The viscosity characteristic is an important factor affecting the holding rate of the meal-
assisting instrument. The effects of shear rheological properties, thixotropy, and pasting …

Chocolate beverages made from cocoa powder contain phenolic compounds, especially
flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove …

This study aimed to investigate the effect of hydrocolloids (iota carrageenan, kappa
carrageenan, and xanthan gum) on the panelist acceptance of chocolate beverage …

Five hydrocolloids that is, gum acacia, CMC, pectin, guar gum, and sodium alginate at
different levels from 0.02% to 0.5% in juice and RTS and from 0.1% to 1.0% in squash were …

Clean label ingredients able to reduce sugar in food are highly demanded by the food
industry. A new fibre syrup based on corn (Zea mays) dextrin and seed coats of chickpeas …

The study investigated the potential of anchote (Coccinia abyssinica [Lam.] Cogn.) tuber
powder as a substitute to commercial pectin. Mixture D-optimal design was used to generate …

Orange concentrate (OC) is one of the main raw materials in the nonalcoholic beverage
industry. Considering the difference in orange varieties, preserving its natural quality is …

Honey pineapple jam is an intermediate moisture food that often has low stability; hence it is
not strong enough to hold the fruit tissue sugar in position during storage. Therefore, it is …

Grape pomace is the main by-product of grape processing industries which is a good source
of hydrocolloids such as pectin and fibers. The possibility of substitution of pectin with the …

Date fruit filling is a healthy alternative for the food sector due to its beneficial compounds,
dietary fibre, minerals and vitamins. It is also widely used in the baking industry as a filling in …