Abstract: Sesame flour, starch, soybean protein isolate (SPI) and sucrose were mixed and extruded in this study, and the formulation was optimized to improve the eating quality using fuzzy evaluation and mixture design. The results showed that there was a significant correlation of fuzzy evaluation scores with crispness and hardness (P < 0.01). Fuzzy evaluation scores could be considered as an indicator to evaluate the quality of extruded products. The effects of the four components and their interaction on the sensory quality were significant (R2 = 0.997 1, P < 0.01). The optimal combination that provided maximum fuzzy evaluation score (89.4 ± 0.86) was starch 65%, sesame flour 12.5%, SPI 8% and sucrose 14.5%. There was no significant difference between the sensory evaluation and the predicted value (P > 0.05). Scanning electron microscope (SEM) images showed that the surface of the product was structurally compact, even and smooth and without obvious bulges. These results can provide a basis for the comprehensive utilization of sesame and the development of new products.

Key words: extrusion, mixture design, fuzzy evaluation, extruded sesame-based food products