Comparison of two sensory and two instrumental methods to evaluate cookie color

Relationships between 2 instrumental and 2 sensory methods for cookie color assessment were determined. For sensory tests, panelists (n = 8 to 10) compared color of cookies (3 formulations x 2 cookie types) to equidistant physical color references in a light booth and to digital color references in a sensory workstation using unstructured line scales. For instrumental methods, the CIELAB color model and hue angle were deters mined with a spectrophotometer and with graphics software using digital camera images. Analysis of variance (ANOVA) and post-hoc comparisons verified differences (P < 0.05) among formulations within type by all methods. Except for b* values of chocolate chip cookies, the potential of all color assessment methods were validated by strong linear relationships (r > 0.94; P < 0.001).