Color measurement of butter available on the Polish market

The data was obtained by analyzing butters available on the Polish market. Based on the manufacturer's data, the following information was entered: taste, ingredients, fat content (including saturated fatty acids), carbohydrates (including sugars), protein, salt. The color coordinates L, a*, b* and X, Y, Z were measured in the SPIN and SPEX system. On the basis of the L coordinates (lightness), a* and b*, the following were calculated: (WI) white index, (YI) yellowness index, (C) chroma, (BI) brownness index.

本数据集通过分析波兰市场上可获得的黄油而获得。基于制造商提供的数据，记录了以下信息：口感、成分、脂肪含量（包括饱和脂肪酸）、碳水化合物（包括糖分）、蛋白质和盐分。在 SPIN 和 SPEX 系统中测量了颜色坐标 L、a*、b* 以及 X、Y、Z。基于 L 坐标（亮度）、a* 和 b*，计算得出以下指标：（WI）白度指数、（YI）黄度指数、（C）色度、（BI）褐度指数。