Optimization of Egg White Batter Formulation Design Based on Fuzzy Mathematics Evaluation Method

YANG Xuexin; CHEN Kejing

doi:10.13386/j.issn1002-0306.2020110066

Volume 42 Issue 16

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(16): 147-153. > DOI: 10.13386/j.issn1002-0306.2020110066

YANG Xuexin, CHEN Kejing. Optimization of Egg White Batter Formulation Design Based on Fuzzy Mathematics Evaluation Method [J]. Science and Technology of Food Industry, 2021, 42(16): 147−153. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110066.

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Optimization of Egg White Batter Formulation Design Based on Fuzzy Mathematics Evaluation Method

College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, China

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Received Date: November 08, 2020
Available Online: June 08, 2021

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Abstract

In order to obtain the egg white batter with the best coating effect, the research examined the effects of the addition of starch, egg white and water in the egg white batter on the viscosity, paste amount and the fuzzy mathematical sensory score of the crispy meat were investigated on the basis of single-factor experiment, and the addition of starch, egg white and water in the egg white batter was optimized by the response surface method. The results showed that the optimum formulation of egg white batter was 36% of starch, 90% of egg white and 10% of water (all based on the total mass of flour and starch). Under these conditions, the sensory score of the crispy meat was 75.00 ± 0.05 points, which was less different from the predicted value, and the product had the best coating effect and the highest sensory score. This study provided some scientific guidance for the formulation design of egg white batter.
- egg white batter,
- fuzzy mathematical evaluation,
- formulation optimization,
- sensory evaluation,
- response surface methodology

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