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Volume : II, Issue : IX, October - 2012 Sensory Evaluation Of The Selected Milk Products Using Fuzzy Set Theory P. R. Chavan Published By : Laxmi Book Publication Abstract : Knowing the consume preferences and perceptions of the sensory evaluation of
milk products are very significant to manufacturers and retailers. With no appropriate
sensory analysis there is a high risk of market disappointment. This paper aims to rank
the selected milk products and also to determine the best quality attribute through
sensory evaluation using fuzzy decision making model. Three milk products were used
for sensory evaluation. Data were collected from judges at a hypermarket. The judges
were asked to specify their sensory evaluation in linguistic terms of the quality attributes
of colour, smell, taste & mouth feel for each product and also the weight of each quality
attributes. Five fuzzy linguistic terms represents the quality attributes. The membership
function and the weights were compared to rank the products and also to determine the
best quality attribute. The product of 'B' was judges as the first in ranking and “Taste” as
the best quality attributes. These implicate the importance of sensory evaluation in
identifying consumer's preferences and also the competency of fuzzy set theory in
decision making. Keywords : Article : Cite This Article : P. R. Chavan, (2012). Sensory Evaluation Of The Selected Milk Products Using Fuzzy Set Theory. Indian Streams Research Journal, Vol. II, Issue. IX, http://oldisrj.lbp.world/UploadedData/1463.pdf References : - Q. Zhang and J.B Litchfied., Applying fuzzy mathematics to product development and comparison., Food Tech, Vol. 45, no. 7,108-11, 1991
- M.A. Lazim and M. Surini, Sensory evaluation of the selected coffee products using fuzzy Approach, Word Academy of science & Tech, Vol. 70, 717-720
- H.J. Zimmermann, Fuzzy set theory and its applications, Kluwer: Academic Publication, 1991.
- R.E. Bellman and L.A. Zadeh, Decision making in a fuzzy environment., Management Science, Vol. 17, No. 4, 141- 164, 1970.
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