AI-guided optimization of traditional bulgur pilafs: Enhancing sensory and bioactive properties through rsm-pso modeling

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dc.authorid0000-0001-8694-0658
dc.authorid0000-0003-3549-1199
dc.authorid0000-0001-7354-9529
dc.authorid0000-0002-6127-2195
dc.authorid0000-0001-8744-3784
dc.authorid0000-0003-1031-1251
dc.authorid0000-0001-9840-4211
dc.authorid0000-0002-6578-0795
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorTürk Aslan, Sinem
dc.contributor.authorTürkol, Melikenur
dc.contributor.authorŞimşek, Mehmet Ali
dc.contributor.authorAljobair, Moneera
dc.contributor.authorKarrar, Emad
dc.contributor.authorTokatlı, Nazlı
dc.contributor.authorMohamed Ahmed, Isam A.
dc.date.accessioned2025-10-23T11:04:21Z
dc.date.available2025-10-23T11:04:21Z
dc.date.issued2025
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Bilgisayar Mühendisliği Bölümü
dc.description.abstractThis study aimed to enhance the sensory and bioactive properties of pilafs prepared from three geographically indicated bulgur varieties—Siyez, Firik, and Karakilçik—through an AI-guided optimization approach combining Response Surface Methodology (RSM) and Particle Swarm Optimization (PSO). Different bulgur (130–150 g) and water (350–450 mL) ratios were tested to determine optimal formulations. Sensory evaluation revealed that Firik bulgur pilaf achieved the highest overall acceptability (8.49), while Karakilçik bulgur pilaf scored highest in color (7.68) and aroma (8.58), and Siyez bulgur pilaf received the highest taste score (7.50). In terms of bioactive properties, Karakilçik bulgur pilaf showed the highest antioxidant capacity (75.57% DPPH radical scavenging activity), whereas Firik bulgur pilaf had the highest total phenolic (842.39 mg GAE/kg) and flavonoid contents (6.38 mg CE/g). Color analysis indicated that Siyez bulgur pilaf had the lightest color (L=52.18), while Firik pilaf exhibited the most intense red hue (a=8.12) and Karakilçik pilaf the darkest appearance (L=35.42). PSO-based validation confirmed the accuracy of RSM models by reaching global optima within 40 iterations and minimal deviation from experimental values. This is the first study to apply an integrated RSM–PSO modeling approach to traditional bulgur pilafs, enabling the prediction and optimization of their sensory and bioactive characteristics. The results provide a novel framework for enhancing the nutritional value and consumer appeal of heritage cereal-based foods and support the development of standardized, functional bulgur products for the food industry.
dc.identifier.citationYıkmış, S., Türk Aslan, S., Türkol, M., Şimşek, M. A., Aljobair, M., Karrar, E., Tokatlı, N., & Mohamed Ahmed, I. A. (2025). AI-guided optimization of traditional bulgur pilafs: Enhancing sensory and bioactive properties through rsm-pso modeling. Frontiers in Nutrition, 12, pp. 1-22. https://doi.org/10.3389/fnut.2025.1658452
dc.identifier.doi10.3389/fnut.2025.1658452
dc.identifier.endpage22
dc.identifier.issn2296-861X
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.3389/fnut.2025.1658452
dc.identifier.urihttps://hdl.handle.net/20.500.13055/1145
dc.identifier.volume12
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.indekslendigikaynak.otherSCI-E - Science Citation Index Expanded
dc.institutionauthorTokatlı, Nazlı
dc.institutionauthorid0000-0001-9840-4211
dc.language.isoen
dc.publisherFrontiers Media S. A.
dc.relation.ispartofFrontiers in Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectParticle Swarm Optimization (PSO)
dc.subjectBulgur Pilaf
dc.subjectSensory Analysis
dc.subjectGeographicalındication
dc.subjectPersonalized Nutrition
dc.titleAI-guided optimization of traditional bulgur pilafs: Enhancing sensory and bioactive properties through rsm-pso modeling
dc.typeArticle
dspace.entity.typePublication

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