scholarly journals Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1351
Author(s):  
Kyungwon Moon ◽  
Kyeong-Ok Choi ◽  
Sungmin Jeong ◽  
Young-Wan Kim ◽  
Suyong Lee
Keyword(s):  
Palm Oil ◽  
Canola Oil ◽  
Relaxation Times ◽  
Saturated Fat ◽  
T2 Relaxation ◽  
Solid Fat ◽  
Carnauba Wax ◽  
Unsaturated Fat ◽  
Imitation Cheese ◽  
Fat Level

Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat. The contents of solid fat in the oleogels were less vulnerable to the change in temperature than the palm oil. The replacement of palm oil with oleogels produced cheese samples with harder and more cohesive/chewy textures. Dynamic and transient viscoelastic measurements demonstrated that the use of oleogels was effective in increasing the elastic nature of the cheeses. Two distinct components with different proton mobilities were observed in the imitation cheeses, and longer T2 relaxation times were detected in the oleogel samples. The meltability of the cheese with palm oil was not significantly different from those with 3% and 6% oleogels. The saturated fat level of the oleogel cheese was significantly reduced from 45.70 to 5.20%. The application of canola oil-carnauba wax oleogels could successfully produce imitation cheese high in unsaturated fat and low in saturated fat. This study thus demonstrated that the health-functional properties of imitation cheese could be enhanced by using oleogels.

scholarly journals Effects of maltodextrin on the physical properties of canola oil-based ice creams

2020 ◽  
Vol 1 (4) ◽  
pp. 1-5
Keyword(s):  
Physical Properties ◽  
Canola Oil ◽  
Recent Trend ◽  
Saturated Fat ◽  
Ice Cream ◽  
Melting Rate ◽  
Future Studies ◽  
Unsaturated Fat ◽  
Significant Difference ◽  
Ice Creams

Recent trend in production of healthy food products has stimulated ice cream manufacturers to minimize the saturated fat content by replacing it with high-unsaturated fat or oil such as canola oil, yet maintaining the physical properties of the end product. Addition of maltodextrin (MD) into the formulation may assist in obtaining the desirable physical properties. Therefore, the objective of this study was to develop hard ice creams containing different ratios of canola oil and MD. Four ice cream formulations were prepared by weight: MD-0 (5% oil, 0% MD), MD-1 (4% oil, 1% MD), MD-2 (3% oil, 2% MD), and MD-3 (2% oil, 3% MD). Both MD-2 and MD-1 exhibited the highest (45.05±4.28%) and the lowest (32.49±1.20%) overrun, respectively, yet there was no significant difference (p > 0.05) between all ice creams in terms of hardness (3.20-4.79 kg). Additionally, there was no significant difference (p > 0.05) between MD-0, MD-1, and MD-2 in their melting rates which were significantly slower (p < 0.05) than those of MD-3. In overall, decreasing the amount of oil (i.e. increasing amount of MD) resulted in significant (p < 0.05) increase in overrun, yet had no significant (p > 0.05) effect on the ice cream's hardness and melting rate except for MD-3 for the latter. The ice cream that exhibited the most desirable physical properties was MD-2 (overrun, 45.05±4.28%; hardness, 3.73±0.75 kg; slowest melting rate). This finding highlighted the potential of MD in providing desirable texture to the ice creams to certain extent. Future studies are recommended in maintaining the ice cream's flavour and physical properties upon storage, and in determining its sensory acceptability among consumers.

Quantification of T1, T2 relaxation times from Magnetic Resonance Fingerprinting radially undersampled data using analytical transformations

2021 ◽  
Vol 80 ◽  
pp. 81-89
Author(s):  
Nikolaos Dikaios ◽  
Nicholas E. Protonotarios ◽  
Athanasios S. Fokas ◽  
George A. Kastis
Keyword(s):  
Magnetic Resonance ◽  
Relaxation Times ◽  
T2 Relaxation ◽  
Undersampled Data

Determining the effect of water temperature on the T1 and T2 relaxation times of the lung tissue at 9.4 T MRI: A drowning mouse model

