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 %).
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