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Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer

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, Nurliyani Nurliyani, Indratiningsih Indratiningsih, Pudji Hastuti   +3 more
doaj   +3 more sources

The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream

Indonesian Journal of Agricultural Research, 2020
Fat replacer can be an alternative in the processing of making ice cream. The use of fat replacers can replace the role of fat as forming texture, flavor, and aroma without reducing the quality of the ice cream. In this research, green beans we used as a
Pulung Nugroho, Laksmie Hartayanie, Kartika Puspa Dwiana   +2 more
doaj   +3 more sources

EFFECT OF USING CHICORY ROOTS POWDER AS A FAT REPLACER ON BEEF BURGER QUALITY

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, Rowida Essa, Badia Bisar, S Metwalli   +3 more
doaj   +3 more sources

Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing [PDF]

E3S Web of Conferences, 2020
Overconsumption of fat leads to cardiovascular diseases and other health problems; therefore, consumers prefer diets with high fiber and low fat content for their healthy weight management.
Sumonsiri Nutsuda, Panjun Benjaporn, Naksuk Supanna, Boonmawat Sarisara, Mukprasirt Amornrat, Phasuthan Pattama   +5 more
doaj   +2 more sources

Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach

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, Latha Sabikhi, M.H. Sathish Kumar   +2 more
doaj   +2 more sources

Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

Polish Journal of Food and Nutrition Sciences, 2015
The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%).
Bolumar Tomas, Toepfl Stefan, Heinz Volker   +2 more
doaj   +2 more sources

A sustainable approach to utilize sunflower seed powder as a fat replacer in cookies; effects on physicochemical, phytochemical, and sensory properties

Discover Sustainability
Fat substitutes are important and sustainable ingredients to use in food industry to deliver some or all of the functional properties of the fat, while contributing less energy than the fat being replaced.
Tusneem Kausar, Ashiq Hussain, Ammara Ainee, Nida Firdous, Adnan Ahmed, Rizwan Arshad, Shafiqa Ali, Ashiq Hussain, Aarzoo Sajid, Majid Majeed, Abdeen Elsiddig Elkhedir   +10 more
doaj   +2 more sources

Characteristics of reduced-fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant. [PDF]

Food Sci Nutr, 2023
Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid-based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster
Roshandel Z, Zibaei R, Abdolmaleki K.
europepmc   +2 more sources

Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp

International Journal of Food Science, 2022
The chemical composition of unpollinated Barhi date fruit (UBDF) (at khalal maturity stage) pulp and its effect as fiber source or fat replacer on the quality characteristics of camel meat burgers were investigated.
El Sayed, A. Abd El-Hady, Hani A. Alfheeaid, Mohamed M. Abd El-Razik, Sami A. Althwab, Hassan Barakat   +4 more
doaj   +1 more source

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
doaj   +1 more source