Despite the lack of international agreement regarding the definition and classification of
fiber, there is established evidence on the role of dietary fibers in obesity and metabolic …

Ice cream as a complex multi-phase food consists of fat globules, air bubbles and ice
crystals dispersed in a semi-frozen solution. Ice cream contains about 12% fat, which plays a …

The investigation was aimed to understand the effect of coconut milk, tender coconut pulp,
tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice …

The development of functional ice cream with reduction of fat and sugar added of Spirulina
platensis, phycocyanin extract and/or inulin as emulsifier, texture agent and sugar and fat …

Inulin and oligofructose are classes of prebiotics belonging to a group of nondigestible
carbohydrates referred to as inulin‐type fructans. While short‐chain fructooligosaccharides …

Ice cream is a product with peculiar textural and organoleptic features and is highly
appreciated by a very broad spectrum of consumers. Ice cream's structure and colloidal …

Fat plays multiple roles in determining the desirable physicochemical properties, sensory
attributes, nutritional profile, and biologic response of food products. Overconsumption of …

The current study was conducted to investigate the utilization of microparticulated whey
protein (MWP) in different levels (5% or 10%) as partial fat replacers in emulsified beef …

In-mouth texture largely determines the acceptability of ice cream, making it a key quality
factor. Its perception involves movements of the tongue and other oral structures while the …

Short dough cookies were enriched with fructoligosaccharide (FOS), a prebiotic soluble fiber
and a low calorie sweetener, at levels of 40%, 60%, and 80% sugar replacement basis …