Table Info

Table 3.

Sum of SS for the quality attributes of the samples and its associated triplets

Sensory attributes	Samples	Not satisfactory	Fair	Medium	Good	Excellent	Triplets associated with the sensory scale
Color	S₁	2	3	9	1	0	(40.00 21.67 25.00)
	S₂	0	0	1	11	3	(78.33 25.00 20.00)
	S₃	0	0	3	3	9	(85.00 25.00 10.00)
	S₄	0	1	1	3	10	(86.67 25.00 8.33)
Flavor	S₁	1	4	2	5	3	(58.33 23.33 20.00)
	S₂	0	1	4	7	3	(70.00 25.00 20.00)
	S₃	1	2	1	8	3	(66.67 23.33 20.00)
	S₄	0	0	4	7	4	(75.00 25.00 18.33)
Taste	S₁	0	4	7	3	1	(51.67 25.00 23.33)
	S₂	0	0	3	11	1	(71.67 25.00 23.33)
	S₃	0	3	3	5	4	(66.67 25.00 18.33)
	S₄	0	2	5	4	4	(66.67 25.00 18.33)
Mouthfeel	S₁	0	4	6	3	2	(55.00 25.00 21.67)
	S₂	0	0	2	11	2	(75.00 25.00 21.67)
	S₃	0	1	3	7	4	(73.33 25.00 18.33)
	S₄	0	1	4	6	4	(71.67 25.00 18.33)

Declarations

Acknowledgments

The authors are grateful to the Centralized Research Facility (CRF) of NIT Rourkela for allowing them to use analytical instruments.

Author contributions

MP: Writing—original draft. PS: Conceptualization, Formal analysis, Validation, Writing—review & editing. DTR: Writing—review & editing. SKS: Methodology, Formal analysis, Validation, Conceptualization, Funding acquisition, Supervision, Project administration, Writing—review & editing.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Datasets are available from the corresponding author upon reasonable request.

Funding

This work is funded by the Science and Engineering Research Board [SRG/2019/000998], New Delhi, India. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

References

Singh SK, Muthukumarappan K. Effect of different extrusion processing parameters on physical properties of soy white flakes and high protein distillers dried grains-based extruded aquafeeds. J Food Res. 2014;3:107–23. [DOI]

Singh SK, Muthukumarappan K. Single screw extrusion processing of soy white flakes based catla feed. J Food Res. 2015;4:1–9. [DOI]

Singh SK, Muthukumarappan K. Effect of feed moisture, extrusion temperature and screw speed on properties of soy white flakes based aquafeed: a response surface analysis. J Sci Food Agric. 2016;96:2220–9. [DOI] [PubMed]

Singh SK. Understanding the effect of extrusion processing parameters on physical, nutritional and rheological properties of soy white flakes based aquafeed in a single screw extruder [dissertation]. Ann Arbor: South Dakota State University; 2016. p. 252.

Singha P. Understanding the impact of extrusion processing on rheological, textural and functional properties of high-protein, high-fiber extrudates [dissertation]. Ann Arbor: South Dakota State University; 2017. p. 313.

Singha P, Singh SK, Muthukumarappan K. Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits. J Food Process Eng. 2019;42:e13046. [DOI]

Singha P, Singh SK, Muthukumarappan K, Krishnan P. Physicochemical and nutritional properties of extrudates from food grade distiller’s dried grains, garbanzo flour, and corn grits. Food Sci Nutr. 2018;6:1914–26. [DOI] [PubMed] [PMC]

Yoon AK, Singha P, Rizvi SSH. Steam vs. SC–CO2–based extrusion: comparison of physical properties of milk protein concentrate extrudates. J Food Eng. 2021;292:110244. [DOI]

Rostamabadi H, Bajer D, Demirkesen I, Kumar Y, Su C, Wang Y, et al. Starch modification through its combination with other molecules: gums, mucilages, polyphenols and salts. Carbohydr Polym. 2023;314:120905. [DOI] [PubMed]

10.

Ziena HM, Ziena AHM. Nutritious novel snacks from some of cereals, legumes and skimmed milk powder. Appl Food Res. 2022;2:100092. [DOI]

11.

Dash DR, Singh SK, Singha P. Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: a comprehensive review. Crit Rev Food Sci Nutr. 2022;1–16. [DOI] [PubMed]

12.

