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Adults often consume more fat than is recommended. We examined factors that may improve liking of reduced fat and reduced saturated fat foods, including the addition of herbs and spices and habitual consumption of different high-fat and low-fat food items. We randomized adults to taste 3 different conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of French toast, sausage and the overall meal, or chicken, vegetables, pasta, and the overall meal on a 9-point hedonic Likert scale. Overall liking of the RF breakfast and lunch meals were lower than the FF and RFS versions (breakfast: 6.50 RF compared with 6.84 FF, P = 0.0061; 6.50 RF compared with 6.82 RFS, P = 0.0030; lunch: 6.35 RF compared with 6.94 FF, P < 0.0001; 6.35 RF compared with 6.71 RFS, P = 0.0061). RFS and FF breakfast and lunch meals, French toast, chicken, and vegetable likings were similar. FF and RFS conditions were liked more than RF for the breakfast and lunch meals, French toast, chicken entrée, and vegetables. Liking of all 3 sausage conditions was similar. FF pasta was liked more than RFS and RF (7.47 FF compared with 6.42 RFS, P < 0.0001; 7.47 FF compared with 6.47 RF, P < 0.0001). Habitual consumption of roasted chicken was associated with reduced liking of FF chicken ( r = −0.23, P = 0.004) and FF pasta ( r = −0.23, P = 0.005). Herbs and spices may be useful for improving the liking of lower fat foods and helping Americans maintain a diet consistent with the U.S. Dietary Guidelines. [ABSTRACT FROM AUTHOR]

Functional food development is a long, complex, expensive and risky process. Methodologies that provide reliable information about the sensory characteristics of the developed products in short time frames can speed up the product development process and contribute to the success of the developed products in the marketplace. In this context, the aim of the present work was to compare three rapid methodologies for sensory characterization with descriptive analysis during the development of low-fat functional yogurts, enriched with probiotics and prebiotics. Eight low-fat probiotic yogurts enriched with a prebiotic ingredient were formulated following a 2 3 full factorial design with the following factors: sugar concentration, prebiotic ingredient and stabilizer concentration. A panel of 9 trained assessors evaluated samples using descriptive analysis. Besides, the yogurts were evaluated by 3 groups of 81 consumers using three rapid methodologies: check-all-that-apply (CATA) questions, projective mapping and polarized sensory positioning. The three rapid methodologies provided similar information on the main differences among samples. However, several differences can be highlighted. Sample configurations from CATA questions were the most similar to those provided by descriptive analysis, whereas projective mapping provided the least similar configurations. The three methodologies also differed in their ability to detect differences among samples due to formulation variables and the stability of sample configurations. [ABSTRACT FROM AUTHOR]

Abstract: The functional effects of lipase (0.003 and 0.006 g/100 g of flour) and emulsifier (0.5 and 1 g/100 g of flour) on fat-replaced (0%, 50% and 70%) batters and cakes with inulin (0, 7.5 and 10 g/100 g/of flour, respectively) were studied. Emulsifier addition significantly lowered the relative density of the batter. Emulsifier incorporation increased the viscoelastic properties of the batter. In contrast, lipase incorporation decreased the degree of system structuring. The evolution of the dynamic moduli and complex viscosity with rising temperatures were studied. Batters with 1 g/100 g emulsifier displayed a significantly lower complex viscosity during heating, resulting in collapsed cakes. Differential scanning calorimetry results revealed that the thermal setting in the control cakes occurred at higher temperatures, and accordingly, greater cake expansion was observed. Cakes with 0.003 g/100 g lipase or 0.5 g/100 g emulsifier displayed volume and crumb cell structure that were similar to those of control cakes. Higher concentrations of both improvers gave rise to cakes with lower volume, higher hardness and lower springiness. During storage time, cakes with lipase displayed lower hardness. Both improvers, at low concentrations, could improve certain physical characteristics, such as crumb structure, of fat-replaced cakes with inulin. [Copyright &y& Elsevier]

This work studies the individual and cumulative effects of citrus fiber, rice bran and collagen on the texture and selected sensory characteristics of frankfurter-type sausages. A mixture design including two ingredients (citrus fiber and rice bran ranging from 0 to 2%) plus one process variable (13 and 27% collagen) was used. The samples were examined using texture profile analysis, sensory analysis (objective and hedonic) and colorimetry. The statistical analysis showed that the hardness of the frankfurters was increased by citrus fiber addition across all the examined levels, while only low levels of rice bran and collagen (0.6 and 13%, respectively) had a positive effect on the acceptability of the samples. Sensory results indicated that the two samples most preferred by the panelists contained 13% collagen and 2% citrus fiber, and 13% collagen, 1.5% citrus fiber and 0.5% rice bran. Practical Applications The particularly combined addition of citrus fiber, rice and collagen in frankfurter-type sausages appears promising for meat product industries. Principal component analysis, a tested statistical technique, proved suitable and efficient to combine texture and sensory profile of different sausage compositions, and also to suggest an optimized product. [ABSTRACT FROM AUTHOR]

