FST 202

FOOD QUALITY CONTROL

TITLE : MEASUREMENT OF COLOUR IN

FOODS

NAME : NURFADHILAH BINTI JAAFAR

MEMBERS NAMES: SITI FATIMAH BT SHAIKH ABDUL

MUNAIM

RAFIDAH BT MOHD SHAHRUN

WAFA ATIQAH BT AMAN MAAMOR

NURSABRINA BT ROSLI

ID NUMBER : 2013698078

GROUP : AS 1165A2

SUBMITION DATE : 19TH AUGUST 2015

LECTURERS NAME : MADAM MARDIANA BT AHAMAD

ZABIDI
INTRODUCTION

Colour and appeal of various foods are closely related and it is important quality
attributes of food products. It influences the consumer perception and choice. Colour
measurement systems are used to measure a broad range of food products. There are
subjective and objective methods to measure the colour of food products. The visual colour
measurements involving the observation without any instruments with the colour reference to
compare with the sample colour which has been observed under controlled conditions.The
colouring system is applicable to variety of food products such as milk, egg yolk or vegetables.
Pantone colour scales, Commision International de El de l'Eclariage (CIE) system, the Hunter
L,a,b system, and the Munsell system by USDA are several colour scales on the subjective
evaluations for the measurement of colour in foods. The Natural Colour Systems Digital Atlas
also has more than 1000 of colour to compare with food product sample. However, the visual
evaluation is commonly inherent constraints and being affected by factors of lighting conditions,
angle of observations and the individual perceptions.

Objective evaluation by the application of colour measurement instrument is obviously

better than subjective method to check ingredient colour and to evaluate the process efficiency
in providing while maintaining the desired colour of the food products. In the case of
instrumental methods, colour can be determined by using either colorimeters or
spectrophotometer and it help to minimize colour related problems that would be much simpler
and exact result of colour measurement. Colorimeters use sensors and simulate how a regular
person views an object and quantifies the colour differences between a standard and a
production sample. Colorimeter is best use for measuring and comparing colour differences
between two specimens, strength determination, fastness determination, and shade sorting.

Fruit colour and maturity can be a valuable indicator even though it is just a subjective
evaluation as the skin colours changes when the fruit ripens or matures. However, it depends on
the type of vegetables and fruits as some fruits do not exhibit any changes during its ripening
stage. The uses of colour charts are available for cultivars, such as apples, chilli peppers and
tomatoes which classified to red, orange, yellow, green, blue or white fruits and vegetables.
Colour measurement is very important in order to determine and documented the ingredient
effect on product colour and to determine the colour change upon the processing or storage
process. Besides that, colour need to be assessed to determine the conformance of the final
product specifications while ensure the consistency of the ingredient colour for the quality
control purposes.

OBJECTIVE

1. To determine and compare the colour measurements on different brands of breads,

biscuits and jelly.

