scholarly journals Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel

Gels ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 220
Author(s):  
María Dolores Alvarez ◽  
Susana Cofrades ◽  
María Espert ◽  
Teresa Sanz ◽  
Ana Salvador
Keyword(s):  
Cocoa Butter ◽  
Lipid Profile ◽  
Sensory Analysis ◽  
Binding Capacity ◽  
Hydroxypropyl Methylcellulose ◽  
Saturated Fat ◽  
Point Of View ◽  
Thermal Parameters ◽  
Nutritional Recommendations ◽  
Crystal Network

The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulated with hydroxypropyl methylcellulose (HPMC) as an entrapper of sunflower oil by using the foam-templated approach. Four different CB/OG blends were prepared and characterized as potential CB substitutes (100/0 control), at replacement levels of 30%, 50%, 70% and 100% (70/30, 50/50, 30/70 and 0/100 blends), and subsequently, CB/OG-based chocolates (CB/OG-Ch) were formulated (100/0-Ch, 70/30-Ch, 50/50-Ch, 30/70-Ch and 0/100-Ch). Both the CB/OG blends and the CB/OG-Ch counterparts were characterized by dynamic and stationary rheology, hardness, thermal parameters, microstructure, and oil-binding capacity; in addition, the lipid profile of the chocolates was analyzed, and a sensory analysis was performed. Increasing the OG proportion in the CB/OG blend weakens the rigidity and strength of the fat-crystal network conferred by the CB, and decreases both its viscoelasticity and thermal parameters, but the differences between all the different properties and parameters of the CB/OG-Ch samples diminished in presence of the other ingredients used in the chocolate formulation. Sensory analysis evidenced that it is possible to replace up to 70% of CB with the OG, although from a technological point of view a replacement level of 50% would seem more appropriate. As compared to 100/0-Ch, 50/50-Ch and 30/70-Ch involve saturated fat reductions of 55% and 37%, respectively.

scholarly journals Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 793
Author(s):  
María Dolores Alvarez ◽  
Susana Cofrades ◽  
María Espert ◽  
Ana Salvador ◽  
Teresa Sanz
Keyword(s):  
Cocoa Butter ◽  
Lipid Profile ◽  
Binding Capacity ◽  
Saturated Fatty Acids ◽  
Hydroxypropyl Methylcellulose ◽  
Textural Properties ◽  
Partial Substitution ◽  
Viscous Modulus ◽  
Confectionery Products ◽  
Excessive Consumption

Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This study researched the partial or total replacement of CB by an oleogel (OG) formulated with a healthier lipid profile, for mixed systems that would allow a partial substitution of CB in confectionery products. The “emulsion-templated approach” was used to develop a sunflower oil-HPMC-based OG. Different CB:OG ratios were formulated increasing the percentage replacement of CB by OG from 50 to 100%. Rheological and textural properties were determined and compared with a CB control at 20 and 10 °C. Oil-binding capacity was also analyzed. The systems showed a solid-like behavior, with higher elastic than viscous modulus, which increased with CB concentration. Compared with 20 °C, at 10 °C there was an increase in connectivity, viscoelasticity, and consistency of the systems, in response to a more complete CB crystallization. The replaced systems also presented a better lipid profile than CB. This evidence suggests that formulated CB:OG system at 50:50 ratio could become useful as a CB equivalent in chocolate products.

scholarly journals Assessment of Coating Quality Obtained on Flame-Retardant Fabrics by a Magnetron Sputtering Method

Materials ◽  
2021 ◽  
Vol 14 (6) ◽  
pp. 1348
Author(s):  
Pamela Miśkiewicz ◽  
Magdalena Tokarska ◽  
Iwona Frydrych ◽  
Marcin Makówka
Keyword(s):  
Magnetron Sputtering ◽  
Flame Retardant ◽  
Imaging System ◽  
Sample Surface ◽  
Radiant Heat ◽  
Cotton Fabrics ◽  
Point Of View ◽  
Thermal Parameters ◽  
Coating Quality ◽  
Contact Heat

