Potential Use of Aberdeen Angus Cows’ Milk for the Production of Low-Fat Yoghurt

2021 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Heaham Ismail
Keyword(s):  
Low Fat ◽  
Potential Use

scholarly journals Potential Use of Jackfruit (Artocarpus Heterophyllus) and Breadfruit (Artocarpus Altilis) as Fat Replacer to Produce Low-Fat Chicken Patties

2019 ◽  
Vol 7 (4.14) ◽  
pp. 292
Author(s):  
Mohammad Rashedi Ismail-Fitry ◽  
Nur Farihah Azwa Abas
Keyword(s):  
Proximate Analysis ◽  
Low Fat ◽  
Fat Replacer ◽  
Artocarpus Heterophyllus ◽  
Artocarpus Altilis ◽  
Commercial Chicken ◽  
Sensory Parameters ◽  
Water Holding ◽  
Potential Use ◽  
Chicken Patties

Commercial chicken patties contain high fat, which could affect consumers’ health. Jackfruit (Artocarpus heterophyllus) and breadfruit (Artocarpus altilis) may have the potential to be used as the fat replacer in the chicken patties.  This study aimed to evaluate the low-fat chicken patties produced by replacing the fat with jackfruit (JF) or breadfruit (BF) at 0% (control), 50% and 100%. The samples were analysed in terms of water holding capacity (WHC), cooking yield (CY), proximate analysis, colour, texture properties, and sensory parameters. Both BF and JF showed higher value (p<0.05) for WHC, moisture content and protein compared to the control. BF (100%) and JF (100%) were recorded of having significantly reduced fat (p<0.05) at 1.80% and 2.23%, respectively. BF showed higher L*(lightness) and b*(yellowness) values significantly (p<0.05) compared to the control. Not many significant differences (p>0.05) between the control and newly formulated chicken patties texture based on the hardness, cohesiveness, and chewiness recorded, proving that BF and JF did not affect the patties texture. Overall, the sensory evaluation of BF (100%) was preferred by the consumer in terms of appearance, texture, flavour, juiciness, and aroma. Thus, BF (100%) can be considered as the best fat replacer in this study.  

scholarly journals Effects of fructose and stevia on the rheological, technological and sensory characteristics of ice cream

2020 ◽  
Vol 3 (1) ◽  
pp. 30
Author(s):  
Ernesta Treciokiene ◽  
Ilona Sostakiene
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Ice Cream ◽  
Melting Rate ◽  
Skim Milk Powder ◽  
Technological Parameters ◽  
Low Fat ◽  
Lower Melting ◽  
Overall Acceptability ◽  
Potential Use

This study investigated the potential use of fructose and stevia to improve the technological parameters of ice cream. Ice cream was made of 2 different mixtures. Low-fat ice cream mixtures (0.4% fat) were made with: sweet buttermilk, 5% fructose, 20% banana puree, and sweet buttermilk, 5% fructose, 20% pear puree. The ice cream with stevia was made with cream (13% fat), milk, skim milk powder and whey powder, cherry puree (16%) and 0.48% stevia solution (20% concentration). The ice cream with banana showed rapid melting rate and the highest acidity. On the contrary, the ice cream with pear showed lower melting rate, but caused to increase the hardness and resulted with less overall acceptability. The enrichment of the ice cream with stevia and cherry showed the same coherence of hardness and overall acceptability.

The growth of mica polytypes as studied by conventional and high-resolution TEM

1983 ◽  
Vol 41 ◽  
pp. 174-177
Author(s):  
A. Baronnet ◽  
M. Amouric
Keyword(s):  
Water Pressure ◽  
Point Of View ◽  
Temperature Fields ◽  
Natural Occurrence ◽  
Growth Mechanisms ◽  
Long Period ◽  
High Resolution Tem ◽  
Layer Stacking ◽  
Experimental Works ◽  
Potential Use

The origin of mica polytypes has long been a challenging problem for crystal- lographers, mineralogists and petrologists. From the petrological point of view, interest in this field arose from the potential use of layer stacking data to furnish further informations about equilibrium and/or kinetic conditions prevailing during the crystallization of the widespread mica-bearing rocks. From the compilation of previous experimental works dealing with the occurrence domains of the various mica "polymorphs" (1Mr, 1M, 2M1, 2M2 and 3T) within water-pressure vs temperature fields, it became clear that most of these modifications should be considered as metastable for a fixed mica species. Furthermore, the natural occurrence of long-period (or complex) polytypes could not be accounted for by phase considerations. This highlighted the need of a more detailed kinetic approach of the problem and, in particular, of the role growth mechanisms of basal faces could play in this crystallographic phenomenon.

An atomic-resolution microscope study of Al contracts on GaAs

1986 ◽  
Vol 44 ◽  
pp. 726-727
Author(s):  
Z. Liliental-Weber ◽  
C. Nelson ◽  
R. Ludeke ◽  
R. Gronsky ◽  
J. Washburn
Keyword(s):  
High Speed ◽  
Schottky Contacts ◽  
Detailed Knowledge ◽  
The Past ◽  
Semiconductor Interfaces ◽  
Deposited Metal ◽  
Microwave Applications ◽  
Free Interfaces ◽  
Potential Use

The properties of metal/semiconductor interfaces have received considerable attention over the past few years, and the Al/GaAs system is of special interest because of its potential use in high-speed logic integrated optics, and microwave applications. For such materials a detailed knowledge of the geometric and electronic structure of the interface is fundamental to an understanding of the electrical properties of the contact. It is well known that the properties of Schottky contacts are established within a few atomic layers of the deposited metal. Therefore surface contamination can play a significant role. A method for fabricating contamination-free interfaces is absolutely necessary for reproducible properties, and molecularbeam epitaxy (MBE) offers such advantages for in-situ metal deposition under UHV conditions

The potential use of short chain peptides in parenteral nutrition

1985 ◽  
Vol 4 ◽  
pp. 116-123 ◽  
Author(s):  
P STEHLE ◽  
S ALBERS ◽  
I AMBERGER ◽  
P PFAENDER ◽  
P FURST
Keyword(s):  
Parenteral Nutrition ◽  
Short Chain ◽  
Potential Use

Low-Fat Diet Reduces Recurrence of Breast Ca

2005 ◽  
Vol 33 (9) ◽  
pp. 69
Author(s):  
JANE SALODOF MACNEIL
Keyword(s):  
Low Fat ◽  
Low Fat Diet
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