Open AccessUse of the fuzzy-set theory in designing enriched bakery products
Author(s) -
N M Derkanosova,
О. А. Василенко,
S. A. S. Helamova,
E. Yu Uhina
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/624/1/012126
Subject(s) - ingredient , organoleptic , fuzzy logic , product (mathematics) , mathematics , selection (genetic algorithm) , food science , computer science , artificial intelligence , chemistry , geometry
Design of the technologies and formulations for enriched foods should consider a number of aspects, including the manufacturability of the enriching ingredient, the price segment of the finished product, etc. Considering bakery products, the products of mass and daily consumption, an important factor in the choice of products is their organoleptic characteristics - appearance, taste, aroma, etc. Here the solution of such a multi-criteria problem is often carried out in conditions of uncertainty, when the product property can be described in terms of “better” or “worse”. To solve the similar problem of choosing an enriching ingredient from the line of powdery semi-finished products based on fruits and vegetables, approaches to the fuzzy sets theory were selected and demonstrated. Testing these approaches allowed us to select specific semi-finished products from the analyzed sample selection, to be used is bread made from a mixture of rye and wheat flour, and the rational stage of the technological process.