食物の色菜管理に關する硏究 = Studies on Color and Gloss as Evaluating Sensory Properties of Vegetables and Their Cooking

다국어 초록 (Multilingual Abstract)

Color(and appearance)is one of the most important visual attributes in food. The favorite color of food is depend on the nation and its culture. Unfortunately the word on color has superseded appearas the description of the total visual perception of food. The optical properties are color, gloss, translucency, the uniformity of these attributes over the surface of the product, and the appearance boundary condition visual flavor.
The major purpose of this lecture is to stress the importance of color and gloss on the basis of sensory evaluation for vegetables and these cooking process. These points are as follows;
1. Color and palatability
Principle of cooking; five tastes and five colors
2. Pigments and colorimeter
Plant pigments; Chlorophyll, Carotinoid, Anthocyan
Optical properites and colorimeter
Correlating instrumental and pigments data
3. Color, gloss of vegetables
Effect of color and gloss on several cooking treatments
4. The importance of color of foods to the food industry and consumer.