scholarly journals Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2782
Author(s):  
Fatma Boukid ◽  
Melisa Lamri ◽  
Basharat Nabi Dar ◽  
Marta Garron ◽  
Massimo Castellari
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Saturated Fatty Acids ◽  
European Market ◽  
Nutritional Values ◽  
Processed Cheese ◽  
Nutritional Information ◽  
Fast Growing ◽  
Lower Protein

Vegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe due to the increasing interest in plant-based alternatives to dairy products. This study aimed to take a closer look at the year 2020 and accordingly retrieved the nutritional information of dairy cheese and yogurt and their vegan counterparts for comparison. It was found that VAY (n = 182) provide more energy, total fats, and carbohydrates than dairy yogurt (n = 86), while saturated fatty acids (SFAs), sugars, and salt were not different between the two categories. Compared to dairy products (25.6%), 72.9% of the alternative products were declared low/no/reduced allergen, hence providing a larger spectrum of products to respond to consumers’ requirements. VAC (n = 114) showed high versatility of form compared to dairy (n = 115). Nutritionally, VAC have higher total fats, SFAs, and carbohydrates, but lower protein, salt, and sugar than dairy cheese. Food developers will continue to look for clean label solutions to improve the nutritional values of vegan products through the incorporation of natural ingredients, besides enhancing their taste and texture to appeal to flexitarians.

scholarly journals Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues

2020 ◽  
Vol 49 (4) ◽  
pp. 390-397
Author(s):  
T. Izsó ◽  
Gy. Kasza ◽  
L. Somogyı
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Trans Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Gap Filling ◽  
Nutritional Values ◽  
Common Practices ◽  
Fat Composition ◽  
Sour Cream

Modification of dairy products’ fat composition or replacement by other fats are common practices in the industry. Products in which milkfat is partially or wholly substituted by vegetable fats are defined as dairy analogues. This study delivers gap-filling information about sour cream analogues in nutritional aspects, focusing on the fat-related attributes. Analogue sour creams contained 29.6% less saturated fatty acids, 88.4% less cholesterol and 88.7% more mono- and poly-unsaturated fatty acids than the sour creams. Trans fatty acids were present in both products, which could not be linked to artificial hydrogenation in either case. Digestibility of the examined samples might be different, as sour creams had more short and medium chain fatty acids than the analogues. Overall, sour cream analogues, besides serving as an alternative to sour cream, have particular advantages based on their nutritional values.

scholarly journals Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Monica Panozzo ◽  
Luciano Magro ◽  
Ilario Erle ◽  
Stefano Ferrarini ◽  
Riccardo Murari ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Analytical Determination ◽  
Nutritional Values ◽  
Carbohydrate Concentration ◽  
Significant Difference ◽  
Serving Sizes

The sampling activity for this study was performed between September and October 2012. It involved seven shops in Verona, eleven in Vicenza and two in its province (Bassano del Grappa), northern Italy. The scope was to measure the values of energy and nutritional components and to identify the profile of fatty acids in a serving of ready to eat Döner Kebab. The samples were collected according to the usual proportions of this preparation, keeping all the components (bread, meat, vegetables and sauces) separated in different bags. In the laboratory, each component was weighed and, after pooling, processed for the analytical determination of humidity, crude protein, lipid content and fatty acid profile, ashes, sodium (salt), carbohydrate, collagen (measured only in meat) and fibre. The results showed a highly standardized recipe, while the comparison between the two towns showed a significant difference in carbohydrate concentration (mainly due to the quantity of bread used). By observing data on the serving sizes sampled (274 to 618 g) and the nutritional values obtained, Döner Kebab can be seen as a ready to eat dish providing much energy: on average a serving size covers 45 and 36% of the recommended daily intake of energy, 95.7 and 82.1% of protein, 42.5 and 33.4% of saturated fatty acids for females and males, respectively, and 85.5% of salt regardless of gender. Döner Kebab can be considered as an occasional substitute to one of the two main meals of the day.

Sources ofTransand Saturated Fatty Acids: In the Diets of Vancouver Children

2013 ◽  
Vol 74 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Kelly A. Mulder ◽  
Alexa R. Ferdinands ◽  
Kelly J. Richardson ◽  
Sheila M. Innis
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fast Food ◽  
Dairy Products ◽  
Saturated Fatty Acids ◽  
Food Sources ◽  
Bakery Products ◽  
Fast Foods ◽  
Educational Guidance ◽  
Parental Interviews

