Sensory evaluation of kokum drinks by fuzzy logic and a simple method

References

• Krishnamurthy, N.; Lewis, Y.S.; Ravindranatha, B. Chemical Constitution of Kokum Fruit – Rind. Journal of Food Science and Technology 1982, 19, 97–100.
   Web of Science ®Google Scholar
• Bhaskaran, S.; Mehta, S. Stabilized anthocyanin extract from Garciniaindica. US Patent No: 2006/0230983A1.
   Google Scholar
• Patil, S.; Shirol, A.M.; Kattimani, K.N. Variability Studies in Physico-chemical Parameters in kokum (GarciniaindicaChoicy) for Syrup Preparation. Karnataka Journal of Agricultural Science 2009, 22, 244–245.
   Google Scholar
• Rukachaisirikul, V.; Naklue, W.; Sukpondma, Y.; Phongpaichit, S. An Antibacterial Biphenyl Derivative from Garciniabancana MIQ. Chemical and Pharmaceutical Bulletin (Tokyo) 2005, 53, 342–343.
   PubMed Web of Science ®Google Scholar
• Swami, S. B.; Thakor, N.J.; Patil, S.C. Kokum (Garciniaindica) and Its Many Functional Components as Related to the Human Health: A Review. Journal of Food Research and Technology 2014, 2, 130–142.
   Google Scholar
• ASTM E1885-04. Standard Test Method for Sensory Analysis-Triangle Test. Pennsylvania: American Society for Testing and Materials 2011.
   Google Scholar
• ASTM STP-758. Guidelines for the selection and training of sensory panel members. Philadelphia: American Society for Testing and Materials 1981.
   Google Scholar
• ASTM MNL-26. Sensory Testing Methods (2nd ed.); Pennsylvania: American.
   Google Scholar
• Society for Testing and Materials 1996. Jaya, S.; Das, H. Sensory Evaluation of Mango Drinks using Fuzzy Logic. Journal of Sensory Studies 2003, 18, 163–176.
   Google Scholar
• Rao, P. K.; Das, H. Fuzzy Logic Based Optimization of Ingredients for Production of Mango Bar and Its Properties. Journal of Food Science and Technology 2003, 40, 576–581.
   Web of Science ®Google Scholar
• Sinija, V.R.; Mishra, H.N. Fuzzy Analysis of Sensory Data for Quality Evaluation and Ranking of Instant Green Tea Powder and Granules. Food Bioprocess Technology 2011, 4, 408–416.
   Web of Science ®Google Scholar
• Mukhopadhyay, S.; Majumdar.G.C.; Goswami, T.K.; Mishra, H.N. Fuzzy Logic (Similarity analysis) Approach for Sensory Evaluation of Chhanapodo. LWT - Food Science and Technology 2003, 53, 204–210.
   Web of Science ®Google Scholar
• Zadeh, L. Fuzzy Sets. Information Control 1965, 8, 338–353.
   Google Scholar
• Davidson, V. Fuzzy Control of Food Processes, In The Computerized Control Systems in the Food Industry; Mittal, G., Ed.; NewYork, Basel, Hong Kong, 1996; 179–205.
   Google Scholar
• Maheshwari, R.K.; Pandey, M.K.; Chauhan, A.K.; Mohan, L. Spice up for Scrumptious Tang, Cologne and Wellbeing. International Journal of Pharmacy and Natural Medicines 2014, 2, 120–130.
   Google Scholar
• Balasasirekha, R. Spices-The Spice of Life. European Journal of Food Science and Technology 2014, 2, 29–40.
   Google Scholar
• Henney, J.E.; Taylor, C.L.; Boon, C.S. Strategies to Reduce Sodium Intake in the United States; National Academies Press (US): Washington, 2010.
   Google Scholar
• Pestorić, M.; Šimurina, O.; Filipčev, B.; Jambrec, D.; Belović, M.; Mišan, A.; Nedeljković, N. Relationship of Physicochemical Characteristics with Sensory Profile of Cookies Enriched with Medicinal Herbs. International Journal of Food Properties 2015, 18, 2699–2712.
   Web of Science ®Google Scholar
• Lee-Fong, S.; Yen-Ming, W. Effect of Juice Concentration on Storage Stability, Betacyanin Degradation Kinetics and Sensory Acceptance of Red-fleshed Dragon Fruit (Hylocereus polyrhizus) Juice. International Journal of Food Properties 2016. doi:10.1080/10942912.2016.1172086.
   Web of Science ®Google Scholar
• Routray, W.; Mishra, H.N. Sensory Evaluation of Different Drinks Formulated from dahi (Indian yogurt) Powder using Fuzzy Logic. Journal of Food Processing and Preservation 2012, 36, 1–10.
   Web of Science ®Google Scholar
• Jaya, S.; Das, H. Sensory Evaluation of Mango Drinks using Fuzzy Logic. Journal of Sensory Studies 2003, 18, 163–176.
   Web of Science ®Google Scholar
• Lazim, M.A.; Suriani, M. Sensory Evaluation of the Coffee Products Using Fuzzy Approach. International Journal of Mathematical, Computational, Physical, Electrical and Computer Engineering 2009, 3, 133–136.
   Google Scholar
• Sinija, V.R.; Mishra, H.N. Fuzzy Analysis of Sensory Data for Quality Evaluation and Ranking of Instant Green Tea Powder and Granules. Food Bioprocess Technology 2011, 4, 408–416.
   Web of Science ®Google Scholar