Application of the Hierarchy Analysis Method at the Foodstuffs Quality Evaluation
Journal Title: International Journal of Advanced Computer Science & Applications - Year 2018, Vol 9, Issue 5
Abstract
In Russia as well as in the other countries of the world national programs are implemented to improve the health of the population. An integral part of those programs are measures of improvement of food processes structure as well as the quality of food itself. New types of functional and specialized food products that meet the physiological needs of specific groups of the population with a therapeutic and therapeutic-prophylactic action spectrum are becoming more widespread. The article proposes the concept of determining the quality of food products through the indicator of “effective functionality” on the basis of a multicriteria approach using the hierarchy analysis method. On the example of gluten-free flour confectionery products, the determination of the organoleptic evaluation of the quality of a food product is shown, as a particular solution for finding one of the complex indicators of the first level. The use of T. Saaty’s method in making technological decisions on a large number of criteria is substantiated. The analysis of the obtained data allows to draw a conclusion that the greatest weight among alternatives was possessed by the sample containing three kinds of flour: buckwheat, amaranth and linen in the ratio 60:30:10.
Authors and Affiliations
Nikitina Marina Aleksandrovna, Nikitin Igor Alekseevich, Semenkina Natalya Gennadievna, Zavalishin Igor Vladimirovich, Goncharov Andrey Vitalievich
Keywords
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- EP ID EP309602
- DOI 10.14569/IJACSA.2018.090507
- Views 92
- Downloads 0
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