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Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture
Caroline Bondu1,2, Antoine Rouilly1, Laurent Labonne1
1Laboratoire de Chimie Agro-Industrielle (LCA), Université de Toulouse, INRAE, INPT, Toulouse, France.
Journal of Texture Studies
|April 23, 2025
Summary
A new image analysis method characterizes the fibrous structure of High Moisture Extrusion-Cooking (HMEC) products. This method defines and quantifies "fibration" in soy and wheat gluten extrudates, revealing insights into material properties.
Area of Science:
- Food Science and Technology
- Materials Science
- Image Analysis
Background:
- Characterizing extrudates from High Moisture Extrusion-Cooking (HMEC) is crucial for understanding their structure-property relationships.
- Existing methods like anisotropy index, spectroscopy, and microscopy offer valuable data but may not fully capture macroscale fibrous structures.
- A need exists for advanced techniques to precisely define and quantify the visible fibrous components within extrudates.
Purpose of the Study:
- To develop and validate a novel image analysis method for characterizing the macroscale fibrous structure of HMEC extrudates.
- To define and quantify the phenomenon of
- fibration
- using lamellarity and aspect of fibration tests.
- To investigate the influence of soy concentrate and wheat gluten proportions on extrudate fibration and structural properties.
Main Methods:
- Development of a new image analysis technique comprising lamellarity and aspect of fibration tests.
- Application of the method to extrudates composed of varying ratios of soy concentrate and wheat gluten.
- Integration with established techniques: anisotropy index, light microscopy, Confocal Scanning Laser Microscopy (CSLM), and X-Ray Micro-computed Tomography (XRM).
Main Results:
- Successfully defined and quantified
- fibration
- as visible fibers, potentially originating from pore walls.
- Established a criterion using the new method to identify fibered extrudates based on anisotropy index and lamellarity test outcomes.
- Demonstrated that incorporating up to 75% wheat gluten (dry basis) resulted in denser, less delaminable extrudates with reduced visible fibration compared to soy alone.
Conclusions:
- The novel image analysis method provides a robust tool for defining and quantifying fibration in HMEC extrudates.
- Wheat gluten content significantly impacts extrudate compactness, delamination resistance, and the degree of visible fibration.
- While promising, the method exhibits variability in repeatability, necessitating further refinement for broader application.

