Naslov
Analysis of the kinetics of colour change during the baking of biscuits with the addition of grape pomace

Autori
Lukinac, Jasmina ; Balen, Tena ; Koceva Komlenić, Daliborka ; Nakov, Gjore ; Jukić, Marko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, prošireni sažetak, znanstveni

Izvornik
88 International scientific conference of young scientist and students "Youth scientific achievements to the 21st century nutrition problem solution", April – May, 2022. Book of abstract. Part 1. NUFT, Kyiv. / Tokarchuk, Sergii - Kijev : National University of Food Technologies (NUFT), 2022, 28-29

ISBN
978-966-612-237-0

Skup
88th International Scientific Conference of Young Scientists and Students: Youth Scientific Achievements To the 21st Century Nutrition Problem Solution

Mjesto i datum
Kijev, Ukrajina, 04.05.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
kinetics ; colour ; baking ; biscuits ; grape pomace

Sažetak
The aim of this study was to measure the colour change of biscuits with the addition of Cabernet Sauvignon grape pomace (in proportions of 10, 20 and 30%) during 10 minutes of baking (Figure 1). The surface colour of the biscuit was measured using a computer vison system and an image analysis method. The measured values of the colour parameters are displayed in the CIELAB colour space, and used to model the kinetics of colour change during baking. Browning kinetics was modelled by means of the total colour change, browning index, brightness loss index, saturation index, darkening index and baking colour index. Our experimental measurements have also allowed us to use a kinetic model to predict the colour formation of a biscuit made according to different recipes. According to the results obtained, all the kinetic models tested can be used to model the surface browning of biscuits. According to the results obtained, the logistic sinusoidal model proved to be the most suitable for predicting the colour change of all analysed biscuit samples for all investigated independent model variables (∆Eab, BI, 100-L, SI, DI and BCI). The approach used here has shown that determining the optimal baking time based on colour evaluation by a non- destructive method (computer vision system) is useful and that the models obtained for predicting the colour of biscuits enriched with grape pomace can also be used for other bakery products.

Izvorni jezik
Engleski

Znanstvena područja
Računarstvo, Poljoprivreda (agronomija), Prehrambena tehnologija, Nutricionizam

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