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Low-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A model of processed cheese spread (PCS) was produced as a full-fat version and with three levels of fat reduction (30%, 50%, and 70%). Fat was replaced by water or by corn dextrin (CD), a dietary fiber. Additionally, in the 50% reduced-fat spreads, fat was replaced by various ratios of CD and lactose (100:0, 75:25, 50:50, 25:75, and 0:100). The effect of each formulation was determined by measuring the textural (firmness, stickiness, and spreadability), rheological (flow behavior and oscillating rheology), tribological, and microstructural (cryo-SEM) properties of the samples, as well as the dynamic aroma release of six aroma compounds typically found in cheese. Winter's critical gel theory was a good approach to characterizing PCS with less instrumental effort and costs: the gel strength and interaction factors correlated very well with the spreadability and lubrication properties of the spreads. CD and fat exhibited similar interaction capacities with the aroma compounds, resulting in a similar release pattern. Overall, the properties of the sample with 50% fat replaced by CD were most similar to those of the full-fat sample. Thus, CD is a promising fat replacer in PCS and, most likely, in other dairy-based emulsions. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Yeast biomass, a brewery by-product of the world's substantial alcohol beverage industry, finds successful applications in the fodder industry and food additive production. This is attributed to its rich nutritional profile that comprises high protein and vitamin content. Nonetheless, in small-scale breweries, yeast slurries present a significant challenge, as the quantities obtained are insufficient to attract the attention of the food industry. The disposal of yeast contributes substantially to the organic load of wastewater (approximately 40%) and elevates water consumption (3–6 hL/hL of beer), consequently escalating production costs and environmental impact. In recent years, diverse potential applications of products derived from yeast biomass have emerged, encompassing the substitution of sera in cell culture media, the fortification of animal feed with vitamins and selenium, the utilization of beta-glucan in low-fat food products, and the development of functional foods incorporating yeast-derived peptides. These peptides exhibit the potential to safeguard the gastric mucosa, prevent hypertension, and address neurodegenerative disorders. The rising demand for value-added products derived from yeast underscores the potential profitability of processing yeast from small breweries. Due to the high equipment costs associated with yeast biomass fractionation, the establishment of specialized facilities in collaboration with multiple small breweries appears to be the most optimal solution. [ABSTRACT FROM AUTHOR]

The series of tests on flavored milks and yogurts indicated fat addition of beta-cyclodxtrin to non-fat products results in flavor-release profiles. The various uses of beta-cyclodxtrin as a partial fat replace are examined.

An increase in health consciousness and the requirement for consumption of low-fat foods makes it a necessity for the industries to investigate various options for replacing fats in processed foods without compromising the texture and quality. The interaction between proteins and polysaccharides presents a new avenue toward replacing fat in different food products with improved techno-functional properties. However, less information is available regarding applying emerging technologies such as ultrasonication towards the protein–polysaccharide interaction. Ultrasonication leads to enhanced glycation, thereby increasing the hydrophobic nature of the protein–polysaccharides complexes. This protein–polysaccharide complex can potentially replace commercial emulsifiers, thickeners or stabilizers, which provide the necessary textural and rheological properties to the processed foods. This review focuses on the characterization techniques currently employed for structural elucidation and the changes in the functional properties of the protein–polysaccharide complexes obtained using ultrasound treatment. [ABSTRACT FROM AUTHOR]

In this study, cinnamon and paprika oleoresins were encapsulated by two technologies, respectively, spray chilling and particles from gas saturated solutions. Both technologies used palm oil as wall materials. The physical characteristics of the microparticles were compared as well as the oleoresins release behavior in high- and low-fat simulated food media. The spray chilling microparticles had an average diameter of 143.7 ± 1.5 µm, spherical shape, smooth surface, and passable flow property. In contrast, microparticles obtained by particles from gas saturated solutions (PGSS) showed an average diameter of 105.7 ± 0.6 µm, irregular shape, porous surface, poor flow property but higher encapsulation efficiency. In evaluating the compounds released in a simulated food medium, the spray chilling particles delivered 30.7%, while PGSS reached 23.1% after 1 h. Both microparticles well fitted the Kosmeyer-Peppas (R2 = 0.98 and 0.96 for spray chilling and PGSS) and Peppas-Sahlin models (R2 = 0.98 and 0.97 for spray chilling and PGSS). However, spray chilling microparticles showed a diffusion mechanism, while for PGSS ones erosion was the main mechanism. Despite the different physical characteristics, both microparticles proved to be possible facilitators in delivering oleoresins in food products. [ABSTRACT FROM AUTHOR]

