Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs

Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and matured). Meatballs with animal fat were used as control. All samples were analysed for the proximate composition, cooking yield, water holding capacity (WHC), texture and sensory properties. Two-way ANOVA was conducted to determine the interaction between the maturity and variety of the coconut for all parameters with post-hoc analysis to observe the significant difference (p<0.05). The maturity and variety of coconuts showed significant interactions (p<0.05) in affecting most of the meatball properties. Young coconuts were superior to mature coconut with better cooking yield (p<0.05), texture and sensory properties. Meatballs with young Pandan had the highest moisture content (p<0.05) (71.78%), low fat (3.56%) (p<0.05), and overall sensory acceptance. Meatballs with young MYD had low fat content (3.50%) (p<0.05), high WHC (52.11) (p<0.05), high redness (6.09) (p<0.05) with a high score of the colour (7.13) taste (7.17), texture (7.30) and overall acceptability (7.03) for the sensory properties. Since both young Pandan and young MYD managed to reduce the fat content in the meatballs as compared to the control sample and other treatments while maintaining the quality characteristics of the meatballs, both can be concluded to have potential as the fat replacers in the production of reduced-fat meatballs.

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Low-Fat Butter: Production and Technological Features

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2019-2-209-215 ◽

2019 ◽

Vol 49 (2) ◽

pp. 209-215

Author(s):

Людмила Захарова ◽

Lyudmila Zakharova ◽

Любовь Абушахманова ◽

Lyubov’ Abushahmanova

Keyword(s):

Control Sample ◽

Skim Milk ◽

Calorific Value ◽

Fat Content ◽

Sensory Properties ◽

Dietary Fibers ◽

Low Fat ◽

New Production ◽

High Calorie ◽

Butter Production

Modern lifestyle is characterized by hypodynamy, hypokinesia, overnutrition, and high-calorie products consumption. Hence, food industry has to design low-caloric products. The present paper introduces a new production technology for low-fat butter with dietary fibers. The research featured Bio-fi Pro WR 400 beetroot fiber, namely its sensory, functional, and technological properties, as well as chemical composition. The research objective was to define its further use in low fat butter production. The fiber demonstrated neutral taste, colour, and smell. The sample contained up to 70% of dietary fibers, including 21% of cellulose and 20% of pectin. The research also studied the soaking process of cellulose in distilled water and skim milk at various temperatures. Fat-free milk proved to be the optimal environment, while the optimal temperature for the soaking process was 45 ± 1°C. Temperature experiments proved the samples of dietary fibers to be thermostable. A study of various pasteurization modes and their effect on the sensory properties of cream revealed the following optimal conditions: 95 ± 2°C for 10 minutes. The conditions allowed the samples of high-fat cream to acquire the necessary specific pasteurization taste. In addition, the study featured the effect of dietary fibers on the rheological and sensory properties of low fat butter, as well as its nutrition and energy value. The optimal share of the dietary fiber was determined as 2.5% of the finished product weight. The fat content in the low fat content butter was 1.17 times lower than in the control sample (Krestyanskoe butter brand). Thus, the obtained product demonstrated a low calorific value if compared to traditional butter.

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Effects of fat replacing with eggplant puree on characteristics of chocolate spread

MOJ Food Processing & Technology ◽

10.15406/mojfpt.2020.08.00253 ◽

2020 ◽

Vol 8 (4) ◽

pp. 132-139

Author(s):

Maha IK Ali ◽

Rehab A Mostafa ◽

Ahmed E Abdel Gawad

Keyword(s):

Fatty Acid ◽

Chemical Composition ◽

Tannic Acid ◽

Storage Stability ◽

Control Sample ◽

Thiobarbituric Acid ◽

Sensory Properties ◽

Plate Count ◽

Significant Difference ◽

Chocolate Spread

Nowadays, the interest in searching for natural sources to fat replacer has increased to reduce obesity and the related with health risks. Chocolate spread products are the most important products of candy that are popular and more consumed, especially by children where it is a source of energy also its high nutritional value. This research aims to assess the fat replacement by eggplant puree at 25% and 75 % from the total fat content and its effects on the sensory properties, texture, chemical composition, minerals content, fatty acid composition, polyphenol compound content as tannic acid and storage stability as free fatty acid (FFA), thiobarbituric acid (TBA), total plate count (TPC) and yeasts and molds count and compared by control sample. The obtained results showed that no significant difference in sensory properties between all the products, while Chocolate spread containing 25% eggplant puree substituted were the highest in most Texture properties, the chemical composition was affected by the increasing of eggplant puree, that noted an increasing moisture, ash, dietary fiber and minerals contents while the crude ether extract and energy values were significantly (p<0.05) decreased. The fatty acid profile for the three products was within the permissible limit, tannic acid values were 318.92, 401.28 and 661.46 mg/100g. Finally found that the FFA values which were ranged from 1.73% to 10.75%, TBA values which were ranged from 2.21 to 6.87 mg Malon-aldehyde/kg sample. The use of these fat replacements has improved all the properties of Chocolate spread except the storage stability.

