Oat groat colour : A quality factor : A dissertation submitted in partial fulfilment of the requirements for the degree of Bachelor of Agricultural Science with Honours in Lincoln University

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Title

Oat groat colour : A quality factor : A dissertation submitted in partial fulfilment of the requirements for the degree of Bachelor of Agricultural Science with Honours in Lincoln University

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Colour has been identified as an important component of consumer judgement of oat based products. Preference has been for lighter golden brown Australian oats compared with the darker New Zealand oats. In this study, industry experts were used to assess preference of 30 cereal samples of different colours selected from 125 screened samples. Colour was quantified by the CIE L*a*p* colour space, hue and chroma. Regression analysis indicated preference was related to the a* (r² = 0.64) and hu...

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Format

Research Paper

Research format

Thesis

Thesis level

Other

Date created

1996

Creator

Penno, N. J.

URL

https://hdl.handle.net/10182/12970

Related subjects

Avena sativa / chroma / colour quantification / fungal contamination / groat colour / hue / oat quality / phenolics / tyrosinase enzyme / Horticultural Production / Food Sciences

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