M. Jamshidi - Department of Engineering, Islamic Azad University, Shahreza branch
N. Hamdami - Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, P. O. Box: ۸۴۱۵۶, Isfahan, Islamic Republic of Iran.
Sh. Dohkani - Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology
J. Keramat - Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology

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 ۳.۵% Simplesse plus ۱.۷۲% fat, and ۲.۹۵% Maltodextrin plus ۱.۸۷% 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.

genetic algorithm, Low-fat ice-cream, single and multi objective optimization