Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream

The aim of the study was to evaluate possibility utilizing ultrasonic pasteurization as an alternative method standard technique used for ice cream mixes. In addition, replacing commercial stabilizers (guar gum (GG) and carboxymethylcellulose (CMC)) with arrowroot assessed. evaluation involved analysis its chemical composition physical properties, including X-ray diffraction microstructure analysis. containing undergoing exhibited significantly higher content total solids (47.17%), protein (16.26 [g·(100 g)−1]), free reducing sugars while displaying a notably lower fat (6.60 [g·(100·g)−1]). combination exerted positive effect on apparent viscosity mixture (166.10 mPa·s). Consequently, it led decreased hardness (19.97 N), increased overrun (87.02%), extended melting time (37.48 min) in comparison creams incorporating GG CMC traditional pasteurization. showed that is promising (CMC GG) production, ultrasound has potential replace methods.