Dietary chocolate colours during their storage up to 1 year
2007
Popov-Raljic, J., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Lalicic, J., Faculty of Agriculture, Belgrade - Zemun (Serbia)
In this work colour quality characteristics of the upper surfaces of commercial dietary chocolates of different manufacturers were investigated. Colour was determined instrumentally. Results were expressed in CIE, CIELab and Huenter systems, immediatelly after the production (0-30 days and after 90, 180, 270 and 360 days of keeping in storage at the temperature of 15 deg C. Whitening index (WI) was also calculated. On the basis of the obtained results, it could be concluded that all the analyzed samples of dietary chocolates had approximately the same colour characteristics qualities (lightness, nuance, and colour saturation), having only negligible variations, during keeping and storage at 15 deg C for up to 1 year.
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