Texture and Color Analysis of Lentils and Rice for Instant Meal Using Image Processing Techniques

Typical approaches for measuring color and texture properties are mostly time‐consuming. An image‐based method was used to evaluate texture and color in lentils and rice subjected to freeze‐drying for an instant meal. Cooked and cooked freeze‐dried rehydrated lentils and rice were analyzed by scanning electron microscopy. Texture properties were analyzed by texture analyzer and image analysis. Color was performed with a digital camera. Significant differences for color and texture ( P  < 0.05) were observed for cooked and cooked freeze‐dried rehydrated lentils and rice. A linear trend with a linear correlation was applied for mechanical and image features. Results showed that image features such as contrast, correlation, energy and homogeneity calculated from Gray‐level co‐occurrence matrix had high correlations with mechanical features of hardness, adhesiveness, chewiness and gumminess for lentils, and for rice, mechanical features adhesiveness, gumminess and image features homogeneity and contrast. With this approach to quality, image processing techniques can be a useful tool. Practical Applications Development and innovation of new technologies are necessary, especially in food quality, because most instrumental techniques for measuring quality properties involve a considerable amount of manual work. Freeze‐drying is not a new technique; it is expensive but an excellent option for instant meals. Different types of cereal and legumes are necessary to be studied so they can be included in instant meals. Therefore, by having enough knowledge on surface of cereals and legumes among the process, it will be possible by using image processing techniques to estimate quality parameters in cereals and legumes for consumer acceptance.