Citation
Sasikumar R., . and Vivek K., . and Deka S. C., . Sensory evaluation of ultrasound assisted microwave treated fruit (Haematocarpus validus) juice through fuzzy logic approach. pp. 1229-1236. ISSN 2231-7546
Abstract
Khoonphal (Haematocarpus validus) is an underutilised fruit with a delicately flavoured juice considered to have therapeutic properties. The present work aimed to evaluate the overall acceptability of the juice after different treatments using the fuzzy logic approach. The effects of ultrasound microwave and conventional thermal treatment on sensory attributes were studied. Twenty trained panellists were considered for the sensory evaluation of the juice samples. Results from the fuzzy modelling showed that sample 4 (ultrasound assisted microwave treated sample) was the most acceptable and ranked as very good� as compared to the other samples. The ranking of the juice samples in the increasing order of acceptability was T‚„ T‚ T‚� T‚‚ while the rank order of the quality attributes was colour taste flavour mouth Feel. The results of the quality attributes showed that the highest importance was obtained for colour while the least was for mouth feel.
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Abstract
Khoonphal (Haematocarpus validus) is an underutilised fruit with a delicately flavoured juice considered to have therapeutic properties. The present work aimed to evaluate the overall acceptability of the juice after different treatments using the fuzzy logic approach. The effects of ultrasound microwave and conventional thermal treatment on sensory attributes were studied. Twenty trained panellists were considered for the sensory evaluation of the juice samples. Results from the fuzzy modelling showed that sample 4 (ultrasound assisted microwave treated sample) was the most acceptable and ranked as very good� as compared to the other samples. The ranking of the juice samples in the increasing order of acceptability was T‚„ T‚ T‚� T‚‚ while the rank order of the quality attributes was colour taste flavour mouth Feel. The results of the quality attributes showed that the highest importance was obtained for colour while the least was for mouth feel.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Fruit |
| AGROVOC Term: | Menispermaceae |
| AGROVOC Term: | Fruit juices |
| AGROVOC Term: | Sensory evaluation |
| AGROVOC Term: | Microwave treatment |
| AGROVOC Term: | Ultrasound |
| AGROVOC Term: | Thermal treatment |
| AGROVOC Term: | Acceptability |
| AGROVOC Term: | Colour |
| AGROVOC Term: | Taste (sensation) |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/8508 |
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