Area of research
Nutrition and Dietetics · Food Science
Research interest
Research topics from publications: Effect of Chlorella pyrenoidosa and Spirulina platensis powder on the physicochemical, structural, and rheological properties of rice starch: A comparative study; Construction of Sensory Evaluation System of Purple Sweet Potato Rice Steamed Sponge Cake Based on Fuzzy Mathematics. Representative work: This paper presents the establishment of a sensory evaluation system for purple sweet potato rice steamed sponge cake (PSPRSSC) utilizing fuzzy mathematics. Initially, eight key sensory evaluation indices were identified through expert consultations. These indices were subsequently prioritized using fuzzy binary comparison, resulting in the following order: aroma, taste, crust color, elasticity, viscosity, chewiness, hardness, and brightness. The corresponding weight values assigned to each index were 23%, 18%, 16%, 13%, 12%, 8%, 6%, and 4%, respectively. Notably, aroma was found to have a more significant impact than visual attributes in the sensory evaluation of PSPRSSC. Based on this prio