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

Authors

  • Daniella Pingret,

    1. Authors Pingret, Fabiano-Tixier, Petitcolas, and Chemat are with UMR 408, SQPOV, INRA, Univ. d’Avignon et des Pays du Vaucluse, 84000 Avignon, France. Author Canselier is with Univ. de Toulouse; INPT, UPS; Laboratoire de Génie Chimique CNRS UMR 5503, 31432 Toulouse, France. Direct inquiries to author Fabiano-Tixier (E-mail: anne-sylvie.fabiano@univ-avignon.fr).
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  • Anne-Sylvie Fabiano-Tixier,

    1. Authors Pingret, Fabiano-Tixier, Petitcolas, and Chemat are with UMR 408, SQPOV, INRA, Univ. d’Avignon et des Pays du Vaucluse, 84000 Avignon, France. Author Canselier is with Univ. de Toulouse; INPT, UPS; Laboratoire de Génie Chimique CNRS UMR 5503, 31432 Toulouse, France. Direct inquiries to author Fabiano-Tixier (E-mail: anne-sylvie.fabiano@univ-avignon.fr).
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  • Emmanuel Petitcolas,

    1. Authors Pingret, Fabiano-Tixier, Petitcolas, and Chemat are with UMR 408, SQPOV, INRA, Univ. d’Avignon et des Pays du Vaucluse, 84000 Avignon, France. Author Canselier is with Univ. de Toulouse; INPT, UPS; Laboratoire de Génie Chimique CNRS UMR 5503, 31432 Toulouse, France. Direct inquiries to author Fabiano-Tixier (E-mail: anne-sylvie.fabiano@univ-avignon.fr).
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  • Jean-Paul Canselier,

    1. Authors Pingret, Fabiano-Tixier, Petitcolas, and Chemat are with UMR 408, SQPOV, INRA, Univ. d’Avignon et des Pays du Vaucluse, 84000 Avignon, France. Author Canselier is with Univ. de Toulouse; INPT, UPS; Laboratoire de Génie Chimique CNRS UMR 5503, 31432 Toulouse, France. Direct inquiries to author Fabiano-Tixier (E-mail: anne-sylvie.fabiano@univ-avignon.fr).
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  • Farid Chemat

    1. Authors Pingret, Fabiano-Tixier, Petitcolas, and Chemat are with UMR 408, SQPOV, INRA, Univ. d’Avignon et des Pays du Vaucluse, 84000 Avignon, France. Author Canselier is with Univ. de Toulouse; INPT, UPS; Laboratoire de Génie Chimique CNRS UMR 5503, 31432 Toulouse, France. Direct inquiries to author Fabiano-Tixier (E-mail: anne-sylvie.fabiano@univ-avignon.fr).
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Abstract

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.

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