Assessment of Physicochemical Properties and Consumer Preferences of Multi-Millet Extruded Snacks Using a Fuzzy Logic Approach.

Abstract

This study investigated the physicochemical characteristics, functional and technological properties, and consumer acceptability of multi-millet extruded snacks using a fuzzy logic approach, with particular emphasis on key sensory parameters: color, flavor, taste, and texture. Four formulations were developed using varying proportions of proso, kodo, and foxtail millets: S1 (50% proso millet), S2 (50% kodo millet), S3 (50% foxtail millet), and S4 (33% each). Physicochemical analysis indicated minimal nutrient (fiber, ash, and protein) loss during extrusion, while technological properties such as water absorption index (WAI: 5.71 g/g), water solubility index (WSI: 5.66-6.61%), and bulk density (0.13 to 0.16 g/cm 3 ) yielded favorable results, contributing to improved texture and taste. The observed changes in starch structure positively influenced the organoleptic qualities of the snacks. Sensory evaluation, conducted by a 20-member panel, revealed that S3 (50% foxtail millet) received the highest acceptability scores, followed by S4, S2, and S1, and was rated as 'very good.' Among the sensory attributes, taste emerged as the most critical factor influencing consumer preference, followed by texture, flavor, and color. This study emphasizes the importance of integrating sensory analysis with fuzzy logic modeling to systematically optimize the formulation and processing conditions. This strategy enhances product quality by aligning technological functionality with sensory appeal, offering a robust framework for the development of consumer-preferred, health-oriented snacks and reducing the risk of market failure.