ShareSPICE QUALITY: EFFECT OF CRYOGENIC AND AMBIENT GRINDING ON COLOUR.
Author(s) : PESEK C. A., WILSON L. A.
Type of article: Article
Summary
THE EFFECT OF CRYOGENIC AND AMBIENT MILLING ON THE COLOUR OF SPICE WAS INVESTIGATED TO DETERMINE ITS INFLUENCE ON SPICE QUALITY. A HUNTERLAB COLOUR DIFFERENCE METER AND SENSORY ANALYSES WERE USED TO DETERMINE IF CRYOGENICALLY MILLED SPICES WERE COMPARABLE TO AMBIENTLY MILLED SPICES. CRYOGENICALLY MILLED SPICES ARE LIGHTER IN COLOUR THAN AMBIENTLY MILLED SPICES AND UNTRAINED PANELISTS WERE ABLE TO DETECT THE DIFFERENCES (P NOT HIGHER THAN 0.038).
Details
- Original title: SPICE QUALITY: EFFECT OF CRYOGENIC AND AMBIENT GRINDING ON COLOUR.
- Record ID : 1987-1085
- Languages: English
- Publication date: 1986
- Source: Source: J. Food Sci.
vol. 51; n. 5; 1986.09-10; 1386; 1388; 2 tabl.; 5 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Organoleptic property; Spice; Cryogrinding; Colour
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