APPLICATION OF D-OPTIMAL MIXTURE DESIGN AND ARTIFICIAL NEURAL NETWORK IN OPTIMIZING THE COMPOSITION OF FLOURS FOR PREPARATION OF GLUTEN-FREE BREAD

Optimization of ingredient for preparation of gluten free bread

Authors

  • Dileshwar Pradhan National Institute of Technology Rourkela
  • Monjurul Hoque National Institute of Technology Rourkela
  • Sushil Kumar Singh National Institute of Technology Rourkela
  • Madhuresh Dwivedi National Institute of Technology Rourkela

DOI:

https://doi.org/10.15414/jmbfs.3294

Keywords:

Bread, Mixture design, Artificial Neural Network, Genetic algorithm, Optimization

Abstract

D-optimal Mixture Design (DMD) combined with Numerical optimization (NO) and Artificial Neural Network (ANN) combined with Genetic Algorithm (GA) were used in this study to optimize the proportions of pearl millet flour (PMF), red lentil flour (RLF), and mung bean flour (MLF) for preparing gluten-free bread. Based on the value of mean squared error, absolute average deviation and coefficient of determination, the ANN model was found superior to DMD models in predicting the value of responses. The optimum composition of flour obtained using the DMD method was 69.44 g of PMF, 21 g of RLF and 9.56 g of MLF, whereas using the ANN-GA technique, it was 68.25 g of PMF, 23.12 g of RLF and 8.63 g of MLF. Sensory analysis indicated that the bread prepared using these two compositions were in the “like slightly” category in terms of overall acceptability.

Author Biographies

Dileshwar Pradhan, National Institute of Technology Rourkela

Department of Food Process Engineering

Monjurul Hoque, National Institute of Technology Rourkela

Department of Food Process Engineering

Sushil Kumar Singh, National Institute of Technology Rourkela

Department of Food Process Engineering

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Published

2021-10-01

How to Cite

Pradhan, D., Hoque, M., Kumar Singh, S., & Dwivedi, M. (2021). APPLICATION OF D-OPTIMAL MIXTURE DESIGN AND ARTIFICIAL NEURAL NETWORK IN OPTIMIZING THE COMPOSITION OF FLOURS FOR PREPARATION OF GLUTEN-FREE BREAD: Optimization of ingredient for preparation of gluten free bread. Journal of Microbiology, Biotechnology and Food Sciences, 11(2), e3294. https://doi.org/10.15414/jmbfs.3294

Issue

Section

Food Sciences
Received 2020-06-18
Accepted 2021-04-15
Online Published 2021-10-01