Fuzzy logic (similarity analysis) approach for sensory evaluation of chhana podo

Chhana podo is a baked traditional dairy product of India. The present study was undertaken with the following objectives: (1) to find acceptable levels of ingredients on a dry mass basis to constitute the chhana podo feed-mix and (2) to conduct a sensory evaluation study of chhana podo samples. In addition to chhana and sugar, different additional ingredients were tried in various proportions, namely, cornflour, refined wheat flour, raw semolina and roasted semolina. Acceptable levels of roasted semolina and sugar in the feed-mix was found to be 0.1 kg (db) and 0.5 kg (db) respectively per kg of chhana (db). Five samples (two market samples, two samples produced at other conditions and one produced at optimum conditions, wherein constrained optimization was done using genetic algorithm) were evaluated and results were analyzed using fuzzy logic (similarity analysis). Analysis of samples using fuzzy logic showed that product produced at optimum conditions as obtained from constrained optimization using genetic algorithm was indeed better than other samples. Importance of quality attributes for chhana podo in general was (in decreasing order): taste, color, aroma and mouthfeel. For the optimized product, the most important quality attribute was taste, followed by mouthfeel, color and aroma. ► Sensory evaluation of chhana podo conducted and results analyzed using Fuzzy Logic. ► Most acceptable levels of ingredients in chhana podo feed-mix found. ► Quality attributes' preference for chhana podo: taste > color > aroma > mouthfeel. ► Quality attributes' preference for optimized product: taste > mouthfeel > color > aroma. ► Results validated prediction obtained from Genetic Algorithm Optimization.