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Olakanmi SJ, Jayas DS, Paliwal J. Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review. Compr Rev Food Sci Food Saf 2023; 22:1817-1838. [PMID: 36916025 DOI: 10.1111/1541-4337.13131] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 01/10/2023] [Accepted: 02/13/2023] [Indexed: 03/16/2023]
Abstract
One of the most widely researched topics in the food industry is bread quality analysis. Different techniques have been developed to assess the quality characteristics of bakery products. However, in the last few decades, the advancement in sensor and computational technologies has increased the use of computer vision to analyze food quality (e.g., bakery products). Despite a large number of publications on the application of imaging methods in the bakery industry, comprehensive reviews detailing the use of conventional analytical techniques and imaging methods for the quality analysis of baked goods are limited. Therefore, this review aims to critically analyze the conventional methods and explore the potential of imaging techniques for the quality assessment of baked products. This review provides an in-depth assessment of the different conventional techniques used for the quality analysis of baked goods which include methods to record the physical characteristics of bread and analyze its quality, sensory-based methods, nutritional-based methods, and the use of dough rheological data for end-product quality prediction. Furthermore, an overview of the image processing stages is presented herein. We also discuss, comprehensively, the applications of imaging techniques for assessing the quality of bread and other baked goods. These applications include studying and predicting baked goods' quality characteristics (color, texture, size, and shape) and classifying them based on these features. The limitations of both conventional techniques (e.g., destructive, laborious, error-prone, and expensive) and imaging methods (e.g., illumination, humidity, and noise) and the future direction of the use of imaging methods for quality analysis of bakery products are discussed.
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Affiliation(s)
- Sunday J Olakanmi
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, R3T 5V6, Canada
| | - Digvir S Jayas
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, R3T 5V6, Canada
| | - Jitendra Paliwal
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, R3T 5V6, Canada
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Olakanmi S, Karunakaran C, Jayas D. Applications of X-ray micro-computed tomography and small-angle X-ray scattering techniques in food systems: A concise review. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Indore NS, Karunakaran C, Jayas DS. Synchrotron tomography applications in agriculture and food sciences research: a review. PLANT METHODS 2022; 18:101. [PMID: 35964094 PMCID: PMC9375343 DOI: 10.1186/s13007-022-00932-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Accepted: 08/01/2022] [Indexed: 05/28/2023]
Abstract
Synchrotron imaging is widely used for research in many scientific disciplines. This article introduces the characteristics of synchrotron X-ray imaging and its applications in agriculture and food science research. The agriculture and food sector are a vast area that comprises of plants, seeds, animals, food and their products; soils with thriving microbial communities; and natural resources such as water, fertilizers, and organic matter. These entities have unique internal features, structures and compositions which differentiate them from each other in varieties, species, grades, and types. The use of a bright and tuneable monochromatic source of synchrotron imaging techniques enables researchers to study the internal features and compositions of plants, seeds, soil and food in a quick and non-destructive way to enhance their use, conservation and productivity. Synchrotron's different X-ray imaging techniques offer a wide domain of applications, which make them perfect to enhance the understanding of structures of raw and processed food products to promote food safety and security. Therefore, this paper summarizes the results of major experiments carried out with seeds, plants, soil, food and relevant areas of agricultural sciences with more emphasis on two synchrotron X-ray imaging techniques: absorption and phase-contrast imaging and computed tomography.
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Affiliation(s)
- Navnath S Indore
- Biosystem Engineering, University of Manitoba, Winnipeg, MB, R3T 5V6, Canada
| | - Chithra Karunakaran
- Biosystem Engineering, University of Manitoba, Winnipeg, MB, R3T 5V6, Canada
- Canadian Light Source Inc., Saskatoon, SK, S7N 2V3, Canada
| | - Digvir S Jayas
- Biosystem Engineering, University of Manitoba, Winnipeg, MB, R3T 5V6, Canada.
