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Formulation of Gracilaria lemaneiformis jelly using fuzzy mathematics evaluation
Aoxue Hu1,2, Shengjun Wu1,2
1Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou 222005, China.
None:
As a new type of low-calorie and healthy dietary supplement, seaweed-based products are gaining popularity worldwide. In this study, Gracilaria lemaneiformis jelly was developed using G. lemaneiformis as the main ingredient. An orthogonal test combined with a fuzzy mathematical evaluation method was employed to optimize the formulation. The optimal parameters were determined as a material-liquid ratio of 6 %, vinegar addition of 0.2 mL, and heating for 10 min. The resultant jelly exhibited a smooth surface, compact structure, good transparency, fine texture, excellent elasticity, and a fresh seaweed flavor. This work provides a robust framework for optimizing gel-based foods using fuzzy mathematics, highlighting the potential of G. lemaneiformis in functional food applications.
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