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"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

• VINTI SINGH
• SANDEEP KUMAR
• JYOTSANA SINGH
• AWADHESH KUMAR RAI

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.

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

"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