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Spice Quality: Effect of Cryogenic and Ambient Grinding on Color
Author(s) -
PESEK C. A.,
WILSON L. A.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13135.x
Subject(s) - spice , food science , grinding , materials science , quality (philosophy) , chemistry , composite material , engineering , physics , electronic engineering , quantum mechanics
The effect of cryogenic and ambient milling on the color of spice was investigated to determine its influence on spice quality. A Hunterlab Color Difference Meter and sensory analyses were used to determine if cryogenically milled spices were comparable to ambiently milled spices. Cryogenically milled spices are lighter in color than ambiently milled spices and untrained panelists were able to detect the differences (P ≤ 0.038).