Procedure for setting the colour characteristics of paprika grist mixtures

Horváth, Zs. (2007) Procedure for setting the colour characteristics of paprika grist mixtures. Acta Alimentaria, 36 (1). pp. 75-88. ISSN 0139-3006

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Abstract

The colour characteristics of different paprika grist samples were analysed. The CIE L*, a*, b* system was used for colour characterization measured with a Minolta CR-300 instrument. The relationship between the instrumentally determined colour difference and the visual estimate was investigated. The conditions for the classification of paprika grist samples into colour classes were discussed: the colour difference calculated from the colour coordinates of two paprika grist samples cannot be visually distinguished if ΔE*ab ≤1.5, the difference can hardly be distinguished visually if 1.5<ΔE*ab ≤3.0 and (|ΔL*|≤2.0 and |Δa*|≤2.0).The changes in colour coordinates for mixed paprika grist samples were analysed. The colour coordinates of the mixture of paprika grist samples can be determined as the averages of the colour coordinates weighted with the mass fractions of the samples contributing in the mixture (basic samples). A process was described that makes it possible to determine the needed mass fractions of the basic samples in order to get the prescribed colour characteristics of the mixture.

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