5th International Symposium on Food Rheology and Structure - ISFRS 2009 , 2009-06-14

Title : ( Apple pastille: Correlation between features extracted from texture image analysis and sensory characteristics )

Authors: Fakhri Shahidi , Mohebbat Mohebbi , Milad Fathi , roya rezaee , Safie Khalilian ,

Citation: BibTeX | EndNote

Pastille was prepared from apple puree, citric acid, sorbitol and mixture of different hydrocolloids such as starch, pectin and gelatin by using modified traditional technique. Drying was carried out at room temperature. The final texture perception of pastille depends on the formulation, processing method and microstructure of the product. In this study, changes in texture perception evaluated by trained judges, were predicted from texture features including contrast, entropy, homogeneity and correlation.

Keywords

, Texture image analysin, , pastille,
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@inproceedings{paperid:1011295,
author = {Shahidi, Fakhri and Mohebbi, Mohebbat and Fathi, Milad and Rezaee, Roya and Khalilian, Safie},
title = {Apple pastille: Correlation between features extracted from texture image analysis and sensory characteristics},
booktitle = {5th International Symposium on Food Rheology and Structure - ISFRS 2009},
year = {2009},
location = {زوریخ},
keywords = {Texture image analysin- - pastille- gelatin-pectin-apple},
}

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%0 Conference Proceedings
%T Apple pastille: Correlation between features extracted from texture image analysis and sensory characteristics
%A Shahidi, Fakhri
%A Mohebbi, Mohebbat
%A Fathi, Milad
%A Rezaee, Roya
%A Khalilian, Safie
%J 5th International Symposium on Food Rheology and Structure - ISFRS 2009
%D 2009

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