Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream

Abstract

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.

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source

“…Hemp ( Cannabis sativa L.) seeds contain 30–35% oil (unsaturated fatty acids: 50–60% linoleic acid and 20–30% linolenic acid) [ 37 ], while 20% by weight of olives ( Olea europaea L.) is oil content [ 38 ] (85% unsaturated acids: 70–83% oleic acid and linoleic or palmitoleic acid) [ 39 ]. Kozłowicz et al [ 40 ] used hemp oil in the formulation of ice cream with (lactose-free) whole milk and investigated the potential of ultrasonic pasteurization to replace standard pasteurization. They observed a decrease in ice cream hardness with increasing hemp oil concentration, while the nutritional profile was improved due to the high phenolic content.…”