Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04211-9
Abstract: Effect of faba bean enzymatic protein extraction process parameters were investigated at different ultrasound powers (200, 300 and 400 W), sonication times (15, 25 and 35 min), enzyme dosages (0.15, 0.3 and 0.45%) and enzyme treatment times… read more here.
Keywords: protein; bean protein; faba bean; reduced fat ... See more keywords
Reduced-fat soft-dough biscuits: Multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2018.04.010
Abstract: Abstract The aim of this work was a multivariate study of polydextrose and resistant starch (high amylose maize starch; Hi-Maize™ 260) effects on reduced-fat soft-dough biscuits. Design of Experiments and Response Surface Methodologies were applied… read more here.
Keywords: reduced fat; rheology; fat soft; polydextrose resistant ... See more keywords
Rheological characterisation of full-fat and reduced-fat aerated icings
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111014
Abstract: Abstract Aerated icings are a sweet, fat-rich, and uncooked type of glaze material made by whipping sugar and fat together to form a bubbly fluid. The rheological behaviour of full-fat and reduced-fat aerated icings was… read more here.
Keywords: reduced fat; full fat; fat; fat reduced ... See more keywords
Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111745
Abstract: Abstract This study was aimed at evaluating the potential of oil-in-water (O/W) Pickering emulsions stabilized with dietary fibers as fat substitutes to prepare low-calorie baked foods. The chewy biscuits were used as a research model… read more here.
Keywords: pickering emulsion; reduced fat; fat substitutes; physico chemical ... See more keywords
Iron fortification of reduced‐fat bioyoghurt containing either short‐ or long‐chain inulin
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Dairy Technology"
DOI: 10.1111/1471-0307.12575
Abstract: This study aimed to evaluate the effect of adding inulin, iron salts and/or their combinations on the physicochemical, microbiological and sensory characteristics of reduced‐fat bioyoghurt. Results revealed that iron and inulin supplementation did not affect… read more here.
Keywords: reduced fat; inulin; iron; inulin iron ... See more keywords
Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions: proof of concept
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Food Science and Technology"
DOI: 10.1111/ijfs.14449
Abstract: Water‐in‐oil‐in‐water (W/O/W) double emulsions present a reduced‐fat alternative to conventional O/W food emulsions, as part of the dispersed oil phase is replaced with water. In this study, the concept of a reduced‐fat whipped topping produced… read more here.
Keywords: reduced fat; double emulsions; phase; solid fat ... See more keywords
Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese
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DOI: 10.17113/ftb.59.01.21.6891
Abstract: SUMMARY Research background Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical… read more here.
Keywords: reduced fat; brine; fat white; vacuum ... See more keywords
The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of dairy science"
DOI: 10.3168/jds.2019-17117
Abstract: This study investigated the use of basil seed gum (BSG) as a fat substitute on the physicochemical properties and antioxidant activities of yogurt. A 0.5 and 1% BSG solution was supplemented to reduced-fat and nonfat… read more here.
Keywords: yogurt; seed; reduced fat; nonfat yogurt ... See more keywords
Reduced-Fat Response of Lactobacillus casei subsp. casei SY13 on a Time and Dose-Dependent Model
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2018.03200
Abstract: A reduced-fat effect of probiotics was primarily derived functionally rather than structurally, and we investigated the ultra-structural aspect of the gut mucosa in Syrian golden hamsters with high-fat diet by feeding with Lactobacillus casei subsp.… read more here.
Keywords: reduced fat; casei; fat response; group ... See more keywords
Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses
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DOI: 10.3390/foods11060806
Abstract: Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology,… read more here.
Keywords: reduced fat; fat mayonnaise; firmness stickiness; characterization ... See more keywords
Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions
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DOI: 10.3390/foods11060820
Abstract: Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced… read more here.
Keywords: fat emulsions; reduced fat; aroma release; rheological tribological ... See more keywords