An intelligent approach to formulate the contents of novel functional food

Yancho Todorov, Maria Doneva, Petya Metodieva, Iliana Nacheva

Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

2 Citations (Scopus)

Abstract

This paper describes an applied approach using an Adaptive Neuro-Fuzzy Inference System to formulate the contents of novel diary functional food. In the development stage for a new functional food, it is required a careful balancing in the product ingredients in order to be achieved not only a healthily effect but an acceptable sensory properties. This imposes the solving of multiparametric task, how to select an optimal product composition in order to obtain a products with a great percent of consumer acceptability. Since, the main sensory characteristics of the products can be assessed by trained panelists and encoded by a numerical estimates, the task can be solved by a simple fuzzy input-output mapping, in order to conclude how each component of the product affects a selected sensory characteristic.

Original languageEnglish
Title of host publicationINISTA 2014 - IEEE International Symposium on Innovations in Intelligent Systems and Applications, Proceedings
Pages98-103
Number of pages6
DOIs
Publication statusPublished - 2014
MoE publication typeA4 Article in a conference publication
EventInternational Symposium on Innovations in Intelligent Systems and Applications - Alberobello, Italy
Duration: 23 Jun 201425 Jun 2014
Conference number: 24

Conference

ConferenceInternational Symposium on Innovations in Intelligent Systems and Applications
Abbreviated titleINISTA
CountryItaly
CityAlberobello
Period23/06/201425/06/2014

Keywords

  • ANFIS
  • functional foods
  • multiparametric decision
  • yoghurt varieties

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