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Minolta cr410 chroma meter

Manufactured by Konica Minolta
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Sourced in Japan

The Minolta CR410 Chroma Meter is a portable color measurement device. It is designed to accurately measure and display color data, including L*a*b* values, reflectance, and other color-related metrics. The device features a compact and durable design for use in various industrial and laboratory settings.

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Minolta Chroma Meter (44 citations) Chroma Meter (39 citations)

15 protocols using minolta cr410 chroma meter

1

Measuring Color Changes in Cooked Pasta

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The surface color of uncooked and cooked samples was measured through a Minolta CR410 Chroma Meter (Konica Minolta Co., Tokyo, Japan). The CIELAB system color space (L*, a*, and b*) was considered. The D65 standard illuminant and a visual angle of 10 were used. Five readings were taken for each sample.
The total color difference (ΔE*) were calculated as follows:
where: s = annRS containing pasta and c = control. The ΔE* value > 3 indicates whether the color difference was perceivable by the human eye [23 (link)]. Before measuring, cooked pasta was carefully dried with absorbent paper.
Cervini M., Gruppi A., Bassani A., Spigno G, & Giuberti G. (2021). Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations. Foods, 10(5), 908.
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2

Lentil Seed Characteristics Measurement

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The 1000-seed mass was determined by counting 5 × 200 intact lentil seeds using a scale. Seed moisture content was calculated by comparing fresh and dry weight.
Intact lentil seed color was measured by a Minolta CR-410 chroma meter (Minolta, Osaka, Japan) equipped with an 8 mm measuring head and a C illuminant (6774 K). The colorimeter was calibrated using the manufacturer’s standard white plate. Quantified color change data were collected for L*, a*, and b* color space. L* refers to lightness, ranging from 0 = black to 100 = white; a* = redness/greenness, b* = yellowness/blueness. All color parameters for each sample were the instrument average of six independent measurements.
Svarna M., Mavromatis A., Vlachostergios D.N, & Gerasopoulos D. (2022). Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils. Foods, 12(1), 42.
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3

Measuring Carob Flour Darkness

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The color of the carob flour was determined using a Minolta CR-410 Chroma Meter (Minolta, Osaka, Japan) equipped with a diffusion illumination 0° viewing angle geometry and the color space XYZ, Yxy, L*a*b*, Hunter, L*C*h, Munsel as the default [21 (link)]. The color component L* (lightness), which ranges from 0 = black to 100 = white, was recorded as the variable expressing the darkness of carob flour samples (Figure 1).
Antoniou C., Kyriacou M.C., Kyratzis A.C, & Rouphael Y. (2023). Linking Colorimetric Variation with Non-Volatile and Volatile Components of Carob Flour. Foods, 12(13), 2556.
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4

Cookie Quality Evaluation: Texture and Color

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Diameter and thickness of cookies were determined with a Vanier calliper at three different points. The spread ratio was calculated a reported by Sharma et al. (2016) , whereas the colour of GF cookies was measured on the basis of CIE L* (lightness), a* (redness-greenness) and b* (yellowness-blueness) colour system using a Minolta CR410 Chroma Meter (Konica Minolta Co., Japan). For each batch, 5 readings were taken.
Hardness analysis was performed with a TA-XT2i Texture Analyser (Stable Micro Systems, UK) fitted with a shape blade-cutting probe. The crosshead speed was 10 mm/s, data were acquired with a resolution of 500 Hz and a 5 kg load cell was used. For each batch, five cookies were tested. Texture Export Exceed Release 2.54 (Stable Micro System) was then used to acquire the maximum peak force to snap cookies (hardness) expressed as fracture force (N) (Sharma et al., 2016) .
Giuberti G., Marti A., Fortunati P, & Gallo A. (2017). Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics. Journal of cereal science, 76.
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5

Biscuit Crust Color Analysis

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The crust color of biscuits was determined depending on the method substantive by Tong et al. (2010) . The L*, a* and b* values for color were evaluated using a Konica Minolta CR-410 Chroma meter (Konica Minolta, Sensing, INC., Japan).
El-Hadidy G.S., RIZK E.M., & El-Dreny E. (2020). Improvement of Nutritional value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot. Egyptian Journal of Food Science, 0(0), 0-0.
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6

Objective Color Analysis of Tigernut Starches

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Objective color of starches from the 2 major varieties of tigernut was measured using a Minolta-CR410 Chromameter (Minolta, Japan). The instrument was calibrated against a standard white tile (L0 = 97.63, a0 = 0.31, and b0 = 4.63) before use. Starch samples were contained in a transparent pyrex petri dish and covered with same. Starch color was described using in L∗ C∗ h notation.
Akonor P.T., Tortoe C., Oduro-Yeboah C., Saka E.A, & Ewool J. (2019). Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch. International Journal of Food Science, 2019, 3830651.
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7

