Nondestructive evaluation of baking parameters on pogácsa texture.

This study aimed to investigate the potential application of image texture processing method on visible crumb structure of salty cake pogácsa, which was prepared with different baking times (5 and 7 min) and temperatures (200, 215, and 230°C). For this purpose, changes in gray level co-occurrence matrix (GLCM) features including energy, contrast, correlation, homogeneity, and entropy were monitored and their relationship with the instrumental texture parameters (hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness) were assessed. The pore ratios were also extracted and visualized using image processing technique. Texture profile parameters indicated strong correlation (p < .01) with the image pattern parameters in different pogácsa groups. Gumminess showed strong correlation with contrast (0.503), correlation (-0.498), and homogeneity (0.401). Hardness also exhibited correlation with contrast (0.517), entropy (0.341), and correlation (-0.476). The pore ratio showed marked variation in crumb structure when different times and temperatures were used. Baking at 230°C for 7 min maximized the pore ratio (0.56). Penalty analysis revealed that oiliness, pore structure, and color of products were linked with baking time and temperature. Overall, the results suggested that the GLCM-based technique had the potential to be used as a nondestructive method for rapid quality assessment of pogácsa.