Optimization of image analysis techniques for quality assessment of
                    whole-wheat breads made with fat replacer

Scheuer, Patrícia Matos; Ferreira, Jorge Augusto Sandoval; Mattioni, Bruna; Miranda, Martha Zavariz de; Francisco, Alicia de

doi:10.1590/1678-457X.6560

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Food Science and Technology

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Research Paper • Food Sci. Technol (Campinas) 35 (1) • Jan-Mar 2015 • https://doi.org/10.1590/1678-457X.6560 copy

Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer

Authorship SCIMAGO INSTITUTIONS RANKINGS

The cellular structure of healthy food products, with added dietary fiber and low in calories, is an important factor that contributes to the assessment of quality, which can be quantified by image analysis of visual texture. This study seeks to compare image analysis techniques (binarization using Otsu’s method and the default ImageJ algorithm, a variation of the iterative intermeans method) for quantification of differences in the crumb structure of breads made with different percentages of whole-wheat flour and fat replacer, and discuss the behavior of the parameters number of cells, mean cell area, cell density, and circularity using response surface methodology. Comparative analysis of the results achieved with the Otsu and default ImageJ algorithms showed a significant difference between the studied parameters. The Otsu method demonstrated the crumb structure of the analyzed breads more reliably than the default ImageJ algorithm, and is thus the most suitable in terms of structural representation of the crumb texture.

otsu and default algorithms; binarization; ImageJ

Loaf	Treatment	Independent variables
		%WF		%FR
		Real value	Encoded value	Real value	Encoded value
1	Factorial	35.00	-1	0.60	-1
2		35.00	-1	2.60	+1
3		85.00	+1	0.60	-1
4		85.00	+1	2.60	+1
5	Axial	24.64	- α	1.60	0
6		95.35	+α	1.60	0
7		60.00	0	0.18	-α
8		60.00	0	3.00	+α
9	Central	60.00	0	1.60	0
10		60.00	0	1.60	0
11		60.00	0	1.60	0
12		60.00	0	1.60	0
13		60.00	0	1.60	0
14		60.00	0	1.60	0

Otsu algorithm
Bread samples	Number of cells (objects)			Mean cell area (mm²)	Cell density (cells/mm²)	Circularity
1	752.67^a ± 84.23			0.331^ab ± 0.059	2348.95^bc ± 687.62	0.824^a ± 0.002
2	689.00^ab ± 87.93			0.285^b ± 0.082	2496.81^bc ± 410.10	0.837^a ± 0.003
3	563.33^b ± 40.13			0.346^ab ± 0.029	1630.19^bc ± 76.87	0.842^a ± 0.006
4	562.00^b ± 13.89			0.325^ab ± 0.042	1747.91^bc ± 220.57	0.828^a ± 0.010
5	589.67^ab ± 73.64			0.497^a ± 0.062	1187.65^c ± 96.42	0.821^a ± 0.006
6	682.33^ab ± 40.50			0.141^c ± 0.016	4896.98^a ± 668.48	0.832^a ± 0.004
7	603.33^ab ± 47.06			0.212^b ± 0.058	3012.09^b ± 979.34	0.837^a ± 0.022
8	628.67^ab ± 72.06			0.298^b ± 0.114	2280.47^bc ± 727.22	0.834^a ± 0.003
9 to 14	568.33^b ± 72.50			0.323^ab ± 0.058	1782.57^bc ± 266.18	0.815^a ± 0.009
Default ImageJ algorithm
Bread samples		Number of cells (objects)	Mean cell area (mm²)		Cell density (cells/mm²)	Circularity
1		793.67^a ± 91.55	0.412^abc ± 0.090		2009.59^b ± 629.48	0.821^abc ± 0.000
2		726.33^a ± 100.08	0.332^bcd ± 0.060		2246.91^b ± 561.95	0.833^ab ± 0.005
3		577.00^a ± 48.59	0.397^abcd ± 0.020		1455.88^b ± 145.37	0.827^abc ± 0.006
4		580.00^a ± 23.52	0.327^bc ± 0.056		1812.40^b ± 338.38	0.826^abc ± 0.002
5		625.67^a ± 73.21	0.532^a ± 0.070		1197.23^b ± 259.88	0.807^c ± 0.007
6		712.33^a ± 23.96	0.159^d ± 0.045		4702.27^a ± 1223.48	0.835^a ± 0.004
7		702.67^a ± 72.50	0.244^cd ± 0.072		3147.27^ab ± 1340.16	0.826^abc ± 0.019
8		759.00^a ± 135.50	0.434^abc ± 0.024		1740.99^b ± 225.71	0.819^abc ± 0.003
9 to 14		610.67^a ± 86.94	0.505^ab ± 0.118		1260.02^b ± 352.71	0.810^bc ± 0.010

