Vol. 12, Issue 2 (2023)

Author(s):
Rashika Rautela, Dr. BS Agarkar, Dr. RB Kshirsagar and Dr. Shweta Solanke

Abstract:
The present study evaluated steamed balls of Ragi and Oats on sensory basis by way of Fuzzy logic method. Four samples Sample 1 (T₁), Sample 2 (T₂), Sample 3 (T₃) and Sample 4 (T₄) were taken and presented to 20 judges for the test of colour, taste, flavour and mouthfeel attributes. Judges were asked to choose each attribute in terms poor fair medium good, very good, excellent. These were the basis for fuzzy logic mathematical modeling. For this sensory study Ragi, Oats and Jaggery were blended with different levels of water. The balls made were steamed and served to judges for the evaluation. Four samples were prepared. For sample 1, only roasted Ragi and Jaggery was used. For sample 2, sample3 and sample 4, roasted ragi flour, oat flour and Jaggery in ratio of 49:21:30 was used to make composite powder and were blended with water at 80%, 100% and 120% of the dry mix The output gave best scores to sample 3 followed by sample 1. Sample 2 got the least preference as it got the least score in the fuzzy logic evaluation.