Purpose: Amounts and sources of trans fatty acids (TFA) and saturated fatty acids (SFA) were examined in the diets of children aged five to six years after changes in TFA in Canadian foods.Methods: Dietary intake was assessed for 100 Vancouver children, using three 24-hour recalls during parental interviews. Trans fatty acid and SFA intakes and food sources were determined for each child.Results: The TFA intake was 0.71 ± 0.31% of energy, and 12% of children consumed over 1% of energy from TFA. Saturated fatty acids intakes were 12.5 ± 3.39% of energy, and 81% of the children consumed more than 10% of energy from SFA. Monounsaturated and polyunsaturated fatty acid intakes were 12.0 ± 3.0% and 5.79 ± 2.16% of energy, respectively. Major sources of TFA were dairy products, fast foods, and bakery products. Major sources of SFA were dairy products, processed foods, fast food, and bakery products.Conclusions: The TFA intakes of children aged five to six years have decreased since 2004 to a 95th percentile intake of 1.28% of energy, but more than 80% of children consume over 10% of energy from SFA. Removing TFA from snacks and bakery products would decrease the highest TFA intakes to 1% of energy. This study suggests that increased efforts by industry or educational guidance for parents is required to enable selection of foods lower in TFA, and that greater emphasis is needed on SFA.

Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics

2013 ◽  
Vol 80 (4) ◽  
pp. 390-399 ◽  
Author(s):  
Alberto Romanzin ◽  
Mirco Corazzin ◽  
Edi Piasentier ◽  
Stefano Bovolenta
Keyword(s):  
Fatty Acids ◽  
High Altitude ◽  
Saturated Fatty Acids ◽  
Milk Composition ◽  
Lower Protein ◽  
Mountain Pasture ◽  
Textural Parameters ◽  
The Alps ◽  
The Difference ◽  
Cheese Production

Dairy cattle in the Alps are traditionally maintained on high altitude pastures during summer. In recent decades, however, many farmers prefer to maintain the cows always indoor with a hay-based diet. Many authors have shown that the forage type is able to modify the characteristics of milk and cheese. Recently the product specification of PDO Montasio allowed differentiation between mountain cheeses and other products. Aim of this trial is to study the effect of rearing system on the characteristics of milk and cheese produced in this context. One hundred and twenty Simmental dairy cows were considered, 60 grazed on high altitude pasture, and 60 kept indoor and fed a hay-based diet. Cheese production was repeated in two periods (early July and late August) and ripened two and six months. Pasture-derived milk and cheese presented higher fat and lower protein content than hay-derived ones. Rearing systems also affected cheese colour. Textural parameters, hardness, gumminess and chewiness were found to be higher in pasture-derived cheese. In addition, it showed lower level of total saturated fatty acids, and higher level of mono and polyunsaturated fatty acids than hay-derived cheeses. Consumers perceived the difference of cheeses in terms of colour and holes, but they express a similar overall liking. More limited effects of period and ripening time were observed.

Lipolysis and oxidative stability of soft ripened cheeses containing vegetable oils

2000 ◽  
Vol 67 (3) ◽  
pp. 461-466 ◽  
Author(s):  
ALEXANDRINE DURING ◽  
STEPANE MAZETTE ◽  
NICOLE COMBE ◽  
BERNARD ENTRESSANGLES
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Dairy Products ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Dairy Product ◽  
Genetic Selection ◽  
Skim Milk ◽  
Feed Composition ◽  
Unsaturated Lipids

In response to nutrition guidelines recommending a reduction in saturated fats in human diets, the dairy industry has developed new products containing unsaturated fats to satisfy the demand of the more health conscious consumer. The fatty acid composition of milk, naturally rich in saturated fatty acids (SFA), can be modified either through genetic selection of dairy cows or by changing feed composition (Palmquist et al. 1993). For example, a number of dairy products including butter (Wood et al. 1975; Badings et al. 1976), Gouda (Badings et al. 1976) and Cheddar (Wong et al. 1973; Lightfield et al. 1993) containing increased amounts of linoleic acid (18[ratio ]2n–6) have been made from the milk of cows given diets supplemented with unsaturated lipids. However, dairy farmers would prefer to produce milk as cheaply as possible, leaving it to food technologists to modify milk components at the post- production stage (Banks, 1987). Therefore, dairy products made from skim milk combined with a fat mixture could be attractive, but little information is available on this type of modified product. One major problem related to the introduction of unsaturated fats into dairy products is the possible alteration of their properties. Indeed, Badings (1970) reported that butter enriched in polyunsaturated fatty acids (PUFA) has reduced flavour quality and shelf life. It is well known that PUFA are easily oxidized and can form undesirable compounds such as peroxides and aldehydes. Moreover, PUFA are more likely to be oxidized as free fatty acids (FFA) than to be integrated into a triacylglycerol structure. Therefore, when a dairy product is made by recombining skim milk with unsaturated fats, such as the soft ripened cheese in this study, it is important to consider both lipolysis and oxidative stability of the lipid fraction. This was our objective in this study.

Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils

2017 ◽  
Vol 68 (9) ◽  
pp. 2002-2005
Author(s):  
Mihaela Tociu ◽  
Maria Cristina Todasca ◽  
Michaela Dina Stanescu
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Dairy Products ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Flame Ionization ◽  
Milk Lipids ◽  
Trans Unsaturated Fatty Acids ◽  
Nutritional Benefits

The fatty acid profile of a number of commercial fermented cheeses, based on vegetable oils or milk lipids have been evaluated by GC-FID (gas chromatography with flame ionization detector), disclosing the quantity of SFAs (saturated fatty acids), MUFAs (monounsaturated fatty acids) and PUFAs (polyunsaturated fatty acids), as well as the presence of small quantities of TUFAs (trans unsaturated fatty acids) in the dairy products. The authentication of the cheeses based on vegetable oil or milk was performed by GC or IR fingerprinting.

Nutrient Intake in an Elderly Population in Southern France (POLANUT): Deficiency in some Vitamins, Minerals and ω-3 PUFA

2007 ◽  
Vol 77 (1) ◽  
pp. 57-65 ◽  
Author(s):  
Carrière ◽  
Delcourt ◽  
Lacroux ◽  
Gerber ◽  
POLANUT Study Group
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Nutritional Assessment ◽  
Saturated Fatty Acids ◽  
Objective Evaluation ◽  
Mediterranean Area ◽  
Population Based ◽  
Cross Sectional ◽  
Animal Products ◽  
Long Chain

Objective: Evaluation of the nutritional status of an elderly cohort from a French Mediterranean area. Design: Cross-sectional nutritional assessment in the framework of the population-based POLA cohort. Subjects and Methods: 832 subjects aged 70 years or older answered a 165-item, semi-quantitative food frequency questionnaire. Mean Nutritional Need (MNN) was defined as 77% of the French Recommended Daily Allowance (RDA). The risk for clinical deficiency (CD) was defined as intakes lower than the Limit Threshold Intake (70% of the MNN). Results: Consumption was characterized by an excess of saturated fatty acids (SFA) (95.4% of subjects above the RDA) and a deficit of ω-3 polyunsaturated fatty acids (PUFA) (60.1% and 46.9% of subjects at risk for CD for alpha-linolenic (ALA) and long-chain ω-3 PUFA, respectively). Median intakes of fiber, vitamins B6, B9, and D, calcium, and magnesium were below the RDA. Dairy products were the first providers of SFA, nuts of ALA, and fish of long-chain ω-3 PUFA and vitamin D. Conclusion: The study identified an unbalanced food intake, with an excess of mammal animal products, mainly of dairy products, and a deficit of fish and vegetal foods. This resulted in a deficiency in some vitamins, minerals, and ω-3 PUFA.

scholarly journals Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production

2019 ◽  
pp. 555-562
Author(s):  
Vladimir Sadovoy ◽  
Tatyana Voblikova ◽  
Anatoly Permyakov
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dairy Products ◽  
Saturated Fatty Acids ◽  
Goat Milk ◽  
Sheep Milk ◽  
Fatty Acid Structure ◽  
And Storage ◽  
Acid Structure

Introduction. Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry. The profile of fatty acids of milk fat can affect the nutrition value and market value of dairy products. Study objects and methods. The present research featured fatty acid structure of goat and sheep milk and its transformation during yogurt production. The fatty acid structure was studied using gas chromatography. The milk was obtained from goats of the Zaanensky breed and sheep of the North Caucasian breed. Their ratio in the yogurt was 1:1. Results and discussion. The content of saturated fatty acids was 12% less in goat milk than in sheep milk. Olein, stearin, and palmitic acids are the main fatty acids in the fatty phase of milk and yogurt. The research revealed some changes in concentration of individual fatty acids during milk processing and during the storage of yogurt. As a result of ripening and storage, the amount of saturated fatty acids in yogurt increased by 5% on day 7, in comparison with the initial dairy mix. The content of the polynonsaturated fatty acids decreased by 19.27%. Goat milk had the highest value of the ratio of the hypocholesteremic and hypercholesteremic fatty acids. Goat milk demonstrated the most acceptable fatty acid structure in terms of healthy nutrition and prevention of atherosclerosis and thrombogenesis. During yogurt production and storage, the monononsaturated and polynonsaturated fatty acids decreased, while the content of saturated fatty acids increased. Thus, goat milk can increase the amount of monononsaturated and polynonsaturated fatty acids in dairy products. However, the research also revealed a general tendency to decrease in monononsaturated and polynonsaturated fatty acids during yogurt production and storage, with a parallel increase in the content of saturated fatty acids. Unlike ship milk, goat milk had a lower value of the indices of atherogenicity and thrombogenesis. Conclusion. The indices of atherogenicity and thrombogenesis provided additional information on the functional properties of the product. The established features of the fatty acid profile and its transformation during yogurt production provide data that can help produce qualitatively new dairy drinks with a healthy fatty acid profile.

