Hydrogel based dessert of low calorie content

2019 ◽  
Vol 86 ◽  
pp. 184-192 ◽  
Author(s):  
N.V. Nepovinnykh ◽  
O.N. Kliukina ◽  
N.M. Ptichkina ◽  
A. Bostan
Keyword(s):  
Low Calorie ◽  
Calorie Content

scholarly journals REDUCING CALORIES OF MARGARINS

2020 ◽  
Vol 2020 (3) ◽  
pp. 76-79
Keyword(s):  
Fatty Acids ◽  
Flow Rate ◽  
Unsaturated Fatty Acids ◽  
Fat Content ◽  
Caloric Content ◽  
Highly Unsaturated Fatty Acids ◽  
Biological Value ◽  
Low Calorie ◽  
Calorie Content ◽  
The Stability

The goal is to reduce the calorie content of margarines by changing the composition and fat base. In this regard, we studied the change in caloric content and the content of trans-acids in margarines with a change in their fat content. To reduce calorie content, the fat base of margarine was also reduced to 60%, and to increase the biological value of the product, it was enriched with highly unsaturated fatty acids. It was determined that with an increase in the number of unsaturated fatty acids and a decrease in the margarine fat content, the stability of the emulsion deteriorates. To increase the durability of low-calorie margarine emulsions, it is necessary to increase the flow rate of the emulsifier or enrich it with other functional substances.

scholarly journals No evidence of calorie-related modulation of N2 in food-related Go/No-Go training: a pre-registered ERP study

2019 ◽  
Author(s):  
Matthias Aulbach ◽  
Ville Johannes Harjunen ◽  
Michiel Spape ◽  
Keegan Phillip Knittle ◽  
Ari Haukkala ◽  
...  
Keyword(s):  
Food Intake ◽  
Impulse Control ◽  
Diagnostic Value ◽  
Task Characteristics ◽  
Calorie Intake ◽  
Low Calorie ◽  
Clear Cut ◽  
Calorie Content ◽  
Food Images ◽  
High Calorie

Go/No-Go tasks, which require participants to inhibit automatic responses to images of palatable foods, have shown diagnostic value in quantifying food-related impulses.Moreover, they have shown potential for training to control impulsive eating. To test a suggested hypothesis that training modulates early neural markers of responseinhibition, the current study investigated how N2 event-related brain potential to high and low-calorie food images changes along the Go-/No-Go training and how the N2 is related to later eating behavior. Participants first completed a food Go/No-Go task in which high and low calorie food images were accompanied by Go- and No-Go-cues with equal frequency. Participants then completed a training block in which high-calorie foods were predominantly paired with a No-Go cue and the low-calorie foods with a Go cue, followed by a block with reversed coupling (order of the training blocks counterbalanced between participants). After each training, there was a snacking opportunity during which calorie intake was measured. Against our pre-registered hypotheses, the N2 amplitudes were not affected by calorie-content and there was no training-related modulation in the N2. Additionally, food intake did not differ between the preceding training blocks and the N2 amplitude did not predict food intake. Our study suggests that the link between N2 obtained in a food-related Go/No-Go task and impulse control is not clear-cut and may be limited to specific task characteristics. The results are of high importance as they question previously assumed mechanism of Go/No-Go training in food-related inhibitory control.

scholarly journals PRODUKSI LOW CALORIE SWEET BIO-YOGHURT DENGAN PENAMBAHAN EKSTRAK DAUN STEVIA (Stevia rebaudiana) SEBAGAI PENGGANTI GULA (Production of Low Calorie Sweet Bio-Yoghurt with The Addition of Stevia’s Leaf Extract (Stevia rebaudiana) for Sugar Substitution)

2015 ◽  
Vol 35 (04) ◽  
pp. 464 ◽  
Author(s):  
Widodo Widodo ◽  
Naimatun Munawaroh ◽  
Indratiningsih Indratiningsih
Keyword(s):  
Leaf Extract ◽  
Microbiological Quality ◽  
Stevia Rebaudiana ◽  
Total Solid ◽  
Fat Content ◽  
Nutritional Composition ◽  
Low Calorie ◽  
Calorie Content ◽  
Sugar Substitute ◽  
Mouth Feel

