Sensory evaluation of ready to eat snack food using fuzzy logic

A ready-to-eat (RTE) micronutrient rich puffed snack food (S3) prepared from composite sample of potato mash with five different green leafy vegetable powder and sprouted soya flour. Prepared snack food (S3) was evaluated along with similar commercial food sample (coded as S1, S2, and S4) for their liking by trained panel members using standard fuzzy logic sensory technique. The developed samples were tested for their quality attributes as colour, flavour, texture and overall acceptability.