Abstract
Effects of color parameters on the acceptability of the drinks. The aim of this work was to analyse the effect of color concentr ation of milk shakes (vanilla milk shake like) and the color parameters, purity (Cab*), lightness (L*) and huge (hab ) on the acceptability of the drinks perceived visually as well as on the artificiality, sweetness and the intensity of vanilla flavour. The study was carried out in a group of 30 volunteered subjects ranging in age from 18 to 27 years. The effect of the physical variables, (concentrations and color parameters) on the response variables were examined using the lineal function (taken concentrations and the four response variables in logarithms) for the group data and the square of lineal correlation coefficient as a measure of goodness of fit. The results indicate that the milk shake as perceived visually were considered more acceptable as the concentration decreased, while the artificiality, the sweetness and the intensity of vanilla flavor were positively related to the concentration. All the correlation coefficients were significant. The correlation coefficient for each one of the four characteristics evaluated in the milk shakes (in logarithms) and each of the color parameters, L*, Cab* hab were also significant. The acceptability increased with the increment of the lightness (L*) and huge (hab ), but decreased with the color purity (Cab*) of the stimuli (drinks), whereas the artificiality, the expectations about sweetness and intensity of vanilla flavour increased with the purity of color and decreased with the increment of lightness and huge. A negatively significant correlation was found between acceptability and the other response variables.