The purpose of this study was to examine potential utilization of stevia’s leaf as sugar substitute in low calorie sweetbio-yoghurt. The experiment was carried out with the supplementation of stevia’s leaf extract in yoghurt at level 0.5; 2.0; 3.5% and yoghurt produced with supplementation 7.0% sugar used as a control. Parameters observed were level of stevioside, calorie content, pH and acidity, total solid, nutritional composition, microbiological quality, and sensory acceptance. The result showed that level of stevioside obtained in ethanol phase was higher (12.73%) than that in butanol phase (11.89%). There were no differences on pH and acidity in yoghurt either supplemented with sugar or stevia’s leafextract. The protein content in yoghurt supplemented with stevia’s leaf extract was higher than that supplemented with sugar, but no differences were observed on lactose content. Supplementation of stevia’s leaf extract at 0.5% increased fat content, but higher level of supplementation (2.0 and 3.5%) had no effects on fat content. Calorie content of yoghurtsupplemented with stevia’s leaf extract was lower than that supplemented with sugar. The supplementation of stevia’s leaf extract in yoghurt affected on taste, flavor, mouth-feel, and acceptance but had no effect on appearance and colour. Stevia’s leaf extract was able to maintain viability of lactic acid bacteria and probiotic kept for a week in a refrigerator.Low calorie sweet bio-yoghurt with supplementation of stevia’s leaf extract at level 0.5% had the highest acceptance/Keywords: Low calorie sweet bio-yoghurt, stevia leaf, sugar substitute ABSTRAKPenelitian ini bertujuan untuk mengkaji pemanfaatan stevioside hasil ekstraksi daun stevia (Stevia rebaudiana) sebagai pengganti gula dalam produk low calorie sweet bio-yoghurt. Penelitian dilakukan dengan penambahan 0,5; 2,0 dan 3,5% ekstrak daun stevia pada yoghurt dan sebagai kontrol yoghurt dengan penambahan 7,0% gula. Parameter yangdiamati adalah kadar stevioside hasil ekstraksi, kandungan kalori, nilai pH dan keasaman, komposisi nutrisi, kualitas mikrobiologis, serta sensoris produk yoghurt. Hasil penelitian menunjukkan kadar stevioside hasil ekstraksi fase etanol (12,73%) lebih tinggi dibandingkan fase butanol (11,89%). Tidak ada pengaruh antara sweetener gula dengan ekstrak daun stevia terhadap nilai pH dan keasaman yoghurt. Penambahan sweetener gula dan ekstrak daun stevia sebesar0,5; 2,0; dan 3,5% meningkatkan kandungan protein, tetapi tidak berpegaruh terhadap kandungan laktosa yoghurt.Penambahan ekstrak daun stevia 0,5% meningkatkan kadar lemak, tetapi penambahan lebih tinggi (0,5 dan 3,5%) tidak berpengaruh terhadap kadar lemak yoghurt. Nilai kalori yoghurt dengan penambahan ekstrak daun stevia lebih rendah dibandingkan dengan penambahan gula. Hasil pengujian kualitas sensoris menunjukkan tidak ada perbedaanpenampilan dan warna antara yoghurt dengan penambahan sweetener gula dibandingkan dengan ekstrak daun stevia, tetapi penambahan ekstrak daun stevia berpengaruh terhadap aroma, rasa, mouth-feel, dan daya terima. Penambahan ekstrak daun stevia dapat mempertahankan viabilitas bakteri asam laktat dan probiotik dalam yoghurt selama seminggu. Low calorie sweet bio-yoghurt dengan penambahan 0,5% ekstrak daun stevia menghasilkan daya terima terbaik bagi panelis.Kata kunci: Low calorie sweet bio-yoghurt, daun stevia, pengganti gula

Consumer’s preferences among low-calorie food alternatives in casual dining restaurants

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Xiaodi Sun ◽  
Barbara Almanza ◽  
Carl Behnke ◽  
Richard Ghiselli ◽  
Karen Byrd
Keyword(s):  
Food Choice ◽  
Traditional Foods ◽  
Menu Item ◽  
Content Type ◽  
Low Calorie ◽  
Casual Dining ◽  
Calorie Content ◽  
Food Decisions ◽  
Food Choice Motives ◽  
Practical Implications

