Inulin, a soluble dietary fiber, is widely found in more than 36 000 plant species as a reserve
polysaccharide. The primary sources of inulin, include Jerusalem artichoke, chicory, onion …

It is becoming increasingly obvious that low-fat dairy product is gaining its popularity due to
the perception of health benefits. However, fat plays a significant influence on the structure …

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 …

Background This paper aims to overview recent advances in utilization of various
hydrocolloids in some dairy products. Different biopolymers including polysaccharides and …

Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification,
stability and potential biological activity. In this study, SOB was used as a milk fat substitute …

Microalgae can potentially be used as a food ingredient due to its biochemical composition
that can enrich the bioactive compound content of the food products. In the present study …

This study investigated the potential use of quince seed to improve the rheological, melting,
textural and sensory characteristics of ice cream. The high dietary fiber, polysaccharide and …

The objective of this study was to assess the effects of different prebiotic dietary
oligosaccharides (inulin, fructo-oligosaccharide, galacto-oligossacaride, short–chain fructo …

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

The objective of the present chapter was to demonstrate the state of the art in the recent
advances in nutritional and functional components of dairy products research. In this …