Ultrasound-assisted modification of physicochemical, functional, and sensory properties in camel milk chocolate

This study evaluated ultrasound-assisted processing for improving the physicochemical, functional, and sensory properties of camel milk chocolate formulated with freeze-dried camel milk powder, a system traditionally constrained by intensive refining and tempering due to camel milk's atypical fat-protein organization. Ultrasound applied during manufacture showed that moderate treatment preserved proximate composition while significantly reducing water activity and increasing antioxidant activity. Structural modifications were pronounced, including more than a twofold improvement in shape retention index, enhanced color uniformity and whiteness index, improved microstructural homogeneity, and reduced apparent viscosity. FTIR analysis revealed subtle shifts in amide I and II regions, indicating ultrasound-induced conformational rearrangements and strengthened molecular interactions among milk proteins, cocoa solids, and fat phases. Collectively, these findings establish ultrasound-assisted processing as an effective strategy to enhance structural, functional, and sensory quality of camel milk chocolate while reducing dependence on cumbersome thermal refining and tempering operations. • Ultrasound treatment improved the functional quality of camel milk chocolate. • Moderate ultrasound duration enhanced texture, color, and overall acceptability. • Water activity decreased while antioxidant potential significantly increased. • FTIR revealed molecular rearrangements among fat, protein, and cocoa matrix. • Ultrasound offers a promising non-thermal method for chocolate quality enhancement.