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

This study investigated the physicochemical characteristics, functional and technologi- cal 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...