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Research was conducted to examine the effect of inulin on the rheological and textural characteristics of yog‐ice cream desserts in relation to their sensory attributes. Addition of inulin to yog‐ice cream was shown to increase viscosity of the yogurt‐ice cream mix and increase hardness of the resulting yog‐ice cream. Meltdown characteristics of the yog‐ice creams demonstrated a clear relationship between increased oligosaccharide levels and improved melting properties.
Elnagar et al. (Wed,) studied this question.