Fuzzy logic (Similarity Analysis) Modelling for Sensory Evaluation of The Market Samples of Kheer Mohan

Abstract

In the present investigation, sensory scores of four screened market samples of Kheer Mohan were evaluated and ranked for their quality attributes employing fuzzy logic. A panel of sixteen judges performed the sensory evaluation of Kheer Mohan samples. Both ranking and desirable quality characteristics of the samples ‘in general’ were analyzed with fuzzy logic. Among the screened samples, products from Gangapur city were ranked as the most preferred samples. The quality attributes which affected the acceptability of samples were found to be flavor, body & texture, colour & appearance and juiciness & sweetness in descending order of their significance.

Flavor, body and texture of Kheer Mohan were considered as the most vital quality attributes and were rated under the category “very good†by the sensory panel. Strong as well as weak attributes with respect to their impact on product quality, were also determined.