Innovative textile materials can be obtained by depositing different coatings. To improve the thermal properties of textiles, aluminum and zirconium (IV) oxides were deposited on the Nomex® fabric, basalt fabric, and cotton fabric with flame-retardant finishing using the magnetron sputtering method. An assessment of coating quality was conducted. Evenly coated fabric ensures that there are no places on the sample surface where the values of thermal parameters such as resistance to contact heat and radiant heat deviate significantly from the specified ones. Energy-dispersive spectroscopy was used for the analysis of modified fabric surfaces. Non-contact digital color imaging system DigiEye was also used. The criterion allowing one to compare surfaces and find which surface is more evenly coated was proposed. The best fabrics from the point of view of coating quality were basalt and cotton fabrics coated with aluminum as well as basalt fabric coated with zirconia. The probability of occurrence of places on the indicated sample surfaces where the values of thermal parameters (i.e., resistance to contact heat and radiant heat) deviated significantly from the specified ones was smaller for Nomex® and cotton fabrics coated with zirconia and Nomex® fabric coated with aluminum.

scholarly journals Changes in blood lipid concentrations associated with changes in intake of dietary saturated fat in the context of a healthy low-carbohydrate weight-loss diet: a secondary analysis of the Diet Intervention Examining The Factors Interacting with Treatment Success (DIETFITS) trial

2019 ◽  
Vol 109 (2) ◽  
pp. 433-441 ◽  
Author(s):  
Cynthia W Shih ◽  
Michelle E Hauser ◽  
Lucia Aronica ◽  
Joseph Rigdon ◽  
Christopher D Gardner
Keyword(s):  
Weight Loss ◽  
Lipid Profile ◽  
Secondary Analysis ◽  
Saturated Fat ◽  
Blood Lipid ◽  
Carbohydrate Intake ◽  
Fat Intake ◽  
Weight Loss Diet ◽  
Low Carbohydrate ◽  
Saturated Fat Intake

ABSTRACTBackgroundFor low-carbohydrate diets, a public health approach has focused on the replacement of carbohydrates with unsaturated fats. However, little research exists on the impacts of saturated fat intake on the lipid profile in the context of whole-food-based low-carbohydrate weight-loss diets.ObjectivesThe primary aim of this secondary analysis of the DIETFITS weight loss trial was to evaluate the associations between changes in percentage of dietary saturated fatty acid intake (%SFA) and changes in low-density lipoproteins, high-density lipoproteins, and triglyceride concentrations for those following a healthy low-carbohydrate (HLC) diet. The secondary aim was to examine these associations specifically for HLC dieters who had the highest 12-month increases in %SFA.MethodsIn the DIETFITS trial, 609 generally healthy adults, aged 18–50 years, with body mass indices of 28–40 kg/m2 were randomly assigned to a healthy low-fat (HLF) or HLC diet for 12 months. In this analysis, linear regression, both without and with adjustment for potential confounders, was used to measure the association between 12-month change in %SFA and blood lipids in 208 HLC participants with complete diet and blood lipid data.ResultsParticipants consumed an average of 12–18% of calories from SFA. An increase of %SFA, without significant changes in absolute saturated fat intake, over 12 months was associated with a statistically significant decrease in triglycerides in the context of a weight-loss study in which participants simultaneously decreased carbohydrate intake. The association between increase in %SFA and decrease in triglycerides was no longer significant when adjusting for 12-month change in carbohydrate intake, suggesting carbohydrate intake may be a mediator of this relationship.ConclusionsThose on a low-carbohydrate weight-loss diet who increase their percentage intake of dietary saturated fat may improve their overall lipid profile provided they focus on a high-quality diet and lower their intakes of both calories and refined carbohydrates. This trial was registered at clinicaltrials.gov as NCT01826591.

Biogenic Amine Index for Freshness Evaluation in Iced Mediterranean Hake (Merluccius merluccius)

2005 ◽  
Vol 68 (11) ◽  
pp. 2433-2438 ◽  
Author(s):  
S. BAIXAS-NOGUERAS ◽  
S. BOVER-CID ◽  
M. T. VECIANA-NOGUÉS ◽  
A. MARINÉ-FONT ◽  
M. C. VIDAL-CAROU
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Sensory Analysis ◽  
Pelagic Fish ◽  
Point Of View ◽  
Ice Storage ◽  
Complementary Information ◽  
Merluccius Merluccius ◽  
Sensory Data ◽  
Chilling Temperatures

