Powder Handling and Frozen Texture of a Reconstitutable Strawberry-Oat Sorbet Premix After Sucrose Replacement.

A dry sorbet premix must remain manageable as a powder and still develop an appropriate structure after reconstitution and freezing. This study compared a sucrose-containing control with a strawberry-oat premix in which sucrose was replaced by maltodextrin, inulin, and a commercial high-intensity sweetener blend. Three independently prepared batches were evaluated in the dry state and after reconstitution and dynamic freezing. The sucrose-replaced powder had a higher angle of repose (44° vs. 39°) and a lower compaction force (2.65 vs. 7.65 N); both powders wetted in approximately 4 s. It also contained modestly more total dietary fiber (4.76% vs. 4.27%), whereas the reported protein and carbohydrate-by-difference estimates did not differ statistically. The prepared sucrose-replaced sorbet required a higher back-extrusion force (6.50 vs. 4.25 N), retained a similar overrun (approximately 50%), and showed less drainage in the available melting profile. The composition and texture results were considered together, but no correlation coefficient was calculated because only two formulations were studied and replicate-level rheology and melting series were unavailable. Replacing sucrose therefore created a powder-texture trade-off; the findings do not establish nutritional superiority or isolate individual ingredient effects.