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replacing is the use of alternative sweetening agents that provide less energy per gram than sugar ( Buttriss, 2017 ). However, delivering the same texture and sugar-like sweetness with partial or full sugar reduction is a challenging task as sweeteners
methods like vacuum drying-assisted freeze drying and infrared drying-assisted freeze drying on the physical and chemical characteristics of apple dices. The quality of dried apple cubes was determined in terms of rehydration capacity, texture, moisture
-holding properties, therefore low loaf volume ( Elgeti et al., 2015 ), crumbling texture, poor colour ( Torbica et al., 2010 ), choky dry mouth-feel and shorter shelf life ( Gambus et al., 2007 ). According to consumer survey studies the quality of GF sweets
Introduction Hazelnut spreads are considered as a complex multiphase system, which contain different dispersed solid particulars and a continuous fat phase ( Glicerina et al., 2013 ). The physical attributes such as textural properties, viscosity
attack. They start deteriorating immediately after harvest and have a limited shelf life at ambient conditions, which might result in a loss of quality (moisture loss, discoloration, alteration of texture and flavor and reduction in nutrient content) and
many factors (e.g., traditions, age, and gender), but the key factors are texture and taste ( Harms and Pirolet, 2018 ). The acceptance could be increase if the non-traditional food ingredients were mixed with traditional foods, to provide consumers the
textures was first published by Drake (1963) , thereby promoting food texture analysis. If a crunchy product does not induce the expected sound after the bite, it can be attributed to the texture, the poor quality or inadequate components or process
flowing, and they have no yield stress. According to Foubert et al. (2006) and Gregersen et al. (2015a, 2015b) relationships between microstructure and macroscopic properties in coatings determine their flowing and textural properties (e.g. hardness
: health promotion through bioactive compound delivery; ingredients with enhanced functionality, with novel flavour and texture; novel packaging materials; materials with microbial-repellent characteristics; advanced tools of nanosensors for food safety
well known and has existed since ancient times: the making of sourdough. This method has some advantageous effects, like flavour, aroma, texture development and better digestion of the products due to the fermentation. More research proved that this
