Fuzzy Evaluation Combined with Response Surface Method to Optimize the Formula of Millet Taigu Cake

Millet has high nutritional value. By adding it into Taigu cake to develop millet Taigu cake, the fuzzy mathematical sensory evaluation system of millet Taigu cake was established. In the single factor experiment, sensory score and hardness were used to evaluate millet Taigu cake. Response surface optimized the best recipe for Taigu cake. The results showed that the influence of various factors on the sensory score of millet Taigu cake from large to small was: Millet flour addition>white sugar addition>vegetable oil addition. The best formula of millet Taigu cake was eventually determined as follows: 74 g of wheat flour, 26 g of millet flour, 25 g of white sugar, 30 g of vegetable oil, 12.5 g of starch syrup, 17.5 g of water, 0.8 g of baking soda, 0.3 g of edible alkali, and 10 g of egg. Using this recipe, the sensory evaluation score of millet Taigu cake reached 85.46±2.12, which was consistent with the model prediction value of 85.11. Meanwhile, the millet Taigu cake with this formula had a high sensory score, yellow color, prominent aroma, and the taste was crisp and delicious.