Dados do Trabalho

Título

PHYSICOCHEMICAL PARAMETERS OF WHEY-BASED POPSICLES SUBMITTED TO ULTRASOUND

Introdução

Emerging technologies have the potential to preserve the physicochemical properties of dairy products. This study aimed to assess the impact of high-intensity ultrasound (HIU) on the physicochemical properties of watermelon and whey-based popsicles.

Material e Métodos

Popsicles were processed using HIU at different energy densities: 3kJ/mL (500W/10min; T1), 4kJ/mL (500W/13min 20s; T2), 5kJ/mL (500W/16min 40s; T3), 6kJ/mL (500W/20min; T4), and by pasteurization (70°C/30 minutes; TP). An untreated sample (TC) was used as a control. After processing, the following analyses were conducted: pH, total acidity, color, melting rate, and volatile organic compounds.

Resultados e Discussão

TC exhibited the highest pH value (6.41), significantly differing (p<0.05) from the other samples. T3 had the lowest pH value (6.31), not differing (p>0.05) from T2 (6.34) and T4 (6.32). The lowest acidity (0.084 mg of lactic acid/100g) was observed at the highest applied energy density (T4), not differing (p>0.05) from T2 (0.093 mg of lactic acid/100g) and T3 (0.087 mg of lactic acid/100g). The highest applied energy densities resulted in the lowest melting rates (T3 = 0.497g/min and T4 = 0.503g/min; p>0.05), significantly differing (p<0.05) from the other treatments. TC exhibited the fastest onset of melting (20 min 51s) and the highest melting rate (0.646 g/min), significantly differing (p<0.05) from the conventionally and HIU-treated samples. Color parameters did not differ (p>0.05) between the HIU-treated samples and TC. A total of 48 (T1), 47 (T2), 48 (T3), and 49 (T4) volatile organic compounds were identified in the HIU-treated samples, 49 in the pasteurized (TP) samples, and 46 in the untreated (TC) samples.

Conclusão

HIU ensured a lower melting rate compared to conventional treatment, especially at higher energy densities. Additionally, it did not alter the color parameters, pH, acidity, or the number of volatile compounds. Thus, HIU is an alternative that should be explored for popsicle treatment, particularly when aiming to reduce the melting rate.