Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream
Artykuł w czasopiśmie
MNiSW
100
Lista 2023
| Status: | |
| Autorzy: | Kozłowicz Katarzyna, Krajewska Marta, Nazarewicz Sybilla, Gładyszewski Grzegorz, Chocyk Dariusz, Świeca Michał, Dziki Dariusz, Kobus Zbigniew, Parafiniuk Stanisław, Przywara Artur, Kachel Magdalena |
| Dyscypliny: | |
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| Rok wydania: | 2023 |
| Wersja dokumentu: | Elektroniczna |
| Język: | angielski |
| Numer czasopisma: | 17 |
| Wolumen/Tom: | 13 |
| Numer artykułu: | 9816 |
| Strony: | 1 - 15 |
| Impact Factor: | 2,5 |
| Web of Science® Times Cited: | 3 |
| Scopus® Cytowania: | 3 |
| Bazy: | Web of Science | Scopus | Inspec | CAPlus / SciFinder |
| Efekt badań statutowych | NIE |
| Materiał konferencyjny: | NIE |
| Publikacja OA: | TAK |
| Licencja: | |
| Sposób udostępnienia: | Witryna wydawcy |
| Wersja tekstu: | Ostateczna wersja opublikowana |
| Czas opublikowania: | W momencie opublikowania |
| Data opublikowania w OA: | 30 sierpnia 2023 |
| Abstrakty: | angielski |
| 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. |