In this study, a Box- Behnken design was carried out in order to study the effects of coating agent (locust bean gum [ LBG]) concentration (0-1%), frying time (30-120 s) and frying temperature (160-190 C) on oil content, moisture content and volume of fried potato chips. The fitted mathematical model allowed us to plot isoresponse curves and to determine optimal coating and frying conditions. Results showed that frying temperature was the main factor influencing the oil uptake of potato chips. High-quality potato chips characterized by a low fat content (<%), a moisture content in the range of 5-7% and an acceptable volume (>10 10−6 m3) could be obtained by using a LBG concentration of 1% and low frying temperature (<180 C). Optimal coating and frying conditions were achieved with 1% LBG concentration, 120 s frying time at 175 C frying temperature, and observed responses coincided well with the predicted values from the response surface methodology optimization technique. Practical Applications Because of consumer health concerns and the trend toward healthier and low-fat food products, intensive research has been undertaken to reduce the amount of fat absorbed in the fried foods. Food coatings may become a good alternative to solve this problem. The aim of this work was to enhance the potato chips quality by optimizing coating and frying conditions using response surface methodology ( RSM). RSM results indicated that high-quality potato chips characterized by oil content lower than that of commercial potato chips (18%) and an acceptable volume (>10 10−6 m3) were obtained by using a locust bean gum concentration of 1%, low frying temperature (<180 C) and a frying time of about 120 s. [ABSTRACT FROM AUTHOR]

Highlights: [•] Green tea antioxidants were efficiently trapped within liposomes in cheese. [•] Encapsulation efficiency of green tea antioxidants within liposomes was high. [•] Adding green tea catechins elevated the phase transition of liposomes to >50°C. [ABSTRACT FROM AUTHOR]

This study aimed to develop a formulation of mortadella with reduced fat (light) using different types of bovine collagen and fat substitutes. Natural collagen fiber and collagen fiber powder were tested following a 2² factorial design with a central point. A standard formulation without reduced fat and without collagen was also developed for comparison. The following tests were performed: physicochemical characterization (moisture, ash, protein, lipids and Aw); cooling, freezing and reheating losses; water holding capacity; texture (shear and compressive strength); color coordinates (L*, a*, b*); microbiological evaluation (coliforms at 45°C/g, coagulase positive Staphylococcus aureus/g; sulphite reducing clostridia to 46°C/g; and Salmonella/25 g) and sensory evaluation (multiple comparison test). Statistical analysis was performed using analysis of variance (ANOVA),Tukey's test and response surface test. There was no significant difference (p > 0.05), except for ash and compressive strength for the tested samples. The other evaluated parameters (L*, a*, b*, pH, freezing and reheating losses, ability to retain water, moisture, protein, lipids and shear force) showed significant differences (p < 0.05). The best results were obtained for formulation F2 (2.0% collagen fiber powder). In the sensory evaluation, the products were considered equal to the standard regarding texture (p > 0.05), which indicates that the use of collagen is a promising development for this type of product. [ABSTRACT FROM AUTHOR]

Public concern for a healthy diet led to significant changes in the approach to food composition and nutritional principles by specialists in nutrition processed foods. In recent years researches in the meat industry were aimed at replacing animal fats with vegetable fats (oils), rich in essential fatty acids mono-and polyunsaturated. It was found that the existence of equilibrium in the human diet is some correlations between macronutrients and biologically active substances in food, which ensures the normal functioning of the body. In these experiment we observed how it was affected the sensory quality of compositions of chicken mincemeat in which the fat was gradually replaced by vegetable oil, sunflower oil, canola oil and walnut oil. In parallel the color parameters (CIELAB method) of the low fat meat compositions were analyzed to determine how the animal fat replacement procedure affects the color of chicken minced. Sensory acceptability of the products was medium for the compositions in which the replacement of fat with oils was up to 60%, the best results being recorded for sunflower oil. The brightness value initially increased, but color parameters decreased, and acceptability of products decreased with increasing of oil amount. The correlation between the two types of measurements led to clear conclusions regarding the consumers' acceptability of these products, obtained by adding varying amounts of oils. [ABSTRACT FROM AUTHOR]

