{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T02:44:05Z","timestamp":1792032245652,"version":"4.4.0"},"reference-count":37,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T00:00:00Z","timestamp":1791936000000},"content-version":"vor","delay-in-days":13,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","award":["Finance Code 001"],"award-info":[{"award-number":["Finance Code 001"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>A dry sorbet premix must remain manageable as a powder and still develop an appropriate structure after reconstitution and freezing. This study compared a sucrose\u2010containing control with a strawberry\u2013oat premix in which sucrose was replaced by maltodextrin, inulin, and a commercial high\u2010intensity sweetener blend. Three independently prepared batches were evaluated in the dry state and after reconstitution and dynamic freezing. The sucrose\u2010replaced powder had a higher angle of repose (44\u00b0 vs. 39\u00b0) and a lower compaction force (2.65 vs. 7.65\u2009N); both powders wetted in approximately 4\u2009s. It also contained modestly more total dietary fiber (4.76% vs. 4.27%), whereas the reported protein and carbohydrate\u2010by\u2010difference estimates did not differ statistically. The prepared sucrose\u2010replaced sorbet required a higher back\u2010extrusion force (6.50 vs. 4.25\u2009N), retained a similar overrun (approximately 50%), and showed less drainage in the available melting profile. The composition and texture results were considered together, but no correlation coefficient was calculated because only two formulations were studied and replicate\u2010level rheology and melting series were unavailable. Replacing sucrose therefore created a powder\u2013texture trade\u2010off; the findings do not establish nutritional superiority or isolate individual ingredient effects.<\/jats:p>","DOI":"10.1111\/jtxs.70124","type":"journal-article","created":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T01:47:07Z","timestamp":1792028827000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Powder Handling and Frozen Texture of a Reconstitutable Strawberry\u2013Oat Sorbet Premix After Sucrose Replacement"],"prefix":"10.1111","volume":"57","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6860-8317","authenticated-orcid":false,"given":"Caroline","family":"dos Santos Lima","sequence":"first","affiliation":[{"name":"Department of Biochemical\u2010Pharmaceutical Technology, School of Pharmaceutical Sciences University of S\u00e3o Paulo (USP)  S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4481-7376","authenticated-orcid":false,"given":"Suzana Caetano","family":"da Silva Lannes","sequence":"additional","affiliation":[{"name":"Department of Biochemical\u2010Pharmaceutical Technology, School of Pharmaceutical Sciences University of S\u00e3o Paulo (USP)  S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,14]]},"reference":[{"key":"e_1_2_12_2_1","volume-title":"Official Methods of Analysis of AOAC International","author":"AOAC International","year":"2019"},{"key":"e_1_2_12_3_1","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1002\/9781118765982.ch17","volume-title":"Water Activity in Foods: Fundamentals and Applications","author":"Barbosa\u2010C\u00e1novas G. 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