National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Nagpur mandarin powder cookies (S2) prepared from composite sample of wheat flour (100g) and 10 % Nagpur mandarian powder. Prepared Nagpur mandarin powder cookies (S2) was evaluated along with similar commercial food sample (coded as S1, S3) for their liking by trained panel members using standard fuzzy logic sensory technique. The developed samples were tested for their quality attributes as colour, flavour, texture and overall acceptability. The responses of the panel members were obtained in terms of not satisfactory, fair, medium, good and excellent. These quality attributes were considered as mathematical variable and based on these variables the fuzzy logic mathematical model was developed. As per output given by fuzzy logic model, the samples were ranked excellent, very good, good, satisfactory, fair and not satisfactory. On comparison of highest similarity values, their ranking was done as sample S1 and S3 > S2. Thus, it indicates that all three samples were preferred by judges. Also, the score of sample S3 and S2 was very close under the category of “good”. Therefore, present method of fortification by Nagpur mandarin powder cookies are similar to the commercial cookies and improve the sensorial and nutrition property of cookies.
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