Sensory evaluation of microwave-ultrasound treated bottle gourd juice using hybrid features of fuzzy logic and proportional odd modelling approach

被引：2

作者：

Das, Manas Jyoti ^{[1
]}

Chakraborty, Sourav ^{[1
]}

Deka, Sankar Chandra ^{[1
]}

机构：

[1] Tezpur Univ, Dept Food Engn & Technol, Sonitpur, Assam, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2022年 / 59卷 / 12期

关键词：

Bottle gourd juice; Sensory; Fuzzy logic; Proportional odd modelling; Microwave-ultrasound; QUALITY; PROFILE; FRUIT;

D O I：

10.1007/s13197-022-05541-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the present investigation, sensory evaluation of bottle gourd juice (BGJ) samples, obtained from microwave-ultrasound based combined treatment was performed. The raw (sample-1) and conventionally treated (sample-2) alongside microwave-ultrasound treated (sample-3) were considered for the assessment of sensory evaluation. An innovative approach of hybrid fuzzy logic and proportional odd modelling (FL-POM) was implemented for the analysis of the sensory scores. The similarity values for the juice samples and their quality attributes were resolved from the results obtained by fuzzy logic. These values were considered as input for hybridization with the POM approach. The assessed coefficients obtained from the results of POM were considered for the ranking of the samples and quality traits. The ranking of the BGJ samples was observed in the order of sample-1 > sample-3 > sample-2, and their related quality attributes ranked in the order color > taste > aroma > mouth feel. The microwave-ultrasound treated BGJ evinced as the best sample in comparison to the raw one.

引用

页码：4624 / 4633

页数：10

共 35 条

[1] Effects of ultrasound treatments on quality of grapefruit juice [J].

Aadil, Rana Muhammad ;

Zeng, Xin-An ;

Han, Zhong ;

Sun, Da-Wen .

FOOD CHEMISTRY, 2013, 141 (03) :3201-3206

[2]

Aneja Kamal Rai, 2014, Int J Food Sci, V2014, P408085, DOI 10.1155/2014/408085

[3]

Ardila, 2020, DEV PACKAGE PRODUCTS, DOI [10.1016/B978-0-08-102713-4.00013-X, DOI 10.1016/B978-0-08-102713-4.00013-X]

[4] Process development of bottle gourd sweetmeat by microwave heating: Changes in rheological, textural, sensory and morphological parameters [J].

Bhat, Suheela ;

Saini, Charanjiv Singh ;

Sharma, Harish Kumar .

FOOD BIOSCIENCE, 2018, 24 :95-102

[5] EFFECT OF THERMAL AND ALTERNATE THERMAL PROCESSING ON BOTTLE GOURD (LAGENARIA SICERARIA) JUICE [J].

Bhat, Suheela ;

Saini, Charanjiv Singh ;

Kumar, Manish ;

Sharma, Harish Kumar .

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2017, 41 (03)

[6] Changes in total phenolic content and color of bottle gourd (Lagenaria siceraria) juice upon conventional and ohmic blanching [J].

Bhat, Suheela ;

Saini, Charanjiv Singh ;

Sharma, Harish Kumar .

FOOD SCIENCE AND BIOTECHNOLOGY, 2017, 26 (01) :29-36

[7] A comprehensive analysis on the effect of shape on the microwave heating dynamics of food materials [J].

Bhattacharya, Madhuchhanda ;

Basak, Tanmay .

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, 39 :247-266

[8] In silico approaches and proportional odds model towards identifying selective ADAM17 inhibitors from anti-inflammatory natural molecules [J].

Borah, Pallab Kumar ;

Chakraborty, Sourav ;

Jha, Anupam N. ;

Rajkhowa, Sanchaita ;

Duary, Raj Kumar .

JOURNAL OF MOLECULAR GRAPHICS & MODELLING, 2016, 70 :129-139

[9] An innovative process for extraction of fruit juice using microwave heating [J].

Cendres, Aurelie ;

Chemat, Farid ;

Maingonnat, Jean-Francois ;

Renard, Catherine M. G. C. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2011, 44 (04) :1035-1041

[10]

Chowdhury T., 2015, Int. J. Food Stud, V4, P29, DOI [10.7455/ijfs/4.1.2015.a3, DOI 10.7455/IJFS/4.1.2015.A3]

← 1 2 3 4 →