Due to the increasing trend in consumer habits to use healthy food products with low fat content, reduction of oil uptake during different frying processes is necessary. Recent studies have clearly revealed that microstructural changes occurred during frying operations significantly impact oil uptake. These variations are assessed for better comprehension of the mechanisms involved in oil absorption of fried products to minimize oil uptake without sacrificing organoleptic and textural properties of the foods. Different strategies such as state-of-the-art computational simulations based on numerical analysis of simultaneous momentum, heat and mass transfer modeling during frying have been attempted by several researchers to better control the process. This review paper presents a comprehensive and up-to-date review of microstructure variations covering all existing methods of frying operations comprising deep-fat frying, vacuum frying, hot-air frying, non-fat frying and microwave frying together with post-frying treatments and process modeling of frying. Oil uptake can be controlled during frying by proper process design regarding different products and frying operations. Textural and organoleptic characteristics of fried foods are affected by applying various frying processes. Microstructural changes and post-frying treatments influence oil uptake during frying. In addition, suitable design and optimization of frying using process modeling is important to produce fried food products with high quality. • Microstructural changes during frying of foods greatly affect magnitude of oil uptake. • Different frying operations affect textural and organoleptic characteristics of foods. • Hot-air and non-fat frying strategies can significantly lower oil content of fried foods. • Numerical simulations of frying help control oil absorption during the process. • A healthier low-fat fried product is achievable by suitable product and process design. [ABSTRACT FROM AUTHOR]

Examines the desire for healthier food choices, among customer in a foodservice area, Target Food Avenue. Information on the interest of Target shoppers in lower fat food items; Insight on the launching of a labeling program for low-fat foods by Target Stores; Detailed information on the program.

In recent years, research on air pollution in cooking environments has gained increasing attention, particularly studies related to polycyclic aromatic hydrocarbons (PAHs) pollution. Hence, it is crucial and urgent to conduct a comprehensive review of research findings and further evaluate their carcinogenic risks. This study adopts a comprehensive literature review approach, systematically integrating and deeply analyzing the conclusions and data from 62 selected relevant studies. It focuses on the impact of different factors on PAHs concentrations, considers the indoor-outdoor PAHs concentration ratio, and conducts carcinogenic risk assessments for PAHs. The results show that Africa has the highest average PAHs pollution concentration globally at 14.74 μg/m³, exceeding that of other continents by 1.5–160.9 times. Among various influencing factors, fuel type has the most significant impact on PAHs concentrations. Existing research data indicate that cooking with charcoal as fuel produces the highest PAHs concentration at 223.52 μg/m³, with high molecular weight PAHs accounting for 58.16%, significantly higher than when using clean energy. Furthermore, efficient ventilation systems have been proven to substantially reduce PAHs concentrations, with a reduction rate of up to 88.1%. However, cooking methods and food types also have a small but non-negligible impact on PAHs production. Using mild cooking methods such as steaming and selecting low-fat foods can also reduce PAHs to some extent. Additionally, through the analysis of the Indoor/Outdoor ratio, it was found that cooking is the primary source of indoor pollution, and the average concentration of PAHs in cooking environments in Asia and Africa is much higher than in Europe and America. The Total Incremental Lifetime Cancer Risk (TILCR) exceeds 10⁻⁴, indicating a high level of carcinogenic risk. [Display omitted] • The highest average PAHs concentration in cooking environments is in Africa at 14.74 μg/m³. • The type of fuel used significantly affects PAHs concentrations; clean energy can effectively reduce PAHs levels. • Efficient ventilation systems can reduce PAHs concentrations by up to 88.1%. • Cooking is the main source of indoor PAHs. • The risk of skin cancer is highest, with women at greater risk than men and children. [ABSTRACT FROM AUTHOR]

Abstract Background Few studies, if any, have examined the impact of a weight control program on the home food environment in a diverse sample of adults. Understanding and changing the availability of certain foods in the home and food storage practices may be important for creating healthier home food environments and supporting effective weight management. Methods Overweight adults (n = 90; 27% African American) enrolled in a 6-month behavioral weight loss program in Vermont and Arkansas. Participants were weighed and completed measures of household food availability and food storage practices at baseline and post-treatment. We examined baseline differences and changes in high-fat food availability, low-fat food availability and the storage of foods in easily visible locations, overall and by race (African American or white participants) and region (Arkansas or Vermont). Results At post-treatment, the sample as a whole reported storing significantly fewer foods in visible locations around the house (-0.5 ± 2.3 foods), with no significant group differences. Both Arkansas African Americans (-1.8 ± 2.4 foods) and Arkansas white participants (-1.8 ± 2.6 foods) reported significantly greater reductions in the mean number of high-fat food items available in their homes post-treatment compared to Vermont white participants (-0.5 ± 1.3 foods), likely reflecting fewer high-fat foods reported in Vermont households at baseline. Arkansas African Americans lost significantly less weight (-3.6 ± 4.1 kg) than Vermont white participants (-8.3 ± 6.8 kg), while Arkansas white participants did not differ significantly from either group in weight loss (-6.2 ± 6.0 kg). However, home food environment changes were not associated with weight changes in this study. Conclusions Understanding the home food environment and how best to measure it may be useful for both obesity treatment and understanding patterns of obesity prevalence and health disparity.