Biogenic amine accumulation was studied during the ice storage of Mediterranean hake. Sensory analysis and counts of Shewanella, Pseudomonas, enterobacteria, psychrotrophic, and mesophilic bacteria provided complementary information on hake spoilage. Putrescine and cadaverine were the main amines accumulated, whereas histamine and tyramine were minor amines but had qualitative interest from the hygienic point of view. Although all biogenic amines were less abundant than in pelagic fish, they may also be used as indicators of freshness and/or spoilage in hake. Cadaverine was the amine best correlated with Shewanella, which was the specific spoilage organism. Therefore, cadaverine may be regarded as the specific spoilage biogenic amine for hake stored at chilling temperatures. However, the biogenic amine index, which considers cadaverine, putrescine, histamine, and tyramine, has several advantages as an indicator of hake quality. Taking into account sensory data, an acceptability limit of the biogenic amine index could be established in 15 to 20 μg/g.

scholarly journals Microcrystalline cellulose effects on the rheology of mixed oleogels structured with candelilla wax and saturated fat

2021 ◽  
Author(s):  
Luz Pérez-Meza ◽  
Miguel Ruiz-Cabrera ◽  
Juan Morales-Rueda ◽  
Jaime Pérez-Martínez
Keyword(s):  
Elastic Modulus ◽  
Soybean Oil ◽  
Microcrystalline Cellulose ◽  
Saturated Fat ◽  
Colloidal Gels ◽  
Crystal Network ◽  
Nucleation Sites ◽  
Hydrogenated Soybean Oil ◽  
Candelilla Wax ◽  
Mechanical Recovery

The structuration processes of mixed oleogels produced with candelilla wax (CW, 0 or 3%), fully hydrogenated soybean oil (FH, 5-15%), and microcrystalline cellulose (MC, 0-9%) were studied to define their rheological effects. During the cooling CW crystals performed as nucleation sites for FH. The elastic modulus (G’) of oleogels with FH and 3% CW were more than two orders of magnitude higher than those produced with 0% CW. Adding MC to the oleogels increased slightly the G’. Independently of the amount of MC, oleogels structured with increasing amounts of FH and 0% CW showed the elastic properties scaling of colloidal gels. This behavior was lost by adding 3% CW, implying that in mixed FH-CW oleogels, the CW crystal network dominated the oleogel rheology. The flow point and the mechanical reversibility of oleogels and commercial butter (CB) was also determined. CB showed flow points at 44 and 59% strain and mechanical reversibility values of 29 and 35% of G’ measured in a pre-shear step. Adding MC to oleogels structured with FH and 0% CW increased their flow point (37.2%) near those of CB. This effect was not produced in mixed FH-3% CW oleogels. The mechanical recovery of oleogels produced with FH, MC, and 0% CW tend to decrease as the FH content increased. CW and MC did not show a simple concentration–effect relationship for the mechanical recovery. Nonetheless, oleogels structured with 3% CW and 10% FH and 6-9% MC showed mechanical recovery (~60%) close to that of CB.

scholarly journals Nutritional Composition, Techno-Functional Properties and Sensory Analysis of Pan Bread Fortified with Kenaf Seeds Dietary Fibre

2021 ◽  
Vol 50 (11) ◽  
pp. 3285-3296
Author(s):  
Nurul Ainaa Farhanah Mat Ramlan ◽  
Salma Malihah Mohammad ◽  
Roselina Karim ◽  
Sharifah Kharidah Syed Muhammad ◽  
Maznah Ismail ◽  
...  
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Sensory Analysis ◽  
Dietary Fibre ◽  
Binding Capacity ◽  
Nutritional Composition ◽  
Water Binding ◽  
Pan Bread ◽  
Kenaf Seed