Purpose – The purpose of this paper is to give some recommendations about how to design a low fat food aliment packaging. Design/methodology/approach – A review of previous studies that have analysed food packaging decisions considering personal and product influences was done. Findings – For low fat foods, a good or a poor performance is not sufficient; you have to perform better than those competitors whose competitive capacity is strong enough to influence strategic decision taking. Low fat products must be focused to a particular target. A product of these characteristics cannot be launched for all the markets at the same time, and under the same conditions. Some personal factors do really affect food buying process: socio-demographic characteristics (age, gender, income and education), involvement, time pressure or motivation. A possible recommended target for law fat aliments could be: an old/medium age women, with a medium/high economic position, educated, involved in food buying and worried about health. Some packaging factors also affect food buying process: colours, graphics, size, shape, typography. In this regard, a package for a low fat aliment could be designed including a picture on the label showing the benefits of the product (i.e. a healthy heart), with green colors, medium/small sizes and natural shapes, without sophistications. An umbrella brand for different firms acting in this market could be created, to facilitate their healthy products identification. Originality/value – Personal variables and product characteristics are mixed together to give some recommendations of how an ideal low fat food package should be designed. [ABSTRACT FROM AUTHOR]

Abstract: Casein micelles (CMs) and carrageenan (CG) mixtures were prepared in simulated milk ultrafiltrate. Rennet-induced gelation in the CM/CG mixtures was studied by accessing the kinetics of released caseinomacropeptide (CMP) and the rheological properties of CM/CG mixtures. Particle size distributions, ζ-potential and ionic strength measurements, and microstructure observations were performed to understand the underlying mechanisms. At low CG concentrations, κ-CG, which had a tail-adsorption to the CM surface, affected the second phase of renneting through repulsive interactions. In mixtures containing ι-CG and λ-CG, both the first and second phase of renneting were affected. Flat-adsorption and ring-adsorption of ι-CG and λ-CG to the CM surface, respectively, increased the negative charges and covered more enzymatic action sites, thereby decreasing the maximum concentration of released CMP, increasing coagulation time, and weakening gel strength. At high CG concentrations, free CG molecules contributed to rennet-induced gelation, especially in the presence of κ-CG and ι-CG, which significantly accelerated the second phase of renneting through the self-association of CG double helices. Our findings suggested that ι-CG and λ-CG lead to soft cheese curds and improved low-fat cheese quality. [Copyright &y& Elsevier]

Abstract: The effects of pregelatinized waxy maize starch (WMS) concentration (0.0–5.0 wt%) on the physicochemical properties and stability of model low-fat (20.0 wt% rapeseed oil) oil-in-water emulsions, made with dried egg yolk or sodium caseinate (2.0 wt%) were explored. All samples exhibited shear-thinning flow behavior, and the detected from Herschel–Bulkley's model parameters: yield stress (τ 0), consistency coefficient (K), and flow behavior index (n) were highly affected (p < 0.001) by WMS addition. Oscillatory test data revealed that the structure of emulsions changed from liquid (≤2 wt% WMS) to gel-like (≥3 wt% WMS). The storage (G′) and loss (G″) moduli were modeled as a power function of oscillatory frequency. WMS concentration had a significant (p < 0.001) impact on the emulsions stability with respect to creaming and fat holding capacity. Positive correlation values were found between Bohlin's and stability parameters of emulsions. The obtained results can be exploited for the development of low-fat health-oriented food emulsions. [Copyright &y& Elsevier]

Purpose: To investigate the effects of CaCl2 on the preparation of low-fat spreads from buffalo and cow butter Methods: Buffalo and cow butter-based low-fat spreads (B-LFS and C-LFS) were treated with CaCl2 (0, 0.02, 0.04, 0.06, and 0.08%) at pH 5.5 and stored at 4°C. They were sampled after 3, 30, 60, and 90 days, and analysed for sensory, morphological, rheological, and melting properties using a 9-point hedonic scale, digital camera, texture analyser TA-XT 2i, Physica MCR 301 rheometer, and differential scanning calorimeter, respectively. Results: Sensory evaluation results showed that control samples were the best of all the treatments; additionally, no phase separation was found in samples treated with 0, 0.02 or 0.04% CaCl2, but separation occurred with 0.06 and 0.08% CaCl2. Generally, hardness and viscosity of samples decreased with increasing CaCl2 concentrations; however, these parameters increased during storage. Increasing CaCl2 concentrations didn't affect the melting profiles of the spreads, but the parameter varied for B-LFS during storage. Furthermore, the temperature range of the high melting zones of the BLFS samples was greater than that of C-LFS samples. Conclusion: Sensory, morphological, and rheological properties were affected by CaCl2 concentrations but there were negligible effects on the melting behaviour of the spreads. [ABSTRACT FROM AUTHOR]

