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First Investigation on Ultrasound-Assisted Preparation of Food Products: Sensory and Physicochemical Characteristics

Pingret, Daniella and Fabiano-Tixier, Anne-Sylvie and Petitcolas, Emmanuel and Canselier, Jean-Paul and Chemat, Farid First Investigation on Ultrasound-Assisted Preparation of Food Products: Sensory and Physicochemical Characteristics. (2011) Journal of Food Science , vol. 76 (n° 2). pp. C287-C292. ISSN 0022-1147

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Official URL: http://dx.doi.org/10.1111/J.1750-3841.2010.02019.X

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.

Item Type:Article
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:French research institutions > Centre National de la Recherche Scientifique - CNRS
Université de Toulouse > Institut National Polytechnique de Toulouse - INPT
French research institutions > Institut National de la Recherche Agronomique - INRA
Université de Toulouse > Université Paul Sabatier-Toulouse III - UPS
Other partners > Université d'Avignon et des Pays de Vaucluse (FRANCE)
Laboratory name:
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Deposited By: Audrey LEFEVRE

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