An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread

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.

NOSHAD MOHAMMAD; MIRZAEI ABBAS; Asgharipour Sahar

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

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2021 | Volume:16 | Issue:6 (66) Page(s): 151-163

Download Full-Text

Persian Verion

View:

543

Download:

345

Cites:

Information Journal Paper

Title

An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread

Author(s)

NOSHAD MOHAMMAD | MIRZAEI ABBAS | Asgharipour Sahar | Issue Writer Certificate

Keywords

Modified quinoaQ1

breadQ2

FAHP-TOPSISQ1

Physicochemical propertiesQ1

Abstract

In this study, the fuzzy hierarchical analysis (FAHP) and TOPSIS methods was used to select the best formulations of gluten-free baguette contain Modified quinoa flour (QM). For this purpose, two criteria, namely physical and chemical properties (with sub-criteria of texture, taste, flavor, color, porosity, moisture, ash and mineral content, fiber content and antioxidant activity) were used to evaluate the best formulation of gluten-free of baguette. Incorporating QM from 0 to 15% increased moisture content, fiber content, hardness, antioxidant activity, a* value, Fe content and decreased L* and b* values. Results of FAHP-TOPSIS 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 sub-criteria, baguette containing 10% QM with a proximity index of 0. 871 was selected as the best formulation.

Cites

No record.

References

No record.

Cite

APA: Copy

NOSHAD, MOHAMMAD, MIRZAEI, ABBAS, & Asgharipour, Sahar. (2021). An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 16(6 (66) ), 151-163. SID. https://sid.ir/paper/361998/en

Vancouver: Copy

NOSHAD MOHAMMAD, MIRZAEI ABBAS, Asgharipour Sahar. An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2021;16(6 (66) ):151-163. Available from: https://sid.ir/paper/361998/en

IEEE: Copy

MOHAMMAD NOSHAD, ABBAS MIRZAEI, and Sahar Asgharipour, “An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 16, no. 6 (66) , pp. 151–163, 2021, [Online]. Available: https://sid.ir/paper/361998/en

Related Journal Papers