Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images

Leiva-Valenzuela, Gabriel A.; Quilaqueo, Marcela; Lagos, Daniela; Estay, Danilo; Pedreschi, Franco

doi:10.1007/s13197-017-3008-7

Cited by 22 publications

(13 citation statements)

References 37 publications

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“…As one of the four famous embroideries in China, Guangdong embroidery was listed in the first national intangible cultural heritage list in 2006 because of its unique embroidery skills and cultural characteristics. So-called Guangdong embroidery is the silk embroidery handmade in Guangdong area (Amid et al, 2018; Leiva-Valenzuela et al, 2018; Sandefur et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

RETRACTED: Color perception and recognition method for Guangdong embroidery image based on discrete mathematical model

Zhang

Xiong

2021

Concurrent Engineering

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Aiming at the problem that the traditional color perception and recognition method for Guangdong embroidery image has poor color stereo restoring ability, a color perception, and recognition method for Guangdong embroidery image based on discrete mathematical model is proposed. Through histogram equalization, the input image with centralized gray distribution is transformed into the output image with approximate uniform distribution to enhance the dynamic range of the gray value of the pixels; the median filtering method is used to smooth the Guangdong embroidery image and remove the noise in the Guangdong embroidery image. The RGB spatial model and HSI spatial model of image color are constructed by normalizing the coordinates and color attributes of pixels. Using these two models to transform RGB color space and HSI color space, image color perception, and recognition model is established to realize color perception and recognition of Guangdong embroidery image. In order to verify the color stereo restoring ability of the method, the method is compared with the traditional method for color perception and recognition of Guangdong embroidery image, which proves that the color stereo restoring ability of the method is better than that of the traditional method.

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Section: Introductionmentioning

confidence: 99%

RETRACTED: Color perception and recognition method for Guangdong embroidery image based on discrete mathematical model

Zhang

Xiong

2021

Concurrent Engineering

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“…The results showed that hardness was increased as the microwave time was prolonged and the microwave power was increased and was mainly positively correlated (p < 0.01) with the four TPHs. The texture of biscuits is mainly affected by the changes in the spatial structure of starch, protein, and moisture (43). Through the comprehensive analysis of the above sensory indicators, AW was shown to be mainly affected by microwave power and time; the texture was mainly affected by the spatial structure of starch, protein, and moisture; and color provided a comprehensive characterization of the influence of the temperature, time, AW, and reaction substrate concentration on the formation of THPs in the microwavebaked biscuit system (44).…”

Section: Discussionmentioning

confidence: 99%

The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction

et al. 2022

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To reduce thermal processing hazards (TPHs), microwave baking has been extensively used in food thermal processing. In this study, the influence of microwave power and microwave time on the formation of TPHs and their precursors was explored in microwave-baked biscuits. The results indicated that the content of acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and 3-deoxyglucosone increased linearly with the extension of microwave time (2, 2.5, and 3 min) and microwave power (440, 480, and 520 W). There was a significant correlation between the four TPHs. 3-Deoxyglucosone may directly or indirectly participate in the formation of the other three TPHs. The relationship between TPH levels with some heat-induced sensory characteristics was analyzed. The correlation between the sensory characteristics and the content of TPHs is L* > a* > hardness > Water activity (AW). The correlation coefficients between L* value and the four TPHs are −0.950, −0.891, −0.803, and −0.985. Furthermore, the content of TPHs produced by traditional baking and microwave baking under the same texture level was compared. Compared with traditional baking (190°C, 7 min), microwave baking at 440 W for 3 min successfully decrease methylglyoxal, 3-Deoxyglucosone, acrylamide, and 5-hydroxymethylfurfural content by 60.75, 30.19, 30.87, and 61.28%, respectively. Traditionally baked biscuits, which had a more obvious color, as characterized by lower L* value, larger a* and b* values, are more susceptible to the formation of TPHs. Therefore, microwave baking can reduce the generation of TPHs.

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“…For texture, hardness and chewiness instrumentally indicate the sensory attributes during biting and chewing, and are often used to evaluate the quality of French fries. The textural properties of food are mainly affected by the spatial structure of food components and moisture ( 43 ). The trend in the change of hardness and chewiness were consistent with moisture content with the positively correlation coefficient was −0.85 and −0.90, respectively.…”

Section: Discussionmentioning

confidence: 99%

Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility

et al. 2022

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This study focused on the formation of Maillard hazards in air fried fries, highlighting the correlation between the resultant physical properties of the fries and the formation of Maillard hazards. In the meantime, the effects of air frying on the in vitro starch digestibility of fries were explored. Potato strips were fried at various temperatures (180–200°C) and time (12–24 min). Results indicated that the extent of browning, hardness, and the contents of Maillard hazards (acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and glyoxal) all increased steadily with air frying temperature and time. Moisture content were negatively correlated (p < 0.001) with Maillard hazards content and physicochemical properties except for L* with the correlation coefficients range from −0.53 to 0.94, and positively correlated with L* value with correlation coefficient was 0.91, hence, reducing the Maillard hazard exposure while maintaining the desired product quality can be achieved by controlling the moisture content of the air fried French fries. Compared with deep frying (180°C−6 min), air frying decreased acrylamide and 5-hydroxymethylfurfural content with the maximum reduction rate were 47.31 and 57.04%, respectively. In addition, the in vitro digestion results suggested that air frying resulted in higher levels of slowly digestible starch (48.54–58.42%) and lower levels of resistant starch (20.08–29.34%) as compared to those from deep frying (45.59 ± 4.89 and 35.22 ± 0.65%, respectively), which might contribute to more balanced blood sugar levels after consumption. Based on the above results, it was concluded that air frying can reduce the formation of food hazards and was relatively healthier.

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Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images

Cited by 22 publications

References 37 publications

RETRACTED: Color perception and recognition method for Guangdong embroidery image based on discrete mathematical model

RETRACTED: Color perception and recognition method for Guangdong embroidery image based on discrete mathematical model

The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction

Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility

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