Measurement of color by tristimulus
colorimetry in terms of Hunter scale (L, a
and b) value has been accepted as simple and accurate
method (Hayakawa & Timbers, 1977) of color detection
as compared to spectrophotometric systems. On the
other hand, measurement of pigment could quantify
the actual color degradation during processing. Hence,
it is important to establish correlation between pigment
concentration and visual color of food products during
thermal processing.