Modified mung bean starch and maltodextrin were used as a fat substitute in low-fat ice cream. The formulation of low-fat ice cream was optimized using response surface methodology (RSM) based on central composite design (CCD). The responses were overrun, melting rate, first dripping time and slurry viscosity. The results showed that incorporation of 1.5% modified mung bean starch and 2.0% maltodextrin gave a better product, whose overrun, melting rate, initial melting time and slurry viscosity of 61.7%, 20.0%, 1 249 s and 1 243 mPa·s, respectively. Texture profile analysis (TPA) showed that the hardness, adhesiveness, gumminess and chewiness of the ice cream were (811.4 ± 4.4) g, (215.7 ± 2.5) g·s, 1.091 ± 0.025 and (168.2 ± 5.6) g, respectively. The use of fat substitute significantly improved texture characteristics of ice cream. The results of size distribution showed that the D (4,3), D (10), D (50) and D (90) of low-fat ice cream increased to (3.36 ± 0.39), (0.14 ± 0.00), (0.51 ± 0.00) and (9.84 ± 1.07) μm as compared with the blank sample. This fat substitute could increase fat instability in ice cream, facilitating the formation of ice crystals. Stereo microscope showed that low-fat ice cream contained a large number of air bubbles uniform in size and evenly distributed.

High-quality cheese bread rich in nutrients can be made by adding cheese to bread. The effect of cheese addition on dough hardness as well as texture and staling properties and major nutrients of bread was analyzed in this study. The formulation was optimized using one-factor-at-a-time and orthogonal array methods. Dough hardness and sensory scores of bread were considered as response variables. The optimum combination obtained were cheese 15%, dry yeast 1.5% and bread improver 0.8%. The cheese bread made using the optimized formulation by the direct leavening method had a delicate taste and soft texture with rich cheese flavor. Moreover, the dough hardness was 94.317 g, the bread hardness was 402.255 g, the sensory score was 92, and the protein content was 14.5 g/100 g. The cheese bread had better quality and was more resistant to staling than ordinary bread.