Consumers' optimization of the yellow colour of butters and margarines
1995
Szakaly, Z. (Pannon Agricultural University, Kaposvar (Hungary). Faculty of Animal Sciences)
The aim was to determine the optimal yellow colour in the case of two test products based on a survey with 390 persons. It has been stated that the ideal colour saturation is 13.32 and colouring agent content is 55.46 mg/100g for butter, and these values are 21.83 and 90.97 mg/100g for margarine, respectively. The colour values mentioned mean that consumers would prefer, for example 2-3 time more yellow product compared with the present basic colour of butter. The opinion of young people differed slightly from the average colour value; namely, they preferred lighter butter(11.35 and 47.25 mg/100g) and "yellower" margarine (23.55 and 98.11/100g) The reason for this is of habitual origin
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