Production of Vegan Ice Cream: Enrichment with Fermented Hazelnut Cake

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

This study presents an innovative and scientifically valuable approach to vegan ice cream production through fermented hazelnut cake enrichment, offering novel insights into plant-based dairy alternatives. However, several revisions are required to meet publication standards, as detailed below:
1. Line 26: Provide the complete nomenclature of ACE
2. Line 64: The citation format of references must be consistent throughout the manuscript.
3. Lines 106-109: The observed difference between these groups may not solely be attributed to "fermentation vs. non-fermentation," but could also involve disparities in raw material concentration, potentially confounding the fermentation effects with dose effects. It is necessary to explicitly clarify the impact of concentration adjustments on the results.
4. Table 1 should include appropriate indicators of statistical significance (e.g., superscript letters or asterisks).
5. Provide the critical fermentation parameters.
6. Lines 505-511: Justify sample size (n = 13 panelists) with a citation (e.g., ISO 11136:2014).

Author Response

The authors of the research article (fermentation-3790497) titled “Production of vegan ice-cream: Enrichment with fermented hazelnut cake” express their sincere gratitude for the valuable comments and suggestions provided by the reviewers. We have carefully considered each point and implemented the necessary changes to enhance the quality of the manuscript. All scientific revisions have been in red colored text throughout the manuscript. In addition, all language revisions have been blue colored throughout the manuscript. Please note that the sections "materials and methods" and "results and discussions"  in the text have been swapped. 

 

Comments 1:Line 26: Provide the complete nomenclature of ACE

Response 1: The nomenclature of ACE is given in the abstract section.

 

Comments 2: Line 64: The citation format of references must be consistent throughout the manuscript.

Response 2:  The relevant citation (Grand View Research, 2024) in the introduction part is formatted according to the journal's rules.

 

Comments 3: Lines 106-109: The observed difference between these groups may not solely be attributed to "fermentation vs. non-fermentation," but could also involve disparities in raw material concentration, potentially confounding the fermentation effects with dose effects. It is necessary to explicitly clarify the impact of concentration adjustments on the results.

Response 3: 

Actually, the observed difference between these groups was not attributed to "fermentation vs. non-fermentation," in fact, it was attributed to "the reduced amount of fermented HIC into the ice-cream formulation”. However, we accept that this fact should be clearly explained to avoid any misunderstanding and revised the manuscript as “Due to the reduced quantity of fermented HOC, the protein, ash, and carbohydrate content of FHIC were lower than HIC.” ( the section 3.1. General characterization of ice cream products)

 

Comments 4: Table 1 should include appropriate indicators of statistical significance (e.g., superscript letters or asterisks).

Response 4:  The appropriate indicators of statistical significance were included in the relevant table. Table 1 was revised as Table 2 in the revised version of the manuscript.

 

Comments 5: Provide the critical fermentation parameters.

Response 5: A subsection (2.2 Production of fermented hazelnut oil cake) was added to the "materials and methods" section, providing the critical fermentation parameters.

 

Comments 6: Lines 505-511: Justify sample size (n = 13 panelists) with a citation (e.g., ISO 11136:2014). 

Response 6: Sample size was justified by citing an ISO 11136:2014

 

Reviewer 2 Report

Comments and Suggestions for Authors

The article presents a very interesting and important topic. The use of hazelnut cake in ice cream can be an exciting ingredient from a sustainability and nutritional point of view.

I recommend accepting the article after minor revision.

I have a few comments that I think need to be corrected.

The sections Materials and Methods should be swapped.

In the material and methods section:

What was the sweetener of hazelnut ice-cream samples. Please specify the exact type.

Please briefly explain the following methods:

How to mesured the component analyses, volatile compounds, bioactive compounds, procedure of the digestion of ice cream.

In the results and dicussions section:

In my opinion, the flow curve of the samples should be presented.

In Figure 3, instead of naming the foreign compound, it would be better to use "absence of foreign compound" and instead of "icy structure," use "absence of icy structure." Subtract the values from 10. This will give you a nicer graph of that scores you use.

Author Response

The authors of the research article (fermentation-3790497) titled “Production of vegan ice-cream: Enrichment with fermented hazelnut cake” express their sincere gratitude for the valuable comments and suggestions provided by the reviewers. We have carefully considered each point and implemented the necessary changes to enhance the quality of the manuscript. All scientific revisions have been in red colored text throughout the manuscript. In addition, all language revisions have been blue colored throughout the manuscript.

 

Comments 1: The sections Materials and Methods should be swapped.

Response 1: The sections "Materials and Methods" and "Results and Discussions" were swapped. In this concept, subtitle numbers, reference numbers, and table/figure numbers are reordered.

 

Comments 2: What was the sweetener of hazelnut ice-cream samples. Please specify the exact type.

Response 2: The sweetener was sodium saccharin. This information was inserted into section 2.1 Materials.

 

Comments 3: How to mesured the component analyses, volatile compounds, bioactive compounds, procedure of the digestion of ice cream.

Response 3: The details of the analyses were added to the text as a subsection, indicated in red colored.

 

Comments 4: The flow curve of the samples should be presented.

Response 4: The flow curve obtained for the samples was given as supplementary materials

 

Comments 5: In Figure 3, instead of naming the foreign compound, it would be better to use "absence of foreign compound" and instead of "icy structure," use "absence of icy structure." Subtract the values from 10. This will give you a nicer graph of that scores you use.

Response 5: The Figure 3 was revised. The “foreign compound” parameter was included to test the presence of any undesirable flavor sourced from the fermented hazelnut oil cake. Therefore, the scores given were attributed to the presence of a foreign compound instead of its absence. We appreciate the reviewer for attracting attention to this point and revised the name of the parameter as “presence of foreign compound” in the manuscript and related figure. Similarly, the panelists scored for the presence of icy structures rather than their absence. Its name is revised as “icy structure feeling” to avoid any misunderstanding in the manuscript and related figure.

Comments 6 : The English could be improved to more clearl

y express the research.

Response 6: The English of the text was improved, and the revised sections are in blue colored. 

Round 2

Reviewer 1 Report

Comments and Suggestions for Authors

The authors have thoroughly addressed all the concerns raised in the previous review. The revisions have significantly improved the clarity, rigor, and overall quality of the manuscript.