Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging
Sunday J. Olakanmi,
Digvir S. Jayas,
Jitendra Paliwal
et al.
Abstract:As the demand for alternative protein sources and nutritional improvement in baked goods grows, integrating legume-based ingredients, such as fava beans, into wheat flour presents an innovative alternative. This study investigates the potential of hyperspectral imaging (HSI) to predict the protein content (short-wave infrared (SWIR) range)) of fava bean-fortified bread and classify them based on their color characteristics (visible–near-infrared (Vis-NIR) range). Different multivariate analysis tools, such as … Show more
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