Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis

Cejudo‐Bastante, María Jesús; Rodríguez-Pulido, Francisco J.; González-Miret, M. Lourdes

doi:10.3390/foods10051098

Cited by 6 publications

(4 citation statements)

References 23 publications

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“…The conditions were: puncture test, 2 mm diameter cylindrical probe, 10 mm penetration, 1 mm/s test speed and 5 mm/s posttest speed. The parameters obtained from the Force–Distance curves were: hardness (H; N), breaking distance (BD; mm), crispness (CP; N/mm), work of fracture (W; N.mm) [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Gonçalves

Pereira

Silva

et al. 2023

Foods

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The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet potato (Bellevue PBR). For each time and temperature, drying condition, physicochemical parameters (moisture content, CIELab color, texture parameters, total phenolic and carotenoid contents) and a sensory evaluation by a panel at the last drying period (200 min) were assessed. Drying time was shown to have a more significant effect than temperature on the quality of dried sweet potato as a snack, except for carotenoid content. Given the raw tuber content, thermal degradation (p < 0.05) of total phenolic compounds (about 70%), regardless of tested conditions, contrasted with the higher stability of total carotenoids (<30%). The dried product, under optimal conditions (≥75 °C for 200 min), achieved a moisture content (≤10%) suitable for preservation, providing a crispy texture with favourable sensory acceptance and providing a carotenoid content similar to the raw product.

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Section: Methodsmentioning

confidence: 99%

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Gonçalves

Pereira

Silva

et al. 2023

Foods

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“…More recently, grape seed textural characteristics (width, area, transverse and vertical diameter, etc.) and seed coat color have been described using hyperspectral imaging analysis techniques to effectively discriminate seed maturity stages [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation

et al. 2023

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Condensed tannins (CT) in wine are derived from the seeds and skins of grapes, and their composition and content contribute to the bitterness/astringency characteristics and ageing potential of the wine. Global warming has accelerated the ripening process of grape berries, making them out of sync with seed ripening. To understand the influence of berry ripening on the seed CT composition and content, we analyzed the changes in the soluble and insoluble CT in the seeds of ‘Cabernet Sauvignon’ grapes from two vineyards over two years. The results showed that the seed-soluble CT presented a slight downward trend in fluctuation during grape berry development, while the insoluble CT increased continuously before the véraison and remained at a high level afterwards. Relatively speaking, a lower sugar increment in developing grape berries favored the conversion of seed CT towards a higher degree of polymerization. The terminal unit of soluble CT was dominated by epigallocatechin gallate, the content of which decreased as the seeds matured. It is suggested that the seeds should be fully matured to reduce this bitter component in tannins. This study provides a reference for us to control the grape ripening process and produce high-quality grapes for wine making.

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“…Recent technological changes have helped researchers in this feld a lot. Computer vision systems (CVSs) are being used for quality control and have recently begun to be used as an objective measurement and evaluation system [6][7][8][9]. CVS technology, which is primarily camera cum computer based, has been considered for sensory characteristics of agricultural products.…”

Section: Introductionmentioning

confidence: 99%

Identification of Dry Bean Varieties Based on Multiple Attributes Using CatBoost Machine Learning Algorithm

Krishnan¹,

Aruna

Karthick³

et al. 2023

Scientific Programming

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Dry beans are the most widely grown edible legume crop worldwide, with high genetic diversity. Crop production is strongly influenced by seed quality. So, seed classification is important for both marketing and production because it helps build sustainable farming systems. The major contribution of this research is to develop a multiclass classification model using machine learning (ML) algorithms to classify the seven varieties of dry beans. The balanced dataset was created using the random undersampling method to avoid classification bias of ML algorithms towards the majority group caused by the unbalanced multiclass dataset. The dataset from the UCI ML repository is utilised for developing the multiclass classification model, and the dataset includes the features of seven distinct varieties of dried beans. To address the skewness of the dataset, a Box-Cox transformation (BCT) was performed on the dataset’s attributes. The 22 ML classification algorithms have been applied to the balanced and preprocessed dataset to identify the best ML algorithm. The ML algorithm results have been validated with a 10-fold cross-validation approach, and during validation, the CatBoost ML algorithm achieved the highest overall mean accuracy of 93.8 percent, with a range of 92.05 percent to 95.35 percent.

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Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis

Cited by 6 publications

References 23 publications

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation

Identification of Dry Bean Varieties Based on Multiple Attributes Using CatBoost Machine Learning Algorithm

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