Physico-chemical and sensory analysis of Kendu (Diospyros melaxoxylon Roxb.) jam using fuzzy logic

This study aimed to evaluate the physico-chemical and sensory characteristics of French bread produced with partial replacement of wheat flour for unripe banana meal. Three formulations of bread were produced: standard with 100% of wheat flour, 8% replacement of wheat flour by unripe banana meal and 12% replacement of wheat flour by unripe banana meal. Were evaluated: moisture, ash, total protein, crude fiber, total lipid, total carbohydrate, specific volume and sensory analysis. The data were evaluated by ANOVA (p<0.05). The results showed significant differences for moisture, protein and crude fibers. For ashes, lipid and specific volume were not finding significant differences. Sensory analysis indicated that color and flavor were negatively influenced by unripe banana meal (p<0.05). The average scores of the attributes of the formulations standard, 8% of replacement and 12% of replacement were, respectively: 7.59 (liked moderately), 6.35 and 6.42 (liked slightly). Considering the greater nutritional value and the results of sensory analyses, we can recommend the consumption and production of the formulation with 12% of unripe banana meal.DOI: 10.14685/rebrapa.v5i3.155

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Physico-Chemical Properties and Sensory Analysis of Deodorized Argan Oil

ACS Food Science & Technology ◽

10.1021/acsfoodscitech.0c00107 ◽

2021 ◽

Vol 1 (2) ◽

pp. 275-281

Author(s):

Saïd Gharby ◽

Dominique Guillaume ◽

Mohamed Elibrahimi ◽

Zoubida Charrouf

Keyword(s):

Sensory Analysis ◽

Chemical Properties ◽

Argan Oil ◽

Physico Chemical

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Fuzzy Sensory Quality Certification in Intensive Organic Beekeeping

Agriculture ◽

10.3390/agriculture11070644 ◽

2021 ◽

Vol 11 (7) ◽

pp. 644

Author(s):

Florin Marian Buhociu ◽

Constanta Laura Augustin (Zugravu) ◽

Maria Magdalena Turek Rahoveanu ◽

Adrian Turek Rahoveanu ◽

Gheorghe Adrian Zugravu

Keyword(s):

Fuzzy Logic ◽

Sensory Analysis ◽

Quality Index ◽

Sensory Quality ◽

Quality Characteristics ◽

The Other ◽

Analysis Model ◽

Linguistic Terms ◽

Quality Certification ◽

Sensory Scale

The current paper presents a fuzzy sensory quality certification of organic mint honey as a component of the strategy to promote intensive beekeeping. This sensory analysis is based on fuzzy logic that allows the processing of data represented by linguistic terms. For the development of the fuzzy sensory analysis model of bee honey, we develop a MATLAB application, with the help of which we modeled the sensory perceptions in relation to the main quality characteristics of mint honey in relation to the other varieties of honey. The sensory quality index of each honey assortment is obtained by converting qualitative assessments through linguistic terms into a set of three numerical values on a sensory scale of assessment of results with five linguistic values: unsatisfactory, satisfactory, average, good, excellent. Indices of fuzzy sensory quality associated with honey varieties are certified using a blockchain model that is an information technology that offers the opportunity to develop local markets for organic bee products.

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Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v5i1.136 ◽

2014 ◽

Vol 5 (1) ◽

pp. 9

Author(s):

Marisete Bortoluzzi ◽

Carla Regina Zimpel Nunes ◽

Marines Luiza Silva ◽

Daneysa Lahis Kalschne ◽

Saraspathy Naidoo Terroso Gama Mendonça ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sensory Analysis ◽

Storage Time ◽

Physico Chemical ◽

Hedonic Scale ◽

Yeasts And Molds ◽

Maximum Limit

The present work aimed to analyze the microbiological, physico-chemical and sensory characteristics of three commercial brands of yogurt with plum pulp. Count of Coliform at 35 and 45 ºC, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was done. Additionally at 8, 16, 24 and 32 days of storage (6 ± 2 ºC) were performed the count of total lactic acid bacteria, determination of pH and acidity (in lactic acid). For all samples Coliforms at 35 and 45 ºC were not detected, while yeasts and molds were below the maximum limit established. The total count of lactic acid bacteria remained above the minimum recommended in the intervals, while the pH decreased with storage time and acidity remained stable. In sensory analysis there was difference (p<0.05) between the samples for the attributes color, appearance of pieces of plum, plum aroma and sweetness, while the attributes flavor of plum, acid flavor, consistency and overall impression were not different. The acceptability index ranged from 65.08 to 79.37%. DOI: 10.14685/rebrapa.v5i1.136