2021 ◽  
pp. 101836
Author(s):  
Kodama Saki ◽  
Hata Junichi ◽  
Kanawaku Yoshimasa ◽  
Nakagawa Hiroshi ◽  
Oshiro Hinako ◽  
...  
Keyword(s):  
Mouse Model ◽  
Water Temperature ◽  
Lung Tissue ◽  
Relaxation Times ◽  
T2 Relaxation ◽  
Effect Of Water ◽  
T1 And T2

Textural and pore size analysis of carbonates from integrated core and nuclear magnetic resonance logging: An Arbuckle study

2015 ◽  
Vol 3 (1) ◽  
pp. SA77-SA89 ◽  
Author(s):  
John Doveton ◽  
Lynn Watney
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Relaxation Time ◽  
Magnetic Resonance ◽  
Pore Size ◽  
Relaxation Times ◽  
T2 Relaxation Time ◽  
T2 Relaxation ◽  
Nmr Logging ◽  
The Core ◽  
Nuclear Magnetic

The T2 relaxation times recorded by nuclear magnetic resonance (NMR) logging are measures of the ratio of the internal surface area to volume of the formation pore system. Although standard porosity logs are restricted to estimating the volume, the NMR log partitions the pore space as a spectrum of pore sizes. These logs have great potential to elucidate carbonate sequences, which can have single, double, or triple porosity systems and whose pores have a wide variety of sizes and shapes. Continuous coring and NMR logging was made of the Cambro-Ordovician Arbuckle saline aquifer in a proposed CO2 injection well in southern Kansas. The large data set gave a rare opportunity to compare the core textural descriptions to NMR T2 relaxation time signatures over an extensive interval. Geochemical logs provided useful elemental information to assess the potential role of paramagnetic components that affect surface relaxivity. Principal component analysis of the T2 relaxation time subdivided the spectrum into five distinctive pore-size classes. When the T2 distribution was allocated between grainstones, packstones, and mudstones, the interparticle porosity component of the spectrum takes a bimodal form that marks a distinction between grain-supported and mud-supported texture. This discrimination was also reflected by the computed gamma-ray log, which recorded contributions from potassium and thorium and therefore assessed clay content reflected by fast relaxation times. A megaporosity class was equated with T2 relaxation times summed from 1024 to 2048 ms bins, and the volumetric curve compared favorably with variation over a range of vug sizes observed in the core. The complementary link between grain textures and pore textures was fruitful in the development of geomodels that integrates geologic core observations with petrophysical log measurements.

scholarly journals Manipulation of the fatty acids composition of poultry meat and giblets by dietary inclusion of two oil sources and conjugated linoleic acid

2008 ◽  
Vol 60 (6) ◽  
pp. 1388-1398 ◽  
Author(s):  
S.F. Zanini ◽  
E. Vicente ◽  
G.L. Colnago ◽  
B.M.S. Pessotti ◽  
M.A. Silva
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Canola Oil ◽  
Broiler Chickens ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Monounsaturated Fatty Acids ◽  
Poultry Meat ◽  
Breast Meat

The effect of dietary conjugated linoleic acid (CLA) in association with two vegetable oil sources on the fatty acids of meat and giblets of broiler chickens was evaluated. Two hundred 21-day-old broiler chickens were distributed in a completely randomized factorial design 2 x 5 (two oil sources, soybean or canola oil; and five levels of CLA, 0.0, 2.5, 5.0, 7.5, and 10.0g/kg). The addition of CLA to the diet resulted in an increase (P<0.05) in CLA deposition in the analyzed tissues. CLA supplementation also reduced (P<0.05) the rate of polyunsaturated to saturated fatty acids in thigh, breast, heart, and gizzard. There was interaction of CLA x oil source (P<0.05). The intake of soybean oil, associated with increasing CLA, resulted in an increase in lipid deposition in edible portions as observed by an increase in the overall content of fatty acids, including CLA, while the use of canola oil, associated with increasing CLA in the diet, resulted in a decrease in lipid content in edible portions, specifically regarding that of saturated fat (P<0.05) in breast meat and liver and in the content of monounsaturated fatty acids (P<0.05) in thigh, breast, liver, and gizzard.