Dosidicus gigas is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective food processing method that could improve the gel properties of meat. Here, we inoculated D. gigas with two strains, Lacticaseibacillus casei and Staphylococcus carnosus, that have been approved for use in meat processing, and studied their impact on the quality of the product. Compared with the uninoculated samples, inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to significantly reduce pH during fermentation. The plate counting results showed that L. casei may have adapted well to the environment in the inoculated groups, while the growth of Staphylococcus may have been inhibited in the mixed inoculated group. 16s rRNA sequencing confirmed that inoculation significantly altered the bacterial composition of squid surimi sausages. Both inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to inhibit the accumulation of the main biogenic amines, and in the mixed inoculated group, the main biogenic amines were lower. Compared with unfermented squid surimi sausages, mixed inoculation changed the texture, gel properties, color, and appearance of squid surimi sausages. These results showed that mixed inoculation can not only ensure safety, but also improve the quality of squid surimi sausages. [ABSTRACT FROM AUTHOR]

This study was conducted to determine the effects of different levels of baobab fruit pulp on chemical and organoleptic properties of full and low-fat yoghurts. The yoghurts studied were produced using whole cow milk and powdered skimmed milk, respectively. The baobab fruit pulp (BFP) was decorticated and sieved through a 0.2 mm mesh. The two yoghurt types were extended with baobab fruit pulp at 0%, 15%, 30% and 45% and evaluated for ash, total solids, protein, fat, titratable acidity and pH. The results showed that full-fat yoghurt with 30% BFP inclusion had the highest fat (3.13%), protein (4.08%), total solids (22.11%), ash (0.95%), titratable acidity (1.42%) and pH (3.19) while low-fat yoghurt with 15% baobab fruit pulp inclusion had the least fat (1.14%), highest protein (3.85%), total solids (21.11%), ash (1.18%), titratable acidity (1.27%) and pH (3.28). The panelists evaluated yoghurt coded samples for flavour, colour, consistency, taste and overall acceptability on a hedonic scale of 1-9 (1-liked extremely and 9-disliked extremely). LFY control and LFY 15% BFP were declared ‘liked very much’ by most of the panelists. It was concluded that full-fat yoghurt extended with 30% baobab fruit pulp improved the fat, protein, total solid, ash, titratable acidity and pH while low-fat yoghurt with 15% baobab fruit pulp concentration had the least fat but high protein, total solid, ash, titratable acidity and pH. Lower concentrations of baobab fruit pulp in low-fat yoghurt (15%) and full-fat yoghurt (30%) are efficient for yoghurt extension. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Zhejiang University (Science Edition) is the property of Journal of Zhejiang University (Science Edition) Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigates the potential of microbial polysaccharides (MP) gellan gum and pullulan to reduce oil uptake in a deep‐fried snack (Namkeen). The concentration of MP in refined wheat flour varied between 1–10% (w/w) and the frying time and temperature are optimized. The results reveal that MP added namkeens showed a maximum relative oil reduction of 33.87% with gellan gum and 26.93% with pullulan at 10% (w/w). Gellan gum and pullulan result in oil reduction of 23.19% and 15.97% with 5% (w/w). The results reveal that gellan gum added namkeens exhibited 1.45 times lower oil uptake than pullulan added namkeen indicating potential oil reduction capabilities. The hardness of namkeen is observed to increase with an increase in MP concentration. Sensorial and textural characteristics of control and MP incorporated fried samples are comparable up to 5% (w/w) with MP concentration. The results for the control samples and MP incorporated samples are statistically significant. Furthermore, overall sensorial acceptability of pullulan added namkeens (7.74 ± 0.53) is slightly higher than that of gellan gum added namkeens (7.64 ± 0.36). Practical Application: Low‐fat diet and functional foods are expected to help in managing the conditions of hyperlipidaemia. This study focuses on the potential of MP in reducing the oil content of deep‐fried snacks. The efficacy of MP gellan gum and pullulan as functional ingredients for oil reduction in fried snacks demonstrates its aid in formulating low‐fat foods thereby retaining sensorial characteristics. [ABSTRACT FROM AUTHOR]

