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Consumer often assesses the initial quality of the product by its color and
appearance. The appearance and color of food products are thus the primary
beauty of creations. In food and nutrition, color means quality of the food. Vibrant
red, yellow or green color in fruits and vegetables indicate high anti-oxidant content
and vegetables due to storage. Browning in food also called Maillard browning is the
sometimes off-tastes.
visual color evaluation and instrument analysis. In color perception, multiple physical,
sensory, and psychological factors participate. For that reason, FNRI Sensory
color in food. The protocol specifies the appropriate test conditions, light sources,
conditions are necessary to ensure that the reported differences during sensory
When conditions are in place, sensory panelists were able to perform as objective
instruments in evaluating the color quality of food products. FNRI study showed that
panelists were able to rank in order the increasing yellowness in liquid sample as
accurate change in color. This shows that visual analysis can be used as an
same result was observed after the FNRI-SEL protocol for color analysis was
because they indicate changes in the quality of the product due to processing or
storage. FNRI-SEL validated an existing method and drafted a protocol for visual
color analysis. The validation experiment was able to establish the conditions for
panelist using actual food samples. For sustaining the proper implementation of the
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