Abstract
This work aims to use an in-silico approach to develop ice cream formulations. These were computationally designed using recommendations from experts, literature heuristics, legal regulations, food restrictions, target performance properties, and properties models. Such input information was transformed into mathematical models suitable for mixed-integer multivariable and multi-objective optimization in food product design. The computer model was validated by generating a novel ice cream formulation containing non-centrifugal cane sugar (Jaggery) as refined sugar substitute. Preliminary prototype formulations were manufactured to assess the potential impacts of jaggery as sugar replacement, and performance of the product was assessed in terms of density, overrun, viscosity, pH, texture, freezing point, and melting rate. As result, it was found that jaggery barely affected main performance properties thus avoiding the need for modifications in the mathematical models. Afterwards, the computer model was set to develop a jaggery-added formulation with minimum cost via a mixed-integer linear optimization. The optimal product was experimentally validated and characterized by sensory assessment. Results indicate that computer-designed ice creams are pleasant and jaggery has no influence on the overall sensorial perception of the product. This heuristic approach might be adapted for the computer-aided design and reformulation of other innovative food products.
Published Version
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