Analyzing Overall Acceptability of Burfi by Artificial Neural Network Models

Sumit Goyal

Abstract


Artificial Neural Network (ANN) model has been proposed to analyze overall acceptability of burfi stored at 4oC. In Indian subcontinent burfi is very popular sweetmeat prepared by desiccating the water buffalo milk. It is essentially and customarily served and consumed on all festive occasions and also during social gatherings. Mean square error, root mean square error, coefficient of determination and Nash - sutcliffo coefficient were used as performance measures. From the study, it is concluded that ANN models are excellent in analyzing overall acceptability of burfi.

Keywords


Burfi; Artificial Intelligence; Artificial Neural Networks; Soft Computing

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