Sensory analysis of bar samples prepared from mahua (Madhuca longifolia) flower syrup using fuzzy logic
Five bar samples, including a control bar, prepared from different percentages of mahua flower syrup were investigated using fuzzy logic sensory analysis. These bar samples were ranked against each other: the quality attributes of the bars (colour, flavour, stickiness, overall acceptability and taste) were scored and the bars rated. A panel of 15 judges performed the sensory evaluation. Analysis indicated that taste, overall acceptability and flavour were the main quality attributes, while stickiness and colour were less important. Fuzzy logic sensory analysis determined that the bar with 100% replacement of sugar with mahua flower syrup was the most acceptable.
DOI: 10.17470/NF-018-1010-3
DATE: 2018
AUTHOR/S: Singh V, Kumar S, Rai AK
ABSTRACT:
Five bar samples, including a control bar, prepared from different percentages of mahua flower syrup were investigated using fuzzy logic sensory analysis. These bar samples were ranked against each other: the quality attributes of the bars (colour, flavour, stickiness, overall acceptability and taste) were scored and the bars rated. A panel of 15 judges performed the sensory evaluation. Analysis indicated that taste, overall acceptability and flavour were the main quality attributes, while stickiness and colour were less important. Fuzzy logic sensory analysis determined that the bar with 100% replacement of sugar with mahua flower syrup was the most acceptable.
KEYWORDS:
Fuzzy logic sensory analysis Mahua bar Response surface methodology (RSM) Overall acceptability
10.17470/NF-018-1010-3