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Application of fuzzy logic to determine the odour intensity of model gas mixtures using electronic nose

E3S Web of Conferences ◽

10.1051/e3sconf/20182801036 ◽

2018 ◽

Vol 28 ◽

pp. 01036 ◽

Cited By ~ 2

Author(s):

Bartosz Szulczyński ◽

Jacek Gębicki ◽

Jacek Namieśnik

Keyword(s):

Pattern Recognition ◽

Fuzzy Logic ◽

Linear Regression ◽

Multiple Linear Regression ◽

Electronic Nose ◽

Sensory Analysis ◽

Recognition System ◽

Gas Mixtures ◽

Pattern Recognition System ◽

Mlr Model

The paper presents the possibility of application of fuzzy logic to determine the odour intensity of model, ternary gas mixtures (α-pinene, toluene and triethylamine) using electronic nose prototype. The results obtained using fuzzy logic algorithms were compared with the values obtained using multiple linear regression (MLR) model and sensory analysis. As the results of the studies, it was found the electronic nose prototype along with the fuzzy logic pattern recognition system can be successfully used to estimate the odour intensity of tested gas mixtures. The correctness of the results obtained using fuzzy logic was equal to 68%.

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Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria

European Food Research and Technology ◽

10.1007/s00217-018-3114-4 ◽

2018 ◽

Vol 244 (11) ◽

pp. 2027-2040 ◽

Cited By ~ 7

Author(s):

Valery Ripari ◽

Matteo Tomassetti ◽

Teresa Cecchi ◽

Berardi Enrico

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sensory Analysis ◽

Physico Chemical ◽

Microbial Characterization

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Evaluating the Presence of Lycopene-Enriched Extracts from Tomato on Topical Emulsions: Physico-Chemical Characterization and Sensory Analysis

Applied Sciences ◽

10.3390/app11115120 ◽

2021 ◽

Vol 11 (11) ◽

pp. 5120

Author(s):

Ana Costa ◽

Marta Marques ◽

Franca Congiu ◽

Alexandre Paiva ◽

Pedro Simões ◽

...

Keyword(s):

Volatile Compounds ◽

Sensory Analysis ◽

Chemical Characterization ◽

Personal Care ◽

Cosmetic Products ◽

Physico Chemical ◽

Red Color ◽

Proven Efficacy ◽

Semi Solid ◽

The Impact

One of the new trends of personal care industry is the use of organic ingredients derived from nature, in particular, from food-processing residues with proven efficacy. Lycopene is a carotenoid responsible for the red color of several fruits, namely tomato, whose antioxidant and photoprotective effects have been studied. Methods: Lycopene-enriched extracts (LEE) were obtained from tomato waste using supercritical CO2 extraction, incorporated in microemulsions and macroemulsions for topical use, and characterized through GC-MS for the identification of volatile compounds. The aim of this work was to evaluate the impact of the presence of lycopene-enriched extracts developed emulsions through the identification of volatile compounds and by a sensory analysis to assess the odor and color perception and the acceptability of such semi-solid systems as cosmetic products. Results: Volatile compounds were identified in the extract and in the formulations containing the extract. Preliminary data show that the odor of both LEE-loaded microemulsions and LEE-loaded macroemulsions was classified as undefined. The information about the composition did not modify the odor perception but increased the acceptability of some cosmetic products. LEE conferred a yellowish color to formulations, and the information about the formulation composition increased the likelihood of different cosmetic products with this color being bought. Conclusions: The commercialization of personal care products does not only dependent on the associated organoleptic properties, but is influenced by the information about the composition, namely by the presence of an antioxidant compound.

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