Sensory Acceptability Modeling of Pistachio Green Hull’s Marmalade using Fuzzy Approach

Authors

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, PO Box: 91775-1163, Iran

Abstract

The prediction of product acceptability is often an additive effect of individual fuzzy impressions developed by a consumer on certain underlying attributes characteristic of the product. In this paper, we present the development of a data-driven fuzzy-rule-based approach for predicting the overall sensory acceptability of pistachio green hull’s marmalade. The model was formulated using the Takagi-Sugeno and Kang (TSK) fuzzy modeling approach. The fuzzy membership function for the sensory scores is implemented in MATLAB 7.6 (R2008a) using the fuzzy logic toolbox and weights of each linguistic attribute were obtained using a correlation coefficient formula. The results obtained are compared to those of human judgments. Overall assessments suggest that, if implemented, this approach will facilitate a better acceptability of pistachio green hull’s marmalade.

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