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

Solanke, S. B.; Jaybhaye, R. V.; Jadhav, Swati B.

doi:10.20546/ijcmas.2018.704.244

Cited by 10 publications

(9 citation statements)

References 11 publications

(17 reference statements)

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“…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. Similar ranking under the category "very good" was obtained by Shinde et al, (2016) and Solanke et al, (2018) for "Kharodi".…”

Section: Similarity Values Of Cookies and Their Rankingsupporting

confidence: 85%

“…This method has been successfully applied for mango drinks (Jaya and Das, 2003), dahi powder (Routray and Mishra, 2011), instant green tea powder (Sinija and Mishra, 2011) and soy paneer (Uprit and Mishra, 2002). Millet-based bread (Singh et al, 2012), composite minor millet flour based RTE snack food (Shinde and pawar, 2016) and Kharodi (Solanke and Jaybhaye, 2018). So, the prepared Nagpur mandarian powder cookies are compared along with commercial cookies.…”

Section: Introductionmentioning

confidence: 99%

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Sensory Evaluation of Nagpur Mandarin Powder Cookies using Fuzzy Logic

Patil¹,

Gupta²,

Solanke³

et al. 2020

Int.J.Curr.Microbiol.App.Sci

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Section: Similarity Values Of Cookies and Their Rankingsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Sensory Evaluation of Nagpur Mandarin Powder Cookies using Fuzzy Logic

Patil¹,

Gupta²,

Solanke³

et al. 2020

Int.J.Curr.Microbiol.App.Sci

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“…Examples of products for which studies have measured customer preferences using fuzzy logic‐based methods include cars and pizzas (Türkşen & Willson, 1994), weapon systems (Cheng & Mon, 1994; Cheng & Lin, 2002), office chairs (J. Park & Han, 2004), mobile phones (Lin, Lai, & Yeh, 2007), USB flash drives (J. R. Chou, 2016), packaging design of gin bottles (Quirós, Alonso, & Pancho, 2016), and snack foods (Solanke, Jaybhaye, & Jadhav, 2018).…”

Section: Alternative Approaches To Scaling Sensory Attributesmentioning

confidence: 99%

Developing a Labeled Affective Magnitude scale and Fuzzy Linguistic scale for tactile feeling

Akay

Duran

et al. 2020

Hum Ftrs & Erg Mfg Svc

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Affective design is the inclusion or representation of human emotions and subjective impressions in product design processes. In affective design, a number of different scales are commonly used to reveal and measure subjective emotions related to the design features of products. Osgood's Semantic Differential Scale (SDS) is one of the scales that has often been used for this purpose. However, there are some drawbacks in the SDS due to the ordinal nature of the scale that leads to losses or distortions of a significant amount of information and this makes it difficult to justify parametric statistical analysis. In this study, two scales, namely a Labeled Affective Magnitude (LAM) scale and a Fuzzy Linguistic scale, are developed. The LAM scale is an alternative scale based on magnitude estimation and has ratio properties. The Fuzzy Linguistic scale is an interval scale for which responses are

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“…The sensory analysis provides the encompassing variety in five modes of contact without, however, representing awareness of the action of the varied external or internal stimulus [1], [2], [3]. The first sort of informational communication with the external world is that the sensory reception [4], [5]. The primary psychic product of sensory reception is sensation [6], [7].…”

Section: Introductionmentioning

confidence: 99%