Abstract
ABSTRACTThe overall evaluation of foodstuffs and its result: the numerical description of food quality, play an increasingly important role in scientific food research, in product development and in the field of quality control in food manufacture. In view of the commonly adopted determination of food quality, the computation of the overall quality index is based on the transformation of parameters of the chosen product attributes into dimensionless values between 0 and 1 (normalization) and on their weighted summation. The total value of the weighting factors amount to 1 in every case with 0 representing the worst and 1 the best food quality. Within the framework of the adaptation a continued development of the overall quality index, different statistical methods and the pattern recognition can be readily used.
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