Application of Image Processing in Colorimetry of Soy-Enriched Bread Crust

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Authors

  • Mehrdad FOJLALEY
  • Masoud AMIRKABIRI RAZIAN
  • Salar AMIRKABIRI RAZIAN

Keywords:

soya flour (soybean flour or soy flour), colorimetry, image processing

Abstract

In the current research, application of image processing in colorimetry of medium-sized soya-enriched bread crust is discussed. For this
purpose, loaves of bread enriched with soy flour at 4 levels (0, 4, 8 and 12%) were produced. Image processing for extraction of colour parameters
from 96 pictures was carried out in L*a*b COLORSPACE and color space transformation was conducted in a two-stage procedure with Image J
software. Statistical analysis showed that enrichment of bread with different levels of soy flour will lead to a significant effect on mean values of
L, a, and b components, and standard deviation of L and b.

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Published

2019-06-03

How to Cite

FOJLALEY, M., RAZIAN, M. A., & RAZIAN, S. A. (2019). Application of Image Processing in Colorimetry of Soy-Enriched Bread Crust. International Journal of Natural and Engineering Sciences, 7(1), 10–13. Retrieved from https://ijnes.org/index.php/ijnes/article/view/140

Issue

Vol. 7 No. 1 (2013): 2013-1

Section

Articles