CHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY

Rationale: The colour of food is one of the major attributes which affect a consumer’s perception of its quality, and it is also a powerful tool for quality control and marketing. The Quesillo cheese is a typical Colombian cheese. The observed colour in Quesillo cheese is a composite of many contrib...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Juan Sebastián RAMÍREZ NAVAS Ph.D., Aida RODRÍGUEZ DE STOUVENEL Ph.D.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2012
Materias:	Pasta-filata cheese Colombian cheese Colour Spectrocolorimetry Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/7ae84d8eb689478da9d45737ea87b69a
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:7ae84d8eb689478da9d45737ea87b69a
record_format	dspace
spelling	oai:doaj.org-article:7ae84d8eb689478da9d45737ea87b69a2021-11-19T04:12:53ZCHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY0121-40042145-2660https://doaj.org/article/7ae84d8eb689478da9d45737ea87b69a2012-09-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/7849https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Rationale: The colour of food is one of the major attributes which affect a consumer’s perception of its quality, and it is also a powerful tool for quality control and marketing. The Quesillo cheese is a typical Colombian cheese. The observed colour in Quesillo cheese is a composite of many contributing factors. Objectives: The objective of the current work was to characterize the colour of Quesillo cheese using parameters L, a and b* of the CIE (Commission Internationale d’Eclairage) system by spectrocolorimetry. Methods: The collection of data with colorimeters was used for the instrumental characterization of colour in Quesillo cheese. Colour parameters L, a and b* were measured in triplicate using CIE-LAB space for fourteen commercial Quesillo cheese and seven manufactured cheeses. Using the mean values of colour in the analysed cheeses, parameters of chroma metric (C), hue (H), colour differences (ΔE), whiteness index (WI) and yellowness indix (YI) were determined. Results: The general mean values obtained were, L= 78.13, a= -0.96, b* = 22.95, C= 22.97 and H= 92.38°. These can be estimated as the reference values for Quesillo cheese, which could be used in quality control in the manufacturing process. Different factors are discussed that can change or influence the colour in the final product. Conclusions: Juan Sebastián RAMÍREZ NAVAS Ph.D.Aida RODRÍGUEZ DE STOUVENEL Ph.D.Universidad de AntioquiaarticlePasta-filata cheeseColombian cheeseColourSpectrocolorimetryFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 19, Iss 2 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Pasta-filata cheese Colombian cheese Colour Spectrocolorimetry Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Pasta-filata cheese Colombian cheese Colour Spectrocolorimetry Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Juan Sebastián RAMÍREZ NAVAS Ph.D. Aida RODRÍGUEZ DE STOUVENEL Ph.D. CHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY
description	Rationale: The colour of food is one of the major attributes which affect a consumer’s perception of its quality, and it is also a powerful tool for quality control and marketing. The Quesillo cheese is a typical Colombian cheese. The observed colour in Quesillo cheese is a composite of many contributing factors. Objectives: The objective of the current work was to characterize the colour of Quesillo cheese using parameters L, a and b* of the CIE (Commission Internationale d’Eclairage) system by spectrocolorimetry. Methods: The collection of data with colorimeters was used for the instrumental characterization of colour in Quesillo cheese. Colour parameters L, a and b* were measured in triplicate using CIE-LAB space for fourteen commercial Quesillo cheese and seven manufactured cheeses. Using the mean values of colour in the analysed cheeses, parameters of chroma metric (C), hue (H), colour differences (ΔE), whiteness index (WI) and yellowness indix (YI) were determined. Results: The general mean values obtained were, L= 78.13, a= -0.96, b* = 22.95, C= 22.97 and H= 92.38°. These can be estimated as the reference values for Quesillo cheese, which could be used in quality control in the manufacturing process. Different factors are discussed that can change or influence the colour in the final product. Conclusions:
format	article
author	Juan Sebastián RAMÍREZ NAVAS Ph.D. Aida RODRÍGUEZ DE STOUVENEL Ph.D.
author_facet	Juan Sebastián RAMÍREZ NAVAS Ph.D. Aida RODRÍGUEZ DE STOUVENEL Ph.D.
author_sort	Juan Sebastián RAMÍREZ NAVAS Ph.D.
title	CHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY
title_short	CHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY
title_full	CHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY
title_fullStr	CHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY
title_full_unstemmed	CHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY
title_sort	characterization of colombian quesillo cheese by spectrocolorimetry
publisher	Universidad de Antioquia
publishDate	2012
url	https://doaj.org/article/7ae84d8eb689478da9d45737ea87b69a
work_keys_str_mv	AT juansebastianramireznavasphd characterizationofcolombianquesillocheesebyspectrocolorimetry AT aidarodriguezdestouvenelphd characterizationofcolombianquesillocheesebyspectrocolorimetry
_version_	1718420502625648640

CHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY

Ejemplares similares