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) dried snack food called Kharodi was prepared using pearl millet grits. Three different samples viz. without (S1) and with sesame (S2), fried samples (S3) were prepared and evaluated for their liking by a panel of judges’ using fuzzy logic technique. The developed samples were tested for their quality attributes as color, flavor, texture and mouthfeel. The responses of the judges’ were obtained in terms of poor, fair, medium, good and excellent and were considered as mathematical variable for development of fuzzy logic mathematical models. The concept of triplets, overall sensory scores, membership function on standard fuzzy scale and similarity values were used to determine the output of fuzzy logic models to rank the samples and decide the relative importance of quality attributes of Kharodi. The results showed that sample S3 was rated as ‘Very good’ followed by sample S2 as ‘Good’. The taste and mouthfeel are the strongest quality attributes of RTE Kharodi and colour is the least important one. Thus, the fuzzy logic technique can be satisfactorily used as analysis tool for sensory evaluation of the dried RTE snack food.
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