Vol. 11, Issue 2 (2022)

Author(s):
Swapnali Borah and Ashok Kumar

Abstract:
Instrumental and sensory analysis of roasted cashew nut and steamed cashew nut, produced in the state of Meghalaya, was performed. A tristimulus colorimeter was used to measure colour of cashew nut. Hardness of cashew nut was measured by texture analyser. Fifteen semi-trained judges were selected for collecting sensory data of cashew nut samples based on sensory quality attributes of colour, hardness, taste and mouth feel. Five point sensory scales (Not satisfactory, Fair, Medium, Good and Excellent) were used for evaluation of sensory data of cashew nut samples. The sensory data were analyzed by using fuzzy logic to find out the relative importance of the quality attributes of cashew nut samples in general, ranking of the cashew nut samples and ranking of individual quality attributes of each of the cashew nut samples tested. The results of fuzzy logic revealed that steamed cashew nut was preferred over roasted cashew nut in terms of colour, taste and mouth feel. The hardness of the steamed cashew nut was comparable with the hardness of the roasted cashew nut on 6-point standard fuzzy scale. The measured values of harness of roasted and steamed cashew nut were not significantly different (α = 0.05). Statistically, significant differences (α = 0.05) in colour of roasted and steamed cashew nut were measured by instrument and also perceived by the judges on 6-point standard fuzzy scale.