Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer [PDF]
Jurnal Ilmu dan Teknologi Hasil Ternak, 2017 Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced.
Herly Evanuarini +3 more
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EFFECT OF USING CHICORY ROOTS POWDER AS A FAT REPLACER ON BEEF BURGER QUALITY [PDF]
Slovenian Veterinary Research, 2019 Chicory roots powder is considered as a rich source of fiber and polyphones. It can be interfered in the formation of many functional foods that play an important role in maintaining human health from many diseases such as obesity and diabetes. So, this
Tamer El Zeny +3 more
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Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach [PDF]
NFS Journal, 2016 Background: Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases.
Dipesh Aggarwal +2 more
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KAJIAN PERAN SEREALIA SEBAGAI FAT REPLACER TERHADAP KARAKTERISTIK FISIK ES KRIM. STUDY ON THE ROLE OF CEREALS AS FAT REPLACER TOWARDS THE PHYSICAL CARACTERISTIC OF ICE CREAM [PDF]
, 2022 Es krim merupakan salah satu jenis makanan yang sangat digemari oleh berbagai kalangan usia. Biasanya es krim mengandung lemak yang cukup tinggi yang berasal dari bahan baku yang digunakan seperti susu dan whipped cream.
RINI, BERNADETT SEPTY PUSPITA
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PENGAPLIKASIAN FAT REPLACER KACANG-KACANGAN TERHADAP KUALITAS DARI ES KRIM [PDF]
, 2021 Produk es krim yang kini beredar dikalangan masyarakat banyak mengandung lemak tinggi namun protein rendah. Untuk memenuhi kandungan protein pada produk es krim diusulkanlah menggunakan bahan-bahan nabati seperti kacang-kacangan.
RARAS, DWI PUSPITA
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MALTODEXTRIN AS FAT REPLACER IN LOW FAT SAUSAGE [PDF]
Journal of Food and Dairy Sciences, 2006 The effect of maltodextrin as fat replacer on the cholesterol content, thiobarbituric acid (TBA). colour. physical and chemical properties of low fat sausage were studied.
Amal Gab Alia,
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MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER [PDF]
Journal of Food and Dairy Sciences, 2011 Seven Ras cheese treatments were made to study the effect of replacing milk fat with Novagel® RCN15 (a carbohydrate-based fat replacer) on the quality of low fat Ras cheese. Control cheeses were made from cow's milk containing 3.0% fat, another three Ras
Iman Youssef, W. Rajab, K. Kebary
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Effects of fat replacement on properties of whole wheat bread
Brazilian Journal of Pharmaceutical Sciences, 2014 Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet.
Patrícia Matos Scheuer +7 more
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Utilization of Sugar Beet Pulp in Meatballs Preparation [PDF]
Journal of Food and Dairy Sciences, 2018 This investigation was done to assess the quality attributes of reduced fat meatballs as influenced via sugar beet pulp powder addition. The prepared samples of meatball which contained sugar beet pulp powder as a fat replacer with the ratio of 25 and 50
Sahar Mostafa, Rowida Essa
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Glycerol as a partial replacement for lactose in milk replacer for young dairy calves
JDS Communications, 2022 Glycerol (glycerin) is increasingly available from biodiesel manufacture and edible oil refining and it has been used successfully in diets for chickens, pigs, and adult cattle; however, less information is available on its nutritional value in young ...
R.A. Ebert-Allen +2 more
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