IMAGE ANALYSIS OF CRUMB DIGITAL IMAGES IN BARBARY BREAD ENRICHED WITH SOY FLOUR

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SHAHIDI F.; MOHEBBI M.; EHTIAI A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Iranian Food Science and Technology Research Journal Year:2011 | Volume:6 | Issue:4 Page(s): 247-253

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Title

IMAGE ANALYSIS OF CRUMB DIGITAL IMAGES IN BARBARY BREAD ENRICHED WITH SOY FLOUR

Author(s)

SHAHIDI F. | MOHEBBI M. | EHTIAI A. | Issue Writer Certificate

Keywords

BARBARY BREADQ2

FRACTAL DIMENSIONQ2

IMAGE ANALYSISQ3

SOY FLOURQ2

Abstract

Nowadays, quality control of bread, especially in large scale production, requires application of novel methods. In this research, IMAGE ANALYSIS of digital images of BARBARY BREAD enriched with SOY FLOUR was carried out at two storage intervals. Using Imagej software, crumb features (mean cell area and void fraction) were computed for each image. FRACTAL DIMENSIONs of bread crumb images were measured using Fourier transform method with a code written in Matlab. Contrast, energy, correlation and homogeneity of images also were measured and statistically analyzed. Storage time had significant effect on FRACTAL DIMENSION and void fraction, also resulted changes in textural parameters of bread images. The deduction of this work could be regarded as rapid, non-destructive, objective and inexpensive method for quality evaluation of bread crumb.

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APA: Copy

SHAHIDI, F., MOHEBBI, M., & EHTIAI, A.. (2011). IMAGE ANALYSIS OF CRUMB DIGITAL IMAGES IN BARBARY BREAD ENRICHED WITH SOY FLOUR. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 6(4), 247-253. SID. https://sid.ir/paper/143472/en

Vancouver: Copy

SHAHIDI F., MOHEBBI M., EHTIAI A.. IMAGE ANALYSIS OF CRUMB DIGITAL IMAGES IN BARBARY BREAD ENRICHED WITH SOY FLOUR. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;6(4):247-253. Available from: https://sid.ir/paper/143472/en

IEEE: Copy

F. SHAHIDI, M. MOHEBBI, and A. EHTIAI, “IMAGE ANALYSIS OF CRUMB DIGITAL IMAGES IN BARBARY BREAD ENRICHED WITH SOY FLOUR,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 6, no. 4, pp. 247–253, 2011, [Online]. Available: https://sid.ir/paper/143472/en

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