Optimización del Overrun (aireado), del rendimiento, de los sólidos solubles y los costos de un helado mediante el diseño de mezclas
Sebastián Steven Beltrán-Jimenez, Miguel Ángel Gómez-Reina, Nancy Yolanda Monsalve-Estrada, María Cristina Ospina-Ladino, Luis Gilberto López Muñoz
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.