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

Featured Application The evaluation of the potential use of arrowroot as a substitute for standard stabilizer in the development of novel ice cream, which may have industrial applications.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 & BULL;(100 g)-1]), and free reducing sugars while displaying a notably lower fat content (6.60 [g & BULL;(100 & BULL;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 & BULL;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.

Automated summary

This study evaluated the potential use of arrowroot as a substitute for standard stabilizers in ice cream production and explored the use of ultrasonic pasteurization as an alternative method for traditional pasteurization. The results showed that the ice cream containing arrowroot and undergoing ultrasonic pasteurization had higher total solids, protein, and reducing sugar content, but lower fat content compared to ice creams with commercial stabilizers. Additionally, the combination of arrowroot and ultrasonic pasteurization reduced the apparent viscosity of the ice cream mixture, resulting in decreased hardness, increased overrun, and extended melting time. Therefore, arrowroot and ultrasound pasteurization show promise as alternatives in ice cream production.