Sensory evaluation of selected formulated milk barberry drinks using the fuzzy approach

Abstract

Amid rigid competition in marketing to accomplish customers' needs, the cost of disappointment is too high. In an effort to escape market disappointment, one of the options to be considered is probing for customer satisfaction through sensory evaluation. This study aims to rank the six selected milk-barberry drink formulae out of 24 (code numbers S3, S4, S15, S16, S17 and S18) each having different milk:barberry:pectin amount (7: 3: 0.2; 6: 4: 0.2; 7: 3: 0.4, 6: 4: 0.4, 5: 5: 0.4 and 6: 4: 0.4), respectively, and to determine the best of quality attribute through sensory evaluation, using the fuzzy decision-making model. The selection was based on pH, total solid content, and degree of serum separation and rheological properties of the drinks. The results showed that the S4 had the highest acceptability, rated under the "very good" category, whereas the lowest acceptability was reported for the S3 which was classified under the "satisfactory" category. In summary, the ranking of the milk-barberry drinks was S4 > S17 > S16 > S15 > S18 > S3. Furthermore, quality attributes were ranked as taste > mouth feel > aroma > color. Results suggest that the fuzzy approach could be appropriately used to evaluate this type of sensory data. K E Y W O R D Sfunctional drinks, fuzzy decision making, milk-barberry drinks, pectin, sensory evaluation | INTRODUCTIONAntioxidants principally function to reduce oxidizing damages, as these damages contribute to the cause of cardiovascular disease, Alzheimer's, cancer, cataract and diabetes (Rodríguez-Roque, RojasGraü, Elez-Martínez, & Martín-Belloso, 2013;Slattery et al., 2000).Fruits and vegetables contain different bioactive compounds such as vitamins A, C, and E. Phenolic compounds are also found in fruits with antioxidant activities, and have shown to be good contributors to the total antioxidant capacity of the food that contain them (Chaovanalikit & Wrolstad, 2004). Barberry is rich in anthocyanin and vitamin C. Anthocyanins are polyphenol compounds which belong to the group of water soluble pigments that can be used for food coloring (Harborne, 2013). Recently, considerable attention has been directed to nutraceutical foods which have led breeders to initiate the selection of plants with antioxidant capacities being higher than the normal. In this context, then, the barberry is a suitable plant for relevant investigation. Formulating milk by barberry juice, pectin, sugar, and producing acidified milk drinks not only increases the nutritional and pharmaceutical properties of milk but also has the potential to increase sales and promote the appeal of milk. Furthermore, it can be applied in different products such as in confectionaries and ice cream products or be used as a natural color as an alternative to artificial food coloring. A large range of drinks from those are prepared from fermented milk with stabilizers added to those prepared by direct acidification with fruit juices 740 | TAHSIRI eT Al.and/or acids which render acidified milk drinks. He et al. investigated the...

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