Abstract
ABSTRACTCommercially available strawberry yogurts were subjected to preference ranking done by an untrained panel and to instrumental color analysis. Spectral reflectance data and color values expressed in the CIELAB system revealed different color properties of the yogurts, mainly with respect to the hue angle determining whether a product is, e.g., dominantly red or dominantly orange. Sensory evaluations resulted in three groups of products being significantly different from each other with respect to their preference patterns. The tomato color index originally proposed for measuring the ripening index of tomatoes appeared to be useful to reduce 3‐dimensional yogurt color values to one dimension and to construct a function of preference ranks versus instrumentally measured data.
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