THE EFFECT OF INITIAL COOKING AND SHELF LIFE TIME ON THE QUALITATIVE CHARACTERISTICS OF HALF-BAKED BREAD USING IMAGE PROCESSING

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Khoshakhlagh Khadije; MOHEBBI MOHEBBAT; KHALILIAN MOVAHED MOHAMMAD

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

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2016 | Volume:5 | Issue:3 Page(s): 265-278

Download Full-Text

View:

294

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF INITIAL COOKING AND SHELF LIFE TIME ON THE QUALITATIVE CHARACTERISTICS OF HALF-BAKED BREAD USING IMAGE PROCESSING

Author(s)

Khoshakhlagh Khadije | MOHEBBI MOHEBBAT | KHALILIAN MOVAHED MOHAMMAD | Issue Writer Certificate

Keywords

BARBARI FLAT BREAD

DIGITAL IMAGE ANALYSIS

IMAGE TEXTURE

PART-BAKING

Abstract

In this study, BARBARI FLAT BREAD was prepared by two methods, including PART-BAKING and conventional baking and then stored at 4oC for 7 days. PART-BAKING was done for 4, 6 or 8 minutes and conventional bread were prepared for 10 minutes (control). The samples were evaluated for the crust color, porosity and mean particle size by using ImageJ software during the storage time. Also, IMAGE TEXTURE features of samples were extracted using MATLAB software. Before acquiring images, the baking time of Barbari part-baked bread was completed to the baking time of control bread (10 minutes). Crust color of part-baked samples did not significantly change during 7 days, but the lightness of control bread decreased significantly. In addition, because of less porous and more compact texture of control bread and also, stronger changes in their IMAGE TEXTURE characteristics compared to part-baked bread during storage time, PART-BAKING was a successful method for production of BARBARI FLAT BREAD. Part-baked breads with different initial baking times were not completely similar. On the other hand, the results showed that the part-baked bread with different initial baking times were not similar in terms of quality characteristics. By comparing three quality features of the sample images after the second baking, the part-baked Barbari bread with initial baking for 6 minutes had higher quality and stability than other treatments.

Cites

No record.

References

No record.

Cite

APA: Copy

Khoshakhlagh, Khadije, MOHEBBI, MOHEBBAT, & KHALILIAN MOVAHED, MOHAMMAD. (2016). THE EFFECT OF INITIAL COOKING AND SHELF LIFE TIME ON THE QUALITATIVE CHARACTERISTICS OF HALF-BAKED BREAD USING IMAGE PROCESSING. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 5(3), 265-278. SID. https://sid.ir/paper/688627/en

Vancouver: Copy

Khoshakhlagh Khadije, MOHEBBI MOHEBBAT, KHALILIAN MOVAHED MOHAMMAD. THE EFFECT OF INITIAL COOKING AND SHELF LIFE TIME ON THE QUALITATIVE CHARACTERISTICS OF HALF-BAKED BREAD USING IMAGE PROCESSING. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;5(3):265-278. Available from: https://sid.ir/paper/688627/en

IEEE: Copy

Khadije Khoshakhlagh, MOHEBBAT MOHEBBI, and MOHAMMAD KHALILIAN MOVAHED, “THE EFFECT OF INITIAL COOKING AND SHELF LIFE TIME ON THE QUALITATIVE CHARACTERISTICS OF HALF-BAKED BREAD USING IMAGE PROCESSING,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 3, pp. 265–278, 2016, [Online]. Available: https://sid.ir/paper/688627/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops