author(s)
Manoj Kumar

abstract

Background: Melting resistance is a critical quality attribute of frozen soy yogurt, directly influencing consumer perception, sensory acceptance, and market competitiveness. Fruit fortification, while enhancing flavour and nutritional value, introduces additional complexity to melting behavior due to changes in water content, acidity, fiber, and sugar composition.

Scope and approach: This review critically examines recent advances (2020-2025) in rapid and predictive assessment techniques for melting resistance in fruit-fortified frozen soy yogurt. Emphasis is placed on physicochemical mechanisms, matrix structuring, analytical tools, and correlations between formulation variables and melting performance.

Key findings and conclusions: Fruit-derived sugars, organic acids, and fibers significantly influence ice recrystallization, air cell stability, and protein-polysaccharide networks. Rapid instrumental methods, image-based analysis, rheological proxies, and data-driven models offer reliable alternatives to time-consuming conventional melting tests. Integration of rapid assessment tools with formulation optimization is essential for industrial-scale quality control and product innovation.