Colour of fruit yoghurts

Prokupkova, L.; Novotna, P.

Colour of fruit yoghurts

1997

Prokupkova, L. | Novotna, P. (Vyzkumny Ustav Potravinarsky, Prague (Czech Republic))

The colour parameters of standard fruit preparations for yoghurt were measured by using colorimeter CR-300. The influence of parameters of measurement (thickness of the product layer, outer light conditions and washing of the sensor window) were studied to avoid the errors in colour measurements. The influence of colour additive concentration on colour parameters was studied for different fruit preparations and resulting mixture yoghurt-preparation. Fat content of yoghurt used for mixing has no influence on colour parameters of mixture (fat content between 1.2-3.2 %).

Show more [+]

AGROVOC Keywords

abricot albaricoque ananas (fruits) apricots cereza cerise cherries color colorant alimentaire colorantes alimentarios colorimetria colorimetrie colorimetry colour couleur food colourants fraise framboise frambuesa fresa fruit products pina pineapples productos derivados de las frutas raspberries strawberries vainilla vanilla (spice) vanille yaourt yoghurt yogur

Bibliographic information

Published in

Potravinarske Vedy - UZPI (Czech Republic)

Volume 15 Issue 5 ISSN 0862-8653

Pagination

pp. 375-390

Other Subjects

Produit a base de fruits

Language

Czech

Note

Summaries (Cs, En)

8 graphs, 5 tables; 5 ref.

Translated Title

Barva ovocnych jogurtu

Type

Summary

In AGRIS since: 1998-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Library of Antonin Svehla

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

Colour of fruit yoghurts

1997

AGROVOC Keywords

Bibliographic information