Asaithambi N, Singha P, Singh SK. Recent application of protein hydrolysates in food texture modification. Crit Rev Food Sci Nutr. 2023;63:10412–43. [DOI] [PubMed]

13.

Barbhuiya RI, Singh SK, Singha P. Mangosteen wastes. In: Muzaffar K, Ahmad Sofi S, Mir SA, editors. Handbook of fruit wastes and by-products. Chemistry, processing technology, and utilization. Boca Raton: CRC Press; 2022. pp. 113–24.

14.

Barbhuiya RI, Singha P, Singh SK. Pomelo Wastes. In: Muzaffar K, Ahmad Sofi S, Mir SA, editors. Handbook of fruit wastes and by-products. Chemistry, processing technology, and utilization. Boca Raton: CRC Press; 2022. pp. 19–38.

15.

Shekhar S, Prakash P, Singha P, Prasad K, Singh SK. Modeling and optimization of ultrasound-assisted extraction of bioactive compounds from Allium sativum leaves using response surface methodology and artificial neural network coupled with genetic algorithm. Foods. 2023;12:1925. [DOI] [PubMed] [PMC]

16.

Amaral JBS, Grisi CVB, Vieira EA, Ferreira PS, Rodrigues CG, Diniz NCM, et al. Light cream cheese spread of goat milk enriched with phytosterols: physicochemical, rheological, and microbiological characterization. LWT. 2022;157:113103. [DOI]

17.

Yuan Y, Liu C, Zhao G, Gong X, Dang K, Yang Q, et al. Transcriptome analysis reveals the mechanism associated with dynamic changes in fatty acid and phytosterol content in foxtail millet (Setaria italica) during seed development. Food Res Int. 2021;145:110429. [DOI] [PubMed]

18.

Feng S, Wang L, Shao P, Lu B, Chen Y, Sun P. Simultaneous analysis of free phytosterols and phytosterol glycosides in rice bran by SPE/GC–MS. Food Chem. 2022;387:132742. [DOI] [PubMed]

19.

Guo SJ, Ma CG, Hu YY, Bai G, Song ZJ, Cao XQ. Solid lipid nanoparticles for phytosterols delivery: the acyl chain number of the glyceride matrix affects the arrangement, stability, and release. Food Chem. 2022;394:133412. [DOI] [PubMed]

20.

Jakubczyk E, Linde M, Gondek E, Kamińska-Dwórznicka A, Samborska K, Antoniuk A. The effect of phytosterols addition on the textural properties of extruded crisp bread. J Food Eng. 2015;167:156–61. [DOI]

21.

Gao K, Rao J, Chen B. Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates. Food Hydrocolloids. 2022;131:107823. [DOI]

22.

Li N, Yang M, Guo Y, Tong LT, Wang Y, Zhang S, et al. Physicochemical properties of different pea proteins in relation to their gelation ability to form lactic acid bacteria induced yogurt gel. LWT. 2022;161:113381. [DOI]

23.

Beck SM, Knoerzer K, Foerster M, Mayo S, Philipp C, Arcot J. Low moisture extrusion of pea protein and pea fibre fortified rice starch blends. J Food Eng. 2018;231:61–71. [DOI]

24.

Philipp C, Emin MA, Buckow R, Silcock P, Oey I. Pea protein-fortified extruded snacks: linking melt viscosity and glass transition temperature with expansion behaviour. J Food Eng. 2018;217:93–100. [DOI]

25.

Philipp C, Oey I, Silcock P, Beck SM, Buckow R. Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks. J Food Eng. 2017;212:165–73. [DOI]

26.

Singh SK, Muthukumarappan K. Rheological characterization and CFD simulation of soy white flakes based dough in a single screw extruder. J Food Process Eng. 2017;40:e12368. [DOI]

27.

Singha P, Muthukumarappan K, Krishnan P. Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller’s dried grains-based snacks. Food Sci Nutr. 2018;6:101–10. [DOI] [PubMed] [PMC]

28.

Singha P, Muthukumarappan K. Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions. Food Sci Technol Int. 2018;24:447–62. [DOI] [PubMed]

29.

Singha P, Muthukumarappan K. Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace. J Food Process Eng. 2017;40:e12513. [DOI]

30.

