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an integrated fuzzy ahp-topsis approach toward optimization of food formulation: case study bread
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نویسنده
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noshad mohammad ,mirzaei abbas ,asgharipour sahar
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منبع
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پژوهش هاي علوم و صنايع غذايي ايران - 2021 - دوره : 16 - شماره : 6 - صفحه:151 -163
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چکیده
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In this study, the fuzzy hierarchical analysis (fahp) and topsis methods was used to select the best formulations of glutenfree baguette contain modified quinoa flour (qm). for this purpose, two criteria, namely physical and chemical properties (with subcriteria of texture, taste, flavor, color, porosity, moisture, ash and mineral content, fiber content and antioxidant activity) were used to evaluate the best formulation of glutenfree of baguette. incorporating qm from 0 to 15% increased moisture content, fiber content, hardness, antioxidant activity, a* value, fe+2 and ca+2 content and decreased l* and b* values. results of fahptopsis method showed the chemical properties have a relatively higher importance compared to the physical properties of the product and the highest importance degree of product quality evaluation is for fiber content and antioxidant activity with a final weight of 0.271 and 0.239, respectively. also, from the experts’ point of view and based on the subcriteria, baguette containing 10% qm with a proximity index of 0.871 was selected as the best formulation.
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کلیدواژه
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modified quinoa ,bread ,fahp-topsis ,physicochemical properties.
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آدرس
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agricultural sciences and natural resources university of khuzestan, department of food science & technology, iran, agricultural sciences and natural resources university of khuzestan, department of agricultural economics, iran, agricultural sciences and natural resources university of khuzestan, department of food science and technology, iran
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An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread
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Authors
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Noshad Mohammad ,Mirzaei Abbas ,Asgharipour Sahar
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Abstract
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In this study, the fuzzy hierarchical analysis (FAHP) and TOPSIS methods was used to select the best formulations of glutenfree baguette contain modified quinoa flour (QM). For this purpose, two criteria, namely physical and chemical properties (with subcriteria of texture, taste, flavor, color, porosity, moisture, ash and mineral content, fiber content and antioxidant activity) were used to evaluate the best formulation of glutenfree of baguette. Incorporating QM from 0 to 15% increased moisture content, fiber content, hardness, antioxidant activity, a* value, Fe+2 and Ca+2 content and decreased L* and b* values. Results of FAHPTOPSIS method showed the chemical properties have a relatively higher importance compared to the physical properties of the product and the highest importance degree of product quality evaluation is for fiber content and antioxidant activity with a final weight of 0.271 and 0.239, respectively. Also, from the experts’ point of view and based on the subcriteria, baguette containing 10% QM with a proximity index of 0.871 was selected as the best formulation.
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Keywords
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