View More View Less
  • 1 Federal University of Rio Grande do Sul, Engenheiro Luiz Englert Street, Porto Alegre/RS 90040-040, Brazil
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Power ultrasound has vast potential in the food industry; however, there are no works on its effects on desserts. Thus, the objectives of this study were to investigate the effect of ultrasound as a mixing or homogenization step or as a tool to modify the texture of the soy-based desserts without reformulating the product. Different properties of soybased desserts were evaluated and the behaviour of the samples during storage under refrigeration (60 days) was monitored. The samples were treated with an ultrasound probe for 1, 3, and 5 min. The treated samples showed lower mean particle size, lower consistency index, higher flow index, and clear difference in their microstructure. However, water holding capacity and particle size dispersion index values did not differ among untreated and treated soy based desserts for 1 and 3 minutes, and none of the treatments caused visible colour differences among the samples. Periodically, rheological properties, pH, soluble solids content, colour, particle size, and water holding capacity were determined. After 60 days, all evaluated properties differed significantly, except for the pH.

  • AOAC (2000a). Official methods of analysis, Gaithesburg, United States. NO. 932.12.

  • AOAC (2000b). Official methods of analysis, Gaithesburg, United States. NO. 981.12.

  • Azizi, R. & Farahnaky, A. (2013): Ultrasound assisted cold gelation of kappa carrageenan dispersions. Carbohyd. Polym., 95, 522529.

  • Bates, D.M., Bagnall, W.A. & Bridges, M.W. (2006): Method of treatment of vegetable matter with ultrasonic energy. US patent application 20060110503.

    • Search Google Scholar
    • Export Citation
  • Bermudez-Aguirre, D., Corradini, M.G., Mawson, R. & Barbosa-Canovas, G.V. (2009): Modelling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication. Innov. Food Sci. Emerg., 10, 172178.

    • Search Google Scholar
    • Export Citation
  • Bermudez-Aguirre, D., Mawson, R., Versteeg, K. & Barbosa-Canovas, G.V. (2009): Composition properties, physicochemical characteristics and shelf life of whole milk after thermal and thermo-sonication treatments. J. Food Quality, 32, 283302.

    • Search Google Scholar
    • Export Citation
  • BRASIL (2001): Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Resolução n° 12, de 02 de janeiro de 2001. http://portal.anvisa.gov.br.

    • Search Google Scholar
    • Export Citation
  • Brummer, R. (2006): Rheology essentials of cosmetic and food emulsions. Berlin: Springer. 180 pages.

  • Ciron, C.I.E., Gee, V.L., Kelly, A.L. & Auty, M.A.E. (2010): Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts. Int. Dairy J., 20, 314320.

    • Search Google Scholar
    • Export Citation
  • Czank, C., Simmer, K. & Hartmann, P.E. (2010): Simultaneous pasteurization and homogenization of human milk by combining heat and ultrasound: Effect on milk quality. J. Dairy Res., 77, 183189.

    • Search Google Scholar
    • Export Citation
  • Harte, F., Luedecke, L., Swanson, B. & Barbosa-Canovas, G.V. (2003). Lowfat set yoghurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing. J. Dairy Sci., 86, 10741082.

    • Search Google Scholar
    • Export Citation
  • Huang, Q., Li, L. & Fu, X. (2007): Ultrasound effects on the structure and chemical reactivity of cornstarch granules. Starch/Stärke, 59, 371378.

    • Search Google Scholar
    • Export Citation
  • Huang, Y.Y. & Terentjev, E.M. (2012): Dispersion of carbon nanotubes: Mixing, sonication, stabilization, and composite properties. Polymers, 4, 275295.

    • Search Google Scholar
    • Export Citation
  • Iida, Y., Tuziuti, T., Yasui, K., Towata, A. & Kozuka, T. (2008): Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization. Innov. Food Sci. Emerg., 9(2), 140.

    • Search Google Scholar
    • Export Citation
  • Innocente, N., Biasutti, M., Venir, E., Spaziani, M. & Marchesini, G. (2009): Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes. J. Dairy Sci., 92, 18641875.

