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Typical approaches for measuring color and texture properties are mostly time-consuming. This article discusses how an image-based method was used to evaluate texture and color in lentils and rice subjected to freeze-drying for an instant meal. Cooked and cooked freeze-dried rehydrated lentils and rice were analyzed by scanning electron microscopy. Texture properties were analyzed by texture analyzer and image analysis. Color was performed with a digital camera. Results for lentils showed that image features such as contrast, correlation, energy, and homogeneity calculated from Gray-level co-occurrence matrix had high correlations with mechanical features of hardness, adhesiveness, chewiness, and gumminess. Journal of Food Processing and Preservation, Volume 40, Issue 5, Pages 969–978, October 2016. CLICK HERE to read full journal article.