Investigation and modeling prediction of physicochemical properties of baguette bread fortified with date seed powder

Today, production of prebiotic foods is great important. One of the common prebiotic ingredients that used in most food products is date seed powder. Therefore, in this study, for fast-accurate measurement of physicochemical properties of baguettes containing 0, 2.5, 5, 7.5, 10 and 15% of date seed powder was used in the modeling of fuzzy. Finally, it was found that by increasing the amount of date seed powder in formulation baguettes moisture, L* components and firmness of the produced samples increased but water activity, porosity, a* components and specific volume reduced, while no change was found in amount of b* components. In the range of 0 to 15 percent of date seed powder, fuzzy logic models created as an expert system, with very high accuracy and speed to be able to predict and determine various characteristics as a factor of percent of date seed of product. Also, the system will be able to achieve the amount of each of characteristics of the desired output in the range 0 to 15% date seed powder with very high accuracy and less than a second.