The effectiveness of ultrasound bath and probe treatments on the quality of baking and shelf life of cupcakes

Abstract

Uniform dispersion of emulsion particles of cake batter is very effective on the quality of the final product. A proper aeration process can produce a favorable spongy texture and desirable qualities in the product. Air containment and uniform distribution with smaller particles in the entire texture would be effective in achieving these goals. One of the newest physical methods to accomplish this matter is the use of ultrasound waves. The aim of this study was to investigate the effect of sounding the cake batter using two types of baths and ultrasound probes with two intensities (70% and 100%) over 0, 4, 6, and 8 min on the quality of cake baking and its shelf life. Porosity, cake texture and sensory acceptance, symmetry and uniformity indicator, water activity, and mold and yeast test for cake samples were taken during 14 days of storage in a factorial design. Examining the results showed that the probe ultrasound waves directly affected the quality of the cake, both bath and probe ultrasound types, which were applied for 6 min, improved the desired characteristics, while the increase in sounding time for up to 8 min decreased these parameters.

Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product

“…Gram‐positive bacteria are known to be more resistant than gram‐negative ones, possibly because of their thicker cell wall, which provides better protection against ultrasound effects (Drakopoulou et al., 2009). Ultrasonication has many beneficial effects on food processing, so that recently some researches have been studied about the application of ultrasonication, solely or in combination with other methods, on baked products (Esmaeilzadeh‐Kenrari & Nemati, 2020), fruit juices (Belgheisi & Esmaeilzadeh‐Kenrari, 2019; Yu et al., 2020), reduced‐sodium bacon (Zhou et al., 2020), optimization of ultrasound‐assisted enzymatic extraction (Li et al., 2020) and bioactive compounds (Fernandez‐Barbero et al., 2019), stabilization of raw milk (Scudino et al., 2020), and whey‐beverage (Guimaras et al., 2019).…”

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

“…For example, an US‐assisted fryer (20 kHz) was used to prepare fried meatballs under various power levels indicated a significant reduction in formation of precursors (Zhang et al., 2020). Similarly, when power US was applied during baking of cupcakes, acrylamide was significantly reduced by 70% (Esmaeilzadeh and Nemati, 2020). These studies suggest that, US either alone or in combination treatment has a significant effect on mitigation of acrylamide formation in processed food products.…”

Innovations in nondestructive assessment of baked products: Current trends and future prospects

“…Apart from quality evaluation, ultrasound has also been demonstrated to be effective in ultrasonic cutting to achieve precision quality cuts of high‐value bakery products (Zahn et al., 2006); to uniformly disperse the emulsion particles and improve product quality through the use of ultrasound bath (Esmaeilzadeh & Nemati, 2020); increase aeration and improve the softness of baked products (Yao et al., 2021); improve gluten protein and quality of baked goods (Kang et al., 2023; Song et al., 2023; Zhang et al., 2022); ultrasonic‐assisted encapsulation and extraction techniques to enhance the stability and improve the quality of baking ingredients (Gong et al., 2020; Han et al., 2023; Ordóñez‐Santos et al., 2021); and improve baker's yeast activation (Krasnikova et al., 2020).…”