To serve as a visual indication of qualityĦ. To help protect flavour and light sensitive vitamins during storage by a sunscreen effectĥ. To intensify the colours of certain manufactured foodsĤ. To ensure colour uniformity of food products that naturally vary in colourģ. To overcome the damage to the appearance caused by processing and to preserve product identityĢ. Colorants affect the identification of flavor as well as it affects sensing the actual level of sweetness in th e food.ġ. Colour is the first characteristic of the food that is noticed and it determines our expectation of both flavour and quality. Colour compounds are a unique class considering their structural diversity and extremely complex chemical and physical properties.Īs food should also be attractive to the eye, colour plays a key role in defining its quality.

The colours of foods are result of natural pigments or of added colours. Together with flavour and texture, colour plays an important role in food acceptability. Colour is important to many foods, both that are unprocessed and manufactured. Colour is the general name of the all sensations arising from the activity of the retina of eye. Colour powerfully influences the consumer’s ability to identify the flavour and quality. Colour far outweighs flavour in the impression it makes on the consumer even when the flavour are pleasant. Colour is the first sensory quality by which foods are judged food quality and flavour are closely associated with colour.

Food pigments ppt