Vol. 10, Issue 10 (2021)

Author(s):
Sarojinibharathi R, Dr. Ilamaran M, Kanchana S and Vellaikumar S

Abstract:
The aim of the study is to develop pumpkin flesh flour incorporated expanded snacks with the best sensory quality using Fuzzy logic. Expanded snacks were prepared from rice and maize flour with varied barrel temperature, screw speed and quantity of pumpkin flour. Thirty experimental runs were performed and five best optimized samples were selected and subjected to organoleptic evaluation. Sensory scores for the selected samples and ranking of sensory attributes according to their influence on the sensory acceptability of the product were obtained from 10 semi-trained panel members using a five-point sensory scale. The obtained scores were analyzed using Fuzzy logic based on a triangular membership function and the samples were ranked based on the similarity values obtained on a six-point standard fuzzy scale. The sample T₅ was found to be more acceptable compared to other samples with a similarity value of 0.8867 under “Very Good” category of the fuzzy scale. Other samples were also ranked as “satisfactory” and above on the standard fuzzy scale. All the selected samples were ranked as satisfactory or above which shows that incorporation of pumpkin flour at all the five combinations of input parameters does not have an adverse effect on the sensory quality of the expanded snacks and hence can be used as strategy to promote marketing and consumption successfully.