Optimisation of sweet bread formulation by use of image processing and response surface methodology

Abstract

Bread is one of the most widely consumed food products in the world and bread making technology is one of the oldest technologies known. Sensory and nutritional qualities of bread can be affected by the type of ingredients and employed bread making technology. The amount of sweetener addition to produce sweet bread with optimum quality attributes (colour, texture and sensory properties) was investigated using response surface methodology. A central composite rotatable design with three independent variables, the amount of honey (0-10%), sugar (0-14%) and stevia (0-1.5 ml), was used to study the response variables including L* (Y1), a* (Y2) and b* (Y3) for colour, hardness (Y4) and chewiness for texture (Y5), flavour (Y6) and appearance (Y7). Data analysis showed that the addition of honey improved the colour, texture and sensory attributes of sweet bread, while sugar had a negative effect on the colour of bread and stevia considerably improved the sensory properties of the bread. Applying a desirability function method, the optimum parameters were: addition of 6-7% honey, 4-5% sugar and 1.5 ml stevia. This optimum point lead to the production of highly quality bread in respect to colour, texture and sensory properties. The experimental values were very close to the predicted values and were not statistically different (P>0.05).

Experimental and modeling investigation of mass transfer during combined infrared‐vacuum drying of Hayward kiwifruits

“…The color space of images was in RGB system and they were converted into L * a * b * system. In the L * a * b * space, the color perception is more uniform (Mashkour, Shahraki, Mirzaee, & Garmakhany, ; Salehi & Kashaninejad, ; Salehi et al., ).…”

Cold water fish gelatin modification by a natural phenolic cross‐linker (ferulic acid and caffeic acid)

“…For of color evolution of produced films a computer vision system (CVS) was used. The general methodology to convert RGB images into L*a*b* units is described by different scientists Mashkour et al 2014). A brief description of each step follows: 1 Image acquisition: Images were captured using an image acquisition system for color digital camera similar to that developed (Papadakis et al 2000) (Fig.…”

Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

“…, ; Mashkour et al . ). D‐Optimal mixture design (DMD) is one of the RSM techniques used to optimize complex processes.…”

“…Response surface methodology (RSM) is a kind of mathematical-optimizing method that is use as an accurate, effective and simple tool for optimizing the experimental process (Samavati 2013;Rakshit et al 2015), and is widely used in food fields (Myers et al 2009;Hashemi Shahraki et al 2013, 2014aMashkour et al 2014). D-Optimal mixture design (DMD) is one of the RSM techniques used to optimize complex processes.…”