Jamshidi, M., Hamdami, N., Dohkani, Sh., Keramat, J. (2012). Single- and Multi-Objective Optimization of Low Fat Ice-Cream Formulation, Based on Genetic Algorithms. , 14(6), 1285-1296.
M. Jamshidi; N. Hamdami; Sh. Dohkani; J. Keramat. "Single- and Multi-Objective Optimization of Low Fat Ice-Cream Formulation, Based on Genetic Algorithms". , 14, 6, 2012, 1285-1296.
Jamshidi, M., Hamdami, N., Dohkani, Sh., Keramat, J. (2012). 'Single- and Multi-Objective Optimization of Low Fat Ice-Cream Formulation, Based on Genetic Algorithms', , 14(6), pp. 1285-1296.
Jamshidi, M., Hamdami, N., Dohkani, Sh., Keramat, J. Single- and Multi-Objective Optimization of Low Fat Ice-Cream Formulation, Based on Genetic Algorithms. , 2012; 14(6): 1285-1296.

Single- and Multi-Objective Optimization of Low Fat Ice-Cream Formulation, Based on Genetic Algorithms

Journal of Agricultural Science and Technology
Article 9, Volume 14, Issue 6, 2012, Pages 1285-1296    PDF (616.03 K)
Authors
M. Jamshidi1; N. Hamdami* 2; Sh. Dohkani3; J. Keramat3
1Department of Engineering, Islamic Azad University, Shahreza branch
2Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, P. O. Box: 84156, Isfahan, Islamic Republic of Iran.
3Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology
Abstract
Application of either protein or carbohydrate-based products as fat replacers in low fat ice-creams can improve the properties of these products. However, the type and level of fat and fat replacer utilized are affected by such different parameters as functional ones, namely: viscosity and overrun, hardness and melting rate, nutritional properties (calories) as well as the price of the final product. Throughout the present study, single- and multi-objective optimization method as based on the genetic algorithms (GAs) was applied to select the suitable fat-free as well as low-fat ice-cream formulations. The data related to single-objective optimization of selected parameters revealed that the ice-creams containing 3.5% Simplesse plus 1.72% fat, and 2.95% Maltodextrin plus 1.87% fat have ended up with the most desirable functional objectives. The application of multi-objective optimization led to a range of solutions of different fat and fat replacer contents out of which the producers can adopt the most suitable choice depending on the needs.
Keywords
genetic algorithm; Low-fat ice-cream; single and multi objective optimization
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