Multi-Modal Characterization of Wheat Bread Enriched with Pigweed and Purslane Flour Using Colorimetry, Spectral Analysis, and 3D Imaging Techniques

The growing demand for functional bakery products necessitates research on the enrichment of wheat bread with pigweed (Amaranthus spp.) and purslane (Portulaca oleracea) flour. Although these plant-based raw materials offer nutritional and environmental benefits, their inclusion in wheat bread formulations poses challenges in the creation of formulations that may compromise the sensory and structural qualities of the final product. The main objective of this work is to systematically determine the optimal amounts of these alternative flour using multimodal bread characterization techniques that include physicochemical, organoleptic, geometric, and optical evaluations, supported by advanced data reduction techniques and regression models. A total of 70 features were analyzed and reduced to 22 for pigweed flour and 15 for purslane flour informative features. Predictive models (R2 = 0.85 for pigweed flour, R2 = 0.84 for purslane flour) were developed to optimize the inclusion of alternative flour, resulting in appropriate concentrations of 3.69% for pigweed flour and 7.13% for purslane flour. These formulations balance improved nutritional profiles with acceptable sensory and structural properties. The results obtained not only complement the potential of pigweed and purslane as sustainable functional raw materials but also demonstrate the efficacy of an automated, image-based approach to formulating recipes in food manufacturing.