Quality attributes color

Typical attributes for evaluating food quality are safety, shelf life, color, taste, flavor, texture, health, and convenience. The level of a quality attribute is determined by levels of physical, microbial, physiological, chemical, and biochemical food processes, product composition, and applied technological conditions. For example, a combination of enzyme-degrading colorants, compositions and concentrations of pigments, and food structure properties contribute to a certain color level perceived by consumers. Depending on the match of expectation and experience, certain attributes will or will not be perceived as quality. ... 

While quality was formerly achieved by inspection of final products, it is accomplished now by prevention through controlling critical steps in the production processes along the agri-food chain. Hazard analysis critical control points (HACCP) represent a typical example of such a preventive approach. Although this concept was developed primarily to assure food safety, the basic principle is also applicable to assuring non-safety quality attributes such as color, flavor, and nutritional value. " This section translates the HACCP principles into a critical quality control point (CQP) concept that can be part of a system to assure food quality. 

Investigating coextrusion of com meal and WPI, Onwulata et al. (2003b) found that the melt temperature of the extmdate was more of an indicator of physical properties than specific mechanical energy. Quality attributes such as breaking strength, color, and expansion index were related to melt temperature measured at the die. 

Color is one of the most important quality attributes for consumer acceptance of foods. 

Cornforth, D.P. 1994. Color—its basis and importance. In Quality Attributes and their Measurement in Meat, Poultry and Fish Products (A.M. Pearson and T.R. Dutson, eds.) pp. 34-78. Blackie Academic Professional, New York. 

A large consumer sensory test conducted at the 1965 World s Fair in New York (16) involving several different orange juices of varying quality attributes, including color, showed that color was one of the most influential factors in juice preference. 

The most important of the spices known for pungency are the chillies, the larger and less pungent variety, Capsicum annum L., the smaller, pungent variety Capsicum frutescens L. and the bird chilli a Capsicum frutescens variety. Apart from color, which is important in the case of paprika, a large variety, pungency is the most important quality attribute of the capsicums used in foods. 

Color Product color is usually a very important product quality attribute, and a change in color can be caused by several different transformations. 

In a previous work, Di Scala and Crapiste (2005) studied the effect of temperature on some of the most important quality characteristics of individual pieces of red sweet pepper Capsicum annuum. L) during drying. Color and antioxidant content are among the main quality attributes of these vegetables besides textural and flavor attributes. Both carotenoids (provitamin A) pigments and ascorbic acid contents are related to pepper variety (Roura et al., 2001) and technological factors. 

Color of foods is often the first of many quality attributes judged by the consumer and is, therefore, extremely important in overall product acceptance. The importance of color in green vegetables is demonstrated by USDA quality standards where as much as 60% of the total quality score is assigned to color. The decreasing market share of canned relative to frozen green vegetables can be attributed to the dramatic color difference between the two products (1). 

This chapter comprehensively reviews the effect of high-pressure processing on various physicochemical and microbiological changes of foods. High-pressure processing could maintain food-quality attributes such as color, flavor, and nutritional values due to its limited effect on covalent bonds. However, under pressure. 

The term "table grape" is used to distinguish fruit that is destined to be eaten fresh rather than to be dried or made into wine. Of course, any ripe grape can be eaten fresh, but over the centuries there has been selection of varieties that were seedless on the one hand and that were larger berried, firmer fleshed and with more attractive colors on the other hand. Selection for attractive color has been paralleled by selection of large size. We find thus that quality attributes in table grapes can be considered from two categories, the visual and the palate. Visual factors of obvious importance to quality in table fruit are size, color, shape, and intact bloom on the berries. 

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