The purpose of this study was to optimise process parameters to prepare spray-dried honey-based milk powder containing functional properties of honey. Experimental design with temperature (180 to 200 °C), honey concentration (5-15%) and feed flow rate (8-10 rpm) as independent variables was studied to investigate the effect on product responses. Results showed that increasing the temperature resulted in powder with lower moisture, bulk density, antioxidant activity, total phenolic contents, total flavonoid contents and higher water solubility index. Increasing feed flow rate resulted in higher moisture, bulk density, antioxidant activity, reduced water solubility index, total phenolic content and total flavonoid content, whereas increasing honey concentration resulted in increase in antioxidant activity, total phenolic content and total flavonoid content. The moisture content, bulk density, water solubility index, DPPH scavenging activity, total phenolic content and total flavonoid content were 3.27%, 0.44 g cc−1, 96.67 g g−1, 17.45%, 2.54 GAE g−1 powder and 1.40 RE g−1 powder, respectively. [ABSTRACT FROM AUTHOR]

This study examined the multi-criteria assessment of four dairy products: "Pomursko mlejko" (Pomurje milk), "Lejko mleko" (light milk), "Fyto mleko" (Fyto milk) and "Posneto mleko v prahu" (dried milk). The research was executed by using a multi-criteria methodology, DEX, which was complemented by an econometric analysis for light milk to estimate the trends in production and consumption before analyzed dairy products were implemented on the market. DEXi computer program results indicated that all analyzed milk products were 'above average'. The econometric model was applied to examine changes in the demand for low-fat milk (light milk). Empirical results showed significant consumer response to the increase in the prices of low-fat milk demonstrating income elasticity (1,15 unit). [ABSTRACT FROM AUTHOR]

Highlights: [•] The reduction of fat content in food is a timely issue. [•] The plasticizing properties of lipids could be exploited to develop low-fat spreads. [•] Mathematical predictive tools could be useful to develop new formulations. [ABSTRACT FROM AUTHOR]

Highlights: [•] The PCB contamination of fish from the Gironde Estuary (France) was investigated. [•] PCB distribution differed between lean, low-fat and high-fat species. [•] A process of biomagnification was observed in the Gironde estuarine fish assemblage. [•] Health concerns about fish flesh contamination were revealed. [Copyright &y& Elsevier]

ObjectiveThe current study aimed to evaluate the effect of fortified milk combined with a lifestyle and counselling programme on several CVD risk factors after a 3-month dietary intervention.DesignHypercholesterolaemic adults were randomized to a group supplemented with low-fat milk that was enriched with phytosterols, α-linolenic and linoleic fatty acids, vitamins and antioxidants (enriched milk group, EMG: n 40), a placebo milk group (PMG: n 36) or a control group (CG: n 25). The EMG and PMG consumed respectively 500 ml of enriched milk or placebo milk daily and attended biweekly counselling sessions over a 3-month period.SettingHarokopio University, Athens, Greece.SubjectsA sample of 101 hypercholesterolemic adults aged 40–60 years.ResultsRegarding lifestyle changes, total and saturated fat intakes decreased significantly in both intervention groups compared with the CG (P < 0·005). Furthermore, total steps were increased (P = 0·029) and BMI was decreased (P = 0·017) significantly in both intervention groups compared with the CG. Regarding biochemical indices, EPA content in erythrocyte membranes increased (P < 0·001) while serum C-reactive protein decreased (P = 0·003) significantly in both intervention groups compared with the CG. Finally, significant increases in plasma folic acid and vitamin B12 levels and a significant decrease in homocysteine levels were observed in the EMG compared with the PMG and CG (all P < 0·001). A favourable change in LDL cholesterol:HDL cholesterol was also observed in the EMG and tended to be significant compared with the PMG and CG (P = 0·066).ConclusionsThe present study showed that consumption of fortified milk accompanied with lifestyle counselling induces extra benefits in terms of LDL cholesterol:HDL cholesterol and serum homocysteine levels. [ABSTRACT FROM AUTHOR]

Abstract: Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic enzymes reduced the frying loss to 15.2–16.4%. The firmness was also improved by the treatments (12.8–14.2N compared to 8.8N). Enzymatic treatment of rye bran did not however improve the water-holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The reason could be that enzymes degraded the solubilized fraction of the dietary fibre, leaving small fragments that cannot contribute to the water-holding capacity and the texture of the sausages. The benefits of treating rye bran in water were not seen in meatballs, probably due to the more particulate structure of meatballs, which is not as sensitive to additives. [Copyright &y& Elsevier]