scholarly journals The Association Between Dairy Product Consumption and Asthenozoospermia Risk: A Hospital-Based Case-Control Study

2021 ◽  
Vol 8 ◽  
Author(s):  
Xiao-Bin Wang ◽  
Qi-Jun Wu ◽  
Fang-Hua Liu ◽  
Shuang Zhang ◽  
Han-Yuan Wang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Case Control Study ◽  
Saturated Fatty Acids ◽  
Dairy Product ◽  
Daily Intake ◽  
Case Control ◽  
World Health ◽  
Semen Parameters ◽  
Control Study

Background: Evidence of an association between dairy product and main related dairy nutrient intake, and the asthenozoospermia risk have been limited and controversial.Methods: A hospital-based case-control study including 549 men with asthenozoospermia and 581 normozoospermic controls was carried out in the infertility clinics of Shengjing Hospital of China Medical University between June, 2020 and December, 2020. Dietary intake was assessed with a validated food frequency questionnaire. According to the World Health Organization guidelines, semen parameters were collected through masturbation and were measured with WLJY9000 instrument and flow cytometry. The daily intake of dairy products and related nutrients was categorized into three groups according to control distribution, and the lowest tertile was used as the reference category. An unconditional multiple logistic regression was used to estimate the odds ratios (ORs) and the corresponding 95% confidence intervals (CIs) for asthenozoospermia risk.Results: After adjustment for potential confounders, we found no statistically significant associations between the intake of total dairy products and asthenozoospermia risk (ORT3vs.T1 = 1.19, 95%CI = 0.85–1.67). Additionally, we generated null findings regarding the main related nutrients from dairy, including protein (ORT3vs.T1 = 1.19, 95%CI = 0.85–1.68), fat (ORT3vs.T1 = 1.28, 95%CI = 0.91–1.80), calcium (ORT3vs.T1 = 1.20, 95%CI = 0.85–1.68), saturated fatty acids (ORT3vs.T1 = 1.30, 95%CI = 0.92–1.83), and phosphorous (ORT3vs.T1 = 1.18, 95%CI = 0.84–1.67), and the asthenozoospermia risk. Of note, after stratification by body mass index (BMI), and the saturated fatty acids consumption from dairy was significantly associated with a higher asthenozoospermia risk (ORT3vs.T1 = 1.76, 95%CI = 1.01–3.09) among participants with a BMI below 25 kg/m2.Conclusion: This study provided limited evidence of an association between the intake of total dairy products and the main related dairy nutrients including protein, fat, calcium, saturated fatty acids, and phosphorus, and the asthenozoospermia risk. Further studies are warranted to confirm our findings in the future.

scholarly journals Cultivated and Wild Juvenile Thick-Lipped Grey Mullet, Chelon labrosus: A Comparison from a Nutritional Point of View

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 2112
Author(s):  
Jorge García-Márquez ◽  
Alba Galafat ◽  
Francisco Javier Alarcón ◽  
Félix López Figueroa ◽  
Eduardo Martínez-Manzanares ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Monounsaturated Fatty Acids ◽  
Point Of View ◽  
Grey Mullet ◽  
Farmed Fish ◽  
Lower Protein ◽  
Chelon Labrosus

The thick-lipped grey mullet (Chelon labrosus) is a nominee fish species for aquaculture diversification in Spain because it is an omnivore and euryhaline species, but limited knowledge about the nutritional attributes of this species is available. This study aimed to characterize the chemical composition of wild and cultured fish. The muscle proximate composition, and fatty acid and amino acid profiles were assessed. The cultivated specimens showed a higher lipid content and lower protein and ash contents compared with the wild specimens. The predominant tissue fatty acids in both the wild and cultivated fish were palmitic acid (16:0), oleic acid (18:1n-9) and docosahexaenoic acid (DHA, 22:6n-3). A higher content of arachidonic acid (ARA, 20:4n-6), eicosapentaenoic acid (20:5n-3) and DHA were detected in the muscle of wild mullets, while the fish supplied with commercial pellets showed higher quantities of monounsaturated fatty acids, and lower quantities of saturated fatty acids and polyunsaturated fatty acids (PUFAs). Regarding PUFAs, n-3 fatty acids were predominant in wild mullets, while n-6 and n-9 were more abundant in farmed fish. In terms of amino acid composition, except for histidine in wild specimens, the amino acid amounts were higher than the FAO/WHO standard. In conclusion, C. labrosus may contribute to improving the dietary intake of highly polyunsaturated n-3 fatty acids, with a benefit to human health, owing to that fact that a 100-gram fillet portion of cultivated and wild C. labrosus can provide 770 mg and 1160 mg of EPA and DHA, respectively, which exceeds the 250 mg dietary daily intake recommended by the FAO/WHO.

Sign in / Sign up

Export Citation Format

Share Document