Evidence map›Paper›PMID 41211222›Full record

ArticleFrontiers in nutrition2025

AI-guided optimization of traditional bulgur pilafs: enhancing sensory and bioactive properties through RSM-PSO modeling.

Sinem Türk Aslan, Melikenur Türkol, Seydi Yıkmiş, Mehmet Ali Şimşek, Moneera O Aljobair, Emad Karrar, Nazlı Tokatlı, Isam A Mohamed Ahmed

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Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

What it found

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

Who cites it

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4 · The record

Corrections and comments

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5 · Who and what money

Authors and funding

8 authors.

Sinem Türk AslanCulinary Program, Department of Hotel, Restaurant and Catering Services, Tavas Vocational School, Pamukkale University, Denizli, Türkiye.
Melikenur TürkolDepartment of Nutrition and Dietetics, Tekirdaˇ g Namik Kemal University, Tekirdaˇ g, Türkiye.
Seydi YıkmişDepartment of Food Technology, Tekirdag Namık Kemal University, Tekirdag, Türkiye.
Mehmet Ali ŞimşekDepartment of Computer Technologies, Vocational School of Technical Sciences, Tekirdag Namik Kemal University, Tekirdag, Türkiye.
Moneera O AljobairDepartment of Sports Health, College of Sports Sciences and Physical Activity, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia.
Emad KarrarDepartment of Plant Sciences, North Dakota State University, Fargo, ND, United States.
Nazlı TokatlıDepartment of Computer Engineering, Faculty of Engineering and Natural Sciences, Istanbul Health and Technology University, Istanbul, Türkiye.
Isam A Mohamed AhmedDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This 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 Method (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 (

Indexed as

bulgur pilafgeographical indicationparticle swarm optimization (PSO)personalized nutritionsensory analysis

Identifiers

PMID41211222
PMCPMC12591963

What Socratic holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.