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ماشین مالتودکسترین با استفاده از سامانه بینایی حاوي دونات کم کالري و بافتی رنگی خصیصههاي ب.
- Source :
-
Journal of Food Science & Technology (2008-8787) . Jul2022, Vol. 19 Issue 125, p11-21. 11p. - Publication Year :
- 2022
-
Abstract
- 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 aftermaltodextrinaddition (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. [ABSTRACT FROM AUTHOR]
Details
- Language :
- Persian
- ISSN :
- 20088787
- Volume :
- 19
- Issue :
- 125
- Database :
- Academic Search Index
- Journal :
- Journal of Food Science & Technology (2008-8787)
- Publication Type :
- Academic Journal
- Accession number :
- 158434552
- Full Text :
- https://doi.org/10.22034/FSCT.19.125.11