Alternative-Ingredient Recommendation Based on Correlation Weight for Thai Recipes

Cooking is a popular activity. Most people recently use recipes on the Website, which show the ingredients that are needed for a dish and the method of cooking. However, some of the listed ingredients sometimes are not able to prepare or use for cooking for some reasons: allergies, personal preference, or some ingredients are not available in the kitchen, etc. Therefore, it should recommend the alternative-ingredients that are similar to an exchange-ingredient and suitable with remained ingredients in the recipe. This paper proposes a recommendation system of alternative ingredients for Thai recipes. The recommended method is based on the combination of the smoothed correlation weight function and graph-based approach on the Thai recipe database. Our research contributes to enhancing the cooking beginners to cook Thai food and prepare ingredients conveniently by using the alternative-ingredients.