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.
Original language | English |
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Publication date | 2009 |
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
Conference | 5th International Symposium on Food Rheology and Structure |
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Number | 5 |
Location | ETH Zürich |
Country/Territory | Switzerland |
City | Zürich |
Period | 15/06/2009 → 18/06/2009 |
Keywords
- yoghurt, visual quality, light reflection, image quantification