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Effect of Storage Time on Physical Properties of Sonocrystallized All‐purpose Shortening by Lee, Juhee; Marsh, Melissa; Martini, Silvana is a Agricultural and Biological Sciences article available to read on EtoBox.

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## Abstract The purpose of this study was to determine the effect of high‐intensity ultrasound (HIU) on the physical properties of an all‐purpose shortening and to evaluate how these properties changed during storage (48 hr; 4, 12, and 24 weeks) at 5 °C and 25 °C. Samples were crystallized at 30 °C for 60 min with and without the application of HIU (20 kHz; 3.2 mm‐diameter tip, 168 μm amplitude, 10 s). After crystallization, physical properties, such as hardness, elasticity, melting behavior, and solid fat content (SFC), were measured. These properties were also measured during storage. The effect of HIU was significant in changing the SFC, hardness, G′ and G′′, melting enthalpy, and microstructure of the samples. After 60 min of crystallization, the sonicated samples had higher values of SFC, hardness, elasticity, and melting enthalpy than the ones obtained without sonication (P < 0.05). Changes in these physical properties were associated with the microstructure of the samples since sonication generated smaller, more uniformly sized crystals as well as increased the number of crystals. No differences were observed in the G′ of the sonicated samples stored at 25 °C as a function o

Who reads Effect of Storage Time on Physical Properties of Sonocrystallized All‐purpose Shortening?

Author

Lee, Juhee; Marsh, Melissa; Martini, Silvana

Publisher

Institute of Food Technologists; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0022-1147)

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)