Fuzzy logic analysis of sensory attributes of snack bars prepared from multi-nutrient composite flour and natural binding agents
2020
Agrahar-Murugkar, Dipika | Gulati, Paridhi | Gupta, Chetan | Aiman,
Snack bars (SB) were developed using nutritionally rich composite mixes with honey (T1); honey, jaggery and corn syrup (T2); jaggery (T3); honey and jaggery (T4); and analysed for nutritional, functional textural and sensory properties (fuzzy logic) in comparison with a commercial bar (RB). The moisture content of T3 (4.0%) was low, and at par with RB (3.7%). The protein content was significantly (p< 0.05) higher than RB with T1 and T3 containing 10.7 g.100g⁻¹ of protein. Fat content (g.100g⁻¹) ranged from 9.7 (T1) to 11.3 (RB); while T4 (8.47) showed the highest fibre (g.100g⁻¹), followed by T2 (8.34). T3 had highest P (244 mg.100g⁻¹) and Fe (5.5 mg.100g⁻¹). Functional components of SB were significantly higher than RB. T4 showed highest phenolics (162.5 GAE.100g⁻¹), T3 showed flavonoids (1.02 QE mg.100g⁻¹) and anti-oxidants (92% RSA). T3 had highest hardness (1.39 N) and lowest (41.18 N) cutting strength. Fuzzy logic showed order of preference of Good (RB, T3) and Medium (T2, T1 and T4). Mouth-feel and flavour were rated as highly important, while aroma, crispiness and colour were rated as important. Flavour and mouth-feel of all snack bars were found to be acceptable, except for T2 that had least acceptable mouth feel when compared to other attributes. The acceptability of crispiness of jaggery bar indicated that consumers accepted bars with greater hardness rather than a soggy or soft product. From nutritional, functional textural, and sensory analysis, T3 was found to be the best among all bars tested.
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