Colour and Texture analysis

Which of the following is NOT a primary reason for color analysis in food?

• Ensuring product consistency

• Monitoring food freshness

• Assessing food safety

• Measuring food’s weight

What does the term “Lab* values” in color analysis refer to?

• Lightness, red-green, and yellow-blue color components

• Length, breadth, and height of the food product

• The levels of additives in the food

• The texture profile of food

Which method is traditionally used but is highly subjective in color analysis?

• Spectrophotometry

• Visual inspection

• Chemical analysis

• Image analysis

Which of the following is a common texture attribute measured in food analysis?

• Color saturation

• Viscosity

• Nutritional content

• pH level

Why is texture analysis important in food production?

• It ensures uniform color across batches.

• It optimizes food safety by measuring acidity.

• It ensures consistency in the physical properties of food.

• It measures the flavor profile of food products.

Which texture attribute is described as the ability of a food product to return to its original shape after being deformed?

• Elasticity

• Crispness

• Adhesiveness

• Hardness

Which of the following foods would most likely be analyzed for crispness during texture analysis?

• Yogurt

• Potato chips

• Gelatin

• Pasta

How can color analysis help in assessing the nutritional quality of fruits and vegetables?

• By measuring the level of antioxidants and vitamins directly

• By correlating the color with the presence of specific nutrients

• By evaluating the texture and firmness

• By determining the flavor and sweetness

A fruit juice company wants to ensure that the color of their juice remains consistent throughout the production process. If the juice appears darker than usual in one batch, what could be the cause?

• Overripe fruits

• Poor packaging

• Over-processing

• Insufficient sweetening