Sensory evaluation of ultrasound assisted microwave treated fruit (Haematocarpus validus) juice through fuzzy logic approach

[...]their ranking was T4 (very good) > T3 (good) > T1 (good) > T2 (satisfactory). [...]the combined effect on process treatment of ultrasound and microwave treated khoonphal juice sample resulted as the most acceptable process for better sensory scores then other process treatments. [...]similarity ranking value of flavour was found to be less than taste. [...]taste was the second most important quality attribute and flavour was the third most important quality attribute for the overall acceptability of processed khoonphal juice samples. Similar results were reported in sonicated kasturi lime juice (Bhat et al, 2011). [...]it can be concluded that the ultrasonic assisted microwave treated khoonphal juice can be highly acceptable in the commercial market as well as safe and healthy for consumption. Ultrasound assisted microwave process is new hurdle technology and has advantages like short time, less temperature, high nutrition and acceptability. [...]the combined processing of ultrasound assisted microwave treatment could be used in place of thermal pasteurisation.