Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

The manuscript might be interesting to some extent, but I think its novelty was not shown in the manuscript. Moreover, I’m also wondering that if the ice cream added with animal blood can be acceptted by consumers. The specific suggestions were as follows :

1、the additive amounts of the liquid egg and animal blood were not provided in the abstract.

2、some key data should be provided in the abstract.

3、what’s the main conculsion of this study, which should be given in the manuscript as well. After reading the abstract, I cannot obatin too much information

4、In all figures, the letter symbol A should be marked above the largest value.

5、There is no satisitical anlaysis in Table 1, the data of which should be analyzed.

6、In results and discussion, the key data of rheologica, textural and color parameters should be compared among different groups.

Comments on the Quality of English Language

The English is acceptable.

Author Response

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Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

The manuscript "Effect of high biological value animal protein sources on the techno-functional properties of ice cream" presents an innovative proposal in which it suggests enriching gelato with animal protein sources to develop more sustainable products with greater nutritional value.

Below are my considerations:

What would be the degree of acceptance of the product on the market in relation to the enrichment sources used? It would also be important to clarify whether the research has been approved by an Ethics Committee.

Does the Codex Alimentarum authorize the use of blood and plasma products to enrich foods? Are there any studies in the literature on similar foods?

Doesn't evaluating six samples at a time saturate the evaluators' taste buds? Wouldn't it be convenient to test a smaller sample per analysis?

Author Response

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Author Response File: Author Response.pdf

Reviewer 3 Report

Comments and Suggestions for Authors

Reviewer Comments:

This study investigated the effect of enriching ice cream with animal protein sources (animal blood sources and egg protein sources) on its techno-functional properties. The authors found significant effects of the enrichments on ice creams, including rheological behavior, hardness, color, and sensorial attributes. The manuscript is well organized and easy to read, and could provide valuable information on further usage of animal protein by-products as a more sustainable sources to fortify common foods for enhanced techno-functionality and nutritional value. I only have minor comments as below:

 

 

1.    Abstract: I would suggest the authors to include more result-related contents whereas less background related contents (e.g., background of liquid egg and animal blood) in the abstract.

 

2.    Line 173-180: for the pH measurement, the pH meter for liquid samples was used, in this case, were the samples melted and then measured for the pH value?

 

3.    Line 288-289: “the sample groups with haemoglobin enrichment and egg white enrichment were significantly bluer than the other sample groups”, since the bluer color of haemoglobin enrichment sample was due to the bluish-purple hem pigment, can you please try to explain why the egg white sample is also such blue?

Author Response

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Author Response File: Author Response.pdf