Optimization of mixture-process variable experiments in camel milk whipped cream using Multi-objective Shuffled Frog-Leaping Algorithm (SFLA)

Document Type : Complete scientific research article

Authors

Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad. Iran

Abstract

Background and objectives: Since the shuffled frog-leaping algorithm is a relatively new optimization method that has proven its capabilities in recent years and there is no information about the effects of fat substitutes and whipping time on the properties of camel milk whipped cream so in this study, the effects of different amounts of carboxymethylcellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%) as experimental variables of the mixture design and whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) as experimental variables of the process design on the physical and rheological properties of camel milk whipped cream were investigated. Then, these properties were optimized using multi-objective shuffled frog-leaping algorithm.

Materials and methods: Camel milk was purchased from a local market in Mashhad, Iran, and then its fat was separated by a separator. Then, using pearson square, with a mixture of skim milk and separated fat, camel cream samples with 37% fat were prepared. the samples containing CSG (0-0.2%), CMC (0-0.2%), and WPC (2-8%) were formulated. After pasteurization at 80 ° C for 5 minutes in a water bath and homogenization at 50 °C and 3000 RPM for 1 min, the samples were placed in a refrigerator for complete hydration overnight at 4-6 °C. The next day, the samples were whipped at 25 °C with a stirrer at a maximum of 1500 rpm for 2-8 minutes. Finally, the overrun, foam stability and rheological properties of camel milk whipped cream were measured and the optimal conditions were determined.

Results: The results showed that with increasing the WP and WPC levels, overrun increased and samples with higher CMC had higher overrun than samples with higher CSG. With increasing the WPC and WP (in high WPC values), the foam stability of the samples increased and changing the ratio of CSG and CMC gums had no significant effect on the foam stability. The results of the back extrusion test showed that with increasing the WP and CSG, the hardness and adhesiveness of the samples increased. To optimize the whipped cream formulation, the overrun, foam stability, hardness and consistency were considered to be maximum, and adhesiveness and flow behavior index were adjusted to be minimum. According to the optimization results, the sample containing 0.19% CMC, 0.01% CSG, 2% WPC and produced with 7.9 min WT was the optimized formulation.
Conclusion: In general, the results showed that the shuffled frog-leaping algorithm has a high speed and can reach the optimal convergent solution in a very short time. So, the method presented in this research can be used for different purposes where accuracy and time are both important.

Keywords

References

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Food Processing and Preservation Journal
Volume 13, Issue 4
January 2022
Pages 57-77

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