Abstract
The objectives are to determine a mathematical relationship between Hunter L and CIE-LAB L* values in the subjective degree of roast range light to medium dark, to compare the CIELAB L* value from 2 different instruments, to determine if there is an optimum CIELAB L* value for the roasted peanut attribute intensity and to described the sensory attributes that influence the roasted peanut attribute in relation to the CIELAB L* color values.
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