SINGLE- AND MULTI-OBJECTIVE OPTIMIZATION OF LOW FAT ICE-CREAM FORMULATION, BASED ON GENETIC ALGORITHMS

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JAMSHIDI M.; HAMDAMI N.; DOKHANI SH.; KERAMAT J.

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Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2012 | Volume:14 | Issue:6 Page(s): 1285-1296

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Title

SINGLE- AND MULTI-OBJECTIVE OPTIMIZATION OF LOW FAT ICE-CREAM FORMULATION, BASED ON GENETIC ALGORITHMS

Author(s)

JAMSHIDI M. | HAMDAMI N. | DOKHANI SH. | KERAMAT J. | Issue Writer Certificate

Keywords

GENETIC ALGORITHM

LOW-FAT ICE-CREAM

SINGLE AND MULTI-OBJECTIVE OPTIMIZATION

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.

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APA: Copy

JAMSHIDI, M., HAMDAMI, N., DOKHANI, SH., & KERAMAT, J.. (2012). SINGLE- AND MULTI-OBJECTIVE OPTIMIZATION OF LOW FAT ICE-CREAM FORMULATION, BASED ON GENETIC ALGORITHMS. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 14(6), 1285-1296. SID. https://sid.ir/paper/582223/en

Vancouver: Copy

JAMSHIDI M., HAMDAMI N., DOKHANI SH., KERAMAT J.. SINGLE- AND MULTI-OBJECTIVE OPTIMIZATION OF LOW FAT ICE-CREAM FORMULATION, BASED ON GENETIC ALGORITHMS. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2012;14(6):1285-1296. Available from: https://sid.ir/paper/582223/en

IEEE: Copy

M. JAMSHIDI, N. HAMDAMI, SH. DOKHANI, and J. KERAMAT, “SINGLE- AND MULTI-OBJECTIVE OPTIMIZATION OF LOW FAT ICE-CREAM FORMULATION, BASED ON GENETIC ALGORITHMS,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 14, no. 6, pp. 1285–1296, 2012, [Online]. Available: https://sid.ir/paper/582223/en

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