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T. M. T. Tran

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Open access Oct 2026

Effects of orange peel pectin as a fat substitute on the physicochemical property, rheology and sensory qualities of vanilla ice cream

In this study, pectin extracted from orange peels (OPP) via hot acid extraction was applied as a fat substitute to investigate its effects on the quality of fat-reduced vanilla ice cream. Results showed that the replacement of whipping cream by OPP at different proportions (w/w) of 0.1% (ICP1), 0.15% (ICP2) and 0.2% (I...

T. M. T. Tran, L. Vu · 0 citations

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