Objective: Negative affect is a precipitant for binge eating in bulimia nervosa (BN). The purpose of the current study was to examine the effect of negative affect on food choices on a more granular level among individuals with BN using a computerized Food Choice Task.Method: Individuals with BN (n = 25) and healthy controls (HC, n = 21) participated in a computerized Food Choice Task following negative and neutral affect inductions, across two study sessions. During the task participants rated high and low-fat food items for Healthiness and Tastiness. Individuals then made a series of choices between a neutral-rated food and high and low-fat foods and were then given a snack based upon these choices.Results: Overall negative affect score increased significantly for both the BN and HC groups following the negative affect induction. The group of individuals with BN, relative to the HC group, was less likely to choose high-fat foods (z = -2.763, p = 0.006), and these choices were not impacted by affect condition. Health ratings influenced food choices significantly more among individuals with BN than HC (z = 2.55, p = 0.01).Discussion: Induction of negative affect was successful, yet was not related to an increase in proportion of high-fat food choices in the group of individuals with BN. The Food Choice Task captured dietary restriction in individuals with BN and results highlight the utility of this task as a probe to examine how the values of healthiness and tastiness impact food choice in individuals with BN. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Though long-term weight loss maintenance is the treatment goal for obesity, weight regain is typical and few studies have evaluated lifestyle habits associated with weight regain.Objective: To identify dietary and physical activity habits associated with 6- and 24-month weight regain among participants in a weight loss maintenance clinical trial.Design: Secondary analysis of randomized clinical trial data.Participants: Adult primary care patients with recent, intentional weight loss of at least 5%.Main Measures: Lifestyle habits included consumption of low-fat foods, fish, desserts, sugary beverages, fruits, and vegetables and eating at restaurants from the Connor Diet Habit Survey; moderate-vigorous physical activity by self-report; steps recorded by a pedometer; and sedentary behavior by self-report. The outcome variable was weight change at 6 and 24 months. Linear regression models estimated adjusted associations between changes in weight and changes in dietary and physical activity habits.Key Results: Overall, participants (mean (SD): 53.4 (12.2) years old; 26% male; 88% white) maintained weight loss at 6 months (n = 178, mean (SD): - 0.02 (5.70)% change) but began to regain weight by 24 months (n = 157, mean (SD): 4.22 (9.15)% increase). When considered all together, more eating at restaurants, reduced fish consumption, and less physical activity were most consistently associated with weight regain in fully adjusted models at both 6 and 24 months of follow-up. In addition, more sedentary behavior was associated with weight regain at 6 months while reduced consumption of low-fat foods, and more desserts and sugary beverages were associated with weight regain at 24 months.Conclusions: Consuming less fish, fewer steps per day, and more frequent restaurant eating were most consistently associated with weight regain in primary care patients. Primary care providers may consider addressing specific lifestyle behaviors when counseling patients after successful weight loss.Trial Registration: ClinicalTrials.gov Identifier: NCT01946191. [ABSTRACT FROM AUTHOR]

Due to the high demand (consumers and regulatory authorities) on elimination or reduction of 'additives' in food and other health related products, there is increasing interest on natural macromolecules or hydrocolloids such as gums. Gum Tragacanth (GT) is a multifunctional exudate gum with unique thickening, emulsifying, viscosity improving, stabilizing, gelling and structuring capabilities. Owing to its distinctive functionality, it has been extensively used in low-fat or non-fat food formulations, colloid-based products, edible films and coatings and (nano) encapsulation of food ingredients. This review provides the comprehensive information on its physicochemical, structural and functional characteristics with a particular focus on its application in foods. Unlabelled Image [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BSTRACT Inulin and oligofructose were used as fat replacers in Anzac cookies, blueberry muffins, carrot cake, chocolate cake, lemon cheesecake, ice cream, and beef sausages at levels ranging from 4 to 13g/100g, achieving a significant reduction in fat content (20% to 80% relative). These foods were rated as acceptable by an untrained taste panel, but scored consistently lower than their full-fat counterparts (controls). Regression analysis showed that, unlike the controls, texture was more important than flavor in determining overall acceptability of the low-fat foods. Inulin and oligofructose are readily incorporated into bakery and meat formulations, but their use might be limited by adverse physiological effects when consumed at high levels. [ABSTRACT FROM AUTHOR]

Mary-Frances Dougherty, MS, RD, Alice Balamuth Wittsten, MS, RD, and Michael A. Guarino, MPH2 Bergen County Department of Health Services, Paramus, New Jersey 07652-4895 Government agencies and expert panels have [...]