Gum ghatti, popularly known as Indian gum and obtained from Anogeissus latifolia, is a
complex high-molecular-weight, water-soluble, and swellable nonstarch polysaccharide …

Background Oleofoams are becoming increasingly popular due to their ability to provide
unique textures, structures, and appearances to food. In particular, several foamed systems …

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 …

This study investigated the effect of incorporating dietary fibers, inulin, acacia, oat, and
apple, in a low-fat vanilla ice cream. A significant increase in the ice cream mixture viscosity …

This study investigated the effect of inulin on the physical and textural properties, fat content,
and sensory acceptance of reduced-fat ice cream (RFIC) as a fat replacer. Sugar, whipped …

There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-
caloric sweetener. Recent research focuses on investigating various types of steviol …

Frozen yogurts contain yogurt culture bacteria, which might impart health benefits to their
consumers. Global frozen yogurt market sales are expected to grow by 4.8% by 2028, which …

The dairy industry is actively seeking new applications for various types of whey. One
promising direction is the development of nutritious ice cream, using a blend of different …

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 …

In this study, we investigated the effect of overrun, fat destabilization degree and ice crystal
size on viscoelastic behavior, hardness and melting properties of ice cream by changing …