Purpose This study aims to examine consumers’ preferences among four calorie-reducing approaches – resizing, reformulation, substitution and elimination – and to understand what motivates consumers to order low-calorie food using the theory of planned behavior (TPB) as a model. Design/methodology/approach A conceptual model was developed based on the TPB with an additional construct of food choice motives. A total of 467 responses were collected. Descriptive statistics, multiple regression and ANOVA were used in the data analysis. Findings Consumers have a clear preference for substitution and elimination. The pattern that ingredients with higher calories were modified at a higher priority indicated that consumers might improve food decisions based on calorie information. Practical implications Restaurants should allow substitution or elimination of certain ingredients from menu items. Including more low-calorie sides will cost restaurants less than changing the main dish. A menu item on an entrée form is more amenable to modification for decreased calorie content as consumers have high taste expectations for popular traditional foods (e.g. burgers and pizza). Originality/value This is the first study to investigate consumers’ preferences among the four popular calorie-reducing approaches. A novel “Build Your Own Meal” approach was used in the questionnaire to allow the participants to choose from more than 150 ingredients, which compensated for personal preferences, thus mitigating possible limitations associated with studies of this kind, and was a good indicator of the participants’ actual ordering behavior.

scholarly journals USE SUNFLOWER OIL PRODUCED BY JSC «SHYMKENTMAY» AT THE DEVELOPMENT OF TECHNOLOGY OF EMULSION PRODUCT

2020 ◽  
Vol 2 (440) ◽  
pp. 75-82
Author(s):  
M.K. Kassymova ◽  
Z.I. Kobzhasarova ◽  
G.E. Orymbetova ◽  
G. Nurynbetova ◽  
Anita Blija
Keyword(s):  
Key Words ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Quality Index ◽  
Total Quality ◽  
Organoleptic Evaluation ◽  
Low Calorie ◽  
Consumer Value ◽  
Calorie Content ◽  
Organoleptic Parameters

On the basis of the conducted researches on factors of formation of consumer properties of emulsion products, recipes and technology of low-calorie emulsion sauces have been developed. On the basis carried out of the studies the factors of the formation of consumer properties of emulsion products of special purpose, recipes and technology for obtaining low-calorie emulsion sauces were developed. The expediency and effectiveness of the use of deodorized refined vegetable oils of JSC "Shymkentmai" were substantiated. An organoleptic evaluation of the experimental emulsion products were carried out in comparison with the traditional ones, which were evaluated according to the following parameters: appearance, consistency, odor and taste. It has been established that a of fat content 35% emulsion product on the basis of sunflower oil produced by JSC «Shymkentmai» with a plant additive were characterized by a higher value of the total quality index due to the delicate taste and absence of foreign flavors. It is revealed that the calorie content of the new emulsion product is significantly reduced by reducing the prescription amount of vegetable oil, while maintaining high organoleptic parameters. Low amounts of protein in the formulations of the new emulsion product should be considered as a positive moment, as emulsion product is a sauce that is served to the main dish, including meat, fish and poultry. Key words: emulsion product, functionality, sunflower oil, consumer value.

Change in organoleptic properties of minced meat when including fern Orlyak

2021 ◽  
pp. 31-34
Author(s):  
Мария Викторовна Доржиева ◽  
Инга Вячеславовна Хамаганова ◽  
Татьяна Цыбиковна Дамдинова
Keyword(s):  
Pteridium Aquilinum ◽  
Organoleptic Properties ◽  
Horse Meat ◽  
Low Calorie ◽  
Research Results ◽  
Calorie Content ◽  
Minced Meat

В статье представлены исследования органолептических свойств модельных образцов мясных фаршей из конины с включением разного количества консервированного папоротника Орляк ( Pteridium aquilinum ). Результаты исследований свидетельствуют о том, что использование соленых побегов папоротника в количестве 15 % в рецептуре котлет из конины обеспечивает высокие потребительские показатели готового продукта. Разработана рецептура котлет «Бурятские новые» пониженной калорийности с высокими потребительскими свойствами. The article presents a study of the organoleptic properties of model samples of minced horse meat with the inclusion of different amounts of canned Orlyak fern (Pteridium aquilinum). Research results indicate that the use of salted fern shoots in the amount of 15% in the formulation of horse meat cutlets provides high consumer performance of the finished product. A recipe for «New Buryat» cutlets of low calorie content with high consumer properties has been developed.

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