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Information Journal Paper

Title

EVALUATION OF DIFFERENT METHODS OF COLOR EVALUATION IN SPAGHETTI

Author(s)

 NASEHI B. | Issue Writer Certificate 

Pages

  47-57

Abstract

 Pasta products are known in all countries, per capita consumption of these products has increased in recent years in Iran. The importance of these products requires suitable methods for the evaluation of their quality. In this study, SENSORY EVALUATION, HUNTER LAP, Minolta and IMAGE ANALYSIS were used for the color measurement of pasts products, which reflects their overall quality. Results showed that the fitted model for SENSORY EVALUATION and IMAGE ANALYSIS methods gave high accuracy. However, these models had not suitable accuracy in HUNTER LAP and Minolta. Also evaluation of the correlation between different indices of IMAGE ANALYSIS methods showed that saturation has good correlation with sensory and yellow index from Minolta and Hunter methods. Therefore, it can be used to predict the yellowness of pasta with a high confidence.

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    • Cite

    APA: Copy

    NASEHI, B.. (2013). EVALUATION OF DIFFERENT METHODS OF COLOR EVALUATION IN SPAGHETTI. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 23(1), 47-57. SID. https://sid.ir/paper/148599/en

    Vancouver: Copy

    NASEHI B.. EVALUATION OF DIFFERENT METHODS OF COLOR EVALUATION IN SPAGHETTI. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2013;23(1):47-57. Available from: https://sid.ir/paper/148599/en

    IEEE: Copy

    B. NASEHI, “EVALUATION OF DIFFERENT METHODS OF COLOR EVALUATION IN SPAGHETTI,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 23, no. 1, pp. 47–57, 2013, [Online]. Available: https://sid.ir/paper/148599/en

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