Affiliation:
1. Faculty of Technology, Novi Sad
Abstract
Powders of pepper were stored at ambient temperature, exposed to daylight The final quality was evaluated by measuring the extractable colour by the American Spice Trade Association (ASTA). Also, the possibility of using surface colour measurement, as a supplement to extractable colour measurement was investigated. The use of the chromatic attributes L, a and b, suggested by the Commision Internationale de l'Eclairage (CIE), i.e., of the CIELAB space, made it possible to find the correlation between ASTA and apparent colour of paprika.
Publisher
National Library of Serbia
Cited by
8 articles.
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