Fuzzy analysis of sensory attributes of bread prepared from millet-based composite flours

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• 作者：K.P. Singh^a ; Abhinav Mishra^b ; ^{a.mishra.fst@gmail.com} ; H.N. Mishra^b
• 关键词：Sensory evaluation ; Fuzzy logic ; Composite flour ; Bread ; Millet
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2012
• 期刊代码：121_00236438
• 类别：abs
• 出版时间：October, 2012
• 卷：48
• 期：2
• 页码：276-282
• 文件大小：396 K

摘要

Millets have various nutrition qualities, and have rightly been called 鈥渘utri-cereals鈥? Wheat is traditionally used in breads, and consumption of millet can be increased by replacing wheat by millet to a required extent. The aim of this study was to optimize millet-based composite flours for the preparation of breads. Barnyard-millet and wheat composite flour (BWCF) was formulated and prepared by mixing 61.8聽g/100聽g barnyard-millet, 31.4聽g/100聽g wheat and 6.8聽g/100聽g gluten. Another formulation barnyard-millet, finger-millet, proso-millet and wheat composite flour (BFPWCF) was developed using 9.1聽g/100聽g barnyard, 10.1聽g/100聽g finger-millet, 10.2聽g/100聽g proso-millet and 69.6聽g/100聽g wheat. Bread samples were prepared using two composite flours and wheat flour, which was used to compare the quality of the breads prepared from the composite flours. A sensory study was conducted for analysis of acceptability of these samples. The analysis of this sensory study was conducted using fuzzy logic. The results of sensory analysis showed that the acceptability of bread samples prepared from composite flours was almost equal to the wheat bread.