Changes on image texture features of breakfast flakes cereals during water absorption

Abstract

Normally breakfast cereal flakes are consumed by pouring them into a bowl and covering them with fresh or cold milk. During this process the liquid uptake causes changes in the surface and internal matrix of breakfast cereals that influence texture and integrity. Some breakfast cereal as flakes have a translucent structure that could provide information about the solid matrix and air cells and how they change during liquid absorption. The objective of the study was to assess the image texture changes of corn flakes and frosted flakes during water absorption at 5, 15 and 25 °C, employing 11 image feature textures extracted from grey-level co-occurrence matrix and grey-level run length matrix (at three directions) and to relate the fractal dimension (FD) of images with rupture force (RF) reduction during soaking of both flakes at 5 °C. The most relevant result from principal component analysis calculated with a matrix of 54 (soaking times) × 22 (texture features), shows that it was possible to distinguish an isolated group consisting of different soaking times at the same water temperature in each breakfast cereal flakes evaluated, corroborating that superficial liquid imbibition is important during the liquid absorption process when flakes are soaked. Furthermore, standardized FD could be related to RF in the period when samples tend to search for an equilibrium state.

Comparative study on effects of adding germinated and non‐germinated legumes on bioactive components, antioxidant, textural and sensory characteristics of cereal flakes

“…Flakes were presented for sensory analysis by adding into a bowl filled with measured quantity of full fat milk. The liquid uptake by flakes affects their internal matrix which subsequently influences sensory perceptions (Medina, Quevedo, & Aguilera, 2013). The color parameter of flakes is important for the sensory evaluation of the product and plays an essential role in the consumer acceptability.…”

The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (<i>Sorghum oryzoidum</i>) Groats

“…Pre-hydration is a key unitary operation in the food industry to facilitate and reduce the duration of technological treatments (germination, heat treatments, etc.) of dry (dry) products, as well as, in particular, cereals and vegetables [16]. This operation is also carried out on a consumer scale, for which the ease of cooking and speed are often of decisive importance.…”

Effect of temperature changes during transportation on muesli quality

“…Hardness (N) was assessed with Texture Analyser TA.HD Plus (Stable Micro Systems, UK) using back extrusion rig with 45 mm disc. Two types samples were analyseda dry muesli sample (20.0±0.1 g) and a muesli sample (20.0±0.1 g) soaked in milk (50±1 mL) for 1 minute (Medina et al, 2013 (Kirse et al, 2017). Total microorganism colony count was assessed according to ISO 4833-1:2013 standard.…”