<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342025000500100</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v16i5.3784</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis de imagen aplicada a propiedades morfológicas en galleta de trigo y avena]]></article-title>
<article-title xml:lang="en"><![CDATA[Image analysis applied to morphological properties in wheat and oat cookies]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Verdú-Amat]]></surname>
<given-names><![CDATA[Samuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Granados-Nevárez]]></surname>
<given-names><![CDATA[María del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Heredia-Sandoval]]></surname>
<given-names><![CDATA[Nina Gisella]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Islas-Rubio]]></surname>
<given-names><![CDATA[Alma Rosa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vásquez-Lara]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Politécnica de Valencia Departamento de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ Valencia]]></addr-line>
<country>Venezuela</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo AC Coordinación de Tecnología de Alimentos de Origen Vegetal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2025</year>
</pub-date>
<volume>16</volume>
<numero>5</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342025000500100&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342025000500100&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342025000500100&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El presente estudio se realizó en el Centro de Investigación en Alimentación y Desarrollo en 2024. El análisis de imagen es una herramienta esencial que puede ser utilizada en el control de procesos alimentarios. Este estudio tuvo como objetivo analizar, mediante técnicas de imagen, las propiedades morfológicas de galletas elaboradas con trigo y avena en diferentes porcentajes y su relación con la firmeza de la galleta. Se determinó el perfil de textura en la masa obtenida de las diferentes formulaciones, así como el peso, diámetro, altura y firmeza de las galletas. Se realizó una caracterización morfológica de las galletas mediante análisis de imagen. Estas mediciones se enfocaron en el color de la superficie de forma global, así como las características de la textura superficial e interna de las galletas a través del análisis de la miga. Los resultados mostraron disminución de la firmeza (151.96 N a 103.17 N) a medida que aumentó el porcentaje de sustitución, un comportamiento similar se observó en el peso y la altura de la galleta, mientras que el diámetro no se vio afectado. En cuanto al análisis de imagen, se observó un mayor agrietamiento de la superficie de la galleta a medida que aumentó el porcentaje de sustitución. Se observaron cambios de color en la miga hacia zonas más claras, lo que indica una disminución de burbujas en la miga de galleta. El análisis de imágenes puede ser una alternativa importante para determinar la calidad de un producto terminado, en este caso, una galleta.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The present study was conducted at the Center for Research in Food and Development in 2024. Image analysis is an essential tool that can be used in food process control. This study aimed to analyze, using imaging techniques, the morphological properties of cookies made with wheat and oats in different percentages and their relationship with cookie firmness. The texture profile of the dough obtained from the different formulations, and the weight, diameter, height, and firmness of the cookies were determined. A morphological characterization of the cookies was carried out by means of image analysis. These measurements focused on the overall color of the surface, as well as the characteristics of the surface and internal texture of the cookies through the analysis of the crumb. The results showed decreased firmness (151.96 N to 103.17 N) as the percentage of substitution increased, a similar behavior was observed in the weight and height of the cookie, whereas the diameter was not affected. Regarding the image analysis, greater cracking of the cookie surface was observed as the percentage of substitution increased. Color changes were observed in the crumb towards lighter areas, indicating a decrease in bubbles in the cookie crumb. Image analysis can be an important alternative to determine the quality of a finished product, in this case, a cookie.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[firmeza en galleta]]></kwd>
<kwd lng="es"><![CDATA[grietas superficiales]]></kwd>
<kwd lng="es"><![CDATA[segmentación de imágenes]]></kwd>
<kwd lng="en"><![CDATA[cookie firmness]]></kwd>
<kwd lng="en"><![CDATA[image segmentation]]></kwd>
<kwd lng="en"><![CDATA[surface cracks]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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