Research Article
Fuzzy Nonbalanced Hedonic Scale (F-NBHS): A New Method for Treatments of Food Preference Data Collected with Hedonic Scales of Points
Table 9
Ranking of food preferences for all foods analyzed according to each scale studied.
| Foods | Traditional treatment | Treatment F-NBHS |
| Chicken | 1° | 1° | Noodles | 2° | 2° | White rice | 3° | 3° | French fries | 4° | 4° | Veal steak | 5° | 6° | Apple | 6° | 5° | Ice cream | 7° | 7° | Sauteed noodles | 8° | 8° | Banana | 9° | 9° | Bolognese lasagna | 10° | 11° | Turkey | 11° | 10° | Peach | 12° | 13° | Potato | 13° | 12° | Wheat bread | 14° | 14° | Roasted potatoes | 15° | 15° | Strogonoff of veal | 16° | 16° | Yogurt | 17° | 17° | Watermelon | 18° | 18° | Shrimp | 19° | 19° | Pear | 20° | 20° | Salmon | 21° | 23° | Pineapple | 22° | 22° | Hamburger | 23° | 21° | Grape | 24° | 24° | Almondega | 25° | 26° | Orange | 26° | 25° | Gelatin | 27° | 27° | Tuna | 28° | 28° | Hake fillets | 29° | 29° | Duck | 30° | 30° | Cod with cream | 31° | 32° | Carrot | 32° | 31° | Cod | 33° | 33° | Mango | 34° | 34° | Pork | 35° | 35° | Kiwi | 36° | 36° | Potato puree | 37° | 37° | Tomato | 38° | 38° | Kid | 39° | 39° | Black beans | 40° | 40° | Pepper | 41° | 41° | Bovine stew | 42° | 42° | Rabbit | 43° | 43° | Sardines | 44° | 44° | Onion | 45° | 45° | Friar beans | 46° | 47° | Kale | 47° | 46° | White beans | 48° | 48° | Cucumber | 49° | 49° | Chickpeas | 50° | 50° | Tentacles of pota | 51° | 51° | Persimmon | 52° | 53° | Broccoli | 53° | 52° | Watercress | 54° | 54° | Fish patty | 55° | 55° | Cauliflower | 56° | 56° | Eggplant | 57° | 57° | Chorizo | 58° | 58° | Asparagus | 59° | 59° | Lentils | 60° | 60° | Beetroot | 61° | 61° | Radish | 62° | 62° | Ray | 63° | 63° | Liver | 64° | 64° |
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