RESULTS

Bread

Sample L* a* b* Colour

Massimo 57.58 3.00 17.97 Grayish yellow

Whole Bread
Massimo 75.87 -2.69 14.23 Light yellow
Sandwich
Bread

Marie Biscuits

Sample L* a* b* Colour

Lee 41.17 8.17 19.87 Dull yellow

Munchys 56.40 8.68 27.13 Vivid yellow

Mango Jelly

Sample L* a* b* Colour

Yame 44.46 0.87 23.39 Dull yellow

Hongomas 36.72 -1.54 19.42 Dark green

DISCUSSIONS
 The sense of sight is one of the 5 senses that we first used in detecting objects
surroundings us. Therefore, the colour of the food is the first parameter of quality evaluated by
consumers. In this practical, the colour of the food products consists of breads, biscuits and
mango jelly with different brands are being measured by Chromameter CR-400. The
chromameter can accommodate different sample sizes and allow for the determination of
absolute colour and colour differences in a numerically use form. The colour of the finished
food product usually comes from the ingredient itself which is the critical attribute to determine.
The measurement of colour of Massimo whole bread and Massimo sandwich are evaluated.
The value for L*, a*, b* for Massimo whole bread are 57.58, 3.00, 17.97 respectively while the
value of L, a, b for Massimo sandwich bread are 75.87, -2.69 and 14.23 respectively. The L* a*
b* colour space is a standard evaluation formula and known as the most popular colour space
for measuring the objects colour. The L value referring to the same as human preference which
is stand for lightness, a* is for the measurement of green or red sample while b is the
measurement for yellow or blue sample. Calibration was made at each experiment. The
parameter L* represents the brightness of the colour, a* the hue range of the colours red (+) and
green (-) and b* hue range of colours yellow (+) and blue. The L-value measures the whiteness
of the bread. The greater the value of the L- value the whiter the product. Massimo Sandwich
has higher L-value (75.87) compared to Massimo whole bread that has darker colour with L-
value of 57.58. The addition of emulsified starches in wheat flour dough can increased the
lightness of the bread. The light yellow colour of b* in bread of Massimo Sandwich has lower
value of (b*) with 14.23 which relates to the low carotenoids content in grain and the flour.

Next, the colour of Lees and Munchys biscuits are measured and recorded on result
sheet. It shows that Munchys biscuits has the higher L* value with 56.40 compared to Lees
biscuit with only 41.17. The colour of biscuits surface of Munchys is vivid yellow while Lees is
dull yellow. Possible error values of the chromameter measurement may be occurred due to the
hetereogenous surface of the biscuits such as the present of holes on its surface. Therefore, the
image processing allows to over stepping this constraints. The two brand of mango jelly colour
measurement which are Hongomas and Yame brand are then being identified. The mango jelly
of Yame Brand has the greater luminousity (L*) with value 44.46 compared to Hongomas brand
with value only 36.72. The b* value of for Yame brand and Hongomas show a significant
differences as Yame show the greater yellow colour with value 23.39 compared to Hongomas
(19.24) with dark green colour. Fruits are usually picked after they develop some red, orange, or
yellow colour. The ripening of mango usually picked when the flesh inside had turned yellow
regardless of the exterior colour. The colorimeter method can be made use to determine the
parameters relating to the mango quality used in the production of mango jelly. The use of
colorimeter is the method that can help to identify the colour changes during the fruit ripening.

CONCLUSIONS

In conclusion, the measurement of the colour is important as colour is the first element
noticed in a food product. Consumer tends to associates certain colours and equates those
colours to a certain taste and flavour. In this practical the value of L*, a*, b* for Massimo Whole
Bread are 57.58, 3.00 and 17.97 while for Massimo Sandwich bread are 75.87,-2.69 and 14.23
respectively. The colour interpretation for the Massimo Whole Bread is grayish yellow while for
Massimo Sandwich is light yellow. Munchys biscuit has the greater value of L*, a*, b* with value
56.40, 8.68, 27.13 while for the Lees biscuits are 41.17, 8.17 and 19.87 respectively. The colour
of the Munchys and Lees biscuits is vivid yellow and dull yellow correspondingly. On the other
hand, the L*, a* and b* value for Yame mango jelly are 44.46, 0.87 and 23.39 with dull yellow
colour. Hongomas has the lower value of L*, a* and b* with values 36.72, -1.54, 19.42
respectively and dark green colour.

QUESTIONS

1. From the experiment, what are three characteristics of colour?

The 3 characteristics of colour are hue, value and intensity. The name of the colour is
known as hue such as green and red. The value in colour is the lightness or darkness of
the colour while intensity in colour is referring to the dullness or brightness of the colour.
The bright colours have more intensity than dull colour.

2. State an example of colour instrument that use objective colour evaluation.

Spectrophotometer

REFERENCES
1. Rogers, E. (2001). Colour Measurements Principle: Brief Introduction. In
Instrumentation and Sensors for The Food Industry (2nd ed., p. 86). Boca Raton,
Fla.: CRC Press ;.
2. Pankaj B. Pathare. "Colour Measurement and Analysis in Fresh and Processed
Foods: A Review" Food and Bioprocess Technology (2012).
3. Marquart, L. (2007). Part III: Grain Technology and Health Related Outcomes. In
Whole Grains and Health (p. 130). Ames, Iowa: Blackwell Pub.