Fuzzy Logic Model for Sensory Evaluation of Commercially Available Jam Samples

Accepted: 29/06/2014 Abstract The four different jam samples available in market w re evaluated for their liking by the consumers using sensory eva luation. A sensory study was conducted for analysis of acceptability of thes e samples. The analysis of this sensory study was conducted using fuzzy log ic. The preference ranking of the different samples was obtained using fuzzy logic. This methodology takes an account of the judge’s behavio r to articulate the preference ranking. The evaluation of the sample de pends on the color, flavor, texture and overall appearance. These quali ty attributes are considered as mathematical variable and based on th ese variables the fuzzy logic mathematical model was developed. The concept of triplets and value membership function of standard fuzzy scale is used to determine the overall sensory scores of jam samples. This procedu re leads to obtain the preference ranking of the jam sample as per the cho ice f judges. The output given by fuzzy logic model, the samples are r nked very good, good, satisfactory and unsatisfactory. It was observed th at the fuzzy logic technique could be satisfactorily utilized for eval uation of the samples. The results of sensory analysis showed that the sample X4 was ranked highest followed by X1, X3 and X2.