Abstract
ABSTRACTSoyfortified paneer (SFP) samples prepared from blends containing different proportions of buffalo milk of varying fat content and soy milk (7.5 °B) were evaluated organoleptically for assessing the quality attributes like body and texture, flavor and taste, color and appearance and the overall acceptability. Sensory data were analyzed using fuzzy logic approach, which addresses the problem of data classification in a unified qualitative and quantitative manner. Results of the study indicated that the fuzzy multiattribute decision making approach provide an adequate and reliable system for product formulation and comparison, based on sensory data. The developed fuzzy mathematical model performed remarkably well in the evaluation and ranking of various SFP samples. The SFP sample made from blend of buffalo milk (4.5% fat) and soy milk (7.5 °B) in the proportion of 90:10 was found to be the most acceptable one for different classes of consumers irrespective of their preferences for a particular sensory quality attribute.
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