HEMASANKARI PALANI, RAMADEVI PALANI, PANKAJ KUMAR1, MANJU BALA, R. VISWAKARMA, D. MRIDULA DEVI AND R. KAILAPPAN
Abstract
Mustard seeds were procured from the local market and subjected to cleaning and for conducting experiment. 100g of the mustard seeds were taken and different moisture content were tested using hot air oven method. Different moisture contents of 10%, 16%,18% and 20% were made in the oilseed with water addition using formula method. The samples were then tested for its final moisture content. The color parameters of whiteness ratio, yellowness ratio, browness ratio, hue angle, chroma, redness ratio and whiteness index were determined using hunter colorimeter. At 10%mc in mustard seeds redness ratio varies between 2.41-41.25, whiteness ratio varies between 35.66-38.93, whiteness yellow ratio varies between 21.38- 308.50, yellowness ratio between 0.46-6.68, browness ratio varies between 762.01-1084.15, hue angle varies between 70.68-71.57, chroma varies between 4.77-6.01. At 16% mc, total colour difference varies between 6.01-6.68, redness ratio varies between 3.06-16.72, whiteness index varies between 30.84-40.31, whiteness yellow ratio varies between 20.96 - 106.93, yellowness ratio varies between 6.82 - 4.81 browness ratio varies between 408.01 - 849.05, hue angle varies between 3.43 - 25.64, chroma varies between 3.13 - 5.08. At 18%mc, total colour difference varies between 5.76-6.47, redness ratio varies between 4.85 - 8.61, whiteness ratio varies between 32.09 - 36.65, whiteness yellow ratio varies between to 42.78 - 69.37, yellowness ratio varies between 3.34 - 19.99, browness ratio varies between 647.97 - 856.65, hue angle varies between 6.84 - 40.70, chroma varies between 4.25 to 6.97. At 20% mc total colour difference varies between 6.17 - 6.40, redness ratio varies between 8.82 - 29.53, whiteness ratio varies between 33.03 - 36.40, whiteness yellow ratio varies between 67.49 - 195.41 yellowness ratio varies between 2.12 - 6.85, browness ratio varies between 767.34 - 1204.11, hue angle varies between 1.72 - 13.50 and chroma varies between 4.53 - 6.83. The redness ratio increases from 10% to 20% mc since moisture addition adds dark colour to the mustard seed. The values were tested for its statistical significance at 5% level of significance and found to be significant . (pï£ .05) using SPSS16 software. Further analysis was done using response surface design expert software, 12 version.