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A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties

Journal of Food Research ◽

10.5539/jfr.v9n6p52 ◽

2020 ◽

Vol 9 (6) ◽

pp. 52

Author(s):

Alexandros Petridis ◽

Dimitris Petridis ◽

Georgia Dimitreli

Keyword(s):

Lactic Acid ◽

Acid Concentration ◽

Control Sample ◽

Sensory Properties ◽

Pomegranate Juice ◽

Lactic Acid Concentration ◽

Color Intensity ◽

Low Fat ◽

Overall Acceptability ◽

Frozen Dessert

The effect of fat content and added yoghurt, honey and pomegranate juice concentration on the overrun, and the physicochemical, rheological and sensory properties of frozen yoghurt samples was investigated, aiming in the production of a novel low-fat and functional dairy fermented frozen dessert. For this purpose, the methodology of mixture experiment was applied to twenty samples, while a control sample (without using honey and pomegranate juice) was also produced. According to the results, the increase in yoghurt concentration resulted in increasing pH, overrun, brightness, elastic modulus (G´) determined at -2 °C and sensory hardness of the samples, while it reduced color parameters a* and b*, creaminess, sweetness and fattiness. Increasing honey concentration reduced lactic acid concentration, G´ at -2 °C, hardness, sensory acidity, and to a lesser extent pH, while increased color parameter b*, overrun, sensory color intensity, creaminess, sweetness, and fattiness of the samples. The increase in pomegranate juice concentration resulted in decreasing pH, brightness and b*, as well as increasing a*, color intensity, creaminess and sensory acidity. Finally, fat, by interacting with one or two of the three constituents (yoghurt, honey and pomegranate juice), decreased pH, creaminess and fattiness, while increased lactic acid concentration, b*, color intensity and to a lesser degree the overrun level of the samples. Overall acceptability of the samples indicated that it is possible to use honey and pomegranate juice in the production of low-fat frozen yoghurt with favorable sensory properties.

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The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi

Journal of Dairy Science ◽

10.3168/jds.2009-2070 ◽

2009 ◽

Vol 92 (9) ◽

pp. 4135-4145 ◽

Cited By ~ 28

Author(s):

L. Lteif ◽

A. Olabi ◽

O. Kebbe Baghdadi ◽

I. Toufeili

Keyword(s):

Sensory Properties ◽

Low Fat ◽

Reduced Fat

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Effect of whey fat content on the properties and yields of whey cheese and serum

Journal of the Hellenic Veterinary Medical Society ◽

10.12681/jhvms.23640 ◽

2020 ◽

Vol 71 (2) ◽

pp. 2149

Author(s):

S. KAMINARIDES ◽

H. ZAGARI ◽

E. ZOIDOU

Keyword(s):

Sensory Analysis ◽

Dry Matter ◽

Textural Properties ◽

Fat Content ◽

Sensory Properties ◽

Nitrogenous Compounds ◽

Valuable Source ◽

Reduced Fat ◽

Food Legislation ◽

Cheese Production

The objective of this research was to study the effect of cheese whey fat content on the yield, physicochemical, textural and sensory properties of cheeses made from sheep’s whey. Four types of whey cheese were made from skimmed whey (cheese A), whole whey (cheese B) and whey with added cream of 2.5% and 5% fat (cheeses C and D respectively) and evaluated. Significant differences in yield, sensory properties, total solids, moisture, fat, fat in dry matter, protein, calcium, hardness, modulus of elasticity, gumminess and chewiness were observed between the different types of cheeses. No significant differences were observed in pH, lactose, ash, lactic acid, citric acid, galactose, glucose, Mg, K, Na and cohesiveness. The increase in fat in whey cheeses improved yield, sensory and textural properties. Cheese D was the most preferred of all the experimental cheeses in sensory analysis: it had the highest level of fat in dry matter (77.3%) and the lowest moisture content (51.6%) and according to Greek Food Legislation is characterized as an excellent quality whey cheese. Cheese A had the lowest fat content (3.94%), scored of 61.2% overall in sensory analysis and was characterized as a new reduced-fat whey cheese, particularly suitable for customers who prefer reduced-fat cheese. Serum from whey cheese production should not be considered as a waste but might be exploited as a valuable source of carbohydrate, nitrogenous compounds and minerals. Serum resulting from whey cheese production indicates that it should not be treated as waste-pollutant but as a valuable source of carbohydrate, nitrogenous compounds and minerals from which usable products may be obtained.

