TEXTURE AND COLOR ANALYSIS OF LENTILS AND RICE FOR INSTANT MEAL USING IMAGE PROCESSING TECHNIQUES

摘要

Typical approaches for measuring color and texture properties are mostly timeconsuming.rnAn image-based method was used to evaluate texture and color inrnlentils and rice subjected to freeze-drying for an instant meal. Cooked and cookedrnfreeze-dried rehydrated lentils and rice were analyzed by scanning electronrnmicroscopy. Texture properties were analyzed by texture analyzer and image analysis.rnColor was performed with a digital camera. Significant differences for colorrnand texture (P < 0.05) were observed for cooked and cooked freeze-dried rehydratedrnlentils and rice. A linear trend with a linear correlation was applied forrnmechanical and image features. Results showed that image features such as contrast,rncorrelation, energy and homogeneity calculated from Gray-levelrnco-occurrence matrix had high correlations with mechanical features of hardness,rnadhesiveness, chewiness and gumminess for lentils, and for rice, mechanical featuresrnadhesiveness, gumminess and image features homogeneity and contrast.rnWith this approach to quality, image processing techniques can be a useful tool.