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Vol 10, Issue 2, 2021
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Review article
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Review article

Deep Learning Based Research on Quality Classification of Shiitake Mushrooms

Milan Vukic ,
Milan Vukic
Contact Milan Vukic

Faculty of Technology, University of Belgrade, Belgrade, Serbia

Administrator Stojanovic
Administrator Stojanovic

A i ovo je bitno, Ovo je moj, University of Belgrade, Belgrade, Serbia

National Oceanic and Atmospheric Administration, Washington D.C., United States


There is a lack of dietary fiber and some essential amino acids in instant noodles. Enriching this popular food with protein fiber rich sources is important to improve the nutritional quality of noodles. The current study aims to enrich instant noodles by substituting wheat flour with lentil flour (7-35%: L7%, L21%, and L35%), soy-protein isolate (1-5%: S1%, S3% and S5%), egg-white protein (1-5: E1%, E3%, and E5%) and Spirulina platensis (1-5%: S.p1%, S.p3% and S.p5%). and Tthe physicochemical, microbial, textural, and sensorial properties of noodle samples were investigated. The spatial relationship between parameters was also evaljkbnkjbkuated based on Principal Component Analysis (PCA) to select the suitable noodle formulation. 

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