    • Search Google Scholar
    • Export Citation
  • Jambrak, A.R., Herceg, Z., ŠUbariĆ, D., BabiĆ, J., BrnČIĆ, M. & BrnČIĆ, S.R. (2010): Ultrasound effect on physical properties of corn starch. Carbohyd. Polym., 79(1), 91.

    • Search Google Scholar
    • Export Citation
  • Jambrak, A.R., Lelas, V., Mason, T.J., Kresic, G. & Badanjak, M. (2009): Physical properties of ultrasound treated soy proteins. J. Food Eng., 93, 386393.

    • Search Google Scholar
    • Export Citation
  • Kresic, G., Lelas, V., Jambrak, A.R., Herceg, Z. & Brncic, S.R. (2008): Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins. J. Food Eng., 87, 6473.

    • Search Google Scholar
    • Export Citation
  • Lapasin, R. & Pricl, S. (1995): Rheology of industrial polysaccharides: Theory and applications. Blackie Academic and Processional, Chapman & Hall, London. 620 pages.

    • Search Google Scholar
    • Export Citation
  • Lii, C.-Y., Chen, C.-H., Yeh, A.-I. & Laic, V.M.-F. (1999): Preliminary study on the degradation kinetics of agarose and carrageenans by ultrasound. Food Hydrocolloids 13, 477481.

    • Search Google Scholar
    • Export Citation
  • Lim, K.S. & Barigou, M. (2005): Pneumatic foam generation in the presence of a high-intensity ultrasound field. Ultrason. Sonochem., 12, 385390.

    • Search Google Scholar
    • Export Citation
  • Luo, Z., Fu, X., He, X., Luo, X., Gao, Q. & Yu, S. (2008): Effect of ultrasonic treatment on the physicochemical properties of maize starches differing in amylose content. Starch/Stärke, 60, 646653.

    • Search Google Scholar
    • Export Citation
  • Mason, T.M. & Zhao, Y. (1994): Enhanced extraction of tea solids using ultrasound. Ultrasonics, 32(5), 375.

  • Melgosa, M., Perez, M., Yebra, A., Huertas, A. & Hita, E. (2001): Algunas reflexiones y recientes recomendaciones internacionales sobre evaluación de diferencias de color (Some thoughts and recent international recommendations on evaluation of color differences). Óptica pura y Aplicada, 34, 110.

    • Search Google Scholar
    • Export Citation
  • Montalbo-Lomboy, M., Khanal, S.K., Van Leeuwen, J., Raj Raman, D., Dunn Jr, L. & Grewell, D. (2010): Ultrasonic pretreatment of corn slurry for saccharification: A comparison of batch and continuous systems. Ultrason. Sonochem., 17(5), 939.

    • Search Google Scholar
    • Export Citation
  • Silva, V.M., Kawazoe Sato, A.C., Barbosa, G., Dacanal, G., Ciro-VelÁSquez, H.J. & Lopes Cunha, R. (2010): The effect of homogenisation on the stability of pineapple pulp. Int. J. Food Sci. Tech., 10, 21272133.

    • Search Google Scholar
    • Export Citation
  • Spada, J.C., Marczak, L.D.F., Tessaro, I.C., FlÔRes, S.H. & Cardozo, N.S.M. (2014): Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp. CyTA - Journal of Food, http://dx.doi.org/10.1080/19476337.2014.987698, 13(3), 373.

    • Search Google Scholar
    • Export Citation
  • Sujka, M. & Jamroz, J. (2013): Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour. Food Hydrocolloids, 31(2), 413.

    • Search Google Scholar
    • Export Citation
  • Tan, M.C., Chin, N.L. & Yusof, Y.A. (2011): Power ultrasound aided batter mixing for sponge cake batter. J. Food Eng., 104, 430437.

All Time Past Year Past 30 Days
Abstract Views 24 24 2
Full Text Views 27 25 0
PDF Downloads 6 6 0