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Multi-objective optimization of cakes formulated with fig or date syrup and different hydrocolloids based on TOPSIS.

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Title: Multi-objective optimization of cakes formulated with fig or date syrup and different hydrocolloids based on TOPSIS.
Authors: Hedayati, Sara1 (AUTHOR), Ansari, Sara1,2 (AUTHOR) ansari.fse@gmail.com, Javaheri, Zahra2 (AUTHOR), Golmakani, Mohammad-Taghi3 (AUTHOR), Ansarifar, Elham4 (AUTHOR)
Source: LWT - Food Science & Technology. Dec2022, Vol. 171, pN.PAG-N.PAG. 1p.
Subjects: Cake, Syrups, TOPSIS method, Hydrocolloids, Multiple criteria decision making, Fig, Decision making
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. • The quality of cakes containing fig syrup was better than those with date syrup. • Incorporation of Hydrocolloids improved the quality of cakes. • Based on modeling results cake with fig syrup and basil seed gum was the best syrup-containing sample. [ABSTRACT FROM AUTHOR]
Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 160368897
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Label: Title
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  Data: Multi-objective optimization of cakes formulated with fig or date syrup and different hydrocolloids based on TOPSIS.
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  Data: <searchLink fieldCode="AR" term="%22Hedayati%2C+Sara%22">Hedayati, Sara</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ansari%2C+Sara%22">Ansari, Sara</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> ansari.fse@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Javaheri%2C+Zahra%22">Javaheri, Zahra</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Golmakani%2C+Mohammad-Taghi%22">Golmakani, Mohammad-Taghi</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ansarifar%2C+Elham%22">Ansarifar, Elham</searchLink><relatesTo>4</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22LWT+-+Food+Science+%26+Technology%22">LWT - Food Science & Technology</searchLink>. Dec2022, Vol. 171, pN.PAG-N.PAG. 1p.
– Name: Subject
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  Data: <searchLink fieldCode="DE" term="%22Cake%22">Cake</searchLink><br /><searchLink fieldCode="DE" term="%22Syrups%22">Syrups</searchLink><br /><searchLink fieldCode="DE" term="%22TOPSIS+method%22">TOPSIS method</searchLink><br /><searchLink fieldCode="DE" term="%22Hydrocolloids%22">Hydrocolloids</searchLink><br /><searchLink fieldCode="DE" term="%22Multiple+criteria+decision+making%22">Multiple criteria decision making</searchLink><br /><searchLink fieldCode="DE" term="%22Fig%22">Fig</searchLink><br /><searchLink fieldCode="DE" term="%22Decision+making%22">Decision making</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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. • The quality of cakes containing fig syrup was better than those with date syrup. • Incorporation of Hydrocolloids improved the quality of cakes. • Based on modeling results cake with fig syrup and basil seed gum was the best syrup-containing sample. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.lwt.2022.114088
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      – Code: eng
        Text: English
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        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Cake
        Type: general
      – SubjectFull: Syrups
        Type: general
      – SubjectFull: TOPSIS method
        Type: general
      – SubjectFull: Hydrocolloids
        Type: general
      – SubjectFull: Multiple criteria decision making
        Type: general
      – SubjectFull: Fig
        Type: general
      – SubjectFull: Decision making
        Type: general
    Titles:
      – TitleFull: Multi-objective optimization of cakes formulated with fig or date syrup and different hydrocolloids based on TOPSIS.
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          Name:
            NameFull: Hedayati, Sara
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            NameFull: Ansari, Sara
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            NameFull: Javaheri, Zahra
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            NameFull: Golmakani, Mohammad-Taghi
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            NameFull: Ansarifar, Elham
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            – D: 15
              M: 12
              Text: Dec2022
              Type: published
              Y: 2022
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              Value: 171
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