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

FACUNDO PIENIAZEK; ANA SANCHO; VALERIA MESSINA

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2015

0145-8892

Typical approaches for measuring colour and texture properties are mostly time consuming. An image-based method was used to evaluate texture and colour 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. Colour was performed with a digital camera. Significant differences for colour and texture (P