Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage

Document Type : Research Article

Authors

1 PhD Student, Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol

2 Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol

3 Assistant Professor, Department of Biotechnology, Iranian Research Organization for Science and Technology, Tehran

4 Biotechnology Department, Iranian Research Organization for Science & Technology

5 Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch,

Abstract

Strawberry is one of the most popular fruits among consumers. However, the shelf life of strawberry is moderately low and freezing can be applied as a suitable method with little effects on the antioxidant properties of strawberries. However, the effect of freezing on sensory characteristics requires further investigations. On the other hand, analysis of vague and non-parametric results of sensory evaluation using mathematical methods such as fuzzy logic has been noticed. In the present study, strawberry fruits were stored in the freezer at -18±2° C for six months and the effect of freezing on the strawberry juice was evaluated. Frozen strawberries were brought out at Day 0, 3, 30, 60 and 180 and after preparing juice, were evaluated for sensory characteristics using five-point hedonic method and data were analyzed using fuzzy logic. Sensory attributes were color, aroma, taste and mouthfeel sensation. In this study, physicochemical properties such as pH, acidity, total phenol content and antioxidant activity were measured. Sensory evaluation of strawberry specimens showed that freezing did not considerable effect on overall acceptance even despite changes in pH and acidity. Due to freezing, the samples had a decrease in pH (1.92%) and an increase in acidity (0.18%) as well as a decrease in antioxidant activity (25.26%) and phenolic compounds (0.022%). The results of physicochemical and antioxidant activities, total phenol compounds and sensory evaluation by fuzzy logic generally create the view that freezing is a suitable method for long storage of strawberry fruit.

Graphical Abstract

Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage

Highlights

  • Fuzzy logic model was applied for analysis of sensory data of strawberry juice.
  • Fuzzy logic model was applied for ranking of sensory attributes including color, aroma, taste and mouthfeel of strawberry juice.
  • Frozen storage did not indicate significant effect on sensory attributes of strawberry juice
  • Frozen storage significantly decreased anti-oxidant activity of strawberry juice
  • Frozen storage significantly decreased phenolic compounds of strawberry juice

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 8, Issue 1
November 2020
Pages 111-128

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History

  • Receive Date: 01 September 2020
  • Revise Date: 03 November 2020
  • Accept Date: 19 December 2020

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