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 article in proceedingsScientificpeer-review

1 Citation (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 publication2014 IEEE International Symposium on Innovations in Intelligent Systems and Applications (INISTA)
PublisherIEEE Institute of Electrical and Electronic Engineers
Pages98-103
ISBN (Electronic)978-1-4799-3020-3
ISBN (Print)978-1-4799-3019-7
DOIs
Publication statusPublished - 1 Jan 2014
MoE publication typeA4 Article in a conference publication
Event2014 IEEE International Symposium on Innovations in Intelligent Systems and Applications, INISTA 2014 - Alberobello, Italy
Duration: 23 Jun 201425 Jun 2014

Conference

Conference2014 IEEE International Symposium on Innovations in Intelligent Systems and Applications, INISTA 2014
CountryItaly
CityAlberobello
Period23/06/1425/06/14

Keywords

  • ANFIS
  • functional foods
  • multiparametric decision
  • yoghurt varieties

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  • Cite this

    Todorov, Y., Doneva, M., Metodieva, P., & Nacheva, I. (2014). An intelligent approach to formulate the contents of novel functional food. In 2014 IEEE International Symposium on Innovations in Intelligent Systems and Applications (INISTA) (pp. 98-103). [6873603] IEEE Institute of Electrical and Electronic Engineers. https://doi.org/10.1109/INISTA.2014.6873603