Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties.

Whipped chickpea aquafaba (WAF) exhibits foaming, emulsifying, and gelling properties, making it a potential ingredient for replacing cream in ice cream formulations. The aim of this study was to use WAF in combination with whey protein isolate (WPI) to produce low-fat coffee ice cream with 50% (L50) and 80% (L80) milk cream replacement. The melting rate, color, texture, volatile compounds, and sensory attributes were analyzed to explore the physical, chemical, and sensory properties of the low-fat ice creams compared to their full-fat counterparts.

Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas.

Water Buffalo Mozzarella (BM) is a typical cheese from Southern Italy with unique flavor profile and texture. It is produced following a traditional back-slopping procedure and received the Protected Designation of Origin (PDO) label. To better understand the link between the production area, the microbiome composition and the flavor profile of the products, we performed a multiomic characterization of PDO BM collected from 57 different dairies located in the two main PDO production area, i.

Replacing maize silage with hydroponic barley forage in lactating water buffalo diet: Impact on milk yield and composition, water and energy footprint, and economics.

This study investigated the feasibility of integrating hydroponic barley forage (HBF) production into dairy ruminant production, focusing on its effect on milk yield and components, energy and water footprints, and economic implications. Maize silage (MSil) was used as a benchmark for comparison. The research was conducted on a water buffalo dairy farm equipped with a fully automated hydroponic system producing approximately 6,000 kg/d of HBF as fed (up 1,000 kg/d on DM basis).

Functional ice cream health benefits and sensory implications.

The increased interest in foods which improve human health and nutrition has led to the need for academia and food industry to invest in the development of innovative and functional ice cream. Since ice cream is the most popular frozen dairy product, it shows good potential to help people improve their diets by reducing the intake of certain nutrients associated with the increased risk of obesity and other related diseases. Moreover, it supplies beneficial and essential components.