This study evaluated the effect of 5 dietary fibers (apple, orange, oat, bamboo, and wheat)
on the physicochemical, rheological, and textural characteristics; sensory properties; and …

In the present study, the effects of four dietary fibre sources (oat, wheat, apple and inulin) on
the rheological and thermal properties of model sucrose–polysaccharides solutions and ice …

Over the past decade, ice cream manufacturers have developed a strong understanding of
the functionality of key ingredients and processing, develo** effective explanations for the …

Rheological characteristics and physicochemical properties of ice cream mix flavored with
black tea or some herbal teas and sensory profile of flavored ice cream was investigated. In …

The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC)
substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology …

Avocado pulp is low in sugar contents but quite high in dietary fiber, nutrients, and
phytochemicals with potential health benefits. In this study, the avocado pulp was …

Tüketicilerin daha kaliteli bir yaşam sürdürebilmek için daha sağlıklı ürünlere yöneliminin
artması ile birlikte fonksiyonel gıdalara olan talebi de gün geçtikçe artış göstermektedir …

The purpose of this research was to evaluate the effect of various concentrations (0, 2, 4 and
6%) of MPC on the physicochemical and sensory properties of low fat (2%) and light (5%) …

In the present study, grape juice concentrate and sugarcane molasses were used as partial
substitutes of sucrose in chocolate ice cream. The effect of the concentration of total sugar …

Abstract The green coconut water (6-8 months) is widely consumed in Brazil, but the edible
pulp and husk are discarded generating a large volume of waste. In our laboratory we have …