Mariana Grillo Vetorazi, Erick Fonseca de Oliveira, Leandro Levate Macedo, Cintia da Silva Araújo, Sergio Henriques Saraiva, Jussara Moreira Coelho
{"title":"高强度超声改善了桔梗冰淇淋的质地轮廓和工艺特征。","authors":"Mariana Grillo Vetorazi, Erick Fonseca de Oliveira, Leandro Levate Macedo, Cintia da Silva Araújo, Sergio Henriques Saraiva, Jussara Moreira Coelho","doi":"10.1007/s13197-024-06142-6","DOIUrl":null,"url":null,"abstract":"<div><p>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<sup>−1</sup>) 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<sup>−1</sup>, 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.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1742 - 1749"},"PeriodicalIF":2.7010,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"High-intensity ultrasound improves texture profile and technological characteristics of cupuaçu (Theobroma grandiflorum) ice cream\",\"authors\":\"Mariana Grillo Vetorazi, Erick Fonseca de Oliveira, Leandro Levate Macedo, Cintia da Silva Araújo, Sergio Henriques Saraiva, Jussara Moreira Coelho\",\"doi\":\"10.1007/s13197-024-06142-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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<sup>−1</sup>) 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<sup>−1</sup>, 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.</p></div>\",\"PeriodicalId\":632,\"journal\":{\"name\":\"Journal of Food Science and Technology\",\"volume\":\"62 9\",\"pages\":\"1742 - 1749\"},\"PeriodicalIF\":2.7010,\"publicationDate\":\"2024-11-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s13197-024-06142-6\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-024-06142-6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
High-intensity ultrasound improves texture profile and technological characteristics of cupuaçu (Theobroma grandiflorum) ice cream
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.
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.
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