Examining the influence of ultrasounds and the addition of arrowroot on the physicochemical properties of ice cream

Abstrakt

The aim of the study was to evaluate the possibility of utilizing ultrasonic pasteurization as an alternative method to the standard pasteurization technique used for ice cream mixes. In addition, the possibility of replacing commercial stabilizers (guar gum (GG) and carboxymethylcellulose (CMC)) with arrowroot was assessed. The evaluation of the ice cream involved an analysis of its chemical composition and physical properties, including X-ray diffraction and microstructure analysis. The ice cream containing arrowroot and undergoing ultrasonic pasteurization exhibited significantly higher content of total solids (47.17%), protein (16.26 [g·(100 g)−1]), and free reducing sugars while displaying a notably lower fat content (6.60 [g·(100·g)−1]). The combination of arrowroot and ultrasonic pasteurization exerted a positive effect on reducing the apparent viscosity of the ice cream mixture (166.10 mPa·s). Consequently, it led to decreased hardness (19.97 N), increased overrun (87.02%), and extended melting time (37.48 min) in comparison to ice creams incorporating GG and CMC with traditional pasteurization. The study showed that arrowroot is a promising alternative to standard commercial stabilizers (CMC and GG) in ice cream production, while ultrasound pasteurization has the potential to replace traditional pasteurization methods.

Autorzy

artykuł
Applied Sciences-Basel
Angielski
2023
13
17
9816
otwarte czasopismo
CC BY 4.0 Uznanie autorstwa 4.0
ostateczna wersja opublikowana
w momencie opublikowania
2023-08-30
100
2,5
0
0