Sensory Evaluation of Mango Drinks Using Fuzzy Logic

Jaya, S.; Das, H.

doi:10.1111/j.1745-459x.2003.tb00382.x

Cited by 75 publications

(74 citation statements)

References 1 publication

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“…not at all important, some-what important, important, highly important and extremely important). Zhang and Litchfield (1991), Jaya and Das (2003), Parameswararao and Das (2003) and Uprit and Mishra (2002) obtained crisp numbers from the judges for their preference on the weightage or importance of the quality attributes. They did not use linguistic variables for obtaining the judges' preferences.…”

Section: Obtaining Sensory Evaluation Data For Tea Liquormentioning

confidence: 99%

Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food

Chakraborty

Das

2011

J Food Sci Technol

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A method of sensory evaluation using fuzzy logic has been proposed in this paper. The method was applied for evaluation of sensory quality of tea liquor made out of dried CTC tea. Linguistic data (e.g., excellent, very good, good, satisfactory, fair, not-satisfactory, etc.) on individual tea liquor's quality attributes and the perception of the evaluators (e.g., extremely important, highly important, important, somewhat important, not-at-all important, etc.) for relative importance of these quality attributes were obtained. Sensory score between 0 and 100 for (i) Judges' preference for different quality attributes of tea liquor in general, (ii) Quality attributes ranking of tea liquor and the (ii) Overall quality of tea liquor were estimated. The last one can be utilized for the ranking of the different tea liquors.

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Section: Obtaining Sensory Evaluation Data For Tea Liquormentioning

confidence: 99%

Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food

Chakraborty

Das

2011

J Food Sci Technol

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“…Number of judges in similar category was counted. The major steps involved in the fuzzy modelling of sensory evaluation were: (i) calculation of triplets (a set of three numbers) for a) sensory score of particular quality attributes of samples i.e., tea and tastemaker, b) sensory score of quality attributes in general, c) relative weighting of quality attributes in general, and d) overall sensory scores of samples, (ii) calculation of membership functions of sensory scores on a standard fuzzy scale, (iii) estimation of similarity values and the ranking of both tea and tastemaker samples, (iv) quality attribute ranking of both the items in general, and (v) quality attribute ranking of individual tea and tastemaker samples (Uprit & Mishra, 2002;Jaya & Das, 2003;Das, 2005;Routray & Mishra, 2012;Sinija & Mishra, 2011;Singh et al, 2012). Details of calculations are discussed below by taking the tea sample as an example.…”

Section: Fuzzy Logic Analysismentioning

confidence: 99%

“…Fuzzy logic is an important tool by which the sensory scores obtained in linguistic form, are analysed and conclusions regarding acceptance, rejection, ranking and the strong and weak quality attributes of the food can be obtained (Chakraborty, Das, & Das, 2013). Fuzzy logic has been applied to food testing by a number of researchers (Uprit & Mishra, 2002;Jaya & Das, 2003;Das, 2005;Routray & Mishra, 2012;Sinija & Mishra, 2011;Singh, Mishra, & Mishra, 2012). Physicochemical interactions between aroma compounds and methylcellulose in films induce plasticization (Quezada Gallo et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic

Chowdhury

Das²

2015

IJFS

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The last two decades have seen attempts to replace non biodegradable, synthetic food packaging films with alternatives made from biopolymers. The objective of the present work was to evaluate sensory quality of tea leaf and culinary tastemaker powder when sealed in pouches based on starch films. Films were developed from corn starch and a functional polysaccharide (FP) from amylose (AM), methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC), using a casting technique. Pouches were stored inside a secondary package (plastic jar) under ambient condition for 90 days. Sensory attributes of the stored food samples were evaluated (tea in liquor form) and the scores analysed by fuzzy logic. Results were compared with similarly stored foods but using market available poly-pouches as packaging material. For tea and tastemaker in general, the relative importance of the sensory attributes under consideration was assessed as: aroma (Highly important) > taste (Highly important) > colour (Highly important) > strength (Important) for tea, and taste (Highly important) > aroma (Highly important) > colour (Important) > appearance (Important) for tastemaker. Among the three films that were developed, the highly important sensory attributes of aroma and taste were maintained as 'Very good' when the foods were packed in starch-HPMC/AM film. When the products were packed in market-available polypouches they exhibited similar attributes. With the exception of 'Very good' maintenance of the colour of tastemaker by the commercial pouch, irrespective of film and food, the colour and strength/appearance were retained in the 'Good'-'Satisfactory' range. The overall sensory score of tea was also maintained as 'Very good' in starch-HPMC film.

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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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Sensory Evaluation of Mango Drinks Using Fuzzy Logic

Cited by 75 publications

References 1 publication

Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food

Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food

Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic

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

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