Optimization of overrun, yield, soluble solids and costs of ice cream through mix design.
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Published:
2023-10-31
Keywords:
ANDEVA, Milk creamer, Formulation, Standardization, Regression
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Abstract
In this study, we address the optimization of crucial elements in the production process of cream ice cream, a food product subject to strict regulations regarding hygiene and sweetening. This product is derived from an emulsion of fats and proteins and may include other ingredients and additives permitted under the Colombian Technical Standard NTC 1239. Instead of employing traditional factorial experiments, we utilize a mixture experiments-based approach with the primary objective of finding the formulation that maximizes the overall desirability of the final product. The process begins with the standardization of variables and the ice cream production process, based on two initial formulations. Through a mixture design, ten possible formulations are generated, and a multiple linear regression analysis is applied, considering factors of study such as cream, whole milk powder, and condensed milk in relation to key response variables like overrun, yield, soluble solids, and costs. The Scheffé equation, obtained through the method of least squares, describes the relationship between these variables. The analysis is completed with an ANOVA to detect significant differences among the formulations. Formulation F6 is identified as the most optimal, with an overall desirability of 22.45%, meeting the proposed constraints and emerging as the preferred choice for the production of cream ice cream that balances product quality and economic efficiency in the food industry.
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How to Cite
Beltrán-Jimenez, S. S., Gómez-Reina, M. Ángel, Monsalve-Estrada, N. Y., Ospina-Ladino, M. C., & López-Muñoz, L. G. (2023). Optimization of overrun, yield, soluble solids and costs of ice cream through mix design. Journal of Economic and Social Science Research, 3(4), 68-83. https://doi.org/10.55813/gaea/jessr/v3/n4/81
References
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Mengist-Asres, A., Woldemichael-Woldemariam, H., & Gobena-Gemechu, F. (2022). Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk. International Journal of Food Properties, 25, 278-287. doi:https://doi.org/10.1080/10942912.2022.2032733
Michue Mango, J. E., Encina Zelada, C. R., & Ludeña Urquizo, F. (2015). Optimización del overrun (aireado), de la dureza, la viscosidad y los costos de un helado. Ingeniería Industrial, 33, 229-250. doi:https://doi.org/10.26439/ing.ind2015.n033.543
Mohammed, N. K., Badrul-Khair, M. F., Ahmad, N. H., & Meor-Hussin, A. S. (2022). Ice cream as functional food: A review of health-promoting ingredients in the frozen dairy products. Journal of Food Process Engineering, 45(12), e14171. doi:https://doi.org/10.1111/jfpe.14171
Morantes-Quintana, G. R., Rincón-Polo, G., & Pérez-Santodomingo, N. A. (2020). MODELO DE REGRESIÓN LINEAL MÚLTIPLE PARA ESTIMAR CONCENTRACIÓN DE PM1. Revista internacional de contaminación ambiental,, 35(1), 179-194. doi:https://doi.org/10.20937/rica.2019.35.01.13.
Núñez-Liberio, R. V., Suarez-Núñez, M. V., Navarrete-Zambrano, C. M., Ruiz-López, S. E., & Almenaba-Guerrero, P. Y. (2023). Sistema de Costos por Órdenes de Producción para PYMES. In Sistema de Costos por Órdenes de Producción para PYMES. https://doi.org/10.55813/egaea.l.2022.26
