Comparative study between conventional and ultrasonic homogenization techniques on the formulated vegan frozen dessert made using chickpea and mung bean protein isolates

This work is on the substitution of milk protein and milk fat with legume protein and vegetable oil for the preparation of frozen desserts, which are non-dairy alternatives to lactose-intolerant populations. The main objective of this study is to compare ultrasound (US) homogenization and conventional homogenization (high shear homogenization using the ultra-turrax (UT) technique) in the preparation of frozen desserts using chickpea and mung bean protein isolates. UT and US at varying time conditions have been used to make ice cream mix emulsion. Optical microscopy was used to assess the size distribution of fat globules to evaluate homogenization. Chickpea frozen dessert samples at US 6 min and UT 7.5 min were found to be the best samples with better functional characteristics when compared to the mung bean frozen dessert. Reduction and uniformity in particle size have a remarkable effect on melting resistance, air incorporation, and viscosity. In general, ultrasound has a very effective homogenization impact compared with traditional homogenization. Outcomes from this research showed that a selective homogenization condition for formulated frozen desserts (FFD) is achievable without developing structural problems and gives better results.