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Published in:

Volume 5 Issue 1
January-2018
eISSN: 2349-5162

Unique Identifier

JETIR1801080

Page Number

411-421

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Title

Fuzzy Logic Sensory Evaluation of cupcakes developed from the mahua flower (Madhuca longifolia)

ISSN

2349-5162

Cite This Article

"Fuzzy Logic Sensory Evaluation of cupcakes developed from the mahua flower (Madhuca longifolia)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 1, page no.411-421, January-2018, Available :http://www.jetir.org/papers/JETIR1801080.pdf

Abstract

In this paper, sensory scores of five samples of cupcake, including control one, prepared from different percentage of mahua flower syrup at various baking temperatures is investigated. The samples are ranked for their quality attributes. For this, a panel of fifteen judges performed the sensory evaluation of cupcake samples. Both ranking and desirable quality characteristics of the samples 'in general' were analyzed with fuzzy logic sensory analysis. The quality attributes which affected the acceptability of samples were color, flavor, texture, overall acceptability (OAA) and taste. The order of preference of quality attributes for cupcake in general were OAA > taste > flavor > texture > color. Thus analysis indicates that - taste, OAA and flavor were major quality attributes while texture and color were the least important sensory quality attributes for a cupcake. Also a cupcake with 100% replacement of sugar with mahua flower syrup was the most acceptable by fuzzy logic sensory analysis.

Key Words

Fuzzy logic sensory analysis, Mahua cupcake, Control cupcake, overall acceptability

Cite This Article

"Fuzzy Logic Sensory Evaluation of cupcakes developed from the mahua flower (Madhuca longifolia)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 1, page no. pp411-421, January-2018, Available at : http://www.jetir.org/papers/JETIR1801080.pdf

Publication Details

Published Paper ID: JETIR1801080
Registration ID: 180060
Published In: Volume 5 | Issue 1 | Year January-2018
DOI (Digital Object Identifier):
Page No: 411-421
ISSN Number: 2349-5162

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Cite This Article

"Fuzzy Logic Sensory Evaluation of cupcakes developed from the mahua flower (Madhuca longifolia)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 1, page no. pp411-421, January-2018, Available at : http://www.jetir.org/papers/JETIR1801080.pdf




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