The Rheological Analysis of Ancestral Beverages, Neutrosophic C-Means (NCM) Clustering Algorithm of Data

Abstract

This study focuses on the rheological analysis of cassava and chonta chichas (Manihot esculenta Crantz and Bactris gasipaes) produced in the Province of Pastaza, aiming to preserve and disseminate the cultural and nutritional heritage of these traditional beverages. The research emphasizes the integration of ancestral knowledge into modern production practices, exploring sensory characteristics that could influence consumer preferences and production standardization. In Pastaza, it has been observed that traditional production methods, such as chewing cassava and chonta to initiate fermentation, expose the product to microbial risks, making it potentially unpalatable and unsafe for consumption. To address these issues, this work incorporates neutrosophic theory to manage the uncertainties in sensory evaluation and applies Neutrosophic C-means clustering to analyze the data obtained from both expert assessments and instrumental measurements. This approach aims to enhance our understanding of how variations in the production process affect the beverage's properties and to develop a standardized production protocol that ensures both the safety and quality of the chichas. Through empirical data and rheological studies, this research seeks to contribute significantly to the sustainable preservation and enhancement of traditional beverage production.