This study aimed to investigate the potential application of image texture processing method on visible crumb structure of salty cake pog acsa, which was prepared with different baking times (5 and 7 min) and temperatures (200, 215, and 230 C). For this purpose, changes in gray level co-occurrence matrix (GLCM) features including energy, contrast, correlation, homogeneity, and entropy were monitored and their relationship with the instrumental texture parameters (hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness) were assessed. The pore ratios were also extracted and visualized using image processing technique. Texture profile parameters indicated strong correlation (p < .01) with the image pattern parameters in different pog acsa groups. Gumminess showed strong correlation with contrast (0.503), correlation (À0.498), and homogeneity (0.401). Hardness also exhibited correlation with contrast (0.517), entropy (0.341), and correlation (À0.476). The pore ratio showed marked variation in crumb structure when different times and temperatures were used. Baking at 230 C for 7 min maximized the pore ratio (0.56). Penalty analysis revealed that oiliness, pore structure, and color of products were linked with baking time and temperature. Overall, the results suggested that the GLCM-based technique had the potential to be used as a nondestructive method for rapid quality assessment of pog acsa.

Increasing the protein and antioxidant content of food products is a constant challenge amongst researchers. Dried pasta products are popular amongst all groups of society. The most important factor in pasta processing is the quality of the flour. Millet (Panicum miliaceum) flour has high nutritional value, enriching it with cricket (Gryllus bimaculatus) flour is good choice to increase the quality of protein composition and antioxidant properties of products. Flour mixtures of millet and insect flours (5% and 10%) were analysed after mixing and pasta processing. Addition of wheat gluten improved both texture and nutrition value of pasta products. Total polyphenol content, antioxidant capacity, total protein content, free and total amino acid composition were studied. Quality analysis of dried pasta products were carried out according to Hungarian standards. Data was analysed with Kruskal-Wallis test, Dunn's pair-wise post hoc test was used with Bonferroni correction. The correlation was determined by Spearman's rank. Addition of cricket flour modified the pH, acid value, moisture content, and colour of the samples, these changes lasted during storage. Enrichment could increase the total phenol content significantly even at the low level of 10%. Heat treatment during pasta processing had negative effect on the antioxidant capacity except at higher cricket flour contents. Cricket flour's high protein content proportionately increased millet flour's, thus pasta products'. Dried pasta products passed all quality norms. Enrichment of millet flour with cricket flour is favourable from both nutritional and quality aspects.

Cryogenic freezing is a mild freezing technology due to the formation of small ice crystals. This preservation technology is well applicable for increasing the shelf life of bakery products. In our experiment, we made donut samples of matured dough, traditional dough with pork fat, and dough with increased fibre content made by adding flaxseed flour. They were fried in palm oil and also in high oleic sunflower oil. Donuts were frozen in liquid nitrogen for 60 seconds and they underwent a storage of 7 days at -18°C. Thawing at room temperature and thawing in oven were tested. We investigated how freezing, frozen storage and different thawing processes affect sample texture by penetration. The effect of freezing on water activity and sensory properties were also investigated. In our experiment we found that cryogenic freezing influenced the texture of prepared donuts, but sensory evaluation have shown that this does not lead to a decrease in popularity. In addition, a slight decrease in water activity was observed after freezing and thawing. Heating in oven proved to be the better method for the thawing process of donuts based on sensory properties of products. In addition, consumers preferred the increased fibre content of doughs.