Singh SK, Singha P, Muthukumarappan K. Modeling and optimizing the effect of extrusion processing parameters on nutritional properties of soy white flakes-based extrudates using response surface methodology. Anim Feed Sci Technol. 2019;254:114197. [DOI]

31.

Singha P, Muthukumarappan K. Quality changes and freezing time prediction during freezing and thawing of ginger. Food Sci Nutr. 2016;4:521–33. [DOI] [PubMed] [PMC]

32.

Singh SK, Muthukumarappan K. A viscosity model for soy white flakes-based aquafeed dough in a single screw extruder. J Food Process Eng. 2017;40:e12357. [DOI]

33.

Basak S. The use of fuzzy logic to determine the concentration of betel leaf essential oil and its potency as a juice preservative. Food Chem. 2018;240:1113–20. [DOI] [PubMed]

34.

Mukhopadhyay S, Majumdar GC, Goswami TK, Mishra HN. Fuzzy logic (similarity analysis) approach for sensory evaluation of chhana podo. LWT. 2013;53:204–10. [DOI]

35.

Sugumar JK, Guha P. Comparative study on the hedonic and fuzzy logic based sensory analysis of formulated soup mix. Future Foods. 2022;5:100115. [DOI]

36.

Das S, Pegu K, Arya SS. Functional sourdough millet bread rich in dietary fibre -an optimization study using fuzzy logic analysis. Bioact Carbohydr Diet Fibre. 2021;26:100279. [DOI]

37.

Kumar R, Ghosh P, Srinivasa Rao P, Rana SS, Vashishth R, Vivek K. Sensory evaluation of microwave assisted ultrasound treated soymilk beverage using fuzzy logic. J Saudi Soc Agric Sci. 2021;20:257–64. [DOI]

38.

Jaya S, Das H. Sensory evaluation of mango drinks using fuzzy logic. J Sens Stud. 2003;18:163–76. [DOI]

39.

Kaushik N, Gondi AR, Rana R, Srinivasa Rao P. Application of fuzzy logic technique for sensory evaluation of high pressure processed mango pulp and litchi juice and its comparison to thermal treatment. Innovative Food Sci Emerging Technol. 2015;32:70–8. [DOI]

40.

Tahsiri Z, Niakousari M, Khoshnoudi-Nia S, Hosseini SMH. Sensory evaluation of selected formulated milk barberry drinks using the fuzzy approach. Food Sci Nutr. 2017;5:739–49. [DOI] [PubMed] [PMC]

41.

Pavani M, Singha P, Singh SK. Development of phytosterol enriched functional edible oils: study of physical, chemical, thermal and structural Properties. J Sci Ind Res. 2022;81:549–60. [DOI]

42.

Pavani M, Singha P, Rajamanickam DT, Singh SK. Impact of extrusion processing on bioactive compound enriched plant-based extrudates: a comprehensive study and optimization using RSM and ANN-GA. Future Foods. 2023;100286. [DOI]

43.

Araújo LBDC, Silva SL, Galvão MAM, Ferreira MRA, Araújo EL, Randau KP, et al. Total phytosterol content in drug materials and extracts from roots of Acanthospermum hispidum by UV-VIS spectrophotometry. Rev Bras Farmacogn. 2013;23:736–42. [DOI]

44.

Das H. Sensory evaluation using fuzzy logic. In: Food processing operations analysis. New Delhi: Asian Books Pvt. Ltd.; 2005. pp. 383–402.

45.

Pavani M, Singha P, Dash DR, Asaithambi N, Singh SK. Novel encapsulation approaches for phytosterols and their importance in food products: a review. J Food Process Eng. 2022;45:e14041. [DOI]

46.

Bajaj SR, Singhal RS. Effect of extrusion processing and hydrocolloids on the stability of added vitamin B₁₂ and physico-functional properties of the fortified puffed extrudates. LWT. 2019;101:32–9. [DOI]

47.

Gies M, Descalzo AM, Servent A, Dhuique-Mayer C. Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols. LWT. 2019;111:105–10. [DOI]

48.

Lingua MS, Gies M, Descalzo AM, Servent A, Páez RB, Baroni MV, et al. Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols. Food Chem. 2022;370:130993. [DOI] [PubMed]