ABSTRACT
Food color is the result of natural products present in the raw material from which it is processed or of colored compounds generated as a result of processing (Morales and van Boekel 1998). It is in¨uenced by how the food matrix interacts with light, regarding as its re¨ecting, absorbing, or transmitting characteristics, which in turn is related to its physical structure and chemical nature (Kaya 2002).