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Md Yunos NSH, Omar FN, Hafid HS, Mohammed MAP, Baharuddin AS, Wakisaka M. Experimental and numerical study of wheat and rice doughs. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Marzec A, Kowalska J, Domian E, Galus S, Ciurzyńska A, Kowalska H. Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners. Molecules 2021; 26:molecules26216638. [PMID: 34771047 PMCID: PMC8588515 DOI: 10.3390/molecules26216638] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/15/2021] [Accepted: 10/29/2021] [Indexed: 12/18/2022] Open
Abstract
Changes in the rheological properties of dough, as well as the microstructural, mechanical, and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described. Moreover, the relationship between the examined properties was investigated. The replacement of sucrose with maltitol or trehalose did not affect the consistency index, whereas erythritol caused a decrease in its value. X-ray tomography was used to obtain the 2D and 3D microstructures of sponge cakes. All studied sweeteners caused the sponge cakes to have a typical porous structure. Erythritol and maltitol resulted in about 50% of the pores being smaller than 0.019 mm2 and 50% of the pores being larger than 0.032 mm2. Trehalose resulted in a homogeneous microstructure, 98% of whose pores were similar in size (0.019 to 0.032 mm2). The sponge cakes with polyols had a higher structure index than did the trehalose and sucrose samples. There were also significant differences in color parameters (lightness and chromaticity). The crust of the sponge cake with sweeteners was lighter and had a less saturated color than the crust of the sponge cake with sucrose. The sponge cake with maltitol was the most similar to the sponge cake with sucrose, mainly due to the mechanical and sensory properties. Trehalose led to the samples having high adhesiveness, which may limit its application as a sucrose substitute in sponge cake. Sensory properties were strongly correlated to cohesiveness, adhesiveness, and springiness and did not correlate to the 2D and 3D microstructures. It was found that 100% replacement of sucrose allows for a porous structure to be obtained. These results confirm that it is not the structure, but most of all the flavor, that determines the sensory perception of the sponge cakes.
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Affiliation(s)
- Agata Marzec
- Correspondence: ; Tel.: +48-22-593-75-65; Fax: +48-22-593-75-76
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Lorieau L, Floury J, Septier C, Laguerre A, Le Roux L, Hazart E, Ligneul A, Dupont D, Vigneau E, Hanafi M, Feron G, Labouré H. Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly. Food Funct 2021; 12:7379-7389. [PMID: 34184693 DOI: 10.1039/d1fo00767j] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The aim of this study was to investigate the impact of oral impairment on chewing behaviour, food bolus properties and food comfortability during elderly consumption of model cheeses. Seventy-two elderly persons (aged 66 to 88) was recruited and classified into two groups according to dental status (poor vs. satisfactory). They showed a wide range of salivary flow rates whatever their dental status (stimulated: 0.2-3.8 mL min-1, resting: 0.1-0.8 mL min-1). Standardized bites of four model cheeses with an identical composition but different textures (soft, hard, processed and whipped) were tested. The time and number of chewing cycles required to form a bolus were measured. The rheological properties of the bolus were studied, as was saliva moistening. Food comfortability was assessed by means of a questionnaire composed of 5 sections (1-oral comfort, 2-bolus formation, 3-pain, 4-texture and 5-flavour perception). The chewing parameters measured were not modified by the oral health. However, elderly with poor dentition formed harder boluses than elderly with satisfactory dentition. Moreover, for elderly with poor dentition, the quantity of saliva incorporated into the bolus was correlated with the stimulated salivary flow rate, which was not the case for elderly with satisfactory dentition. General oral comfort and its different attributes were poorly associated with the oral health of the elderly. A multifactorial analysis performed on an average cheese showed that food comfortability is independent of changes in the hardness and moistening of the bolus, regardless of dental status. In particular, poor dental status increases the hardness of the bolus without modifying its comfortability.
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Affiliation(s)
- L Lorieau
- STLO, INRAE, Institut Agro, 35042, Rennes, France
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Purlis E, Cevoli C, Fabbri A. Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 2021; 10:778. [PMID: 33916418 PMCID: PMC8067021 DOI: 10.3390/foods10040778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005-2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
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Affiliation(s)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| | - Angelo Fabbri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
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Impact de l’incorporation en protéines de légumineuses (pois et fève) dans des produits céréaliers (brioche et génoise) à destination de personnes âgées sur la transformation orale et la digestibilité in vitro des protéines. CAHIERS DE NUTRITION ET DE DIÉTÉTIQUE 2020. [DOI: 10.1016/j.cnd.2020.08.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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