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First Investigation on Ultrasound‐Assisted Preparation of Food Products: Sensory and Physicochemical Characteristics
Author(s) -
Pingret Daniella,
FabianoTixier AnneSylvie,
Petitcolas Emmanuel,
Canselier JeanPaul,
Chemat Farid
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.02019.x
Subject(s) - food products , sensory analysis , food science , gastronomy , food industry , sensory system , food preparation , computer science , biochemical engineering , chemistry , food processing , engineering , biology , tourism , neuroscience , political science , law
This paper presents a comparison between manufactured food products using conventional and ultrasound‐assisted procedures. Three different foam‐type products, chocolate Genoise , basic sponge cake, and chocolate mousse were prepared using both methods with subsequent evaluation of the samples using both sensory and physicochemical methods. Ultrasound‐assisted preparations were considered superior according to the sensory analysis, and physicochemical data confirmed this finding. This approach of applying an emerging piece of equipment, with potential industrial application to assist food preparation, consists of a new technique that could be of great interest for the development of not only other food products created by molecular gastronomy but also for practical work carried out by students.