Fuzzy analysis of sensory attributes of bread prepared from millet-based composite flours

Singh, Kulveer; Mishra, Abhinav; Mishra, Hari Niwas

doi:10.1016/j.lwt.2012.03.026

Cited by 112 publications

(85 citation statements)

References 17 publications

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“…Sensory characteristics of Kharodi were evaluated by a panel of judges and the responses of the judges were calculated in terms of numerical values. For sensory evaluation of the samples a panel of twenty judges including 10 males and 10 females in the age group of 20 to 50 years (Ranganna, 1987;Singh et al, 2012) belonging to faculty and research scholars of the department were selected on good health, average sensitivity, interests in sensory evaluation and familiarity with snack foods. The data obtained from subjective evaluation of three Kharodi samples were analyzed by using fuzzy logic.…”

Section: Preparation Of Product Samples and Sensory Evaluationmentioning

confidence: 99%

Sensory Evaluation of Pearl Millet based Snack Food (Kharodi) using Fuzzy Logic

Solanke¹,

Jaybhaye²,

Jadhav³

2018

Int.J.Curr.Microbiol.App.Sci

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Section: Preparation Of Product Samples and Sensory Evaluationmentioning

confidence: 99%

Sensory Evaluation of Pearl Millet based Snack Food (Kharodi) using Fuzzy Logic

Solanke¹,

Jaybhaye²,

Jadhav³

2018

Int.J.Curr.Microbiol.App.Sci

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“…A considerable amount of effort to develop composite bread with good sensory properties and nutritious health benefits have been reported by several workers (Sanchez et al 2002;Edema et al 2005;Olaoye et al 2006;Mepba et al 2007). The bakery sector is also focusing on the use of minor millets as a source of dietary fiber and bioactive compounds (Hugo et al 2009;Singh et al 2012;Ballolli et al 2014;Bhol and John Don Bosco 2014). Finger millet and foxtail millet flour incorporated breads were nutritious with low glycemic index and were acceptable at 30 % level (Chhavi and Sarita 2012).…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of little millet (Panicum miliare) incorporated functional bread

2015

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The study was undertaken with the objective of formulating a fiber enriched functional bread by incorporating little millet flour (LMF). Wheat flour (WF) was replaced with LMF at various proportions (10, 30 and 50%) in the bread preparation. The developed breads were evaluated for physical, sensory and nutritional characteristics. The loaf volume, weight, height and specific volume were decreased significantly with increased levels of LMF. The wheat bread (control), 10 and 30 % percent incorporation of LMF did not show significance difference in the sensory scores. Control and bread with 30 % incorporation of LMF were evaluated further for nutritional characteristics. There was an increase in the percentage of micronutrients such as Iron (94%), Zinc (29%), Copper (70%), Phosphorus (28%) and also fiber (19%) which improved the nutritional value of the wheat bread when substituted with LMF. The incorporation of LMF at 30% level in bread can be considered as a functional and nutritional food choice for the management of diet related metabolic disorders.

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“…The responses were analyzed using similarity analysis [16][17][18][19][20][21][22][23][24]. A program was coded in MATLAB for the calculation of all the abovementioned steps.…”

Section: Fuzzy Analysis Of Sensory Datamentioning

confidence: 99%

Development of Synbiotic Litchi Juice Drink and its Physiochemical, Viability and Sensory Analysis

Ks¹,

Bashir²,

Mishra³

2017

J Food Process Technol

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The study was carried out to evaluate the viability, physicochemical analysis and sensory analysis using fuzzy logic of synbiotic litchi juice drink containing probiotic L. casei 359 microencapsulated by spray drying using whey protein concentrate powder (WPCP) as wall material along with prebiotics inulin, gum acacia and oligofructose. The viable cell counts showed promising results for WPCP in combination with inulin, although, the cell count was higher than 10 6 cfu/ml for all the juice drink samples. The microcapsules showed similar morphologies with partially collapsed spherical shape with concavities but no surface fissures. There was reduction in pH for the sample containing gum acacia as prebiotic. Rheological properties showed a non-Newtonian behaviour and Herschel-Buckley model was fitted best. Fuzzy analysis showed higher acceptance for the sample containing inulin as prebiotic based on the parameters of color, taste, aroma and mouthfeel.

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Fuzzy analysis of sensory attributes of bread prepared from millet-based composite flours

Cited by 112 publications

References 17 publications

Sensory Evaluation of Pearl Millet based Snack Food (Kharodi) using Fuzzy Logic

Sensory Evaluation of Pearl Millet based Snack Food (Kharodi) using Fuzzy Logic

Quality evaluation of little millet (Panicum miliare) incorporated functional bread

Development of Synbiotic Litchi Juice Drink and its Physiochemical, Viability and Sensory Analysis

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