914 Results Found

Diet-induced obesity reduces dopaminergic neurotransmission in the nucleus accumbens (NAc), and stressful weight loss interventions could promote cravings for palatable foods high in fat and sugar that stimulate dopamine. Activation of κ-opioid recep...

Hydrogels (Hy) were obtained with a ternary system of proteins (pea (P) or soy isolate (S) 2%), guar (0.5%), and xanthan gums (0.5%) and were subjected to thermal treatment (70 °C/20 min or 85 °C/15 min, or not) prior to structure formation....

The increasing occurrence of obesity and other non-communicable diseases has shifted the human diet towards reduced calorie intake. This drives the market to develop low-fat/non-fat food products with limited deterioration of textural properties. Thu...

Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amou...

The functional properties of food products, in addition to enrichment with functional components, can also be achieved by reducing the content of certain components such as sugars and fats, that is, by reducing the energy content of the product. Thus...

The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, n...

Xylo-oligosaccharides (XOS) are functional oligosaccharides obtained from xylan present in lignocellulosic material. This study investigated the effects of replacing pork fat with functional xylo-oligosaccharide gel emulsion (XGE) on the chemical and...

The effect of Auriculariacornea (AC) as an alternative for pork fat on the physico-chemical properties and sensory characteristics of cooked sausage were evaluated. The results indicated that replacement of pork fat with AC led to a significant incre...

Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewa...

Due to the health-driven demand for fat replacers in meat products, Lycopene (Lyc)-loaded yeast protein (YP) high internal phase Pickering emulsions (HIPPEs) were explored as fat replacers for 3D-printed meat products. HIPPEs with varying Lyc concent...

The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control&...

In the last decade, with the rise in customer awareness about the quality of the food they consume and its health benefits, new methods for producing food fat replacers have been developed. Since then, significant progress has been made in enhancing...

Oleogels, a semi-solid fat-like material, have emerged as a promising alternative to traditional saturated fats in food products. This study aimed to develop and characterize novel oleogels using starch and extracts from cassava (Manihot esculenta) t...

Unsaturated fat replacement should be used to reduce the use of saturated fat and trans fatty acids in the diet. In this study, pea protein micro-gels (PPMs) with different structures were prepared by microparticulation at pH 4.0–7.0 and named...

Fats play a key role in the rheological and textural properties of meat products. However, growing awareness of the link between diet and disease has stimulated research on fat replacers that can replicate these functional properties. Inulin, a &beta...

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 l...

Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combina...

The aim of the present study was to investigate the effect of a meal-replacement regimen vs. comprehensive lifestyle changes in overweight or obese subjects on intra-abdominal fat stores (Magnetic Resonance Imaging (MRI) measurements) and cardiometab...

The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material. However, despite more than 30% of the total weight being fat content, few studies have been cond...

As health concerns and regulatory pressures over saturated and trans fats grow, there is a growing need for healthier alternatives to traditional solid fats, such as butter and hydrogenated oils, that are still widely used in the food system. In this...

This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water...

The objectives of this study were to produce oleogel using esterified rice flour with citric acid (ERCA), to evaluate physicochemical and rheological properties of oleogels, and to investigate their suitability as a fat replacer. Rice flour was ester...

The application of emulsion gels as animal fat replacers in meat products has been focused on due to their unique physicochemical properties. The electrostatic interaction between proteins and polysaccharides could influence emulsion gel stability. T...

Reducing the intake of trans and saturated fatty acids is a trend in healthy eating. In this study, the oleogels were prepared from rice bran oil (RBO), candle wax (CDW), beeswax (BW), rice bran wax (RBW), and carnauba wax (CRW), respectively, and th...

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and...

In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was ac...

A gelled emulsion (GE) prepared with flax oil and peanut flour was used to replace pork back-fat in Frankfurt-type sausages. Three different formulations were prepared: Control (CS) with 30% pork back fat, and two to achieve 50% and 100% fat substitu...

This study aims to investigate the effects of estradiol replacement on the orexigenic action of ghrelin in ovariectomized (OVX) obese rats fed with a high-fat diet (HFD). Four weeks after OVX at 9 weeks of age, Wistar rats were subcutaneously implant...

The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in...

This study investigated the complete replacement of pork backfat in frankfurters with inulin-based emulsion gels made from linseed, walnut or algal oil and structured in two ratios (1:2:0.5 and 1:2:1, oil–water–inulin). Proximate composit...

Background: Current guidelines aim to limit the dietary glycemic index (GI) and intake of saturated fatty acids (SFA). Several studies have shown favorable effects of low-GI or low-SFA diets on intrahepatic lipid content (IHL), but these studies were...

A breakfast spread named chocolate butter exists on the market. For economic and technological reasons, cream in the original recipe is replaced with vegetable oils such as palm oil or by partially hydrogenated sunflower oil. The study aims to reform...

This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid r...

Supplements improve consumers’ health and well-being. Oleogels are fat substitutes that offer nutritional and structural improvements to foods. This study aimed to formulate and observe chocolate’s structural differences and properties su...

Milk fat plays an important role in the flavor and texture of cheese. However, it contains high amounts of saturated fat and cholesterol, which have recently been reported to be unsuitable for maintaining good health. The aim of this study was to eva...

Soda consumption in adolescents has been linked to poorer metabolic outcomes. We tested whether replacing soda with reduced fat milk would improve features of atherogenic dyslipidemia and other cardiometabolic risk factors. Thirty overweight and obes...

The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substit...

Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perf...

Cookies are widely consumed bakery products valued for their pleasant taste and texture; however, their high fat content contributes significantly to their caloric density and cardiovascular diseases. Therefore, the development of alternatives for re...

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: con...

This study aimed to set-up a biotechnological protocol for manufacturing a reduced-fat Burrata cheese using semi-skimmed milk and reduced-fat cream, in different combinations with exopolysaccharides-synthesizing bacterial starters (Streptococcus ther...

Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microo...

Tenebrio molitor (TM) meal is a potential alternative ingredient to plant and fishmeal in aquafeeds due to its high protein content, digestibility, and low environmental impact. However, its low n-3 PUFA (EPA and DHA) content represents one of its ma...

This study was designed to investigate the influence of pellet fibre level, milk replacer composition and age at weaning on growth and body composition of lambs reared artificially. Romney ram lambs were randomly allocated to one of three rearing tre...

In the present work, incorporating low molecular weight chitosan (LMWCH) (0, 0.5, 1, and 2%) as a fat replacer into low-fat beef burgers and technological, textural, and oxidative stability were investigated. The weight loss and shrinkage of samples...

Oleogelation has recently received a great deal of attention in the food industry as a novel alternative technology that physically converts liquid oil into semi-solid gel. Since the functional characteristics of oleogels are dependent on the gelator...

Background/Objectives: In response to concerns about high-fat and low-fiber diets, this study modified a traditional brownie recipe by replacing butter with plant-based ingredients, including sweet potatoes, red beans, beetroot, zucchini, pumpkin, le...

When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The A...

Recently, the demand of consumers for plant-based foods to replace meat, egg, and dairy products by mimicking their structure with alternatives in many food applications has grown significantly. This tendency is driven by many reasons mainly comprise...

This study evaluated the potential of chicken by-products (hearts, gizzards, and skin) as functional raw materials for protein–fat emulsions to partially replace animal fat in pâtés. Five variants of pâté (PV1–PV...