This paper provides an overview of recent advances in the application of hydrocolloids in
food fillings formulations. Different types of plant-based, animal-based, and microorganism …

Food plays a significant role in human existence. It is necessary to reduce food wastage,
and enhance both food management and safety protocols. The growing prevalence and …

Pestil, also known as fruit leather, has emerged as a promising non‐dairy carrier for
probiotics, utilizing apricots and incorporating probiotics into its formulation. This study …

This study offers a comprehensive review of current developments regarding the utilization
of diverse hydrocolloids in formulating fruit fillings across different fruit types, their impact on …

This research aimed to develop a novel bakery filling ingredient using honey by
incorporating watermelon rind (WMR) paste and xanthan gum (XG) as an alternative to …

In the present investigation deep fat fried product, gluten free pan cake was formulated using
joha rice flour and hydrocolloids namely gum arabica and xanthan gum at a temperature of …

The microwave-assisted extraction (MAE) of bioactive compounds from norabogori fruit was
optimized using Box–Behnken design to obtain the maximum yield of total phenolic content …

The kiwi fruit leather incorporated with betacyanin microcapsules was prepared using three
hydrocolloids namely xanthan gum, gellan gum, and guar gum. The four-kiwi fruit puree …

This study developed a structured fruit cube (FC) snack using only natural ingredients,
specifically red grape and apple, without hydrocolloids and sucrose. After development …

The effect of ultrasound on osmotic dehydration of wax apple was investigated using the
Fuzzy inference system, and the process parameters of ultrasonic assisted osmotic …