tailieunhanh - Sensory evaluation of Nagpur mandarin powder cookies using fuzzy logic
Nagpur mandarin powder cookies (S2) prepared from composite sample of wheat flour (100g) and 10 % Nagpur mandarian powder. Prepared Nagpur mandarin powder cookies (S2) was evaluated along with similar commercial food sample (coded as S1, S3) for their liking by trained panel members using standard fuzzy logic sensory technique. The developed samples were tested for their quality attributes as colour, flavour, texture and overall acceptability. |
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