Highlights: [•] Mixed systems of fat droplets and starch granules were studied as model foods. [•] Calcium addition caused fat droplet aggregation and microstructural changes. [•] Fat droplet aggregation greatly increased viscosity and yield stress of mixed systems. [Copyright &y& Elsevier]

Abstract: A two-step strategy was applied to overcome the quality changes observed in low-fat cheese. Cheese texture was first improved using microparticulated whey proteins (MWPs) and buttermilk (BM) as ingredients added to the cheese milk. Second, the flavour of the cheese was improved by selected Lactobacillus ssp. isolated from good-quality cheese. A 10% fat Dutch cheese, Norvegia, with the optimal mixture of MWPs and BM had an improved texture compared with the regular cheese without any additional ingredients. The optimal recipe obtained for cheese texture was subsequently used, and Lactobacillus casei TINE36 or Lactobacillus plantarum TINE18 isolated from good quality cheese was added as adjunct for flavour production. It was found that the adjunct Lactobacillus ssp. also influenced the texture of the cheese, making it less firm. [Copyright &y& Elsevier]

Abstract: The microbial dynamics of Dutch-type cheeses differing in starter (commercial DL starter or single strain of Lactococcus lactis ssp. cremoris), adjunct (Lactobacillus or Propionibacterium) and fat contents (10% or 28% fat) were investigated by culture-dependent and culture-independent analysis. The cheese microbiota was dominated by the adjunct Lactobacillus after 4 weeks of ripening and the fat content did not influence the microbial diversity. The Leuconostoc sp., presumably from the DL starter, was detected in cheeses made with added Lactobacillus plantarum and Lactobacillus rhamnosus and was not detected in cheese made with added Lactobacillus paracasei after 4 and 7 weeks. No Lactobacillus spp. were detected in cheese with added Propionibacterium, while Leuconostoc was the only species detected. In cheeses made with Lc. lactis ssp. cremoris as starter, the Lactobacillus microbiota was similar to the cheese milk microbiota after 24 h while after 4 weeks different species of Lactobacillus and Leuconostoc were detected. [Copyright &y& Elsevier]

The effect of (+)-catechin on total phenolic content (TPC) and antioxidant properties in low-fat hard cheese were examined over a 90-day ripening period at 8 °C. Antioxidant activity ( AA) in cheese was measured by ferric reducing antioxidant power, oxygen radical absorbance capacity ( ORAC) and 2,2-diphenyl-1-picrylhydrazyl assays and compared with TPC. Catechin retention coefficients in cheese curds were in the range of 0.63-0.75 and decreased the pH of cheese without affecting protein, fat or moisture content. Both TPC and AA increased during the 90-day ripening period. Oxygen radical absorbance capacity was the most suitable technique for evaluating AA in cheese due to the high correlation with TPC and suitability in both lipophilic and hydrophilic systems. [ABSTRACT FROM AUTHOR]

Abstract: Projective mapping and ultra-flash profiling were used to assess the sensory profiles of prebiotic and low-fat mortadellas. Both methodologies were able to generate a preliminary vocabulary for describing the products and consumers were able to differentiate and characterize the samples. The ultra-flash profile technique seems to provide a better description of mortadellas in terms of the sensory descriptors, that is, a total of 16 attributes were generated in opposition to the projective mapping method that generated just 13 attributes. Red color, mortadella aroma, salty taste and mortadella taste presented the most cited terms using the ultra-flash profile, while the most cited attributes using the projective mapping were red color, hardness, and spicy taste. However, the description of some attributes is still limited, so it is important to perform further studies with a trained panel. [Copyright &y& Elsevier]

The physicochemical, rheological and sensory attributes of a low-fat Domiati cheese produced using carboxymethylcellulose (CMC), a hydrocolloid, at 0.4, 0.6, 0.8 and 1% (w⁄w) were examined during the ripening period. Results indicated that, as the carboxymethylcellulose content of cheese milk increased, cheese yield and moisture of low-fat Domiati cheese significantly increased but the protein, salt and fat values significantly decreased. Rheological parameters were significantly lower in cheeses made with CMC. With regard to the sensory properties of the cheeses, low-fat Domiati cheese made with 1% (w⁄w) CMC recorded the highest scores for sensory attributes. [ABSTRACT FROM AUTHOR]

