The colours of foods are result of natural pigments or of added colours. Together with flavour and texture, colour plays an important role in food acceptability. Colour is important to many foods, both that are unprocessed and manufactured. Colour is the general name of the all sensations arising from the activity of the retina of eye. Colour powerfully influences the consumer’s ability to identify the flavour and quality. Colour far outweighs flavour in the impression it makes on the consumer even when the flavour are pleasant. Colour is the first sensory quality by which foods are judged food quality and flavour are closely associated with colour.
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