Sugar overconsumption continues to increase worldwide and contributes to multiple health-
related issues. Dairy foods represent a large market, grossing more than $125 billion per …

Our research has concerned creaminess in low-fat dairy products of different types, covering
the range from liquids (acidified milk drinks), over weak gels (vanilla yoghurts, plain stirred …

Ice cream is a popular dairy product among consumers of all ages. Textural attributes of ice
are the key factors determining the market success of the product. Ice cream is a dairy …

Fat and fat structure development in ice cream and related frozen dairy desserts are critical
for optimal structure and physical properties, stability, Xavor and texture. This chapter will …

In the present study, persimmon puree was incorporated into the ice cream mix at different
concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein …

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 …

The aims of this study were (1) to map sensory attributes of vanilla ice cream with reduced
fat and sugar, and (2) to determine drivers of liking by applying external preference map** …

Two cultivars (Citrus grandis (L.) Osbeck PO 51 and PO 52) of Malaysian pomelo juices
were studied by examining their physicochemical properties (ie pH,° Brix and titratable …

Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1
ingredient may affect not only its physical properties but also multiple sensory characteristics …

Rapid sensory profiling methods have gained space in the sensory evaluation field.
Techniques using direct analysis of the terms generated by consumers are considered easy …