بررسی اثر آرد کینوا بر ساختار مغز نان با استفاده از آنالیز بافت تصویر و بعد برخالی.

Background and objectives: Wheat bread is the main source of food worldwide. Currently, cereal grains and their products are known as a very good source of dietary fiber. One of the suitable solutions to improve the characteristics of bread is to use different sources of alternative fiber, such as pseudo-cereals like quinoa. Quinoa, with its scientific name (Chenopodium quinoa Wild), is a dicotyledonous plant that belongs to the Chenopodaceae family. This pseudo-cereal contains 16 essential and non-essential amino acids. This is why the World Food and Agriculture Organization (FAO) considers it a functional food. This study examines the impact of quinoa flour at 25%, 50%, 75%, and 100% in comparison to wheat flour when forming bread, both with and without enhancers. Materials and Methods: We investigated color parameters, image texture (including energy, entropy, contrast, and homogeneity), tortuosity, the microstructure of the bread core (including the total number of holes, their size, and their total surface), and the porosity of the bread core tissue. Results: This research found that an increase in the percentage of quinoa flour led to an increase in the parameters L* (brightness level) and a* of the samples, while b* decreased. The results also show that by increasing the percentage of quinoa flour, the energy, entropy, and homogeneity of the samples increased, while the amount of contrast and tortuosity decreased. The total number and size of the holes, the total area of the holes, and the porosity of the samples increased. These parameters rose as the amount of quinoa flour increased up to 50%, but decreased at 75% and 100%. The incorporation of quinoa flour resulted in a decrease in these parameters. The holes in the 75% and 100% quinoa flour samples were more circular and smaller compared to the holes in the other samples. Conclusions: This research's findings indicate that the irregular and complex morphological structure of bread enables the use of the fractal dimension to explore the effects of processes and compounds, and that image texture analysis effectively conveys texture variations. The core and porosity are the results of different formulations, and considering textural parameters such as contrast, homogeneity, entropy, and energy, these changes can be noticed. The results revealed that the sample with 50% quinoa flour and an improved exhibited superior textural properties. [ABSTRACT FROM AUTHOR]