HisDataTJ: ImageJ Plugin for Global Thresholding with Application in Bread Porosity Evaluation

Bosakova-Ardenska, Atanaska; Danev, Angel; Gogova, T.

doi:10.1109/ciees55704.2022.9990788

Cited by 1 publication

(1 citation statement)

References 23 publications

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“…The shape analysis was carried out from the images; for this, the brightness, contrast and threshold were adjusted and converted using the ImageJ ® Software version 1.53K (https://imagej.nih. gov/ij/ (accessed 8 January 2024)) [35]. To cut out the shapes, the online software Remove BG was used, available at the following link https://pixlr.com/es/remove-background/ (accessed 8 January 2024).…”

Section: Taking and Analyzing Imagesmentioning

confidence: 99%

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Silva-Paz,

Ocrospoma-Dueñas,

Eguilas-Caushi

et al. 2024

Foods

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In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and traditional panettones. The RATA descriptive test and the discriminative sorting task were used, with 168 and 92 consumers, respectively. In addition, acceptability and purchase intention were evaluated. Significant differences were found between the samples; the traditional panettone showed lower weight, pH and fat content. Regarding the color of the crust and crumb, differences were also observed between both types. Regarding texture, traditional panettone showed less hardness and chewiness compared to commercial ones. The sorting method allowed us to differentiate the samples, where consumers differentiated the traditional panettone from the commercial ones, although within the commercial ones, they also found differences. The RATA test showed a similar behavior, traditional panettones were described as spongy, with fruits and a strong smell, unlike the commercial ones characterized as greasy, brown and fibrous. It is concluded that sensory methods are useful to understand the quality of panettone along with the physicochemical parameters, which influence consumer preferences according to the sensory characteristics and the quality of the ingredients.

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Section: Taking and Analyzing Imagesmentioning

confidence: 99%