Fuzzy analytical modeling for sensory evaluation of water meal (Wolffia arrhiza (L.) Wimm.) - Rice cracker

Abstract

The sensory attributes (color, odor, flavor, crack and overall acceptance) of the developed water meal-rice cracker product with water meal at 1.5, 3, 5, 7 and 10% of rice were evaluated. The sensory evaluation data were analyzed with the fuzzy analytical modeling. The major steps were: (1) calculation sensory scores in the form of Triplets Sensory Scales; (2) determination of Overall Sensory Score for all quality characteristics of each samples in the form of triplets; and (3) computation of Similarity Values on standard fuzzy scale and ranking the samples. The results of fuzzy analysis showed that the sample 2 (3% water meal) was the best quality of water meal-rice cracker.