Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

Reduced fat mayonnaise has the disadvantage of destabilization of emulsion. Emulsion destabilization that occurs is the separation of oil and water. Pumpkin flour is used to increase the viscosity and stability of the emulsion. The objective of this study was to determine the best percentage of the use of pumpkin flour in reduced fat mayonnaise based on pH, emulsion stability, moisture content, and sensory evaluation. The material used in this research was mayonnaise made from egg yolk, canola flower oil, vinegar, pumpkin flour as a fat replacer carbohidrates based, and other optional ingredients. The method used was an experimental laboratory with a completely randomized design with 4 treatments and 4 replications. The treatments consisted of without the use of pumpkin as a control, the use of pumpkin flour 2%, 4%, and 6% of the total oil used. The variables measured were pH, emulsion stability, moisture content, and sensory evaluation. The results showed that the use of pumpkin flour on mayonnaise gave highly significant effect on pH, stability emulsion, moisture content and increased panelists preferences. The conclusion of the study that using 6% pumpkin flour produced the best reduced-fat mayonnaise.

Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replacement. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample. The linolenic and linolenic acid content of the beef burgers increased as the GECW replacement was augmented. The polyunsaturated fatty/saturated fatty acid ratio increased in both raw and cooked burgers, whereas the atherogenicity index and thrombogenicity index were reduced in both raw and cooked burgers with respect to the control sample. The use of GECW as a fat replacer was found to be effective in improving the cooking loss. Similarly, there were positive effects on reductions in the diameter and the increases in the thickness of the beef burgers. Regarding lipid stability, in both the raw and cooked burgers, the reformulation increased the 2-thiobarbituric acid reactive substance (TBARs) values with respect to the control sample. In both types of reformulated burgers, three bound polyphenols (mainly catechin and epicatechin) and two free polyphenols were identified, as were methylxanthines theobromine and caffeine. The sensory properties for the control and partial pork backfat replacement treatments were similar, while the sample with the total pork backfat replacement treatment showed the lowest scores. The blend of cocoa bean shell flour and walnut oil could be used as new ingredients for the development of beef burgers with a healthier nutritional profile without demeriting their sensory or cooking characteristics and physic-chemical properties.

Improving Low-Fat Soft Cheese Quality Properties Made From Reconstituted Skim Milk By Using Whey Protein Concentrate as A fat Replacer

This study was conducted to determine the effect of using whey protein concentrate (WPC) as a fat replacer and its role in improving the physicochemical, rheological, and sensory properties of low-fat soft cheese by adding four different ratios of (WPC) as (1.0,1.5,2.0,2.5) % to reconstituted bovine skim milk in four treatments (W2, W3, W4, W5)respectively, besides control cheese treatment (W1)which was made of whole bovine milk. The chemical tests included the percentage of moisture, protein, fat, lactose, and ash. The physical tests included the percentage of total acidity, pH, springiness, and compression ability besides cheese yield percentage, total energy, and sensory evaluation after cheese making and throughout the 14 days of storage time at (5±1)°C. Results showed that all (WPC) treatments have high moisture percentage compared to the control treatment, though all the treatments had a decrease in moisture values with storage. Results also showed a decrease in fat content for all the skim milk treatments with (WPC) addition. Lactose percentages were converged in all treatments. The results also showed an increase in total acidity and a decrease in pH for the (WPC) addition treatments. Microbiological results showed increased total count for the (WPC) addition treatments compared with the control. Furthermore, the results showed that adding (WPC) led to improving the springiness and compression ability and increased the cheese yield. On the other hand, it decreased the cheese energy compared to control. Sensory properties were improved by added WPC.

Effects of using chia (Salvia hispanica L.) mucilage and different cooking procedures on quality parameters of beef patties

This study was carried out to investigate the effects of chia (Salvia hispanica L.) mucilage (CM) as a fat replacer in grilled or pan-fried beef patties. For this purpose, beef fat was replaced by CM at levels of 0, 25, 50, and 75%. The use of CM and cooking method affected cooking-related parameters. Cooking yield was lower in pan-fried patties, while the addition CM increased the cooking yields. Moisture retention, shrinkage, changes in diameter, and thickness of grilled patties were improved compared to the pan-fried samples. The addition of CM increased moisture retention, while shrinkage values decreased. Results of our investigation revealed that CM retarded oxidative changes in pan-fried patties. Textural parameters and sensory properties of samples were not negatively affected by the addition of CM.

Addition of buttermilk powder to yogurt: effects on particle size, microstructure and texture

The addition of buttermilk powder as partial fat replacer in yogurt formulations with constant dry matter was investigated. Three formulations of yogurt were produced containing 0% (T1), 1.36% w·w-1 (T2) and 3.34% w·w-1 (T3) of buttermilk powder in the final product. Particle size and pH variation were monitored during fermentation; scanning electron microscopy and texture profile analysis were performed in the final product. The control sample showed larger particle size on the day after production and at the end of fermentation, as well as a more compact network microstructure with a smaller average pore size. Compared to the prototypes with added buttermilk the control sample showed greater higher firmness. Buttermilk powder could act as fat replacer for yogurt but favors the formation of a less compacted network microstructure, with large pores, less springiness after 21 days, and less hardness in the two evaluated times (21 and 42 days).