Fuzzy Logic Analysis of Sensory Attributes of Snack Bars Prepared from Multi-nutrient Composite Flour and Natural Binding Agents

Dipika Agrahar- Murugkar; Paridhi Gulati; Chetan Gupta; Aiman

doi:10.52151/jae2020571.1701

Authors

Dipika Agrahar- Murugkar Central Institute of Agricultural Engineering (CIAE), Berasia Road, Nabi Bagh, Bhopal, India 462038 Author
Paridhi Gulati CIAE Bhopal, currently Senior Product Developer, Weston Foods, Brown Turg, Indiana Author
Chetan Gupta CIAE Bhopal, currently Technical Assistant, Central Institute of Agricultural Engineering, Bhopal Author
Aiman CIAE Bhopal, currently Technical Officer, FSSAI, New Delhi. Author

DOI:

https://doi.org/10.52151/jae2020571.1701

Keywords:

Snack bar, fuzzy logic, nutritional quality, textural properties, functional quality

Abstract

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.

Author Biographies

Dipika Agrahar- Murugkar, Central Institute of Agricultural Engineering (CIAE), Berasia Road, Nabi Bagh, Bhopal, India 462038

Principal Scientist and National Fellow
Paridhi Gulati, CIAE Bhopal, currently Senior Product Developer, Weston Foods, Brown Turg, Indiana

Senior Research Fellow, National Fellow Project
Chetan Gupta, CIAE Bhopal, currently Technical Assistant, Central Institute of Agricultural Engineering, Bhopal

Senior Research Fellow, National Fellow Project
Aiman, CIAE Bhopal, currently Technical Officer, FSSAI, New Delhi.

Senior Research Fellow, National Fellow Project,

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