Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red Fruits
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.19/4637 |
Resumo: | As a response to the increasing demand of the consumers for new, tasty and health improving foods, the objectives of this work were to develop a new type of cheese incorporating red fruits with potential health benefits and to analyse the product in terms of colour, due to the importance for consumer acceptability. The types of cheese produced included fresh raspberry, fresh blueberry, frozen blueberry and a mixture of fresh raspberry and blueberry. Also a control cheese was produced, without addition of fruits. The colour measurements were done with a colorimeter in the CIE Lab colour space. The results showed that the introduction of the fruits originated important colour changes, namely a reduction in lightness and an increase in redness while at the same time decreasing yellowness. The results further showed that those changes were mainly perceptible in the sides of the cheese and not in the top and bottom faces. The values of total colour difference were mostly situated in the range corresponding to recognizable differences, with exception of two samples for which the differences were clear, when compared with the control sample. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red FruitsNew product developmentRed berriesColour differenceFunctional foodAs a response to the increasing demand of the consumers for new, tasty and health improving foods, the objectives of this work were to develop a new type of cheese incorporating red fruits with potential health benefits and to analyse the product in terms of colour, due to the importance for consumer acceptability. The types of cheese produced included fresh raspberry, fresh blueberry, frozen blueberry and a mixture of fresh raspberry and blueberry. Also a control cheese was produced, without addition of fruits. The colour measurements were done with a colorimeter in the CIE Lab colour space. The results showed that the introduction of the fruits originated important colour changes, namely a reduction in lightness and an increase in redness while at the same time decreasing yellowness. The results further showed that those changes were mainly perceptible in the sides of the cheese and not in the top and bottom faces. The values of total colour difference were mostly situated in the range corresponding to recognizable differences, with exception of two samples for which the differences were clear, when compared with the control sample.Repositório Científico do Instituto Politécnico de ViseuGuiné, RaquelLeitão, SoraiaGonçalves, FernandoCorreia, Paula2017-08-28T08:33:32Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/4637engGuiné, R. P. F., Leitão, S. E. B., Gonçalves, F. J. A., & Correia, P. M. R. (2017). Evaluation of colour in a newly developed food product: fresh cheese with red fruits. Journal of Scientific and Engineering Research, 4(7), 108-115. URL: http://jsaer.com/download/vol-4-iss-7-2017/JSAER2017-04-07-108-115.pdf2394-2630info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:27:22ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red Fruits |
title |
Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red Fruits |
spellingShingle |
Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red Fruits Guiné, Raquel New product development Red berries Colour difference Functional food |
title_short |
Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red Fruits |
title_full |
Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red Fruits |
title_fullStr |
Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red Fruits |
title_full_unstemmed |
Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red Fruits |
title_sort |
Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red Fruits |
author |
Guiné, Raquel |
author_facet |
Guiné, Raquel Leitão, Soraia Gonçalves, Fernando Correia, Paula |
author_role |
author |
author2 |
Leitão, Soraia Gonçalves, Fernando Correia, Paula |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Guiné, Raquel Leitão, Soraia Gonçalves, Fernando Correia, Paula |
dc.subject.por.fl_str_mv |
New product development Red berries Colour difference Functional food |
topic |
New product development Red berries Colour difference Functional food |
description |
As a response to the increasing demand of the consumers for new, tasty and health improving foods, the objectives of this work were to develop a new type of cheese incorporating red fruits with potential health benefits and to analyse the product in terms of colour, due to the importance for consumer acceptability. The types of cheese produced included fresh raspberry, fresh blueberry, frozen blueberry and a mixture of fresh raspberry and blueberry. Also a control cheese was produced, without addition of fruits. The colour measurements were done with a colorimeter in the CIE Lab colour space. The results showed that the introduction of the fruits originated important colour changes, namely a reduction in lightness and an increase in redness while at the same time decreasing yellowness. The results further showed that those changes were mainly perceptible in the sides of the cheese and not in the top and bottom faces. The values of total colour difference were mostly situated in the range corresponding to recognizable differences, with exception of two samples for which the differences were clear, when compared with the control sample. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-08-28T08:33:32Z 2017 2017-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.19/4637 |
url |
http://hdl.handle.net/10400.19/4637 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Guiné, R. P. F., Leitão, S. E. B., Gonçalves, F. J. A., & Correia, P. M. R. (2017). Evaluation of colour in a newly developed food product: fresh cheese with red fruits. Journal of Scientific and Engineering Research, 4(7), 108-115. URL: http://jsaer.com/download/vol-4-iss-7-2017/JSAER2017-04-07-108-115.pdf 2394-2630 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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1777301967148679168 |