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Sariego-Toledo, Y., García-Noa, E., Guillén-Rodríguez, C., & Montes de Oca, D. (2014). Procedimiento general para la evaluación del proceso de remoción de calor en la. Tecnología Química, 244-253. Obtenido de https://www.redalyc.org/pdf/4455/445543783008.pdf
Soukoulis, C., Fisk, I., & Bohn, T. (2014). Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability. Comprehensive Reviews in Food Science and Food Safety, 13(1), 627-655. doi:https://doi.org/10.1111/1541-4337.12083
Syed, Q. A., Anwar, S., Shukat, R., & Zahoor, T. (2018). Effects of different ingredients on texture of ice cream. Nutritional Health & Food Engineering, 8(6), 422-435. doi: https://doi.org/10.15406/jnhfe.2018.08.00305
Villada-Posada,J. A. (2019). INFORME FINAL ELABORACIÓN DE UNA BASE PARA HELADOS. Bolivia: Universidad Pontificia Bolivariana. doi: https://doi.org/10.13140/RG.2.2.10907.11043
Visioli, F., & Strata, A. (2014). Milk, Dairy Products, and Their Functional Effects in Humans: A Narrative Review of Recent Evidence. Advances in Nutrition, 5(2), 131-143. doi:https://doi.org/10.3945/an.113.005025
Ayudiarti, D. L., Suryanti, & Oktavia, D. A. (2020). The Effect of Different Types and Gelatin. E3S Web of Conferences., 147, 03026. doi:https://doi.org/10.1051/e3sconf/202014703026
Bravo-Bravo, I. F., Cedeño-Aguilar, C. A., Santander-Salmon, E. S., & Barba-Mosquera, A. E. (2023). Capital Social y la Intención de Emprender. In Capital Social y la Intención de Emprender. https://doi.org/10.55813/egaea.l.2022.27
Bofill-Pérez, M., García-Noa, E., & Sariego-Toledo, Y. (2019). Optimización en la producción de surtidos de helados Alondra. Tecnología Química,, 39(3), 508-523. Obtenido de http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S2224-61852019000300508&lng=es&tlng=es
Borgonovo, E., Li, G., Barr, J., Plischke, E., & Rabitz, H. (2022). Global Sensitivity Analysis with Mixtures: A Generalized Functional ANOVA Approach. Risk Anal., 42(2), 304-333. doi:https://doi.org/10.1111/risa.13763
Caniyilmaz, E., Uçarkuş, B., & Karaman, S. (2016). Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach. Journal of Food Processing and Preservation, 40(6), 1325-1338. doi:https://doi.org/10.1111/jfpp.12718
Casanova-Villalba, C. I., Proaño-González, E. A., Macias-Loor, J. M., & Ruiz-López, S. E. (2023). La contabilidad de costos y su incidencia en la rentabilidad de las PYMES. Journal of Economic and Social Science Research, 3(1). https://doi.org/10.55813/gaea/jessr/v3/n1/59
CODEX, S. (1976). NORMA DEL CODEX PARA LAS NATAS (CREMAS) Y LAS NATAS (CREMAS) PREPARADAS.
Da Silva-Faresin, L., Barboza-Devos, R. J., Oliveira-Reinehr, C., & Colla, L. M. (2022). Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin. International Journal of Gastronomy and Food Science, 27, 100445. doi:https://doi.org/10.1016/j.ijgfs.2021.100445
Datta, A. K., Sahin, S., Sumnu, G., & Keskin, S. O. (2007). Porous media characterization of breads baked using novel heating modes. Journal of Food Engineering, 79(1), 106-116. doi:https://doi.org/10.1016/j.jfoodeng.2006.01.046
Deosarkar, S., Khedkar, C., Kalyankar, S., & Sarode, A. (2016). Ice Cream: Uses and Method of Manufacture. Encyclopedia of Food and Health, 391-397. doi:https://doi.org/10.1016/B978-0-12-384947-2.00384-6
Desing Expert. (2015). User’s guide version 7.16 for windows. Minneapolis, Estados Unidos: Stat-Eare, Inc.
