Application of Fuzzy Logic Analysis on Pineapple Rasgulla
Tanmay Sarkar, Rajanya Bhattacharjee, Molla Salauddin, Anubhab Giri, Runu Chakraborty
Abstract
India tops the chart of the world’s leading milk producers. Hence it is only natural that the Indian cuisine would have a number of milk based desserts. Rasgulla is one such sweet dish based on coagulated milk protein, locally known as chhana. This East Indian dessert enjoys widespread popularity all over the country not only for its delicious taste but also for the rich nutritional constituents. The health benefits of Rasgulla can be further enhanced by the addition of pineapple (Ananas comosus) powder. Pineapple is a rich source of vitamin C and malic acid and it also has beneficial effects on the digestive system. Hence pineapple powder forms an appropriate choice for enrichment of Rasgulla. However the nutritional enrichments become futile if the taste is compromised. Therefore sensory evaluation is performed in order to ensure the marketability of the product. However traditional sensory evaluation has the serious limitation of subjectivity. It depends strongly on the individual preferences of the panelists. In order to remove this subjectivity fuzzy logic analysis is used. Fuzzy logic is used to mathematically modify the sensory scores given to each sample for each parameter (colour, flavor, taste, mouth feel) and thereby obtain comparable scores. These final scores are used to rank each of the Rasgullas containing different amounts of pineapple powder.