A mixed starter culture containing exopolysaccharide ( EPS)-producing strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was combined with Lactobacillus helveticus LH301 and used in the manufacture of low-fat and reduced-fat Kasar cheeses. For comparison, low-fat (C10) and reduced-fat (C20) cheeses were made using EPS-producing ( EPS+) starter strain and EPS-non-producing ( EPS−) starter strain. The physicochemical properties of the cheeses were assessed in terms of chemical composition, texture, microstructure and microbial content over 90 days. Cheeses made with EPS-producing culture ( EPS10 and EPS20) had lower protein contents than control cheeses with 10% and 20% fat in dry basis (C10 and C20). Scanning electron microscopy images showed that using EPS-producing culture resulted in a less compact protein matrix and sponge-like structure in the cheese samples. In general, cheeses made using EPS-producing culture had lower total viable counts. This could be related to the reduced survivability of EPS-producing cells in the cheese matrix during ripening due to autolysis ability. [ABSTRACT FROM AUTHOR]

The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein, and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inulin could prevent starch degradation due to their high water-binding capacity. Moreover, protein molecules could diffuse into the starch granules and soluble inulin could interact with starch polymers within the granule. Both effects would hinder amylose leaching. Inulin provides better diffusion capacity of gelatinised granules and soy protein-starch granule aggregates than sunflower oil, which helps to decrease viscosity in modified rice starch sauces. Soy protein prevents syneresis in the sauces. Inulin affects colour parameters in native rice starch sauces, probably because of inulin and retrograded amylose polymers interactions. Sauces made with sunflower oil and modified rice starch are best rated by consumers. However, according to the statistical analyses, the replacement of oil by inulin could be suitable to prepare low-fat, gluten, and lactose free white sauces when modified rice starch is used. [ABSTRACT FROM AUTHOR]

The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave oven. The microstructure of sauces revealed a structured matrix of soy protein and starch polymers where fat globules and swollen starch granules remain dispersed. Both thawing methods affected the fat globule size and morphology but they did not affect the starch granules. The SDS-PAGE analysis did not show any apparent changes between sauces thawed by both methods. Moreover, a similar pattern was found in the soy protein isolate used as a raw material indicating that this type of protein was also stable to the cooking process. There were no significant differences (P > 0.05) in the reducing power of the sauces regardless of the thawing method used. However, the acidity index and the k232 parameter were significantly higher (P < 0.05) in conventionally thawed sauces. Finally, syneresis was negligible and no significant differences (P > 0.05) were found among different frozen storage periods. In conclusion, the formulation of the sauce is appropriate to develop low fat, vegetarian meals which can be subjected to frozen storage and microwave reheating. [ABSTRACT FROM AUTHOR]

Highlights: [•] The role of low-fat claims and caloric information on food intake, calorie estimates, and health attributions was examined. [•] People underestimate the calorie content of low-fat-labeled foods. [•] Low-fat-labeled foods are perceived as healthier than regular-labeled versions of the same food. [•] Low-fat labeling may be a more powerful determinant of health attributions than caloric information. [ABSTRACT FROM AUTHOR]

Yoghurt is a fermented milk product which is produced by adding a mixed culture of Lactobacillus bulgaricus and Streptococcous thermophilus. Fermentation of milk sugar produce lactic acid, which acts on milk protein to give yoghurt its texture and its characteristics taste. The present study was carried out with different levels (2%, 3%, 4% and 5%) of carrot pulp. Frozen yoghurt mix was standardisation to 12% sugar, 12% SNF, @ 2% culture, Fat (0.5%, 1.5% and 3.0%) and Stabilizer (0.5%) adjusted to 26% total solids for frozen yoghurt. The low fat frozen yoghurt samples of different treatments were analyzed for organoleptic characteristics (flavour, body & texture, general appearance and overall acceptability) and nutritional characteristics (moisture, ash, fat, protein, acidity, pH & total solids). The data obtained on various parameters were statistically analyzed. Based on the results, it was concluded that the low fat frozen flavoured yoghurt with 3% carrot pulp, 0.5%, 3.0% fat (T3F3) are high as comparable with other treatments in the organoleptic characteristics (Flavour & taste, Body & texture, Colour & appearance and Overall acceptability) and nutritional characteristics (moisture, ash, fat, protein, acidity, pH & total solids). [ABSTRACT FROM AUTHOR]

Consumers are demanding low-fat yoghurts without hydrocolloid stabilisers, but they are unwilling to compromise on texture for the sake of a ‘clean label’. Producing high quality low-fat yoghurt without stabilisers is challenging, and there is a need for new processing technologies to address consumer demand. Here we examine four technologies that can potentially improve the texture of yoghurt: high-pressure processing (HPP), high-pressure homogenisation (HPH), ultrasonic processing (USP) and protein crosslinking with the enzyme transglutaminase (TG). The benefits of HPH and USP depend on fat content, whilst HPP and TG work best in combination with other processes, and have strong potential for improving protein ingredients. [ABSTRACT FROM AUTHOR]

