Quality assessment of fried potato wedges by fuzzy logic and texture analyses
P. K. Ghosh, Paramita Bhattacharjee · Acta Alimentaria · 2014
Potato wedges were deep, shallow, and par-fried in soybean, sesame, and mustard oils using a laboratory formulated citric acid based antioxidant. The wedges were stored at –18 °C for 10, 20, 30, and 40 days. The quality of the wedges was assessed by subjective method (sensory analysis) and objective method (texture studies). Fuzzy logic was applied as a tool to analyze the linguistic data of subjective evaluation. Objective evaluation was conducted by studies on hardness, shear modulus and shear energy of the wedges. The wedges with highest defuzzified scores (obtained by sensory evaluation) and minimum changes in textural properties (P mustard > soybean (deep fry), mustard > soybean > sesame (shallow fry) and soybean > mustard > sesame (par-fry).