Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 11 3 2024 04 20 Evaluating the criteria for flour quality based on Fuzzy DEMATEL Evaluating the criteria for flour quality based on Fuzzy DEMATEL 249 275 1468 10.22104/ift.2024.6979.2177 FA Mohammad Noshad Department of Food Science & Technology, Faculty of Animal Science and Food Technology, Khuzestan Ramin University of Agricultural & Natural Resources, Mollasani, Iran Mohammad Hojjati Agricultural Sciences and Natural Resources University of Khuzestan Journal Article 2024 07 18 Considering the importance of physicochemical characteristics on the quality of produced flour, and the fact that the quality of flour depends on many physicochemical parameters, choosing the most important physicochemical characteristics to evaluate flour quality becomes a multi-criteria decision making problem. Fuzzy DEMATEL methods and hierarchical analysis are among the newest multi-criteria decision making methods. In this research, the quality of flours from Khuzestan province was first examined based on physicochemical and microbial characteristics. The combination of two methods, Fuzzy DEMATEL and TOPSIS, was then used to select the best physicochemical and microbial characteristics for evaluation. The research aimed to answer the question of what the most important physicochemical and microbial properties affecting the quality of flour are, and what the relationship model between them is. Based on the research and expert opinions, 2 indicators (physicochemical and microbial) characteristics (and 15 sub-indices) were identified amount of ash insoluble in acid, total ash, moisture content, iron, amount of gluten, pH, aflatoxin B1, ochratoxin A, acidity, protein, heavy metals, total aflatoxin, total mold count, mesophilic microorganisms count and live pests count) were divided. According to the research, five factors (moisture content, iron content, acidity, total ash content and total aflatoxin content) play a significant role in the evaluating the quality of flour, affecting other factors or criteria. Aflatoxin B1 and mesophilic microorganisms are related, indicating that other factors influence these two factors. On the contrary, factors such as pH level, ash insoluble in acid and ochratoxin A are considered negligible or eliminated. By identifying unimportant and omitted factors, it is possible to streamline the evaluation process of flour quality, ultimately saving time and money. Considering the importance of physicochemical characteristics on the quality of produced flour, and the fact that the quality of flour depends on many physicochemical parameters, choosing the most important physicochemical characteristics to evaluate flour quality becomes a multi-criteria decision making problem. Fuzzy DEMATEL methods and hierarchical analysis are among the newest multi-criteria decision making methods. In this research, the quality of flours from Khuzestan province was first examined based on physicochemical and microbial characteristics. The combination of two methods, Fuzzy DEMATEL and TOPSIS, was then used to select the best physicochemical and microbial characteristics for evaluation. The research aimed to answer the question of what the most important physicochemical and microbial properties affecting the quality of flour are, and what the relationship model between them is. Based on the research and expert opinions, 2 indicators (physicochemical and microbial) characteristics (and 15 sub-indices) were identified amount of ash insoluble in acid, total ash, moisture content, iron, amount of gluten, pH, aflatoxin B1, ochratoxin A, acidity, protein, heavy metals, total aflatoxin, total mold count, mesophilic microorganisms count and live pests count) were divided. According to the research, five factors (moisture content, iron content, acidity, total ash content and total aflatoxin content) play a significant role in the evaluating the quality of flour, affecting other factors or criteria. Aflatoxin B1 and mesophilic microorganisms are related, indicating that other factors influence these two factors. On the contrary, factors such as pH level, ash insoluble in acid and ochratoxin A are considered negligible or eliminated. By identifying unimportant and omitted factors, it is possible to streamline the evaluation process of flour quality, ultimately saving time and money. https://jift.irost.ir/article_1468_8604d2b789bb392dc2ac5dfdbcf506ee.pdf