Results 21 to 30 of about 3,401 (261)

Sensory Properties of Fats and Fat Replacements [PDF]

Nutrition Reviews, 2009
The typical American diet derives 37% of total daily energy intake from fat.' Fat consumption in the U.S. has been estimated at 98 g/day for men and 65 g/day for women.' Diets low in carbohydrate and fiber but rich in fat have been associated with high prevalence of obesity and elevated risks of coronary artery disease and some forms of cancer.233 ...
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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
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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
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Physicochemical, antioxidant, and sensory properties of low-fat ice cream using purple sweet potato maltooligosaccharides as a fat replacer [PDF]

BIO Web of Conferences
The increasing prevalence of overnutrition in Indonesia has encouraged the development of healthier foods, including ice cream. This study evaluated purple sweet potato maltooligosaccharide (MOS) as a fat replacer in low-fat ice cream.
Julianti Elisa, Nurminah Mimi, Syahputra Harahap Edy, Candra Sunarti Titi, Mustika Sari Intan   +4 more
doaj   +1 more source

Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior

Acta Scientiarum: Technology, 2022
This study aims to investigate the use of Rocket seed (Eruca Sativa Mill) gum (RSG) as a novel fat replacer in the formulation of low-fat emulsion. For this purpose, formulation of the salad dressing was optimized by using response surface methodology ...
Cansu Akgí¼l, Alican Akçiçek, Ayse KaradaÄŸ, Salih Karasu   +3 more
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Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats [PDF]

Food Technology Research Journal, 2023
In recent years, healthy and low- caloric bakery products have been widely demanded. The purpose of this study was to produce low-fat cake using water extracts of psyllium, mustard, and flax seeds. Fat was replaced in cake with water extracts of psyllium,
Ayat, E. Rizk, Zahrat EL-OLA, M. Mohamed, Dalia, B. Othman, Ebtehal, A. El-kholany   +3 more
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ENVIRONMENTALAND CHEMICAL STUDIES ON SOME EXTRACTED ACTIVE COMPONENTS OF BARLEY [PDF]

Journal of Environmental Science, 2016
β-Glucan is the effective naturally occurring compound that exists in the grains of Hordeum vulgaris L (barley). β-Glucan is a rich fiber fraction found as glucose polymer in the endosperm cell walls of barley and usually at a level of 2-8 of grain ...
Hashem, A. I, Abd El-Latif, Bothaina. M, Shaban, Hala, H   +2 more
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Lipidome profiles of postnatal day 2 vaginal swabs reflect fat composition of gilt's postnatal diet.

PLoS ONE, 2019
We hypothesized that postnatal development of the vagina is impacted by early nutritional environment. Our objective was to determine if lipid profiles of vaginal swabs were different between postnatal gilts suckled by sow or fed milk replacer the first ...
KaLynn Harlow, Christina R Ferreira, Tiago J P Sobreira, Theresa Casey, Kara Stewart   +4 more
doaj   +1 more source

IMPROVING THE QUALITYOF LOWFAT UF-WHITE SOFT PICKLED CHEESE [PDF]

Journal of Food and Dairy Sciences, 2016
Buffalo's skim milk retentate was used to manufacture a good quality low fat UF-white soft pickled cheese with two different fat replacers namely Slendid® 200 or Glucomannan and heat shocked culture.
Amal El-Nimer, M. Ahmed, H. Omar
doaj   +1 more source

Fat Replacers in Baked Food Products [PDF]

Foods, 2018
Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content.
Kathryn Colla, Andrew Costanzo, Shirani Gamlath   +2 more
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