Correlation between colorimetric parameters and physicochemical properties of Iranian raw cane sugars

Color is the first quality attribute of food evaluated by consumers, and is therefore an important component of food quality relevant to market acceptance. Color of raw sugars is one of the important parameter in sugar refining industry. Also, Color has long been used in the sugar industry as a measure of impurities. In this research, a spectroradiometer was used to determine the coloring value of different Iranian raw cane sugars. Correlation between certain physicochemical and colorimetric parameters was determinated. Results show that there is good agreement between colorimetric and certain physicochemical properties of suchraw cane sugars