Conference paper
Quantifying graininess of glossy food products
Abstract
The sensory quality of yoghurt can be altered when changing the milk composition or processing conditions. Part of the sensory quality may be assessed visually. It is described how a non-contact method for quantifying surface gloss and grains in yoghurt can be made. It was found that the standard deviation of the entire image evaluated at different scales in a Gaussian Image Pyramid was a measure for graininess of yoghurt.
This methodology is used to predict graininess (or grittiness) and to evaluate effect of yoghurt composition and processing.
| Language: | English |
|---|---|
| Year: | 2009 |
| Proceedings: | 5th International Symposium on Food Rheology and Structure |
| Types: | Conference paper |
| ORCIDs: | Carstensen, Jens Michael |
