• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.206-212
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• 2004

Prickly pear extract (PPE) was fermented by Lactobacillus rhamnosus LS at 3$0^{\circ}C$ for 2 days. To improve the physicochemical properties of fermented PPE, it was fortified with food polysaccharides (0.2 %) or seaweed calcium before lactic acid fermentation. The viable cell counts, flow behavior, titratable acidity and color stability of fermented PPE were evaluated during 4 weeks of cold storage. Addition of xanthan gum or glucomannan increased the apparent viscosity and acid production, viable cell counts and red color of PPE were also well maintained during the cold storage. However, fermenting PPE with gellan gum resulted in a decrease in relative absorbance, indicating lower color stability. In particular, PPE fortified with carrageenan or alginic acid showed reduced acid production and lower viable cell counts. Addition of seaweed calcium at a 0.1 % level had positive effects on color stability, and helped maintain viable cell counts of 4.1 ${\times}$ 10$^{9}$ CFU/mL. This study demonstrated that xanthan gum could be used as a good thickening agent and stabilizer for retaining viable cell counts and red color during the cold storage in PPE fermented by lactic acid bacteria.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.187-192
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• 2007

The objectives of this study were to examine changes in the color and antioxidant compounds of paprika powder under various conditions, as well as to establish the suitable conditions for drying and storage. Paprika was dried using the following methods: freeze-drying, vacuum drying, far infrared-ray drying, and hot-air drying. Measurements of the moisture content, color pigments, and antioxidant compounds (total carotenoids, capsanthin, ascorbic acid, and total polyphenols) were completed during 120 days of storage at 4 and $30^{\circ}C$. We found that drying methods, storage temperatures, and packaging materials affected the American Spice Trade Association (ASTA) and Hunter color values, as well as the antioxidant content of paprika powder. There was a high correlation (r=0.87, p<0.01) between the ASTA color and the $a^*/b^*$ value. The loss of red color was closely related to the reduction of moisture content (r=0.81, p<0.01) during storage. Drying paprika with a low temperature in the absence of air resulted in better retention of the carotenoids and ascorbic acid. Also, as the retention of the carotenoids and ascorbic acid increased, the stability of the red pigment increased. Freeze-drying was found to be the most suitable drying method for the stability of the antioxidant compounds and red pigment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.1-8
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• 1984

The tools and techniques for measuring the spectral distribution of light emitted by, transmitted by, or reflected from food surfaces are described for determining the extent to which original natural color is preserved in processing and subsequent storage of foods. Color differences may be evaluated indirectly in terms of some physical characteristic of the sample or extracted fraction thereof that is largely responsible for the color characteristics. For evaluation more directly in terms of what the observer actually seen, color differences are measured by reflectance spectrophotometry and photoelectric colorimetry and expressed as differences in psychophysical indexes such as luminous reflectance and chromaticity. The standard system, against which other systems could be compared, is the one recommended by the International Committee on illumination and which is based on the 'standard observer', which is a simulated standard eye, consisting of three primary color filters Z, with X being essentially amber in color, Y, green and Z, blue. Any spectrophotometric curve of reflectance obtained from the surface of an object can be integrated in terms of X, Y and Z. Psychophysical notation may be converted by standard methods to the colorimetrically more descriptive terms of Munsell hue, value and chroma.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.243-249
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• 2018

The home meal replacement (HMR) food industry began in 1980, and it has grown rapidly as a major food business for both consumers and the food industry since the development of industrialization and societal changes. Many researchers investigated a variety of HMR food product characteristics. On the other hand, previous studies have focused only on topics in limited study areas. Therefore, this study examined the effect of color marketing and the value of experience on the consumer behaviors. This study used a survey to collect the respondents' opinions about HMR food products. The study results showed that the characteristics of color marketing and the experience value of the HMR products influenced the consumers' attitudes. Moreover, consumers' attitudes affected their repurchase behavior. The results suggest that marketers of HMR food products should use colors that show the characteristics of products to appeal to consumers. In addition, HMR products should be developed in line with what consumers value the most; for example, consumers value their previous experience with the products and the characteristics of the products.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2012.05a
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• pp.19-20
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• 2012

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1358-1365
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• 2018

Objective: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results: The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion: Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.

• Food Science and Preservation
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• v.7 no.3
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• pp.285-290
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• 2000

Color values of anthocyanins from seven natural food colorants, such as purple-fleshed sweet potato (PSP), red flower cabbage (RFC), red cabbage (RC), grape skin (GS), black rice (BR), egg plant (EP), and fig fruit (FF) were evaluated, resulting in the selection of four color sources with higher color values including PSP, RFC, RC and GS. The stabilities of anthocyanins from the selected colorant sources against metal ions, ascorbic acid, ultra-violet light, and heating were investigated. Anthocyanins from PSP and GS were degraded significantly by $Mn^{2+}$, while those from RFC and RC were degraded by $Cu^{2+}$. Asthocyanins from PSP were the most stable against the color-degrading factors, followed by RFC, RC, and GS in descending order.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.802-807
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• 2022

We investigated the physical properties and color values of surimi mixtures with added natural red pigments from laver Pyropia yezoensis. After adding the natural red pigment from seaweed extract to surimi, the hardness, gumminess, and chewiness of the surimi decreased compared to the negative controls. The L^* color value was lower for the surimi mixture than the negative controls, but the a^* and b^* color values were higher. After cold storage for 7 days, the unheated surimi mixture showed increased firmness, but decreased adhesiveness. Moreover, the gumminess and chewiness of the surimi mixture stored after heating were increased compared to the pre-storage values. These results indicate that seaweed extract pigments may be used as additives for surimi, to increase the color preference, with little effect on the physical properties.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.475-482
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• 2003

The effects of selected stabilizers and sugars on color deterioration of anthocyanin in Schizandra fructus were examined at $100^{\circ}C$ for $120{\sim}180$ min. Among four test sugars, it was found that fructose accelerated the thermal color deterioration while maltose retarded the color deterioration by 40%. Maltodextrin and ${\gamma}$-cyclodextrin showed the highest stabilizing effect on the thermal color deterioration of crude pigment extract from Schizandra fructus(CPES) containing 2 mg% of anthocyanin. Addition of maltodextrin or ${\gamma}$-cyclodextin at 5% retarded thermal color deterioration of CPES. In gel system, 5% of maltodextrin also retarded the color deterioration by $15{\sim}20%$ during storage at $25^{\circ}C\;and\;35^{\circ}C$.

• Food Science and Preservation
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• v.12 no.2
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• pp.141-145
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• 2005

To investigate the relationship between the milling degree and color of milled rice, an empirical whiteness model was developed according to the milling degree from $0\%\;to\;20\%$ using paddy of three different varieties of Chuchung, Nampyong and Odae. The values of determination coefficient and the root mean square error between measured and predicted whiteness were 0.990, 0.877, respectively, and the whiteness model was proved to be quite applicable. The relationships between whiteness values and color factors in several color systems were tested to select useful color factors for development of convenient whiteness meter. The whiteness value of milled rice according to degree of milling could be converted into b and Hunter whiteness in Lab color system. B in RGB color system at high values of determination coefficient were 0.990, 0.985, and 0.989, respectively.