Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

Abstract This study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on texture parameters images sensory attributes beetroots. The samples were imaged using a flatbed scanner, textures from converted to color channels L, a, b, R, G, B, X, Y, Z computed. discrimination raw processed beetroots performed models based selected for each channel. quality determined related smell, color, taste. highest accuracy 97.25% obtained model built channel b. accuracies other equal 96.25% 95.25% 95% 94.75% 94.5% 94% 92.5% 88.25% Z. In case some models, lacto-fermented discriminated with 100% correctness. freeze-dried also most similar in terms attributes, such as off-odor, attractiveness beetroot crunchiness, hardness, bitter taste, overall quality. results indicated that image may be related.