Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients

Anouk Lie-Piang, Alberto Garre, Thomas Nissink, Niels van Beek, Albert van der Padt, Remko Boom*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

Mildly refined ingredients are included more easily in food products when selected based on techno-functional properties instead of composition. We assess different machine learning methods that quantitatively link relevant techno-functional properties to the composition and processing history of the ingredient in a case study using the gel stiffness (Young's modulus) by conventionally and mildly refined ingredients of yellow pea. Linear (multiple, log transformed and polynomial) and non-linear models (spline regression, decision trees, and neural networks) were explored. The final model selection was based on 1) the statistical model metrics (RMSE, R2, and MAE) of the training and independent test set and 2) expert knowledge to evaluate the plausibility of the model predictions. In this case, neural networks can describe the gel stiffness of yellow pea ingredients most accurately. The approach that we follow can be applied to other techno-functional properties to improve the chain sustainability while ensuring the full functionality of the products.

Original languageEnglish
Article number103242
JournalInnovative Food Science and Emerging Technologies
Volume83
DOIs
Publication statusPublished - Jan 2023

Keywords

  • Food ingredients
  • Functional properties
  • Machine learning
  • Mild fractionation
  • Sustainability

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