Optimizing foam quality characteristics of model food using Taguchi-based fuzzy logic method

摘要

In this study, the effects of soy protein isolate (SPI) concentration (0, 50, and100), sonication time (10, 20, and 30 min), and whipping time (5, 10, and 15 min)on the quality characteristics of the model food foam were investigated and optimized.In order to maximize both foaming capacity (FC) and foam stability (FS), it wasaimed to select the optimum process parameters using a Taguchi-based fuzzy logicmethod (TBFLM). The experiments were performed according to Taguchi L9 (33)orthogonal design, and the effects of process parameters on foam quality characteristicswere investigated by analysis of variance. Optimization results revealed thatoptimum FC and FS values were obtained with 50 SPI, 30 min sonication, and10 min whipping. SPI concentration was the most effective factor for the responsesin Taguchi single-response optimization. However, the whipping time has the greatestimpact on the multiperformance characteristics index, accounting for 78.93 ofthe contribution to fuzzy logic multiresponse optimization. The verification experimentsrevealed that the TBFLM is a useful method for improving foam qualitycharacteristics.