Changes on image texture features of breakfast flakes cereals during water absorption

• Published in: Food science and technology international 2013-02, Vol.19 (1), p.45-57
• Main Authors: Medina, Wenceslao T, Quevedo, Roberto A, Aguilera, José M
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; Edible Grain - chemistry; Food Analysis; Food Handling; Food industries; Fundamental and applied biological sciences. Psychology; Temperature; Water - chemistry
• ISSN: 1082-0132; 1532-1738
• DOI: 10.1177/1082013212442182

Normally breakfast cereal flakes are consumed by pouring them into a bowl and covering them with fresh or cold milk. During this process the liquid uptake causes changes in the surface and internal matrix of breakfast cereals that influence texture and integrity. Some breakfast cereal as flakes have a translucent structure that could provide information about the solid matrix and air cells and how they change during liquid absorption. The objective of the study was to assess the image texture changes of corn flakes and frosted flakes during water absorption at 5, 15 and 25 °C, employing 11 image feature textures extracted from grey-level co-occurrence matrix and grey-level run length matrix (at three directions) and to relate the fractal dimension (FD) of images with rupture force (RF) reduction during soaking of both flakes at 5 °C. The most relevant result from principal component analysis calculated with a matrix of 54 (soaking times) × 22 (texture features), shows that it was possible to distinguish an isolated group consisting of different soaking times at the same water temperature in each breakfast cereal flakes evaluated, corroborating that superficial liquid imbibition is important during the liquid absorption process when flakes are soaked. Furthermore, standardized FD could be related to RF in the period when samples tend to search for an equilibrium state.