TY  - JOUR
T1  - Application of fuzzy logic techniques for sensory evaluation of plant-based extrudates fortified with bioactive compounds
AU  - Mekala Pavani
AU  - Poonam Singha
AU  - Darwin Thanaraj Rajamanickam
AU  - Sushil Kumar Singh
Y1  - 2023///
JO  - Exploration of Foods and Foodomics
VL  - 1
IS  - 5
SP  - 272
EP  - 287
DO  - 10.37349/eff.2023.00021
UR  - https://www.explorationpub.com/Journals/eff/Article/101021
AB  - Aim: This study aims to evaluate the sensory profile of corn-based extrudates fortified with phytosterol and pea protein isolates (PPI) using the fuzzy logic technique to assess similarity values and rank the quality attributes. Methods: Using a mix of yellow PPI (ranging from 0% to 20%) and corn flour (ranging from 80% to 100%), we developed extrudates, ensuring a consistent addition of phytosterol-containing oil at 5%. For our experiment, we used the Box-Behnken (BB) design, comprising 17 runs, factoring in parameters like the percentage of PPI (0–20%), screw speed (300–500 rpm), and temperature (130°–150°C). The optimal conditions were found to be 2.78% PPI, a screw speed of 451 rpm, and a temperature of 150°C, resulting in a desirability value of 0.725. For sensory evaluation, we compared the functional extrudates (S1) with commercial variants (S2, S3, and S4) using the fuzzy logic technique. This helped us gauge acceptance/rejection, similarity values, rankings, and overall consumer acceptability of the extrudates. Results: Commercial sample S4 achieved the highest ranking on the sensory scale as “very good”. When considering the quality attributes of extrudates, taste and mouthfeel were the most favored, followed by color and flavor. This study underscored the value of using fuzzy logic for sensory evaluation in determining the acceptance of new food products. It also proved effective in assessing food products’ quality attributes, especially after evaluating the phytosterol content post-extrusion. Conclusions: The fuzzy logic technique in sensory evaluation has effectively identified the optimal extrudates and their quality attributes during the development of new functional food.
ER  -