Neural network modeling and optimization of process parameters for production of chhana cake using genetic algorithm

Chhana cake, locally termed chhana podo, is a baked traditional dairy product of India. The present study was undertaken for optimization of process parameters pertaining to production of chhana podo. Independent variables, namely, moisture content of feed-mix: 52.5 62.5% (wb), baking temperature: 60 180°C, baking time: 1 9 h and height of feed-mix: 1 5 cm were selected heuristically and their effect on dependent variables, namely, hardness, whiteness index, yellowness index, tint of crust and crumb, moisture content and expansion ratio of chhana podo were studied. Although quadratic models fitted to responses exhibited relative deviation percent (Rd) ranging from 1.214 to 5.406%; lack of fit was significant for all responses except crust yellowness index and crust tint. Neural network modeling was adopted (Rd for training = 1.739%, Rd for validation = 1.845%) and relative importance of factors on responses were found. Optimum conditions obtained from genetic algorithm were: moisture content of feed-mix = 57.43% (wb), baking temperature = 151.4°C, baking time = 4.35 h, height of mix = 2.9 cm.