Abstract: Vacuum frying (1.33kPa), with the aid of a de-oiling mechanism, was used to produce low-fat sweet potato chips. The kinetics of oil absorption and oil distribution in the chips (total, internal, and surface oil content) was studied so that effectiveness of the de-oiling system could be established. Product quality attributes (PQAs) such as moisture content, oil content, diameter shrinkage, and thickness expansion, as well as, color, texture, bulk density, true density, and porosity of chips fried at different temperatures (120, 130, and 140°C) was performed to evaluate the effect of process temperature on the product. The final oil content of the vacuum fried chips was 60% lower than those found in traditionally fried sweet potato chip, which indicates that the de-oiling mechanism is crucial in vacuum frying processing. The rate of change in PQAs is greatly affected by temperature; however, the final values of bulk density, true density, porosity, diameter shrinkage, and thickness expansion were not affected by temperature. The structured of the chips settled faster when fried at 130–140°C. Color b ∗ values was not affected by temperature by the range of temperature used in this study. The product fried in a two-stage (TS) frying process (1min fried at atmospheric pressure and 2min under vacuum) had better appearance and texture compared to the ones that were only fried under vacuum or single-stage (SS) conditions. The samples were lighter and more yellow (less compact) than the chips fried under the SS process. The atmospheric frying prior to vacuum frying helped the starch to gelatinize thus producing a better product in terms of texture, oil content, and flavor. The final oil content of the TS fried chips was 15% lower than those fried by the SS process showing that the structure of the chips formed during the process affected the oil absorption during frying. [Copyright &y& Elsevier]

Our objective was to develop an alternative process to produce low-fat Cheddar cheese (LFCC) by combining reduced-fat Cheddar cheese (RFCC) made by a fat-removal process with micellar casein concentrate (MCC) to try to achieve the texture and flavor characteristics of full-fat Cheddar cheese (FFCC). The production of LFCC was replicated 3 times. The MCC was produced by ultrafiltration of skim milk, followed by 3 stages of microfiltration, and the final MCC was spray dried. The LFCC was formulated to achieve 6% fat, 28% protein, and 1.2% salt by a combination of RFCC, MCC powder, salt, and water. The 6% fat target was selected to comply with the FDA standard for a low-fat label claim. The pH of the LFCC mixture was adjusted to 5.3 by lactic acid. Rennet was added to the LFCC mixture, followed by pressing and packaging. Chemical and sensory data were analyzed by ANOVA using the Proc GLM of SAS to determine if any differences in chemical composition and sensory properties were present among different cheeses. Descriptive sensory scores were used to construct a principal component analysis biplot to visualize flavor profile differences among cheeses. The LFCC had 83% less fat, 32% less sodium, and higher protein and moisture content than FFCC. When the cheese texture was evaluated in the context of a filled-gel model consisting of matrix and filler (100% minus percentage of matrix) the LFCC had lower filler volume than FFCC, yet the LFCC had a softer texture than FFCC. The LFCC contained some of the original FFCC cheese matrix that had been disrupted by the fat-removal process, and this original FFCC matrix was embedded in the new LFCC matrix formed by the action of rennet on casein from the continuous phase of hydrated MCC. Thus, the texture of the LFCC was desirable and was softer than the FFCC it was made from, whereas commercial RFCC (50 and 75% fat reduction) were firmer than the FFCC. The sulfur flavor in LFCC was closer to FFCC than commercial RFCC. The LFCC had bitter and grape-tortilla off-flavors that came from the dried MCC ingredient. The commercial RFCC and LFCC made in this study were missing the typical aged Cheddar character (catty, nutty, fruity, brothy, milk fat flavors) found in aged FFCC. Future work to improve the flavor of LFCC made by the process described in this study should include the addition of a flavoring ingredient (e.g., enzyme-modified cheese) to enhance the aged Cheddar flavors and mask undesirable flavors. [ABSTRACT FROM AUTHOR]

The article discusses research on the effect of triglyceride recrystallized phytosterols in fat-free milk on lipoprotein profiles compared to unmodified free phytosterols in hypercholesterolemic people. It references a study by T. Nguyen, published in the "Journal of Nutrition" in 1999. The researcher used nuclear magnetic resonance (NMR), among others, to determine distribution. He discovered that TRP in fat-free milk can give cardiovascular benefits which include large increases in LDL.