Cell area (mm²)	Method	Cell quantity (%)
		Bread sample
		1	2	3	4	5	6	7	8	9
┤ 0.1	Otsu	94	96	97	95	93	85	94	94	92
┤ 0.1	Default	97	94	97	94	91	84	92	93	92
0.1 ┤0.2	Otsu						7	2
0.1 ┤0.2	Default						7	3
0.2 ┤0.4	Otsu
0.2 ┤0.4	Default
0.4 ┤0.8	Otsu						6
0.4 ┤0.8	Default						6
0.8 ┤1.6	Otsu	4	1	1	4	3	1	2	3	3
0.8 ┤1.6	Default		1		3	3	2	2	3	3
1.6 ┤3.2	Otsu	1	1	1	1	1	1	1	2	2
1.6 ┤3.2	Default	1	1	1	2	4	0.4	1	2	3
3.2 ┤6.4	Otsu	1	1	1		2	0.3	1		2
3.2 ┤6.4	Default	1	1	1		2	0.3	1	1	1
6.4 ┤12.8	Otsu	0.1	0.1		0.2	0.5		0.7	0.3	0.7
6.4 ┤12.8	Default	0.4	0.3	0.2	0.2	1		0.8	0.6	0.5
12.8 ┤25.6	Otsu	0.1		0.7		0.3			0.3
12.8 ┤25.6	Default	0.1		0.5	0.3			0.1	0.7
25.6 ┤50.2	Otsu	0.4	0.1	0.2	0.3	0.3		0.2	0.1	0.2
25.6 ┤50.2	Default	0.4	0.1	0.3	0.2	0.3			0.2	0.4

Bread sample	Minimum cell area (mm²)		Maximum cell area (mm²)
Bread sample	Otsu	Default	Otsu	Default
1	0.007^a ± 0.000	0.007^a ± 0.000	31.096^a ± 12.707	71.245^a ± 52.213
2	0.007^a ± 0.000	0.007^a ± 0.000	55.852^a ± 7.557	51.290^a ± 11.039
3	0.007^a ± 0.000	0.007^a ± 0.000	53.111^a ± 0.000	51.842^a ± 0.000
4	0.007^a ± 0.000	0.007^a ± 0.000	58.236^a ± 0.710	42.929^a ± 18.341
5	0.007^a ± 0.000	0.007^a ± 0.000	53.519^a ± 12.924	46.918^a ± 16.268
6	0.007^a ± 0.000	0.007^a ± 0.000	5.622^a ± 0.066	5.562^a ± 0.019
7	0.007^a ± 0.000	0.007^a ± 0.000	39.148^a ± 16.847	36.866^a ± 16.020
8	0.007^a ± 0.000	0.007^a ± 0.000	72.320^a ± 72.242	56.437^a ± 14.282
9 to 14	0.007^a ± 0.000	0.007^a ± 0.000	46.381^a ± 4.612	36.400^a ± 1.971

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[1] *Corresponding author: patriciamatosscheuer@gmail.com