Multi-objective optimization of cakes formulated with fig or date syrup and different hydrocolloids based on TOPSIS
Sara Hedayati, Sara Ansari, Zahra Javaheri, Mohammad‐Taghi Golmakani, Elham Ansarifar
Abstract
In this study, cakes were obtained from sucrose, date or fig syrups and novel hydrocolloids such as Alyssum homolocarpum seed gum (AHSG) and basil seed gum (BSG). The best cake formula was selected by TOPSIS, which is a multi-criteria decision making method. The experimental results indicated that the quality of cakes produced by sucrose was better than those formulated with syrups. However, fig syrup has much better performance in cakes compared to date syrup, and the physical and organoleptic properties of cakes obtained from fig syrup were very close to those prepared by sucrose. The addition of gums improved the quality of the cakes, and in most of the evaluated parameters, significant differences were not observed between AHSG and BSG. Based on TOPSIS results, the sample containing fig syrup and BSG was selected as the optimum syrup-containing cake formula.