Nondestructive evaluation of baking parameters on pogácsa texture

Abstract

This study aimed to investigate the potential application of image texture processing method on visible crumb structure of salty cake pog acsa, which was prepared with different baking times (5 and 7 min) and temperatures (200, 215, and 230 C). For this purpose, changes in gray level co-occurrence matrix (GLCM) features including energy, contrast, correlation, homogeneity, and entropy were monitored and their relationship with the instrumental texture parameters (hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness) were assessed. The pore ratios were also extracted and visualized using image processing technique. Texture profile parameters indicated strong correlation (p < .01) with the image pattern parameters in different pog acsa groups. Gumminess showed strong correlation with contrast (0.503), correlation (À0.498), and homogeneity (0.401). Hardness also exhibited correlation with contrast (0.517), entropy (0.341), and correlation (À0.476). The pore ratio showed marked variation in crumb structure when different times and temperatures were used. Baking at 230 C for 7 min maximized the pore ratio (0.56). Penalty analysis revealed that oiliness, pore structure, and color of products were linked with baking time and temperature. Overall, the results suggested that the GLCM-based technique had the potential to be used as a nondestructive method for rapid quality assessment of pog acsa.

Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study

“…After proofing, the samples were baked in the oven. The baking temperature was adjusted to 200 or 215 • C. These temperatures were selected based on our prior study [2].…”

“…Pogácsa products were subjected to digital image analysis, according to the methodology described by Amani et al [2]. Pogácsa were cross-sectionally cut into two pieces.…”

“…To our knowledge, only a few studies focused on assessing the impact of moisture content on porosity value. Esteller et al [2] studied the effect of kefir addition on the porous quality of bread with image processing technique. They found that by decreasing the MC of the product, the porosity would increase [2].…”

“…In addition, pogácsa is inelastic, slightly dense, with a particular texture, crispy surface, and tender core, giving characteristic and desired sensorial perception. Although this cake is regarded as a high-demand bakery product owing to its distinctive textural property, the studies focusing on the quality improvement and assessment of its physical and sensorial attributes are very limited [2].…”

“…The findings revealed that baking time and temperature change could significantly influence the product texture and change textural parameters. Therefore, the GLCM-based technique could be used as a non-destructive method for quality assessment of pogácsa [2]. Jha et al [16] examined the effects of the proofing on the internal properties of the dough and baked bread via an image processing method.…”