Researcher's Work from University of Guelph Focuses on Nutrition and Food Science (Digital Image Analysis to Evaluate Sensory Attributes of Protein-Enriched Whole-Wheat Bread).

A recent study conducted at the University of Guelph in Canada explored the use of digital image analysis to evaluate the sensory attributes of protein-enriched whole-wheat bread. The researchers aimed to determine if color images could provide an accurate method for assessing sensory qualities during the product development stages. The study found that polynomial regression models using features extracted from the images yielded higher R2 values than linear regression models. While image-based sensory assessment cannot replace human sensory evaluation, it can provide valuable supplementary information for decision-making processes. [Extracted from the article]