Model cr 400

The color values of 23 legume samples were recorded by using a Minolta Color Difference Meter (Model CR-400, Konica Minolta, Osaka, Japan) using Hunter scale for L, a and b. Standard white plate (Y = 93.5, x = 0.3114, y = 0.3190) was used to calibrate the instrument. Results were expressed as tri-stimulus values L: lightness (0 = black, 100 = white), a (–a = greenness, +a = redness), and b (–b = blueness, +b = yellowness).

Sample color was analyzed by means of a Minolta digital colorimeter (Model CR-400, Konica Minolta Sensing Inc., Osaka, Japan) according to the L*, a*, and b* color system; a* and b* data were then used to calculate chroma and hue angle. Corn chip hardness was measured with a texturometer (Model TA-XT2, Stable Micro System, Godalming, Surrey, UK) and expressed as the maximum force (N) needed to break the chip [15 (link)]. Water activity (A_w) was determined using a portable PawKit water activity meter (Aqualab, Pullman, WA, USA) at 25 °C (25 °C) using a sample of ground corn chips [16 (link)]. Color and texture were measured ten times, while A_w was measured in triplicate.
A proximate analysis of the corn chips was carried out, where moisture (AOAC 950.46), ash (AOAC 923.03), total protein (AOAC 984.13), total fat (AOAC 960.39), and total fiber (AOAC 991.43) were quantified according to the standard analytical methods described by the procedures of the Association of Official Analytical Chemists International (AOAC International) [17 ]. Total carbohydrates were calculated by difference [18 (link)].

The ripeness indicator label was tested with carbon dioxide as a metabolite compound, known as the accurate weight. CO₂ was diluted with nitrogen and injected into the glass jar with a gas-tight syringe, obtaining CO₂ concentrations of 0–3.0 % (v/v). The color change in the label indicator was evaluated with a color meter (Minolta Model CR-400, Japan) and expressed as Hunter system [31 ].

CIE L* (lightness), a* (redness) and b* (yellowness) values of dried pork loin were assessed using a colorimeter (Model CR-400; Konica Minolta, Osaka, Japan) with a 30 mm diameter measurement area, an Illuminant D65, and a 0° observer angle. The surface sample color was measured perpendicularly at three different sites. The instrument was calibrated to standard white and black tiles before analysis.

The colour of the honey samples was measured using a Minolta Chromameter (Model CR-400, Minolta Co., Osaka, Japan) to obtain CIE L*a*b* coordinates. 20 mm-thick holders were used for samples (20 g), whose colour was measured against a black-and-white background at room temperature (23 ± 1 °C). The colour measures for each sample were taken at five points (1 central and 4 corner points). Measurements were done in 25 replications.

HBFN sheets were cut into pieces of approximately 5 cm in width and length, and placed in the plastic bags at 25°C. The color was measured every 12 hr used a chroma meter (Model CR‐400, KONICA MINOLTA) with the CIE 1976 L*, a*, and b* color scale.