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

Document Type : Research Article-en

Authors

• Mohammad Noshad ¹
• Abbas Mirzaei ²
• Sahar Asgharipour ³

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

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

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

https://doi.org/10.22067/ifstrj.v16i6.85794

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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