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Fuzzy analytical modeling for sensory evaluation of water meal (Wolffia arrhiza (L.) Wimm.) - Rice cracker |
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| รหัสดีโอไอ | |
| Creator | 1. Patareeya Lasunon 2. Nipaporn Sengkhamparn |
| Title | Fuzzy analytical modeling for sensory evaluation of water meal (Wolffia arrhiza (L.) Wimm.) - Rice cracker |
| Publisher | Faculty of Engineering, Khon Kaen University |
| Publication Year | 2559 |
| Journal Title | KKU Engineering Journal |
| Journal Vol. | 43 |
| Journal No. | S2 |
| Page no. | 291-293 |
| Keyword | Fuzzy logic, Sensory evaluation, Rice cracker, Water meal, Scilab program |
| ISSN | 0125-8273 |
| Abstract | The sensory attributes (color, odor, flavor, crack and overall acceptance) of the developed water meal-rice cracker product with water meal at 1.5, 3, 5, 7 and 10% of rice were evaluated. The sensory evaluation data were analyzed with the fuzzy analytical modeling. The major steps were: (1) calculation sensory scores in the form of Triplets Sensory Scales; (2) determination of Overall Sensory Score for all quality characteristics of each samples in the form of triplets; and (3) computation of Similarity Values on standard fuzzy scale and ranking the samples. The results of fuzzy analysis showed that the sample 2 (3% water meal) was the best quality of water meal-rice cracker. |
