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Both the demand for functional foods and their consumption have increased rapidly in recent years. Apricot kernels, originated in China, are rich in dietary protein, fat, fiber, and exhibit high antimicrobial and antioxidant activities. The effects of the agar–gelatin ratio and milk volume on the texture of apricot kernel milk puddings were evaluated. Texture profile analysis indicated that increasing volumes of agar and milk contributed to the hardness and gumminess but reduced the cohesiveness of puddings. The pudding sample S2 (250 ml of milk, 200 ml of water, 60 g of raw apricot kernels, 30 g of sugar, 5 g of gelatin, and 2 g of agar) was ultimately determined as the essential texture matrix prototype for further development of puddings. The effects of the ratio of raw apricot kernels to roasted apricot kernels and cream content in puddings on consumer preference were determined by quantitative descriptive analysis and consumer testing. Both quantitative descriptive analysis and external preference mapping of all puddings (12 samples) indicated that the pudding sample P6 (250 ml of milk, 200 ml of water, 40 g of raw apricot kernels, 20 g of roasted apricot kernels, 40 g of cream, 30 g of sugar, 5 g of gelatin, and 2 g of agar) showed enhanced consumer acceptance. The properties driving preference for P6 were oral smoothness, overall flavor, degree of roast, and milky taste. P6 was ultimately selected as the prototype to incorporate apricot kernels for the development of functional milk puddings with fortified essential nutrients. [ABSTRACT FROM AUTHOR]

Summary: The effect of wheat gluten (WG) modified by acetic acid, tartaric acid and citric acid on sensory profile and consumer acceptance of ice cream was examined. A sensory profile of ice cream including six flavours and six textures descriptors was developed by quantitative descriptive analysis. Principal component analysis and confidence ellipse analysis results indicated that ice cream C2 (substitution of 20% of skim milk powder with citric acid‐deamidated WG) was the most similar to ice cream control (Ctrl) (without acid‐deamidated WG). Multiple factor analysis proved that physical viscosity and overrun properties were key factors affected the sensory texture properties of ice cream samples. External preference mapping indicated that consumer acceptance of Ctrl and C2 was the highest, and the inducing factors were 'sweetness', 'dairy flavour', 'fat feel', 'meltdown' and 'density' attributes. The C2 ice cream was suggested as a prototype for further development of ice cream with citric acid‐deamidated WG. This study mainly investigated effect of acetic acid, tartaric acid, and citric acid‐deamidated wheat gluten on sensory profile and consumer acceptance of ice cream. As a result, a sensory profile of ice cream was developed. Also, the ice cream with highest consumer preference and preference inducing factors were identified. [ABSTRACT FROM AUTHOR]