| Title: | First investigation on ultrasound-assisted preparation of food products: sensory and physicochemical characteristics |
| Author(s): | Pingret D; Fabiano-Tixier AS; Petitcolas E; Canselier JP; Chemat F; |
| Address: | "UMR 408, SQPOV, INRA, Univ d'Avignon et des Pays du Vaucluse, 84000 Avignon, France" |
| DOI: | 10.1111/j.1750-3841.2010.02019.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "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" |
| Keywords: | *Chemical Phenomena *Food Food Handling/*methods Gas Chromatography-Mass Spectrometry Odorants/analysis Taste Ultrasonics/*methods Viscosity Volatile Organic Compounds/analysis; |
| Notes: | "MedlinePingret, Daniella Fabiano-Tixier, Anne-Sylvie Petitcolas, Emmanuel Canselier, Jean-Paul Chemat, Farid eng Comparative Study 2011/05/04 J Food Sci. 2011 Mar; 76(2):C287-92. doi: 10.1111/j.1750-3841.2010.02019.x" |
