Modeling of rheological properties of mellorine mix including diferent oil and gum types by combined design, ANN, and ANFIS models

Abstract

In the present study, the efects of 2 diferent oil types (soybean and olive oil) and 3 diferent gums (xanthan gum, sodiumalginate, locust bean gum, and their blends) on the rheological and physicochemical properties (pH, titratable acidity, moisture, andcolor), overrun, melting rate, melting time, and sensory properties of frozen mellorine samples were determined. Apparent viscosityof all mix samples decreased with shear rate, meaning that mellorine mix samples showed shear thinning behavior. Mellorine mixsamples showed Ostwald de Waele fow behavior (R2 ≥ 0.9915). Viscous synergy indexes were calculated to determine if the gums hadsynergic interaction. Te viscous synergy index value of the xanthan and locust bean gum combination was found to be approximately1.80, indicating synergic interaction between them. Te efects of diferent gums on the apparent viscosity values at 50 s 1 (η 50) weresatisfactorily modeled by a modifed power-law model. Te adaptive neuro-fuzzy inference system (ANFIS) model was also found to besufcient to predict apparent viscosity values based on the oil type, gum concentrations, and shear rate (R2 = 0.9121). According to thecombined design, the optimum gum concentration was determined to be 56.3% xanthan gum and 43.7% locust bean gum.