Volume 19, Issue 125 (2022)                   FSCT 2022, 19(125): 11-21 | Back to browse issues page


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1- Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran , aganjloo@znu.ac.ir
2- Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran
Abstract:   (1301 Views)
In the current study, a simple image processing method based on a RGB images using machine vision system has been designed to evaluate the color and texture features of low-calorie doughnut crumb. The effect of maltodextrin substitution with margarine at the levels of 25, 50, 75 and 100% (w/w) was evaluated on vision properties. These features were crumb color (L*, a* and b*), pore area fraction, number of cells/cm2, pore shape, Euler number, fractal dimension of pore boundaries and crumb texture (contrast, entropy, correlation, energy and homogeneity). Results revealed that the addition of maltodextrin increased L* value and decrease a* value of crumb color significantly. The contrast, entropy and Euler number of doughnut crumb containing 75 and 100% maltodextrin were considerably higher than control, 25% and 50% samples. Correlation, energy, homogeneity, mean pore area and diameter, number of cells per square centimeter and pore area fraction decreased after maltodextrin addition (75 or 100%) but no significant difference observed between control, 25% and 50% samples. The fractal dimension value of pore boundaries in doughnut containing 100% maltodextrin were the highest which indicates that the addition of maltodextrin caused more irregular and tortuosity porous boundaries.
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Article Type: Original Research | Subject: food industry engineering
Received: 2021/01/9 | Accepted: 2021/11/16 | Published: 2022/07/1

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