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

Abstract In this study, the effects of soy protein isolate (SPI) concentration (0%, 50%, and 100%), 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 was aimed to select the optimum process parameters using a Taguchi‐based fuzzy logic method (TBFLM). The experiments were performed according to Taguchi L9 (3 3 ) orthogonal design, and the effects of process parameters on foam quality characteristics were investigated by analysis of variance. Optimization results revealed that optimum FC and FS values were obtained with 50% SPI, 30 min sonication, and 10 min whipping. SPI concentration was the most effective factor for the responses in Taguchi single‐response optimization. However, the whipping time has the greatest impact on the multiperformance characteristics index, accounting for 78.93% of the contribution to fuzzy logic multiresponse optimization. The verification experiments revealed that the TBFLM is a useful method for improving foam quality characteristics. Practical applications FC and FS are the most important properties, which represent the quality characteristics of model food foams. The Taguchi method failed in multiresponse optimization in the model food application. A Taguchi‐based Fuzzy logic optimization method was successfully applied to optimize the quality characteristics of model food foam, and the optimal conditions were determined as soy protein isolate of 50%, sonication time of 30 min, and whipping time of 10 min. The contribution of whipping time to the multiperformance characteristics index was found to be the highest.