Kenaf seeds are underutilized source of food with good source of dietary fiber, protein, essential oil, and phytocompounds. The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory analysis of pan bread fortified with dietary fibre that was extracted from kenaf seeds. Analyses showed that kenaf seeds are rich in dietary fibre (28.87 g/ 100 g), protein (27.07 g/ 100 g), oil (23.78 g/100 g) and mineral (5.55 g/100 g). The dietary fibre that was extracted through enzymatic hydrolysis (KSDF (EH)) exhibited significantly (p < 0.05) greater water-binding capacity (WBC), oil-binding capacity (OBC) and viscosity than non-enzymatic hydrolyzed kenaf seeds dietary fibre (KSDF (NEH)) and defatted kenaf seed meal (DKSM). Different formulations of bread were prepared by replacing 10% of wheat flour with wheat bran fibre (positive control), rice bran fibre and KSDF, with white bread unfortified with fibre as negative control. Addition of 10% KSDF to bread formulation significantly (p < 0.05) reduced bread height, volume, specific volume, water activity and firmness, and increased proofing time and bread surface colour. Results from the sensory evaluation of the bread samples also showed that KSDF bread was the most acceptable in comparison to rice bran and wheat bran fortified breads. This study shows that kenaf seed has valuable source of dietary fibre with the potential to be used as a functional ingredient in the development of functional breads.

Efficacy of Chocolate on Hypercholestrolemic Rats

2021 ◽  
pp. 332-340
Author(s):  
Nisha. S. M ◽  
Sujatha. T ◽  
Thilagavathi
Keyword(s):  
Free Radicals ◽  
Cardiovascular Diseases ◽  
Cocoa Butter ◽  
Lipid Profile ◽  
Processed Foods ◽  
Regular Consumption ◽  
Cocoa Products ◽  
Experimental Hypercholesterolemia ◽  
Cocoa Tree ◽  
Chocolate Sample

Chocolate comprises number of raw and processed foods produced from the seed of the tropical cocoa tree. Chocolate is produced from cocoa mass added with sugar and cocoa butter. Chocolate has been promoted for its health benefits, as it seems to possess substantial amount of antioxidant that reduces the formation of free radicals. Researchers concluded that chocolate containing higher amount of cocoa have higher procyanidins content, so higher antioxidant capacities. Evidence suggests that regular consumption of cocoa products containing flavanol may reduce the risk of cardiovascular diseases. Thus, the present study was carried out to assess the effect of chocolate on lipid profile of hypercholesterolemic rats. The rats were grouped under three categories; Triton 400mg was injected to experimental rats to make it hypercholesterolemia. Based on the objectives a cocoa rich chocolate sample was developed using cocoa seed, cocoa butter, sugar and lecithin and the experimental hypercholesterolemia rates were feed with chocolate sample for duration of 20 days, and the lipid profile was analysed at initial and at final days of supplementation. During the period of supplementation, the Cholesterol and LDL level were decreased gradually which may be due to the supplementation of chocolate. Significant reduction was observed at 5% level. Thus, it was concluded that in the present study there was a significant effect on lipid profile of chocolate supplemented with hypercholesterolemic rats.

scholarly journals Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring

Gels ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 5 ◽  
Author(s):  
Noadia G. Barroso ◽  
Paula K. Okuro ◽  
Ana P. B. Ribeiro ◽  
Rosiane L. Cunha
Keyword(s):  
Binding Capacity ◽  
Fatty Acid Derivative ◽  
Flaxseed Oil ◽  
Small Addition ◽  
Thermal And Mechanical Properties ◽  
Glycerol Monostearate ◽  
Dynamic Moduli ◽  
Positive Interaction ◽  
Crystal Network ◽  
Semi Solid

The combination of oleogelators in oil structuring has an untapped potential, since effective pairs have usually been found by serendipity. The aim of this work was to evaluate the combination of berry (BEW) or sunflower wax (SHW) with glycerol monostearate (GMS) in flaxseed oil (FXO) at 5 and 25 °C. The thermal and mechanical properties, microstructure, and stability of oleogels were investigated. Self-standing and translucent gels were obtained from BEW in FXO. However, the mixture BEW:GMS resulted in a decrease of dynamic moduli. Moreover, changes in the crystal network and a reduction of oil binding capacity were noticed. Thus, the GMS prevented the complete organization of BEW in polyunsaturated chains of FXO. Conversely, a positive interaction was found for GMS:SHW, since both alone were not able to impart the structure in FXO. Interestingly, gel was formed with improved properties, even with a small addition of GMS, although an ideal ratio of 1:1 (GMS50:50SHW) was found. Oxidative stability analysis showed that all gels resembled the behavior of liquid oil (~12.00 meqO2/kg) over 30 days storage. Therefore, semi-solid systems with nutritional and techno-functional claims were created by using waxes and fatty-acid derivative oleogelator in a rational fashion; this opened the opportunity to tailor oleogel properties.

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