Biscuit Color Measurement Using Chroma Meter

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The L*, a*, and b* values for biscuits color were evaluated using a Konica Minolta CR-410 Chroma meter (Konica Minolta, Sensing, Inc., Japan). The following equation was used for calculating the total color difference (ΔE): ΔE=(ΔL2+Δa2+Δb2)0.5 where ΔL = L sample − L standard, Δa = a sample − a standard, and Δb = b sample − b standard.
Rozan M., Alamri E, & Bayomy H. (2022). Fermented Hass avocado kernel: Nutritional properties and use in the manufacture of biscuits. Saudi Journal of Biological Sciences, 29(6), 103295.
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8

Physicochemical Properties of Broiler Breast Meat

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For physicochemical properties of the breast meat, one bird per pen (n=16) from each treatment was killed by cervical dislocation after collection of blood sample. Immediately after the birds were killed, organs such as the gizzard, breast meat, bursa of Fabricius, liver, spleen, and abdominal fat were removed by trained personnel and weighed. The weight of collected organs was expressed as a percentage of body weight. The Hunter CIE lightness (L*), redness (a*), and yellowness (b*) values for breast muscle were determined using a Minolta CR410 chromameter (Konica Minolta Sensing Inc., Osaka, Japan), while duplicate pH values for breast muscle in each sample were measured using a pH meter (Fisher Scientific, Pittsburgh, PA, USA). The water-holding capacity (WHC) was analyzed according to the method described by Kauffman et al. (1986) (link). Drip loss was measured using approximately 2 g of meat sample, following the plastic bag method described by Honikel (1998) (link).
Liu X., Yun K.S, & Kim I.H. (2020). Evaluation of Sodium Stearoyl-2-Lactylate and 1, 3-Diacylglycerol Blend Supplementation in Diets with Different Energy Content on the Growth Performance, Meat Quality, Apparent Total Tract Digestibility, and Blood Lipid Profiles of Broiler Chickens. The Journal of Poultry Science, 57(1), 55-62.
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9

Biscuit Texture and Colour Analysis

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Thickness and diameter were evaluated with a Vanier calliper at three different places in each sample. The spread ratio was calculated by dividing values of the diameter by the thickness. The surface colour was measured on the basis of CIE L* (lightness), a* and b* colour system using a Minolta CR410 Chroma Meter (Konica Minolta Co., Japan). A negative value of a* indicates greenness, whereas a positive value indicates redness. A negative value of b* indicates blueness and a positive value indicates yellowness. Five readings were taken for each batch of samples.
Hardness analysis was conducted 24 h after the baking and was performed with a TA-XT2i Texture Analyser (Stable Micro Systems, UK) fitted with a shape blade-cutting probe. The crosshead speed was 10 mm/s, data were acquired with a resolution of 500 Hz and a 5 kg load cell was used. For each batch, five biscuits were tested. Texture Export Exceed Release 2.54 (Stable Micro System) was used to acquire the maximum peak force to snap biscuits (hardness) expressed as fracture force (N) [13] .
Giuberti G., Bresciani A., Cervini M., Frustace A., & Marti A. (2020). Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics. European Food Research and Technology, 247(3), 687-694.
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10

Biscuit Texture and Colour Analysis

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Thickness and diameter were evaluated with a Vanier calliper at three different places in each sample. The spread ratio was calculated by dividing values of the diameter by the thickness. The surface colour was measured on the basis of CIE L* (lightness), a* and b* colour system using a Minolta CR410 Chroma Meter (Konica Minolta Co., Japan). A negative value of a* indicates greenness, whereas a positive value indicates redness. A negative value of b* indicates blueness and a positive value indicates yellowness. Five readings were taken for each batch of samples.
Hardness analysis was conducted 24 h after the baking and was performed with a TA-XT2i Texture Analyser (Stable Micro Systems, UK) fitted with a shape blade-cutting probe. The crosshead speed was 10 mm/s, data were acquired with a resolution of 500 Hz and a 5 kg load cell was used. For each batch, five biscuits were tested. Texture Export Exceed Release 2.54 (Stable Micro System) was used to acquire the maximum peak force to snap biscuits (hardness) expressed as fracture force (N) [13] .
Giuberti G., Bresciani A., Cervini M., Frustace A, & Marti A. (2021). Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics. Eur Food Res Technol., 247(3).
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