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

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 6, Volume 16, Issue 6 - Serial Number 66, January and February 2021, Pages 151-163   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v16i6.85794

Authors

Mohammad Noshad^{* 1}; Abbas Mirzaei²; Sahar Asgharipour³

¹Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

²Department of Agricultural Economics, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

³Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

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+2 and Ca+2 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.

Keywords

Modified quinoa; Bread; FAHP-TOPSIS; Physicochemical properties

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