Texture and color analysis of lentils and rice for instant meal using image processing techniques

Autores
Pieniazek, Facundo; Sancho, Ana Maria; Messina, Valeria
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fuente
Journal of Food Processing and Preservation 40 (5) : 969-978 (2016)
Materia
Textura
Color
Lenteja
Arroz
Técnicas
Texture
Colour
Lentils
Rice
Techniques
Instant Meal
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4700
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spelling Texture and color analysis of lentils and rice for instant meal using image processing techniquesPieniazek, FacundoSancho, Ana MariaMessina, ValeriaTexturaColorLentejaArrozTécnicasTextureColourLentilsRiceTechniquesInstant MealTypical 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 AlimentosFil: 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.2019-03-21T18:30:39Z2019-03-21T18:30:39Z2016-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://onlinelibrary.wiley.com/doi/10.1111/jfpp.12677http://hdl.handle.net/20.500.12123/47001745-4549https://doi.org/10.1111/jfpp.12677Journal of Food Processing and Preservation 40 (5) : 969-978 (2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-23T11:16:53Zoai:localhost:20.500.12123/4700instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:16:53.384INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Texture and color analysis of lentils and rice for instant meal using image processing techniques
Pieniazek, Facundo
Textura
Color
Lenteja
Arroz
Técnicas
Texture
Colour
Lentils
Rice
Techniques
Instant Meal
title_short 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_sort Texture and color analysis of lentils and rice for instant meal using image processing techniques
dc.creator.none.fl_str_mv Pieniazek, Facundo
Sancho, Ana Maria
Messina, Valeria
author Pieniazek, Facundo
author_facet Pieniazek, Facundo
Sancho, Ana Maria
Messina, Valeria
author_role author
author2 Sancho, Ana Maria
Messina, Valeria
author2_role author
author
dc.subject.none.fl_str_mv Textura
Color
Lenteja
Arroz
Técnicas
Texture
Colour
Lentils
Rice
Techniques
Instant Meal
topic Textura
Color
Lenteja
Arroz
Técnicas
Texture
Colour
Lentils
Rice
Techniques
Instant Meal
dc.description.none.fl_txt_mv 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.
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.
publishDate 2016
dc.date.none.fl_str_mv 2016-10
2019-03-21T18:30:39Z
2019-03-21T18:30:39Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 1745-4549
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Journal of Food Processing and Preservation 40 (5) : 969-978 (2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.982451

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