Claim · model-written summary
The magnitude of L* value changes after cooking may not be predictable
Verbatim
e1“Snap bean ( Phaseolus vulgaris L.) cultivars with pods representing a range of greenness were grown in Oklahoma field trials in 2001 and 2004”
e3“Although L* values may be expected to decrease after cooking, the magnitude of the changes may not be predictable”
Title
Relating Objective and Subjective Ratings of Snap Bean Pod Color to Likelihood of Purchase
Brian A. Kahn; William G. McGlynn HortScience 2009. doi:10.21273/hortsci.44.3.737
Other claims from this paper (6)
- Observation Color testing of raw snap bean pods may not be sufficient to determine color after cooking
- Observation Hue angle changes after cooking were even more variable among cultivars
- Recommendation Color tests should be conducted on cooked snap bean pods as well as raw product
- Observation Sensory panelists distinguished the cultivars by color
- Association Subjective color distinctions did not necessarily correlate with objective color measures or likelihood of purchase
- Observation Pod color is not an overriding selection criterion for snap bean but only one of many consumer criteria