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 |
A ready-to-eat (RTE) micronutrient rich puffed snack food (S3) prepared from composite sample of potato mash with five different green leafy vegetable powder and sprouted soya flour. Prepared snack food (S3) was evaluated along with similar commercial food sample (coded as S1, S2, and S4) 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. The concept of triplets and values of membership function of standard fuzzy scale was used to determine the overall sensory score of ready to eat snack food samples. As per output given by fuzzy logic model, the samples were ranked excellent, very good, good, satisfactory, fair and not satisfactory. The results nearly close for sample S2 and S3 which showed that both samples were rated as very good followed by sample S4 as good. The colour, flavour, texture and overall acceptability are the strongest (Highly important) quality attributes of RTE snack food sample. Thus, the fuzzy logic technique can be satisfactorily used as analysis tool for sensory evaluation of the puffed RTE snack food.
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