Dietary chocolate colors during their storage up to 1 year

Abstract

In this work color quality characteristics of the upper surfaces of commercial dietary chocolates of different manufacturers were investigated. Color was determined instrumentally, using the three stimulus colorimeter "MINOLTA" Chroma meter CR 400. Results were expressed in CIE, CIELab and Hünter systems, immediately after the production (0 - 30 days and after 90, 180, 270 and 360 days of keeping in storage at the temperature of 15°C. Whitening Index (WI) was also calculated. On the basis of the obtained results, it could be concluded that all the analyzed samples of dietary chocolates had approximately the same color characteristics qualities (lightness, nuance and color saturation), having only negligible variations, during keeping and storage at 15°C for up to 1 year.

U ovom radu su ispitane karakteristike kvaliteta boje gornje površine komercijalnih dijetetskih čokolada, različitih proizvođača. Boja je određena instrumentalno, na fotoelektričnom tristimulusnom kolorimetru "MINOLTA", Chroma meter, CR 400. Rezultati su izraženi u CIE, CIE Lab i Hünter-ovom sistemu i to odmah nakon proizvodnje (0-30 dana), posle 90, 180, 270 i 360 dana čuvanja i skladištenja, pri temperaturi do 15°C. Izračunata je vrednost indeksa beline (WI). Na osnovu dobijenih rezultata možemo zakjlučiti da su svi analizirani uzorci dijetetskih čokolada približno istih karakteristika kvaliteta boje (svetloća, nijansa, zasićenost), uz blaga, neznatna odstupanja, a tokom čuvanja i skladištenja na temperaturi do 15°C do godinu dana.