultural practice (organic or conventional) on the ascorbic acid, total carotenoid and total phenolic contents and colour parameters of sweet peppers (Capsicum annuum cv. Almuden) grown in a controlled greenhouse were determined. Levels of vitamin C, phenolic compounds and carotenoids increased during ripening, with red sweet peppers having higher contents of these bioactive compounds. Moreover, peppers grown under organic culture had higher vitamin C, phenolic and carotenoid levels than those grown under conventional culture. With respect to colour parameters, organic red peppers had higher values of L*, a*, b*, C* and Hab than conventional red peppers, giving them a higher intensity of red colour. Conclusion: Thus organic farming had a positive effect on the nutritional content of peppers, increasing the vitamin C activity and the level of phenolic compounds, both implicated in the antioxidant activity of vegetables, and the content of carotenoids, implicated in the colour variance observed in pepper fruits. Copyright © 2007 Society of Chemical Industry [source] | ||||||||||