Guiné, RaquelLeitão, SoraiaGonçalves, FernandoCorreia, Paula2017-08-282017-08-282017Guiné, R. P. F., Leitão, S. E. B., Gonçalves, F. J. A., & Correia, P. M. R. (2017). Evaluation of colour in a newly developed food product: fresh cheese with red fruits. Journal of Scientific and Engineering Research, 4(7), 108-115. URL: http://jsaer.com/download/vol-4-iss-7-2017/JSAER2017-04-07-108-115.pdf2394-2630http://hdl.handle.net/10400.19/4637As a response to the increasing demand of the consumers for new, tasty and health improving foods, the objectives of this work were to develop a new type of cheese incorporating red fruits with potential health benefits and to analyse the product in terms of colour, due to the importance for consumer acceptability. The types of cheese produced included fresh raspberry, fresh blueberry, frozen blueberry and a mixture of fresh raspberry and blueberry. Also a control cheese was produced, without addition of fruits. The colour measurements were done with a colorimeter in the CIE Lab colour space. The results showed that the introduction of the fruits originated important colour changes, namely a reduction in lightness and an increase in redness while at the same time decreasing yellowness. The results further showed that those changes were mainly perceptible in the sides of the cheese and not in the top and bottom faces. The values of total colour difference were mostly situated in the range corresponding to recognizable differences, with exception of two samples for which the differences were clear, when compared with the control sample.engNew product developmentRed berriesColour differenceFunctional foodjournal article