*2.5. Color Evaluation*

The color of the mayonnaise was evaluated with a CHROMA METER CR5 instrument (Konica Minolta, Osaka, Japan), illuminant D65; each sample was homogeneously distributed into a glass vessel and the color was recorded at five different points. The average of the five measurements was assessed for all the colorimetric parameters (L\*, *a\**, and *b\**). In the CIE Lab colour space, L\* represents the lightness within the range of 0 (black) to 100 (white); *a\** is the redness, from green (−*a\**) to red (+*a\**); and *b\** is the yellowness, from blue (−*b\**) to yellow (+*b\**). The *a\** and *b\** parameters were used to calculate the tonality angle (Hue angle, *h*◦) according to Equation (1):

$$h^\circ = \tan^{-1} \left(\frac{b^\*}{a^\*}\right) \tag{1}$$
