Formulation of jelly using fuzzy mathematics evaluation.

As a new type of low-calorie and healthy dietary supplement, seaweed-based products are gaining popularity worldwide. In this study, jelly was developed using 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 in functional food applications.