Computerized Image Analysis of Surface Browning of Pizza Shells |
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Authors: | K UNKLESBAY N UNKLESBAY J KELLER J GRANDCOLAS |
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Affiliation: | Authors K. Unklesbay and Keller are affiliated with the Dept. of Electrical Engineering and Author N. Unklesbay with the Dept. of Food Science &Nutrition, Univ. of Missouri, Columbia, MO 65211. Author Grandcolas was formerly affiliated with the Dept. of Food Science &Nutrition, Univ. of Missouri-Columbia. |
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Abstract: | An objective measurement using computerized image analysis techniques was developed for determining the level of brownness on the bottom surface of pizzas. Infrared heat processing (327/332°C) was investigated for both wheat and soy-fortified, wheat pizza shells. Moisture, fat, total and unavailable lysine were determined by chemical analysis. A linear function was developed which shows promise for predicting the available lysine content for soy-fortified shells. This function utilizes information taken from the image of the bottom of the pizza. This technique could be useful in cases where a rapid, nondestructive test for available lysine in baked dough is needed. |
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