Food Study Manuscript Review

The manuscript investigates how adding inulin affects fruit sorbets, but the comparison between sorbets with and without inulin is insufficiently described. The innovative role of inulin needs more detailed discussion.

The materials and methods section needs more detail. The selection of 2% inulin and the inclusion or exclusion of fruit peels have to be justified and explained.

The methods used for analyzing the sorbets need to be clearly outlined and explained in detail.

The manuscript notes that fruit characteristics affect sorbet properties, but there is no relevant physical or chemical characterization of the starting fruit. This is essential for evaluating results.

The water content of each fruit type affects the sensory evaluation and meltability of the sorbets. This difference needs to be considered and accounted for.

Instrumental measurements of viscosity are needed to understand how inulin, as a texturing agent, impacts the consistency and stability of the sorbet mixture.

Instrumental methods for measuring color should be included in the analysis for a comprehensive evaluation.

The number of panelists (n=3) for sensory analysis may not yield reliable results. More panelists and/or more trials are required for more consistent and statistically significant conclusions.

Table 2 should compare sensory characteristics between sorbet types, not within each row.

Specify whether statistical differences were found between mean values within each row or column of the data table.

The manuscript needs a more detailed discussion about the effect of inulin inclusion in sorbets, beyond just noting results.

Explain the rationale for selecting a 2% inulin concentration in sorbet formulations.

Describe whether fruit samples were peeled before sorbet preparation and if so, how this affects the bioactive compounds.

Provide detailed descriptions of the analytical methods used to assess sensory, chemical, and physical properties.

The manuscript should include the physical and chemical properties of the initial fruits used in sorbet creation.

Ensure all footnote text in Table 2 is grammatically correct and in complete sentences.

Use dots instead of commas to separate decimals throughout the manuscript.

Ensure all references adhere to the specific formatting guidelines for the Food Journal.

Provide data about the initial TPC (Total Phenolic Content) of the fruit to justify the claimed lack of polyphenol loss during technological processing and freezing.

Avoid repeating phrases like "Freezing usually" in the text.

The amount of water in each fruit influences sorbet characteristics, including taste and texture.

Chemical compounds in fruits that contribute to antioxidant properties.

Inulin improves sorbet consistency by acting as a thickener.

Measuring viscosity helps understand how inulin and other ingredients affect sorbet stability and texture.

Using tools to measure color helps evaluate how sorbets look.

Too few panelists may mean that the results are not reliable.

Table 2 statistics should compare sensory characteristics between sorbet types, not within each row.

Determine if statistical differences are calculated by comparing mean values between each row or column in Table 2.

The starting characteristics of the fruits such as their total polyphenol content affect how much polyphenol is left after processing.

Checking for repeated phrases, such as "Freezing usually," is important.

In the text use of decimals should be with dots, not commas.

References should follow the journal's specific guidelines.

To draw reliable conclusions, the research should include analyses of fruit samples, rheology, and instrumental color.

The manuscript should provide enough discussion and explanation about how inulin impacts sorbets.