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Fuzzy Analysis of Sensory Data for Ranking of Beetroot Candy

Sana Fatma 1, Nitya Sharma 2, Surendra. P. Singh 3, Alok Jha 4, and Arvind Kumar 1
1. Centre of Food Science & Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
2. Department of Farm Engineering, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
3. Department of Horticulture, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
4. International Livestock Research Institute, PUSA campus, New Delhi, India
Abstract—Beetroot (Beta vulgaris) has long been recognized for its medicinal properties. In all over the world beetroot is easily available at low price still its processing into different value added products has almost been found negligible. In this study, efforts were made to develop a nutritious, salubrious and tasty beetroot candy, using ingredients like sugar, pectin and citric acid in different proportions. Initially, eight candy samples (S1, S2, S3, S4, S5, S6, S7 and S8) with different ratios of sugar, pectin and citric acid, respectively (60:2:0.25; 60:2:0.50; 60:3:0.25; 60:3:0.50; 65:2:0.25; 65:2:0.50; 65:3:0.25; 65:3:0.50), were screened by preliminary sensory analysis. Then out of these eight samples quality ranking was done using fuzzy logic model on the basis of its sensorial characteristics. Thus, the study concluded by allotting a quality rank based on the value of judgement membership function (Xf) of each beetroot candy sample: S8>S7>S6>S2>S5>S1>S3>S4.
 
Index Terms—beetroot, candy, pectin, fuzzy logic

Cite: Sana Fatma, Nitya Sharma, Surendra. P. Singh, Alok Jha, and Arvind Kumar, "Fuzzy Analysis of Sensory Data for Ranking of Beetroot Candy," International Journal of Food Engineering, Vol. 2, No. 1, pp. 26-30, June 2016. doi: 10.18178/ijfe.2.1.26-30
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