Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

Meat Science ◽  
2004 ◽  
Vol 68 (3) ◽  
pp. 383-389 ◽  
Author(s):  
M.A Lurueña-Martı́nez ◽  
A.M Vivar-Quintana ◽  
I Revilla
Keyword(s):  
Olive Oil ◽  
Xanthan Gum ◽  
Quality Characteristics ◽  
Low Fat ◽  
Locust Bean ◽  
Pork Fat

scholarly journals New formulations for low-fat frankfurters and its effect on product quality

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S333-S337
Author(s):  
M. A Lurueña-Martínez ◽  
I. Revilla ◽  
A. M Vivar-Quintana
Keyword(s):  
Olive Oil ◽  
Product Quality ◽  
Xanthan Gum ◽  
Emulsion Stability ◽  
Control Sample ◽  
Low Fat ◽  
Binding Properties ◽  
Fat Level ◽  
Locust Bean ◽  
Pork Fat

The effects of reducing fat level (9% and 12%), substituting pork fat with olive oil and adding locust bean/xanthan gum on emulsion stability, jelly and fat separation, cook loss, and hardness of frankfurters were investigated and compared with control sample elaborated with 20% of fat content. Results showed that addition of locust bean/xanthan gum produced a significant increase in hydration/binding properties, characterised by lower cook losses, increasing yield, better emulsion stability and lower jelly and fat separation. The substitution of fat pork by olive oil did not affect these parameters. Multivariate comparison between elaborated low-fat products and commercial frankfurters (normal and low-fat) were carried out using a factorial analysis. Results showed that addition of locust bean/xanthan gum results in products similar to commercial frankfurters with higher fat contents.

scholarly journals Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

2015 ◽  
Vol 52 (10) ◽  
pp. 6749-6755 ◽  
Author(s):  
Imène Felfoul ◽  
Salwa Bornaz ◽  
Aroua Baccouche ◽  
Ali Sahli ◽  
Hamadi Attia
Keyword(s):  
Olive Oil ◽  
Bovine Milk ◽  
Sensory Attributes ◽  
Low Fat ◽  
Oil Emulsion ◽  
Gouda Cheese

scholarly journals FORMULATION AND EVALUATION OF FAST DISSOLVING FILMS OF ELETRIPTAN HYDROBROMIDE

2017 ◽  
Vol 9 (2) ◽  
pp. 59
Author(s):  
K. Pallavi ◽  
T. Pallavi
Keyword(s):  
Drug Release ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Methyl Cellulose ◽  
Synthetic Polymers ◽  
Locust Bean Gum ◽  
Solvent Casting ◽  
Casting Method ◽  
Disintegration Time ◽  
Locust Bean

Objective: The main aim of the present research was to develop an oral fast dissolving polymeric film (FDF) with good mechanical properties, faster disintegration and dissolution when placed on the tongue.Methods: Eletriptan hydrobromide is prescribed for the treatment of mild to a moderate migraine. The polymers selected for preparing films were Pullulan, Maltodextrin (MDX), Acacia, Sodium alginate (SA), Locust bean gum (LBG), Guar gum (GG), Xanthan gum (XG), Polyvinyl alcohol (PVA), Polyvinyl pyrrolidine (PVP), Hydroxyl propyl methyl cellulose (HPMC) E5, and HPMC E15. Twelve sets of films FN1–FN12 were prepared by solvent casting method with Pullulan and combination of Acacia, MDX, SA, LBG, GG, XG, PVA, PVP, HPMC E5 and HPMC E15. Five sets of films FS1–FS5 were prepared using synthetic polymers like PVA, PVP, HPMC E5 and HPMC E15.Results: From all the prepared polymer formulations, FN2, FN8, and FS3 were selected based on disintegration time, and drug release and amongst this three FN2 was optimised based on its disintegration time (D. T). The percent drug release of the optimised film was compared with the percent release of the pure drug.Conclusion: The optimised formulation had a D. T of 16 s and a percent drug release of 97.5% in 10 min in pH 6.8 phosphate buffer and 100.6% drug release in 10 min in 0.1N HCl.

scholarly journals Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1937-1946
Author(s):  
M.M.D.R. Tugay ◽  
L.E. Mopera ◽  
E.B. Esguerra ◽  
K.A.T. Castillo-Israel
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Extra Virgin Olive Oil ◽  
Quality Characteristics ◽  
Physico Chemical ◽  
Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

scholarly journals The Effects of Select Hydrocolloids on the Processing of Pâté-Style Canned Pet Food

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2506
Author(s):  
Amanda N. Dainton ◽  
Hulya Dogan ◽  
Charles Gregory Aldrich
Keyword(s):  
Xanthan Gum ◽  
Guar Gum ◽  
Random Effect ◽  
Locust Bean Gum ◽  
Heating Cycle ◽  
Pet Food ◽  
Heat Penetration ◽  
Locust Bean ◽  
Kappa Carrageenan

Hydrocolloids are commonly used in canned pet food. However, their functional effects have not been quantified in this food format. The objective was to determine the effects of select hydrocolloids on batter consistency, heat penetration, and texture of canned pet food. Treatments were added to the formula as 1% dextrose (D) and 0.5% guar gum with 0.5% of either dextrose (DG), kappa carrageenan (KCG), locust bean gum (LBG), or xanthan gum (XGG). Data were analyzed as a 1-way ANOVA with batch as a random effect and separated by Fisher’s LSD at p < 0.05. Batter consistency (distance traveled in 30 s) thickened with increasing levels of hydrocolloids (thinnest to thickest: 23.63 to 2.75 cm). The D treatment (12.08 min) accumulated greater lethality during the heating cycle compared to all others (average 9.09 min). The KCG treatment (27.00 N) was the firmest and D and DG (average 8.75 N) the softest with LBG and XGG (average 15.59 N) intermediate. Toughness was similar except D (67 N·mm) was less tough than DG (117 N·mm). The D treatment showed the greatest expressible moisture (49.91%), LBG and XGG the lowest (average 16.54%), and DG and KCG intermediate (average 25.26%). Hydrocolloids influenced heat penetration, likely due to differences in batter consistency, and affected finished product texture.

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