scholarly journals Viscosity, fat content, total acidity, and antioxidant capacity of reduced-fat mayonnaise made with Watermelon (Citrullus lanatus) rind flour as stabilizer

2021 ◽  
Vol 788 (1) ◽  
pp. 012100
Author(s):  
H Evanuarini ◽  
D Amertaningtyas ◽  
D T Utama
Keyword(s):  
Antioxidant Capacity ◽  
Citrullus Lanatus ◽  
Fat Content ◽  
Total Acidity ◽  
Reduced Fat

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

2020 ◽  
Vol 9 (4) ◽  
pp. 426
Author(s):  
Brogina Mayank Dini ◽  
Luh Putu Trisna Darmayanti ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Capacity ◽  
Protein Content ◽  
Water Content ◽  
Chlorophyll Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

scholarly journals Designing a Clean Label Sponge Cake with Reduced Fat Content

2016 ◽  
Vol 81 (10) ◽  
pp. C2352-C2359 ◽  
Author(s):  
Cristina Eslava-Zomeño ◽  
Amparo Quiles ◽  
Isabel Hernando
Keyword(s):  
Fat Content ◽  
Sponge Cake ◽  
Reduced Fat

scholarly journals Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

2011 ◽  
Vol 31 (3) ◽  
pp. 629-634 ◽  
Author(s):  
Anna Cecilia Venturini ◽  
Ângela Dulce Cavenaghi ◽  
Carmen Josefina Contreras Castillo ◽  
Eliane Marta Quiñones
Keyword(s):  
Fat Content ◽  
Reduced Fat

Retail Chilled Display Storage of High- and Reduced-Fat Sliced Bologna

1997 ◽  
Vol 60 (9) ◽  
pp. 1099-1104 ◽  
Author(s):  
F. JIMÉNEZ COLMENERO ◽  
J. CARBALLO ◽  
P. FERNÁNDEZ ◽  
S. COFRADES ◽  
E. CORTÉS
Keyword(s):  
Storage Temperature ◽  
Color Stability ◽  
Fat Content ◽  
High Fat ◽  
Chilled Storage ◽  
Reduced Fat ◽  
Texture Parameters ◽  
Residual Nitrite ◽  
Color Fading ◽  
Photochemical Action

This study examined the influence of light (1,900 lux) and dark display conditions on purge loss, color, residual nitrite, rancidity, texture, and microbiological changes of sliced vacuum packaged high-fat (24.7%) and reduced-fat (9.4%) bologna during chilled storage at 2 and 7°C. Color stability was more dependent upon photochemical action than upon temperature. The rate of color fading was greater at a lower fat content. Residual nitrite depletion varied according to fat content, chill temperature, and display conditions. High-fat sausages were harder and chewier (P < 0.05) than reduced-fat sausages. Texture parameters were not appreciably influenced by storage temperature or exposure to light. Microbiological counts were higher in reduced-fat samples than in high-fat samples. Temperature influenced the growth of microflora in sliced bologna sausage, but light had no important effect.

Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels

2020 ◽  
Vol 55 (10) ◽  
pp. 3267-3277
Author(s):  
Hong Chul Lee ◽  
Morgan P. Wonderly ◽  
Siroj Pokharel ◽  
Gale M. Strasburg ◽  
Bradley P. Marks ◽  
...  
Keyword(s):  
Fat Content ◽  
Reduced Fat ◽  
Protein Gels

scholarly journals Energy expenditure and physical activity in subjects consuming full- or reduced-fat products aspart of their normal diet

1996 ◽  
Vol 76 (6) ◽  
pp. 785-795 ◽  
Author(s):  
Klaas R. Westerterp ◽  
P.H.G. Wilhelmine ◽  
Verboeket-Van De Venne ◽  
Carlijn V. C. Bouten ◽  
Cees De Graaf ◽  
...  
Keyword(s):  
Physical Activity ◽  
Energy Expenditure ◽  
Metabolic Rate ◽  
Controlled Trial ◽  
Fat Content ◽  
Normal Diet ◽  
Activity Level ◽  
Free Access ◽  
Reduced Fat ◽  
Low Carbohydrate

It has been suggested that energy expenditure is higher in subjects consuming reduced-fat, high-carbohydrate diets than in subjects consuming full-fat, low-carbohydrate diets. In a 6-month randomized, controlled trial, seventeen women and twenty men (age 20–35 years; BMI 22–28 kg/m2)had free access either to a range of about forty-five reduced-fat products or the full-fat equivalents. At the end of the 6 months, energy intake, sleeping metabolic rate (SMR), average daily metabolic rate (ADMR), and physical activity (AO) were measured. The intervention resulted in a mean difference of the change of the fat content of the diet of 6% of energy (P < 0·01) between the two groups. SMR, ADMR and AO were virtually the same in both groups. The results suggest that the change in fat content of the diet has no effect on physical activity and energy expenditure. However, subjects with a higher activity level consumed more carbohydrate (ADMR/SMR: r = 0·49, P < 0·01; AO: r = 0·57,p=0·001)

scholarly journals Development of an Extruded Potato Snack Using Recycled Materials

2020 ◽  
Author(s):  
Olga Aksenova ◽  
Marina Kulikova
Keyword(s):  
Dietary Fiber ◽  
Process Parameters ◽  
Fat Content ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Balanced Diet ◽  
Reduced Fat ◽  
Series Of Experiments ◽  
Protein Rich ◽  
Rational Process

The study is aimed at solving the problem of snacks deficiency corresponding to the concept of a balanced diet. Snacks were made using rational process parameters using fish powder obtained from the fillet waste of protein-rich salmon and malt grains rich in dietary fiber. The composition of the recipe mixture was optimized through calculation and a series of experiments. In investigate took as calculated variables the starch and fat content in the recipe mixture and the biological value; as response variables, organoleptic properties and expansion coefficient. The result was an extruded snack, consisting of 79% of crushed dried potatoes, of 8% of fish powder and of 12% of malt grains, which, in comparison with similar snacks, has a higher biological value of 83%, an increased protein content of 14.5% and a dietary fiber value of 8.4 %, a reduced fat content of 1% and a reduced energy value of 340 kcal. The analysis of the quality indicators of the snack confirmed that this product satisfies the requirements for snacks in terms of physicochemical, organoleptic, microbiological and safety indicators. The developed potato extruded snack is targeted at different population groups and is a healthier alternative to potato chips.

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