Nondestructive evaluation of baking parameters on pogácsa texture

Area of Science:

• Food Science and Technology
• Image Processing
• Materials Science

Background:

• Salty cake (pogácsa) quality is influenced by baking parameters like time and temperature.
• Objective assessment of pogácsa texture and crumb structure is crucial for quality control.
• Traditional texture analysis can be time-consuming and destructive.

Purpose of the Study:

• To evaluate the efficacy of image texture processing, specifically gray level co-occurrence matrix (GLCM) features, for assessing pogácsa quality.
• To correlate image texture parameters with instrumental texture analysis.
• To investigate the impact of baking conditions on pogácsa crumb structure and pore ratio.

Main Methods:

• Pogácsa samples were baked at varying times (5-7 min) and temperatures (200-230°C).
• Image texture analysis was performed using GLCM features (energy, contrast, correlation, homogeneity, entropy).
• Instrumental texture parameters (hardness, gumminess, etc.) and pore ratio were measured.

Main Results:

• Significant correlations were found between GLCM features and instrumental texture parameters (p < .01).
• Gumminess and hardness showed strong correlations with contrast, correlation, and homogeneity.
• Baking at 230°C for 7 min maximized pore ratio (0.56), impacting oiliness, pore structure, and color.

Conclusions:

• GLCM-based image texture analysis offers a potential non-destructive method for rapid pogácsa quality assessment.
• Image texture parameters provide valuable insights into the crumb structure and texture of baked goods.
• Baking conditions significantly influence pogácsa's physical and textural properties.