Bioactive and sensorial characteristics of the milk based herbal (Rumex crispus L.) tea: multi-criteria decision making approach

Doğan, Mahmut; Aslan, Duygu; Ozgur, Aylin

doi:10.1007/s11694-017-9665-4

Cited by 3 publications

(3 citation statements)

References 31 publications

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“…However, many decision problems including multi criteria have been encountered in food science area, it is not very common to use multi criteria decision techniques to solve the problems. In food science, the researchers were benefited from TOPSIS technique in food for either optimization of new food formulations or to determine the best alternatives among the samples (Gurmeric et al, 2013;Ozturk et al, 2014;Ansarifar et al, 2015;Dogan et al, 2016Dogan et al, , 2018Gul and Dervisoglu, 2017). Similar to our study, Kou et al (2015) applied TOPSIS technique to evaluate the nutrition of 15 different jujube cultivars (alternatives) based on their total flavonoids, proanthocyanidins, ascorbic acid, total triterpene, total polyphenol, total polysaccharide, cAMP (7 criteria) values and reported that TOPSIS technique was an efficient ranking method (Kou et al, 2015).…”

Section: Topsis Comprehensive Evaluation For Ranking Cultivarsmentioning

confidence: 99%

“…Mostly researchers used TOPSIS technique for optimization of new food formulations such as cheese nuggets, vegetable juice, prebiotic pudding, hot chocolate beverage, and milk based herbal tea. (Gurmeric et al, 2013;Ozturk et al, 2014;Ansarifar et al, 2015;Dogan et al, 2016Dogan et al, , 2018Gul and Dervisoglu, 2017). Kou et al, (2015) and Sun et al, (2011) were also applied TOPSIS technique to determine the best alternatives among different jujube cultivars based on their bioactive properties such as phenolic content or antioxidant activity (Sun et al, 2011;Kou et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Determination of the Best Functional Chickpea Cultivars by Topsis Technique

Aydemir¹,

Akçakaya²

2019

Food Health

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Technique for order preference by similarity to ideal solution (TOPSIS) analysis was firstly applied to rank the most suitable registered chickpea cultivars among (12×3=36 samples) alternatives based on their functional properties. Chickpeas were grown in controlled trial fields of state research institutes in Adana (in 2014-2015) and Erzurum (2015) regions which had mild-hot and cold climate conditions, respectively. Total phenolic (TPC) and water-soluble protein (WSPC) contents, free radical scavenging (FRSA) and iron chelating (ICA) activities, and water binding (WBC) and oil binding (OBC) capacities of extracts were determined. Equal weights were assigned for the parameters in TOPSIS application and the distances of each alternative from ideal positive and negative solution points and closeness coefficients were determined. Considerable variations were observed for TPC, FRSA and ICA. The average values of determined parameters in each group (location, year, location and year) were close to each other. Significant low positive correlations were not determined between TPC, FRSA and ICA while any significant correlations were determined between the WSPC, OBC, and WBC (P˂0.05). Aydın cultivar had the highest score for its antioxidant and technical functions (closeness coefficient was 7.02E-01) and followed by Çakır (5.59E-01) and Azkan (4.91E-01). This study showed the suitability of TOPSIS analysis in agriculture and food science area when the sample number was high and many different properties of samples were considered.

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Section: Topsis Comprehensive Evaluation For Ranking Cultivarsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of the Best Functional Chickpea Cultivars by Topsis Technique

Aydemir¹,

Akçakaya²

2019

Food Health

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“…ELECTRE, one of these methods, has been first used in 1966 by a consultancy firm (Benayoun, Roy, & Sussman, 1966) but the first study in the literature has been published in 1968 (Roy, 1968). Together with modeling the sensory analysis results in the food industry, the multi‐criteria decision‐making methods and ELECTRE are used in determining the most preferred or accepted products (Dogan, Aslan, Aktar, & Goksel Sarac, 2016; Dogan, Aslan, & Ozgur, 2018; Göksel Saraç & Dogan, 2016; Gurmeric, Dogan, Toker, Senyigit, & Ersoz, 2013).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

Saraç

2021

Journal of Texture Studies

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In the present study, the effects of non‐starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish‐type noodles were obtained using apple (AFN), carrot (CFN), inulin (IFN), and pea (PFN) fibers among the non‐starch polysaccharides. Moreover, the sensory analyses were performed using elimination et choixtraduisant la realite—elimination and choice translating reality (ELECTRE), one of the multi‐criteria decision‐making approach methods. The cooking loss values were found to be low in the final products containing a high amount of dietary fibers. The hardest product among the cooked noodles was the noodle produced using pea fiber that was also the one with the lowest water absorption value. Because of the different characteristics of dietary fibers, the noodles also have different properties. Based on the criteria selected as a result of the ELECTRE analysis performed for sensorial analysis, the most preferred product following the control sample was found to be the IFN sample. The others were ranked as the ones obtained using pea, carrot, and apple fiber.

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Production and Characterization of Turkish Delight Enriched With Citrus Albedos

Saraç

Dedebaş

2019

Gıda

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Bu çalışmanın ilk aşamasında limon, greyfurt, turunç ve mandalina albedoları toz hale getirilerek, nem, kül, pH, diyet lif, renk, su ve yağ absorpsiyonu, yığın ve sıkıştırılmış yoğunluk ve carr indeksi değerleri belirlenmiştir. Örneklerin pH, su absorpsiyonu, yağ absorpsiyonu ve carr indeks değerleri ile diyet lif miktarı sırasıyla 3.72-6.31, %178.28-469.11, %162.04-340.90, %15.00-27.27 ve %45.77-61.38 aralığında saptanmış ve albedo çeşitleri arasında farklılıklar olduğu tespit edilmiştir. İkinci aşamada ise albedolar geleneksel bir ürün olan lokuma %3 oranında ilave edilerek, örneklerin nem, pH, yoğunluk, renk ve tekstürel özellikleri belirlenmiştir. Lokum örnekleri içinde kontrole göre en kırmızı GAL en sarı LAL örneği olurken, en sert TAL ve KL en yumuşak MAL örneği olmuştur. Bunun yanı sıra örneklerin tüketici kabul edilebilirliğinin belirlenebilmesi için duyusal analiz yapılmış ve sonuçları Basit Toplamlı Ağırlıklandırma (Simple Additive Weighting) yöntemi ile değerlendirilmiştir. SAW yöntemi sonucunda en çok beğenilen ürünün mandalina albedosu ile zenginleştirilmiş lokum olduğu belirlenmiştir.

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Bioactive and sensorial characteristics of the milk based herbal (Rumex crispus L.) tea: multi-criteria decision making approach

Cited by 3 publications

References 31 publications

Determination of the Best Functional Chickpea Cultivars by Topsis Technique

Determination of the Best Functional Chickpea Cultivars by Topsis Technique

Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

Production and Characterization of Turkish Delight Enriched With Citrus Albedos

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