## 3 Results and Discussion
### Physical Properties of Ice Cream
Viscosity is another important indicator of ice cream texture. Ice cream samples using standard stabilizers (CMC + GG) exhibited the highest apparent viscosity (e.g., 544.4 mPa-s for 5 SP). The use of arrowroot significantly decreased the apparent viscosity of ice cream (e.g., 313.6 mPa-s for 5 MP and 203.6 mPa-s for 6 MP). Additionally, the application of \begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**Properties** & **SSP** & **5 MP** & **6 MP** & **5 SU** & **5 MU** & **6 MU** \\ \hline Freezing point [\({}^{\circ}\)C] & \(-9.0\)\({}^{\mathrm{h}}\)\(\pm\) 0.50 & \(-9.8\)\({}^{\circ}\)\(\pm\) 0.29 & \(-9.5\)\({}^{\mathrm{b}}\)\(\pm\) 0.0 & \(-8.8\)\({}^{\mathrm{h}}\)\(\pm\) 0.29 & \(-8.5\)\({}^{\mathrm{a}}\)\(\pm\) 0.0 & \(-9.0\)\({}^{\mathrm{h}}\)\(\pm\) 0.0 \\ Overrun [\%] & 37.95\({}^{\mathrm{d}}\)\(\pm\) 0.38 & 63.80\({}^{\mathrm{c}}\)\(\pm\) 5.31 & 72.45\({}^{\mathrm{b}}\)\(\pm\) 2.54 & 28.11\({}^{\mathrm{e}}\)\(\pm\) 1.20 & 80.54\({}^{\mathrm{a}}\)\(\pm\) 0.93 & 87.02\({}^{\mathrm{a}}\)\(\pm\) 0.61 \\ Complete melting [min] & 20.06\({}^{\mathrm{d}}\)\(\pm\) 0.46 & 18.78\({}^{\mathrm{e}}\)\(\pm\) 0.20 & 19.29\({}^{\mathrm{d}}\)\(\pm\) 0.56 & 37.48\({}^{\mathrm{a}}\)\(\pm\) 0.01 & 20.66\({}^{\mathrm{c}}\)\(\pm\) 0.60 & 22.44\({}^{\mathrm{b}}\)\(\pm\) 0.01 \\ Hardness [N] & 38.37\({}^{\mathrm{b}}\)\(\pm\) 0.64 & 30.33\({}^{\mathrm{c}}\)\(\pm\) 2.45 & 31.29\({}^{\mathrm{c}}\)\(\pm\) 2.54 & 45.56\({}^{\mathrm{a}}\)\(\pm\) 2.34 & 29.15\({}^{\mathrm{c}}\)\(\pm\) 0.78 & 19.97\({}^{\mathrm{d}}\)\(\pm\) 1.08 \\ Adhesiveness [N-s] & \(-29.50\)\({}^{\mathrm{a}}\)\(\pm\) 3.88 & \(-62.18\)\({}^{\mathrm{c}}\)\(\pm\) 1.59 & \(-47.99\)\({}^{\mathrm{b}}\)\(\pm\) 1.68 & \(-42.65\)\({}^{\mathrm{b}}\)\(\pm\) 1.16 & \(-63.85\)\({}^{\mathrm{c}}\)\(\pm\) 1.41 & \(-91.30\)\({}^{\mathrm{d}}\)\(\pm\) 1.51 \\ Apparent viscosity [mPa-s] & 544.4\({}^{\mathrm{b}}\)\(\pm\) 1.5 & 313.6\({}^{\mathrm{c}}\)\(\pm\) 4.8 & 203.6\({}^{\mathrm{d}}\)\(\pm\) 4.3 & 692.9\({}^{\mathrm{a}}\)\(\pm\) 0.2 & 166.1 \({}^{\mathrm{e}}\)\(\pm\) 3.1 & 169.1 \({}^{\mathrm{e}}\)\(\pm\) 6.9 \\ pH & 6.42 \({}^{\mathrm{a}}\)\(\pm\) 0.03 & 6.18\({}^{\mathrm{b}}\)\(\pm\) 0.06 & 6.13\({}^{\mathrm{c}}\)\(\pm\) 0.07 & 6.30\({}^{\mathrm{d}}\)\(\pm\) 0.02 & 6.35\({}^{\mathrm{a}}\)\(\pm\) 0.03 & 6.32\({}^{\mathrm{ab}}\)\(\pm\) 0.12 \\ \hline \hline \end{tabular}  
* * Means in the same line indicated by different letters are significantly different (\(p\)-value < 0.05) (\(n\) = 3).  
\end{table} 
Table 3: Physical properties of ice cream. ultrasonic pasteurization in these ice cream mixtures further reduced the apparent viscosity (e.g., 166.1 mPa-s for 5 MU and 169.1 mPa-s for 6 MU). The viscosity of ice cream plays a crucial role in overrun. In a previous study [27], it was observed that increasing ice cream viscosity leads to a decrease in its degree of aeration. The correlations observed in the present study align with the results obtained in a study using ultrasonic pasteurization in ice cream with oleo gels [57]. Some studies have reported that ultrasound treatment decreases the viscosity of samples by increasing solubility and disrupting protein aggregates [71,72]. Furthermore, ultrasonic treatment has been shown to increase the stability and performance of milk-based emulsions without forming peroxides or altering the fatty acid composition. It has also been demonstrated that ultrasound-assisted preparation of such emulsions can eliminate the need for food additives such as emulsifiers, providing economic and commercial benefits [20]. Regarding pH, the use of arrowroot as a stabilizer and ultrasonic pasteurization did not significantly affect pH levels in the ice cream samples.