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Sensory Data Aggregation Using Fuzzy Sensory Analysis for Evaluation of the Quality of Cow Cheese Fortified with Spirulina Platensis

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  • Violeta Gagu (Leoca)

    (Dunarea de Jos University of Galati, Romania)

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.

Suggested Citation

  • Violeta Gagu (Leoca), 2024. "Sensory Data Aggregation Using Fuzzy Sensory Analysis for Evaluation of the Quality of Cow Cheese Fortified with Spirulina Platensis," Economics and Applied Informatics, "Dunarea de Jos" University of Galati, Faculty of Economics and Business Administration, issue 2, pages 155-163.
    • Handle: RePEc:ddj:fseeai:y:2024:i:2:p:155-163
    DOI: https://doi.org/10.35219/eai15840409422
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    1. S Suma Christal Mary & K Murugeswari & S Jyothi Shri & N Senthamilarasi, 2023. "A secure and effective data aggregation in WSN for improved security and data privacy," Review of Computer Engineering Research, Conscientia Beam, vol. 10(3), pages 83-95.
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