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FEATURES OF THE FORMATION OF THE STRUCTURE AND QUALITY OF LOW-FAT BUTTER

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.5-6.20 ◽

2020 ◽

Author(s):

Е.В. ТОПНИКОВА ◽

О.В. ЛЕПИЛКИНА

Keyword(s):

Milk Powder ◽

Control Sample ◽

Fat Content ◽

Specific Power ◽

Intermediate Structure ◽

Low Fat ◽

Stable Mode ◽

Skimmed Milk ◽

Skimmed Milk Powder

Современные требования к рациональному питанию обусловливают производство жировых продуктов пониженной калорийности. Однако при их изготовлении производитель сталкивается с проблемами устойчивости процесса маслообразования, формирования структуры и качества продукта, решить которые возможно за счет использования стабилизаторов и эмульгаторов и корректировки режимов работы маслообразователя. С использованием программы онлайн-контроля изменения параметров работы маслообразователя и трансмиссионного электронного микроскопа при увеличении 6600 исследованы процессы формирования структуры и качества сливочного масла с жирностью 55%, выработанного из сливок с добавлением эмульгатора – моно- и диглицеридов жирных кислот в количестве 0,5% и комплексного стабилизатора консистенции на основе гуаровой и ксантановой камедей в количестве 0,2% – образец 1 и сухого обезжиренного молока, добавленного из расчета получения в готовом продукте 7,5% сухих обезжиренных веществ молока, – образец 2. Контрольным образцом было масло «Крестьянское» с жирностью 72,5%. Установлено, что процесс обращения фаз при изготовлении масла пониженной жирности происходит аналогично процессу при изготовлении масла с жирностью 72,5%. К особенностям процесса можно отнести формирование в качестве промежуточной структуры масляного зерна, а также повышение нагрузки на маслообразователь в момент переохлаждения сливок и удлинение продолжительности выхода на стабильный режима работы аппарата. Доказано, что для обеспечения устойчивой структуры продукта удельные затраты мощности должны быть увеличены на 9,8–13,2% при преобразовании сливок со стабилизаторами и эмульгатором (образец 1) и на 2,2–3,5% при преобразовании сливок с добавлением в качестве стабилизатора сухого обезжиренного молока (образец 2). Установлена возможность получения масла пониженной жирности с хорошей консистенцией и пластичностью. Modern requirements for rational nutrition determine the production of low-calorie fat products. However during their manufacture the manufacturer faces with problems of the stability of the butter formation process, the formation of the structure and quality of the product, which can be solved by using stabilizers and emulsifiers and adjusting the operating modes of the butter-forming agent. The processes of forming the structure and quality of butter with a fat content of 55% were studied using the online control program for changing the parameters of the butter-forming machine and transmission electron microscope at a magnification of 6600. Butter samples were developed from cream with the addition of an emulsifier – mono- and diglycerides of fatty acids in an amount of 0,5% and a complex consistency stabilizer based on guar and xanthan gum in an amount of 0,2% – sample 1 and skimmed milk powder added based on the calculation of obtaining 7,5% of skimmed milk solids in the finished product – sample 2. Butter «Krestyanskoe» with a fat content of 72,5% was the control sample. It is established that the process of phase reversal in the manufacture of low-fat butter is similar to the process for traditional types of butter. The formation of an intermediate structure of the butter grain, as well as the increased load on the butter-forming agent at the time of supercooling of cream and the lengthening of the duration of the stable mode of operation of the device can be attributed to the peculiarities of the process. It is proved that to ensure a stable product structure, the specific power consumption should be increased by 9,8–13,2% when converting cream with stabilizers and an emulsifier (sample 1) and by 2,2–3,5% when converting cream with the addition of skimmed milk powder as a stabilizer (sample 2). The possibility of obtaining low-fat butter with a good consistency and plasticity is established.

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

E3S Web of Conferences ◽

10.1051/e3sconf/202014102006 ◽

2020 ◽

Vol 141 ◽

pp. 02006

Author(s):

Nutsuda Sumonsiri ◽

Benjaporn Panjun ◽

Supanna Naksuk ◽

Sarisara Boonmawat ◽

Amornrat Mukprasirt ◽

...

Keyword(s):

Soybean Oil ◽

Protein Content ◽

Apparent Viscosity ◽

Control Sample ◽

Fat Content ◽

Healthy Weight ◽

Fat Replacer ◽

Salad Dressing ◽

Sensory Acceptance ◽

Reduced Fat

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. Fat replacers can be potentially applied in several foods but they can affect appearance, texture, rheology, and flavor of emulsion products. This research aimed to study the effect of oatmeal as a fat replacer on creamy salad dressing (53.39%(w/w) refined soybean oil, 20.20%(w/w) sweetened condensed milk, 12.99% (w/w) distilled vinegar, 8.08%(w/w) egg yolk, 4.33%(w/w) refined sugar, 0.58%(w/w) iodized salt, and 0.43%(w/w) mustard). The oatmeal was used to partially replace soybean oil in the product at 3.61, 7.22, 10.82, 14.43, 18.04, and 21.65%(w/w). After preparation, fat content, protein content, apparent viscosity, and sensory acceptance of control and fat-reduced samples were evaluated. Fat replacing with oatmeal led to decreasing of fat content but increasing of protein content and apparent viscosity. At 21.65% fat replacement, there was 33.13% fat reduction compared to the control sample. In sensory evaluation by 30 untrained panelists, reduced-fat creamy salad dressing had the same or higher acceptance scores in appearance, color, texture, aftertaste, and overall acceptance. Oatmeal can be an alternative fat replacer in reduced-fat creamy salad dressing.

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