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||5th International Symposium on Food Rheology and Structure - ETH Zürich, Zürich, Switzerland|
Duration: 15 Jun 2009 → 18 Jun 2009
Conference number: 5
|Conference||5th International Symposium on Food Rheology and Structure|
|Period||15/06/2009 → 18/06/2009|
- yoghurt, visual quality, light reflection, image quantification