International Journal on Nutraceuticals, Functional Foods and Novel Foods

https://www.nutrafoods.eu/index.php/nutra/issue/feed International Journal on Nutraceuticals, Functional Foods and Novel Foods 2025-04-30T16:42:41+00:00 Open Journal Systems International Journal on Nutraceuticals, Functional Foods and Novel Foods - from Research to Industrial Applications - https://www.nutrafoods.eu/index.php/nutra/article/view/223 Rating of various mahua (madhuca longifolia) cookies and their characteristics by sensory evaluation using fuzzy logic 2025-03-14T15:50:47+00:00 Kumar Sandeep sandeepsps@gmail.com Singh Vinti sandeepsps@gmail.com Kumar Rai Awadhesh sandeepsps@gmail.com

This study focuses on analyzing sensory data from various cookie samples using fuzzy logic approach. This enhances the understanding of cookie quality by evaluating their multiple attributes like taste, texture, flavour, colour, and overall acceptability (OAA) which are commonly used to assess consumer acceptance and rank different cookie samples. Liquid mahua flower syrup in various concentrations was used to sweeten fifteen cookie samples using different baking temperatures. Sensory evaluation of five selected cookie samples (code numbers: control, MB5, MB8, MB13, and MB 15) was carried out by fifteen judges. The characteristics of each sample's quality was assessed, including colour, flavour, texture, overall acceptability (OAA) and taste. The fuzzy logic sensory analysis technique was used to evaluate the ranking and the necessary quality attributes of the samples ‘in general’. The order of preference of the quality attributes, in general, was OAA > taste > texture > flavour > colour. Consequently, the study revealed that OAA, taste, and texture were considered the most important quality attributes for the cookies, while colour and flavour were the least essential characteristics. Additionally, the samples received the following ratings: MB 15 > Control > MB13 > MB8 > MB5. The ratings suggest that the moderate concentration of mahua syrup, the baking temperature and the baking time used to prepare the cookies made the cookies more palatable.

2025-03-14T00:00:00+00:00 Copyright (c) 2025 International Journal on Nutraceuticals, Functional Foods and Novel Foods https://www.nutrafoods.eu/index.php/nutra/article/view/225 Lab-grown meat – a review: The next cellular agricultural revolution 2025-04-30T16:42:41+00:00 Vinti Singh vintis18@gmail.com Radha Kushwaha vintis18@gmail.com Sandeep Kumar vintis18@gmail.com

Cellular agriculture, also known as lab-grown or cultured meat, is an emerging technology aimed at producing agricultural products, particularly animal-derived produce, through cell-level processes rather than traditional livestock farming. Products developed in this field present an opportunity to reduce the negative impacts of conventional meat production on human health, the environment and animal welfare. Compared with traditional meat, lab-grown meat can address the increasing global food demand without animal cruelty and significantly reduce greenhouse gas emissions. This study explores the role of cellular agriculture in driving a new meat revolution, based on secondary sources. The main objectives are to assess the impact of lab-grown meat production on traditional meat production across various social, ethical, economic, and environmental scenarios.