Elewa, M., El-Saady, G., Ibrahim, K., Tawfek, M., & Elhossieny, H. (2020). A novel Method for Brix Measuring in raw Sugar Solution. Egyptian Sugar Journal, 15, 69 - 86. doi:https://doi.org/10.21608/esugj.2020.209517
Feil, A., Schreiber, D., Haetinger, C., & al., e. (2020). Sustainability in the dairy industry: a systematic literature review. Environmental Science and Pollution Research volume, 33527–33542. doi:https://doi.org/10.1007/s11356-020-09316-9
Genovese, A., Balivo, A., Salvati, A., & Sacchi, R. (2022). Functional ice cream health benefits and sensory implications. Food Research International, 161, 111858. doi:https://doi.org/10.1016/j.foodres.2022.111858
Herrera-Sánchez, M. J., Geovely Jaritza, O. J., Quezada Valarezo, Y. D., Rivas Bravo, A. L., Navarrete-Zambrano, C. M., Boné-Andrade, M. F., Parraga-Pether, P. V., Alcívar Vélez, J., Karina Auxiliadora, S. M., Cabrera Aguilar, J. K., Zambrano Flores, P. A., Puyol-Cortez, J. L., Guevara Salcedo, W. A., Urgiles Medina, E. A., Pilatasig Vivanco, M. C., López-Pérez, P. J., Moreira Mendoza, M. B., Vélez Solorzano, B. X., Zambrano Rodríguez, L. A., … Solórzano Vélez, H. V. (2022). Análisis Científico de la Ética desde la Perspectiva Multidisciplinaria. In Análisis Científico de la Ética desde la Perspectiva Multidisciplinaria (1st ed.). Editorial Grupo AEA. https://doi.org/10.55813/egaea.l.2022.13
Jaywant, S. A., Singh, H., & Mahmood, K. (2022). Sensors and Instruments for Brix Measurement: A Review. Sensors (Basel)., 22(6), 2290. doi:https://doi.org/10.3390/s22062290
Kim, W., Wang, Y., & Selomulya, C. (2020). Dairy and plant proteins as natural food emulsifiers. Trends in Food Science & Technology, 105, 261-272. doi:https://doi.org/10.1016/j.tifs.2020.09.012
Mengist-Asres, A., Woldemichael-Woldemariam, H., & Gobena-Gemechu, F. (2022). Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk. International Journal of Food Properties, 25, 278-287. doi:https://doi.org/10.1080/10942912.2022.2032733
Michue Mango, J. E., Encina Zelada, C. R., & Ludeña Urquizo, F. (2015). Optimización del overrun (aireado), de la dureza, la viscosidad y los costos de un helado. Ingeniería Industrial, 33, 229-250. doi:https://doi.org/10.26439/ing.ind2015.n033.543
Mohammed, N. K., Badrul-Khair, M. F., Ahmad, N. H., & Meor-Hussin, A. S. (2022). Ice cream as functional food: A review of health-promoting ingredients in the frozen dairy products. Journal of Food Process Engineering, 45(12), e14171. doi:https://doi.org/10.1111/jfpe.14171
Morantes-Quintana, G. R., Rincón-Polo, G., & Pérez-Santodomingo, N. A. (2020). MODELO DE REGRESIÓN LINEAL MÚLTIPLE PARA ESTIMAR CONCENTRACIÓN DE PM1. Revista internacional de contaminación ambiental,, 35(1), 179-194. doi:https://doi.org/10.20937/rica.2019.35.01.13.
Núñez-Liberio, R. V., Suarez-Núñez, M. V., Navarrete-Zambrano, C. M., Ruiz-López, S. E., & Almenaba-Guerrero, P. Y. (2023). Sistema de Costos por Órdenes de Producción para PYMES. In Sistema de Costos por Órdenes de Producción para PYMES. https://doi.org/10.55813/egaea.l.2022.26
NTC 1239. (2002). Helados y mezclas para helados. Bogotá: INCONTEC.
Sariego-Toledo, Y., García-Noa, E., Guillén-Rodríguez, C., & Montes de Oca, D. (2014). Procedimiento general para la evaluación del proceso de remoción de calor en la. Tecnología Química, 244-253. Obtenido de https://www.redalyc.org/pdf/4455/445543783008.pdf
Soukoulis, C., Fisk, I., & Bohn, T. (2014). Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability. Comprehensive Reviews in Food Science and Food Safety, 13(1), 627-655. doi:https://doi.org/10.1111/1541-4337.12083
Syed, Q. A., Anwar, S., Shukat, R., & Zahoor, T. (2018). Effects of different ingredients on texture of ice cream. Nutritional Health & Food Engineering, 8(6), 422-435. doi: https://doi.org/10.15406/jnhfe.2018.08.00305
Villada-Posada,J. A. (2019). INFORME FINAL ELABORACIÓN DE UNA BASE PARA HELADOS. Bolivia: Universidad Pontificia Bolivariana. doi: https://doi.org/10.13140/RG.2.2.10907.11043
Visioli, F., & Strata, A. (2014). Milk, Dairy Products, and Their Functional Effects in Humans: A Narrative Review of Recent Evidence. Advances in Nutrition, 5(2), 131-143. doi:https://doi.org/10.3945/an.113.005025