Application of the CIE L*a*b* method for the evaluation of the colour of fried products from potato tubers exposed to C band ultraviolet light

Abstract

Colour evaluation, using its numerous parameters, is applied to assess qualitative changes of products resulting from the use of specific technological treatment. The study investigates the possibility of using the CIE L*a*b* method to determine selected colour coefficients of fried potato products. Statistical analysis of the results was performed at the assumed significance level of α = 0.05. It was demonstrated that the method proposed (CIE L*a*b*) is effective in evaluating the colour of French fries modified with the use of raw material exposed to ultraviolet radiation in the C band.