https://www.nutrafoods.eu/index.php/nutra/issue/feed 2025-03-14T15:50:47+00:00 Open Journal Systems <p><strong>International Journal on Nutraceuticals, Functional Foods and Novel Foods</strong><br />- from Research to Industrial Applications -</p> https://www.nutrafoods.eu/index.php/nutra/article/view/223 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