The aim of this study was to evaluate the suitability of a computerized image analysis technique in order to measure the amount and distribution of the most important visual aspects of pierogi: colour components (L*, a* and b*) and texture parameters (energy, entropy, contrast and homogeneity). Results showed the increase of the frying temperature produced a decrease in L* values and an increase in a* and b* values. Similarly, comparing the frying time effect on colour for each considered temperature, the tendency was a decrease in L* and an increase in a* and b* values, prolonging frying times.

Keywords