This paper presents the establishment of a sensory evaluation system for purple sweet potato rice steamed sponge cake (PSPRSSC) utilizing fuzzy mathematics. Initially, eight key sensory evaluation indices were identified through expert consultations. These indices were subsequently prioritized using fuzzy binary comparison, resulting in the following order: aroma, taste, crust color, elasticity, viscosity, chewiness, hardness, and brightness. The corresponding weight values assigned to each index were 23%, 18%, 16%, 13%, 12%, 8%, 6%, and 4%, respectively. Notably, aroma was found to have a more significant impact than visual attributes in the sensory evaluation of PSPRSSC. Based on this prioritization, comprehensive sensory evaluation criteria for PSPRSSC were formulated. Verification tests confirmed the efficacy of the proposed evaluation system. This study provides critical data and theoretical support for the sensory quality assessment of PSPRSSC, thereby facilitating its industrialization and enhancing its market viability.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11545751 | PMC |
| http://dx.doi.org/10.3390/foods13213527 | DOI Listing |
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