High-intensity ultrasound improves texture profile and technological characteristics of cupuaçu (Theobroma grandiflorum) ice cream

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-21 DOI:10.1007/s13197-024-06142-6

Mariana Grillo Vetorazi, Erick Fonseca de Oliveira, Leandro Levate Macedo, Cintia da Silva Araújo, Sergio Henriques Saraiva, Jussara Moreira Coelho

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Abstract

This study investigates the impact of ultrasound treatment (20 kHz, 500 W for 15 min) on the quality of cupuaçu ice cream. Four treatments were developed: one non-ultrasonic (Control) and three ultrasonic treatments, with sonication applied to cupuaçu pulp (UP), ice cream mix (UM), and the mix flavored with cupuaçu pulp (UPM). The results demonstrated that ultrasound treatment in the UM and UP samples significantly increased air incorporation (38.04% and 47.11%), leading to a reduction in the melting rate (0.20 and 0.11 g.min⁻¹) and an improvement in hardness (13.96 and 15.6 N), indicating greater structural cohesion compared to the Control (18.89%, 0.56 g.min⁻¹, and 23.99 N, respectively). However, the efficiency of ultrasound on the UPM sample was limited by the high viscosity caused by the fiber content of the cupuaçu pulp. The study suggests that high-intensity ultrasound treatment can improve ice cream quality and production efficiency without compromising product color and stability.

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高强度超声改善了桔梗冰淇淋的质地轮廓和工艺特征。

本研究探讨了超声处理（20 kHz, 500 W, 15 min）对cupuaparuu冰淇淋质量的影响。研究了四种处理方法：一种非超声处理（Control）和三种超声处理（超声处理），超声处理分别应用于cupuaaparu果肉（UP）、冰淇淋混合料（UM）和cupuaaparu果肉调味混合料（UPM）。结果表明，超声处理UM和UP样品显著增加了空气掺入率（38.04%和47.11%），导致熔化速率降低（0.20和0.11 g.min-1），硬度提高（13.96和15.6 N），表明与对照组（18.89%,0.56 g.min-1和23.99 N）相比，结构凝聚力更强。然而，超声波对UPM样品的效率受到cupuaparru纸浆纤维含量导致的高粘度的限制。研究表明，高强度超声处理可以在不影响产品颜色和稳定性的情况下提高冰淇淋的质量和生产效率。补充资料：在线版本包含补充资料，下载地址：10.1007/s13197-024-06142-6。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.