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- Title
Sensory Data Aggregation Using Fuzzy Sensory Analysis for Evaluation of the Quality of Cow Cheese Fortified with Spirulina Platensis.
- Authors
Gagu (Leoca), Violeta
- Abstract
A sensory evaluation method using the fuzzy method was proposed in this paper. The method applied to evaluate the sensory quality of the cow's cheese fortified with Spirulina platensis. Sensory analysis is an essential method for evaluating the quality of foods, including Spirulina platensis-fortified cottage cheese. It involves using the human senses (taste, smell, sight, touch) to evaluate and characterize the attributes of a food product. For the innovative food product cow's cheese with added Spirulina platensis, sensory analysis can provide valuable information on consumer acceptability and perception.
- Subjects
SPIRULINA platensis; COTTAGE cheese; PERCEPTION (Philosophy); FOOD quality; CONSUMER education
- Publication
Annals of the University Dunarea de Jos of Galati: Fascicle: I, Economics & Applied Informatics, 2024, Vol 30, Issue 2, p155
- ISSN
1584-0409
- Publication type
Article
- DOI
10.35219/eai15840409422