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Quantification of the Browning Kinetic on Pita Bread Using Fractal Method

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Abstract

Browning kinetic was quantified in two types of pita bread based on the resulting color heterogeneity formed on their surface due to toasting them at four different temperature states (160, 180, 200, and 220 °C correspondingly). In the browning kinetic description, a fractal method was used. The fractal method measures color intensity resulting from toast assuming a non-homogenous distribution of the formed color during the toasting process. Simultaneously, the conventional method was also used to determine enzymatic browning kinetics among the three darkest toast colors. The kinetic of both methods were compared under the very same conditions. In order to gather data, computer vision was employed for 1 to 2 h (taking pictures every 15 s) allowing to accumulate a considerable amount of data (around 500 points per kinetic). In the results, a fractal method was applied to keep a record of the pita bread browning and to determine the fractal kinetic rate. The browning rate measured using the fractal method was always higher than when applying the traditional method. Furthermore, it was possible to apply the Arrhenius Law to calculate corresponding activation energies.

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Acknowledgments

The authors acknowledge financial support from project FNI 09/15 Universidad de Los Lagos.

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Authors and Affiliations

  1. Departamento de Acuicultura y Recursos Agroalimentarios, Programa FITOGEN, Universidad de Los Lagos, Av. Fuchslocher 1305, Osorno, Chile

    Roberto Quevedo & Oscar Díaz

  2. Departamento de Ciencias Exactas, Universidad de Los Lagos, Osorno, Chile

    Richard Rojas

  3. Department of Chemical Engineering and Bioprocesses, Pontifica Universidad Católica de Chile, Av. Vicuña Mackena 4869, Santiago, Chile

    Franco Pedreschi

  4. Departamento de Ingeniería en Alimentos, Universidad del Bio Bio, Av. Andrés Bello s/n, Chillán, Chile

    José Miguel Bastias

  5. Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n, Ciudad Universitaria, Trujillo, Peru

    Raúl Siché

  6. Department of Chemical Engineering, Center of Food Biotechnology and Bio separations, BIOREN, Universidad de La Frontera, Temuco, Chile

    Edgar Uquiche

  7. Departamento de Recursos Naturales y Medio Ambiente, Universidad de Los Lagos, Osorno, Chile

    David Silva

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  1. Roberto Quevedo
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  2. Richard Rojas
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  3. Franco Pedreschi
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  4. José Miguel Bastias
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  5. Raúl Siché
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  6. Edgar Uquiche
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  7. David Silva
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  8. Oscar Díaz
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Correspondence to Roberto Quevedo.

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Quevedo, R., Rojas, R., Pedreschi, F. et al. Quantification of the Browning Kinetic on Pita Bread Using Fractal Method. Food Bioprocess Technol 11, 201–208 (2018). https://doi.org/10.1007/s11947-017-2006-0

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  • DOI: https://doi.org/10.1007/s11947-017-2006-0

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