Food ingredients are quite diverse and vary from herbs, spices and seasonings to confectionary, food colourings, starches and even antioxidants. They can be solid, liquid, powder, and even paste in form so require different measurement techniques and instrumentation for successful colour measurement. Noodles are a staple in many dishes and are made from stretched and rolled dough.
While powders, grains and pastes, such as flour, sugar and cocoa, are largely dissimilar in their chemical and structural properties, they often share the common attribute of being opaque in nature and therefore benefit from similar colour measurement techniques and instrumentation.
As with all opaque samples, best practices for colour measurement dictate the use of directional 45°/0° reflectance geometry.
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