DIGITAL RGB COLORIMETRY FOR OBJECTIVE COLOUR CONTROL OF BEETROOT-BASED DISHES
Keywords:
beetroot, betanin, digital colorimetry, RGB, borscht, quality control.Abstract
Colour is the main consumer-facing indicator of how well betanin is preserved in beetroot-based dishes, yet sensory scoring and bulk optical density give inconsistent results for heterogeneous products. A digital RGB procedure was developed and tested on four borscht samples prepared to standard catering recipes. The liquid phase gave the most stable readings, and the red channel (R) was adopted as the control parameter, with an acceptance limit of R ≥ 160 on the 0–255 scale, equivalent to an optical density of at least 2.2.
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