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Application of Different Multi-criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory Analyses Vildan Er Gurmeric, Mahmut Dogan, Omer Said Toker, Ercan Senyigit & Nevruz Berna Ersoz Food and Bioprocess Technology An International Journal ISSN 1935-5130 Food Bioprocess Technol DOI 10.1007/s11947-012-0972-9

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Author's personal copy Food Bioprocess Technol DOI 10.1007/s11947-012-0972-9

ORIGINAL PAPER

Application of Different Multi-criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory Analyses Vildan Er Gurmeric & Mahmut Dogan & Omer Said Toker & Ercan Senyigit & Nevruz Berna Ersoz Received: 18 April 2012 / Accepted: 25 September 2012 # Springer Science+Business Media New York 2012

Abstract The selection of optimum aroma among vanilla, strawberry and cacao for prebiotic pudding was aimed based on sensory analyses by performing multi-criteria decision techniques [analytic hierarchy process (AHP), simple additive weighting (SAW), technique for order preference by similarity to ideal solution (TOPSIS) and elimination et choix traduisant la realite-elimination and choice translating reality (ELECTRE)]. In the first part of the study, the physicochemical (pH, viscosity, dry matter and ash content) and functional properties (bulk density, water-holding capacity and oil-holding capacity) of the dietary fibres (lemon, inulin, apple and wheat) were determined. According to our results, there are significant differences between the fibres (P

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