MODELING OF CHANGES IN PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF FORTIFIED YOGHURT WITH ZINC AND IRON BY ARTIFICIAL NEURAL NETWORKS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HOSSEINNEJAD MAHMOD; JAFARI SEID MAHDI; GANJE MOHAMMAD

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2016 | Volume:5 | Issue:4 Page(s): 337-346

Download Full-Text

Persian Verion

View:

865

Download:

Cites:

Information Journal Paper

Title

MODELING OF CHANGES IN PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF FORTIFIED YOGHURT WITH ZINC AND IRON BY ARTIFICIAL NEURAL NETWORKS

Author(s)

HOSSEINNEJAD MAHMOD | JAFARI SEID MAHDI | GANJE MOHAMMAD | Issue Writer Certificate

Keywords

ARTIFICIAL NEURAL NETWORKQ2

FORTIFICATIONQ2

MODELINGQ2

TEXTURE ANALYSESQ2

Abstract

In this study, yogurt was fortified with iron and zinc in equal concentrations, 20, 40 and 60 mg per 1 kg of milk and the samples were tested in 1, 7 and 14 days of storage in terms of different properties of product including physicochemical properties (acidity, pH, syneresis, water holding capacity, viscosity), textural properties (hardness, elasticity, firmness, cohesiveness, adhesiveness) and sensory properties (texture, flavor, color, odor and acceptance). For predicting the changes in qualitative indices, neural network tool in MATLAB 2013Ra was used. In different networks, the Feed-Forward-Back-Propagation networks by 2-2-3-14 and 2-4-14 topology, with 0.997 and 0.991 correlation coefficients and 0.4090 and 0.1040 mean square errors, including hyperbolic tangent sigmoid transfer function, Levenberg-Marquardt learning algorithm and 1000 epoch was determined as the best neural models for yoghurt fortified with Fe and Zn, respectively. Optimal models were also investigated and the results of these models with high correlation coefficients (more than 0.98) and very low standard deviation were able to predict trends.

Cites

No record.

References

No record.

Cite

APA: Copy

HOSSEINNEJAD, MAHMOD, JAFARI, SEID MAHDI, & GANJE, MOHAMMAD. (2016). MODELING OF CHANGES IN PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF FORTIFIED YOGHURT WITH ZINC AND IRON BY ARTIFICIAL NEURAL NETWORKS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 5(4), 337-346. SID. https://sid.ir/paper/356680/en

Vancouver: Copy

HOSSEINNEJAD MAHMOD, JAFARI SEID MAHDI, GANJE MOHAMMAD. MODELING OF CHANGES IN PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF FORTIFIED YOGHURT WITH ZINC AND IRON BY ARTIFICIAL NEURAL NETWORKS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;5(4):337-346. Available from: https://sid.ir/paper/356680/en

IEEE: Copy

MAHMOD HOSSEINNEJAD, SEID MAHDI JAFARI, and MOHAMMAD GANJE, “MODELING OF CHANGES IN PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF FORTIFIED YOGHURT WITH ZINC AND IRON BY ARTIFICIAL NEURAL NETWORKS,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 4, pp. 337–346, 2016, [Online]. Available: https://sid.ir/paper/356680/en

Related Journal Papers