Texture and color analysis of lentils and rice for instant meal using image processing techniques
Typical approaches for measuring color and texture properties are mostly timeconsuming. An image-based method was used to evaluate texture and color in lentils and rice subjected to freeze-drying for an instant meal. Cooked and cooked freeze-dried rehydrated lentils and rice were analyzed by scannin...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2019
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| Subjects: | |
| Online Access: | https://onlinelibrary.wiley.com/doi/10.1111/jfpp.12677 http://hdl.handle.net/20.500.12123/4700 https://doi.org/10.1111/jfpp.12677 |
| _version_ | 1855035368519237632 |
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| author | Pieniazek, Facundo Sancho, Ana Maria Messina, Valeria |
| author_browse | Messina, Valeria Pieniazek, Facundo Sancho, Ana Maria |
| author_facet | Pieniazek, Facundo Sancho, Ana Maria Messina, Valeria |
| author_sort | Pieniazek, Facundo |
| collection | INTA Digital |
| description | Typical approaches for measuring color and texture properties are mostly timeconsuming. An image-based method was used to evaluate texture and color in lentils and rice subjected to freeze-drying for an instant meal. Cooked and cooked freeze-dried rehydrated lentils and rice were analyzed by scanning electron microscopy. Texture properties were analyzed by texture analyzer and image analysis.
Color was performed with a digital camera. Significant differences for color and texture (P < 0.05) were observed for cooked and cooked freeze-dried rehydrated lentils and rice. A linear trend with a linear correlation was applied for mechanical and image features. Results showed that image features such as contrast, correlation, energy and homogeneity calculated from Gray-level co-occurrence matrix had high correlations with mechanical features of hardness, adhesiveness, chewiness and gumminess for lentils, and for rice, mechanical features adhesiveness, gumminess and image features homogeneity and contrast. With this approach to quality, image processing techniques can be a useful tool. |
| format | info:ar-repo/semantics/artículo |
| id | INTA4700 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| record_format | dspace |
| spelling | INTA47002019-03-21T18:37:25Z Texture and color analysis of lentils and rice for instant meal using image processing techniques Pieniazek, Facundo Sancho, Ana Maria Messina, Valeria Textura Color Lenteja Arroz Técnicas Texture Colour Lentils Rice Techniques Instant Meal Typical approaches for measuring color and texture properties are mostly timeconsuming. An image-based method was used to evaluate texture and color in lentils and rice subjected to freeze-drying for an instant meal. Cooked and cooked freeze-dried rehydrated lentils and rice were analyzed by scanning electron microscopy. Texture properties were analyzed by texture analyzer and image analysis. Color was performed with a digital camera. Significant differences for color and texture (P < 0.05) were observed for cooked and cooked freeze-dried rehydrated lentils and rice. A linear trend with a linear correlation was applied for mechanical and image features. Results showed that image features such as contrast, correlation, energy and homogeneity calculated from Gray-level co-occurrence matrix had high correlations with mechanical features of hardness, adhesiveness, chewiness and gumminess for lentils, and for rice, mechanical features adhesiveness, gumminess and image features homogeneity and contrast. With this approach to quality, image processing techniques can be a useful tool. Instituto de Tecnología de Alimentos Fil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos, Argentina. Fil: Messina, Valeria. Instituto de Investigaciones Científicas y Técnicas para la Defensa. Departamento de Investigaciones en Sólidos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. 2019-03-21T18:30:39Z 2019-03-21T18:30:39Z 2016-10 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://onlinelibrary.wiley.com/doi/10.1111/jfpp.12677 http://hdl.handle.net/20.500.12123/4700 1745-4549 https://doi.org/10.1111/jfpp.12677 eng info:eu-repo/semantics/restrictedAccess application/pdf Journal of Food Processing and Preservation 40 (5) : 969-978 (2016) |
| spellingShingle | Textura Color Lenteja Arroz Técnicas Texture Colour Lentils Rice Techniques Instant Meal Pieniazek, Facundo Sancho, Ana Maria Messina, Valeria Texture and color analysis of lentils and rice for instant meal using image processing techniques |
| title | Texture and color analysis of lentils and rice for instant meal using image processing techniques |
| title_full | Texture and color analysis of lentils and rice for instant meal using image processing techniques |
| title_fullStr | Texture and color analysis of lentils and rice for instant meal using image processing techniques |
| title_full_unstemmed | Texture and color analysis of lentils and rice for instant meal using image processing techniques |
| title_short | Texture and color analysis of lentils and rice for instant meal using image processing techniques |
| title_sort | texture and color analysis of lentils and rice for instant meal using image processing techniques |
| topic | Textura Color Lenteja Arroz Técnicas Texture Colour Lentils Rice Techniques Instant Meal |
| url | https://onlinelibrary.wiley.com/doi/10.1111/jfpp.12677 http://hdl.handle.net/20.500.12123/4700 https://doi.org/10.1111/jfpp.12677 |
| work_keys_str_mv | AT pieniazekfacundo textureandcoloranalysisoflentilsandriceforinstantmealusingimageprocessingtechniques AT sanchoanamaria textureandcoloranalysisoflentilsandriceforinstantmealusingimageprocessingtechniques AT messinavaleria textureandcoloranalysisoflentilsandriceforinstantmealusingimageprocessingtechniques |