Evaluation of Relaxation Time Measurements by Magnetic Resonance Imaging

1987 ◽  
Vol 28 (3) ◽  
pp. 345-351 ◽  
Author(s):  
L. Kjær ◽  
C. Thomsen ◽  
O. Henriksen ◽  
P. Ring ◽  
M. Stubgaard ◽  
...  
Keyword(s):  
Magnetic Resonance Imaging ◽  
Relaxation Time ◽  
Magnetic Resonance ◽  
Diffusion Processes ◽  
Relaxation Times ◽  
Gradient Field ◽  
Maximum Deviation ◽  
Resonance Imaging ◽  
T2 Relaxation ◽  
T1 And T2

Several circumstances may explain the great variation in reported proton T1 and T2 relaxation times usually seen. This study was designed to evaluate the accuracy of relaxation time measurements by magnetic resonance imaging (MRI) operating at 1.5 tesla. Using a phantom of nine boxes with different concentrations of CuSO4 and correlating the calculated T1 and T2 values with reference values obtained by two spectrometers (corrected to MRI-proton frequency=64 MHz) we found a maximum deviation of about 10 per cent. Measurements performed on a large water phantom in order to evaluate the homogeneity in the imaging plane showed a variation of less than 10 per cent within 10 cm from the centre of the magnet in all three imaging planes. Changing the gradient field strength apparently had no influence on the T2 values recorded. Consequently diffusion processes seem without significance. It is concluded that proton T1 and T2 relaxation times covering the majority of the biologic range can be measured by MRI with an overall accuracy of 5 to 10 per cent. Quality control studies along the lines indicated in this study are recommended.

MR Differentiation of Phaeochromocytoma From Other Adrenal Lesions Based on Qualitative Analysis of T2 Relaxation Times

1998 ◽  
Vol 159 (6) ◽  
pp. 2242-2243
Author(s):  
J.C. Varghese ◽  
P.F. Hahn ◽  
N. Papanicolaou ◽  
W.W. Mayo-Smith ◽  
J.A. Gaa ◽  
...  
Keyword(s):  
Qualitative Analysis ◽  
Relaxation Times ◽  
T2 Relaxation

OPTIMIZATION OF COCOA BUTTER EQUIVALENT PRODUCTION FROM FORMULATED HARD PALM OIL MID-FRACTION AND CANOLA OIL BLENDS

2016 ◽  
Vol 78 (6-12) ◽  
Author(s):  
Reiza Mutia ◽  
Dayang Norulfairuz Abang Zaidel ◽  
Ida Idayu Muhamad
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Reaction Time ◽  
Cocoa Butter ◽  
Linolenic Acid ◽  
Palm Oil ◽  
Canola Oil ◽  
Cocoa Butter Equivalent ◽  
Omega 3 ◽  
Omega 6

The study to find cocoa butter equivalent (CBE) as an alternative to cocoa butter (CB) from available and low cost commercial oils or fats has been increased recently. Current study investigates the blending of hard palm oil mid-fraction (PMF) with canola oil to produce high nutritional CBE using immobilized lipase from Rhizomucor miehei. The experiments were designed using Response Surface Methodology (RSM) to optimize the percentage of saturated-unsaturated-saturated (StUSt) triacylglycerols (TAGs). The experiment was performed at hard PMF concentration of 50 to 90% (w/w), lipozyme load between 5% and 10% (based on the weight of substrate) with a reaction time between 2 to 14 hours. The best reaction conditions to attain this target was 89.35% (w/w) of hard PMF concentration, 2 hours of reaction time, and 5% (based on the weight of substrate) of lipozyme load, resulting CBE which contains 64.44±1.18% of StUSt. The addition of canola oil improved the nutritional value of CBE which was marked by the higher percentage of linoleic acid (omega-6, 4.53±0.06%) and linolenic acid (omega-3, 0.74±0.14%) in CBE than CB (omega-6, 2.68±0.34%). Enzymatic interesterification was not altering fatty acid content in the CBE, especially linoleic acid (omega-6) and linolenic acid (omega-3) which was characterized by no significant difference (p > 0.05) between the fatty acid profile of initial mixture (before interesterification) and CBE (after interesterification).

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