Morphometric analysis of bread added with papaya seed flour (Carica papaya) using ImageJ as a digital technique

Javier Piloni-Martini; Elizabeth Mérida-Lira; Aurora  Quintero-Lira; Sergio Soto-Simental; Víctor Manuel Martínez-Juárez; Fabián Ricardo Gómez-de-Anda; Víctor Johan Acosta-Pérez

doi:10.17268/agroind.sci.2025.02.07

Autores/as

Javier Piloni-Martini Área Académica de Medicina Veterinaria y Zootecnia Instituto de Ciencias Agropecuarias, México. https://orcid.org/0000-0002-1367-5010
Elizabeth Mérida-Lira Área Académica de Ingeniería Agroindustrial e Ingeniería en Alimentos Instituto de Ciencias Agropecuarias, México. https://orcid.org/0009-0002-0889-3950
Aurora Quintero-Lira Área Académica de Ingeniería Agroindustrial e Ingeniería en Alimentos Instituto de Ciencias Agropecuarias, México. https://orcid.org/0000-0003-4638-6028
Sergio Soto-Simental Área Académica de Medicina Veterinaria y Zootecnia Instituto de Ciencias Agropecuarias, México. https://orcid.org/0000-0002-6923-0926
Víctor Manuel Martínez-Juárez Área Académica de Medicina Veterinaria y Zootecnia Instituto de Ciencias Agropecuarias, México. https://orcid.org/0000-0002-3834-9545
Fabián Ricardo Gómez-de-Anda Área Académica de Medicina Veterinaria y Zootecnia Instituto de Ciencias Agropecuarias, México. https://orcid.org/0000-0001-6314-099X
Víctor Johan Acosta-Pérez Área Académica de Medicina Veterinaria y Zootecnia Instituto de Ciencias Agropecuarias, México. https://orcid.org/0000-0001-9564-659X

DOI:

https://doi.org/10.17268/agroind.sci.2025.02.07

Palabras clave:

ImageJ, morphometry, breadcrumbs, Carica papaya, seed flour

Resumen

Structural composition of bread crumb, as well as its volume, are important factors in fresh bread characterization. ImageJ was used as a digital technique to evaluate the morphometry, color, and alveolar constitution in crumb. Wheat bread was made with partial replacement of papaya seed flour in percentages ranging from 5% to 30%. Morphometric analysis allowed characterizing the circularity (between 0.8433 ± 0.00 and 0.8833 ± 0.01), radius aspect (between 1.03 ± 0.01 and 1.10 ± 0.01), and roundness (between 0.9000 ± 0.02 and 0.9700 ± 0.01), which were not statistically significant (p < 0.05). However, the alveolar count was higher in the control (399.00 ± 66.09), compared to bread added with papaya seed flour (155.33 ± 23.71-211.00 ± 158.07). When color determining, values showed tendencies towards red with maximum values in control treatment with 214.83 ± 23.32 pixels. In dimensions values, a decrease in these was observed, being affected by percentage increase in papaya seed flour. Therefore, papaya seed flour addition showed effects that can be evaluated using digital techniques as a non-invasive tool.

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