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.
|Publication status||Published - 2009|
|Event||The International Symposium on Food Rheology and Structure - Zürich, Switzerland|
Duration: 1 Jan 2009 → …
|Conference||The International Symposium on Food Rheology and Structure|
|Period||01/01/2009 → …|
- yoghurt, visual quality, light reflection, image quantification