Abstract
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.
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Data availability
All data generated or analysed during the study are included in this published article. Further if any more data are required, it can be provided from the corresponding author on reasonable request.
Code availability
R software and MATLAB R2015a was used for the analysis.
Abbreviations
- BGJ:
-
Bottle gourd juice
- FL:
-
Fuzzy logic
- POM:
-
Proportional odd modelling
- FL-POM:
-
Fuzzy logic and proportional odd modelling
- °C:
-
Degree Celsius
- W:
-
Watts
- %:
-
Percentage
- NS:
-
Not satisfactory
- FA:
-
Fair
- ME:
-
Medium
- GD:
-
Good
- EX:
-
Excellent
- OSS:
-
Overall sensory scores
- OMF:
-
Overall membership function
- NS:
-
Not satisfactory
- SA:
-
Satisfactory
- GD:
-
Good
- VG:
-
Very good
- EX:
-
Excellent
- SV:
-
Similarity values
- QA:
-
Quality attributes
- SFS:
-
Standard fuzzy scale
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The study was supported by the Tezpur University, Assam, India and the Department of Biotechnology, Government of India, New Delhi.
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As the corresponding I declare that all the descriptions are accurate and agreed by all authors, MJD was responsible for conceiving the idea, carried out the work and wrote the MS. SC helped in the software application used in the MS. SCD supervised the work and corrected the manuscript.
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Das, M.J., Chakraborty, S. & Deka, S.C. Sensory evaluation of microwave-ultrasound treated bottle gourd juice using hybrid features of fuzzy logic and proportional odd modelling approach. J Food Sci Technol 59, 4624–4633 (2022). https://doi.org/10.1007/s13197-022-05541-x
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DOI: https://doi.org/10.1007/s13197-022-05541-x