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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 1388-1398
DOI: https://doi.org/10.20546/ijcmas.2020.908.158


Sensory Evaluation of Nagpur Mandarin Powder Cookies using Fuzzy Logic
N. Patil*, S. V. Gupta, S. B. Solanke and S. D. Deshmukh
Department of Agriculture Process Engineering, Dr. PDKV, Akola-444001, M.S., India
*Corresponding author
Abstract:

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.


Keywords: Sensory evaluation, Fuzzy logic, Triplets, Similarity values
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How to cite this article:

Patil, B. N., S. V. Gupta, S. B. Solanke and Deshmukh, S. D. 2020. Sensory Evaluation of Nagpur Mandarin Powder Cookies using Fuzzy Logic.Int.J.Curr.Microbiol.App.Sci. 9(8): 1388-1398. doi: https://doi.org/10.20546/ijcmas.2020.908.158