Abstract: With normal cornstarch (CS) as material, micronized starch was prepared first by acid hydrolyzed pretreatment and then ball-milling (HMS). A control sample (MS) was prepared by ball-milling without pretreatment. Particle size and shape of micronized starch were investigated, and its application in low fat cream was studied. The Maltase cross of HMS granules almost disappeared and the particle size clearly decreased. It was evident that acid-lintnerised starch granules were more susceptible to break down upon milling. However, the granules would aggregate with an increase in milling time. Compared with full-fat cream, the apparent viscosity of low-fat cream increased, while fat globules partial coalescence rate, overrun and textural properties decreased with the increasing of the fat replacement rate. The average particle size of whipped cream increased with the increase of whipping time. Results indicate that a 15% fat replacement rate would produce cream with good foaming and storage stability. [Copyright &y& Elsevier]

ABSTRACT This study analyzed the influence of added calcium and fiber on the physicochemical and flow properties of low-fat yogurt. Yogurt was prepared from standardized milk, in which fat content was controlled during formulation to get 1, 2 or 3% w/w; 50 or 100 mg of calcium; and 0.5 or 1 g of fiber into 100 mL of yogurt. The factorial design included 24 samples and 3 control formulations; properties of yogurt were determined through 4 weeks of storage at 4 ± 1C. Syneresis and consistency were the most affected properties. Addition of calcium did not have effects on the physicochemical properties of yogurt ( P > 0.05), except on acidity, while the amount and type of added fiber increased pH values and syneresis. Yogurt samples exhibited a non-Newtonian behavior of pseudoplastic type, well fitted by the power law equation, in which the consistency coefficient decreased as a function of the storage time. PRACTICAL APPLICATIONS Food process operations, such as pipe handling, pumping, mixing, heat transfer applications and even some mass transfer processes require the knowledge of flow properties, not only for the plain yogurt, but also for yogurt modified in its composition. On the other hand, those physicochemical properties are needed for process manufacturing and quality control to know the effect of formulation variations. All these properties, rheological and physicochemical, and their evolution through the storage will help the consumer and manufacturer to know the stability and shelf life of different yogurt formulations. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to evaluate the physicochemical and sensory properties of functional low-fat cheesecake prepared by using full, low and fat-free cottage cheese as a healthier alternative of cream cheese as a control which traditionally used in cheesecake making. The results revealed that moisture content of different prepared cottage cheese samples varied from 78.38% to 81.22% and fat content from 0.41% to 5.30%. The protein content in cottage cheese samples ranged from 12.15% to 14.85% which was, on average, greater than its content in cream cheese. Also, the ash content of cottage cheeses was higher than that of cream cheese. A reduction in fat content was occurred in cheesecakes prepared with full, low and fat free cottage cheeses compared to cream cheesecake; it was approximately 50%, 71% and 88%, respectively. The carbohydrates were also gradually and significantly (P <0.05) decreased by substitution with the above respective cottage cheeses, comparing to cream cheesecake. Cheesecakes prepared with free fat and reduced fat cottage cheese had significantly (P <0.05) higher protein content (20.49% and 17.0%, resp.) as well as ash content (8.94% and 8.54% resp.) than the control cheesecake made from cream cheese, thus promoting the nutritive value. Measurements of tenderness using (penetrometer) indicated that the substitution with full fat cottage cheese (4% milk fat) was more significantly (P <0.05) tender than the other cheesecake samples. Both cheesecakes substituted with free fat and full fat-cottage cheeses were more significantly (P <0.05) lighter than the other samples, meanwhile, the color values of yellowness of these two kinds of cottage cheese were less significantly (P <0.05) lesser. The functional low-fat cheesecakes prepared from cottage cheeses showed good organoleptic properties which accepted by panelists. Since, the manufacture of cheesecakes with the use of cottage cheese from milk contained 4%, 2% and 0.1% milk fat reduced the total calories of the final product by 30, 41.77 and 48.57, respectively and also caused a reduction in total cost of the cheesecakes by 40%. So, it is easy to say that, cottage cheese with 4% or 2% milk fat is a healthy and functional choice in manufacture of low-fat cheesecake. [Copyright &y& Elsevier]

An emerging body of research examines the health and economic impacts of healthy corner store interventions, although implementing valid mechanisms to capture changes in diet remains a challenge. Healthy corner store interventions employ strategies to help corner stores procure, maintain and market healthier foods such as fruits and vegetables, whole grains and low-fat dairy items like skim milk. A recent national convening of partners yielded a series of research and evaluation questions that need answers in order for the field to progress. Participants in the Healthy Corner Stores Symposium identified several challenges to developing a sustainable business model for small-scale healthy food retail. This group of practitioners, funders, lenders, academics, and other leaders ranked what they saw as the most promising opportunities for maximizing the positive impact these businesses have on the community. Unique to this forum, the agenda was born from a program-operation perspective and not from the more common approach where an independent researcher evaluates the efficacy of a program or intervention. As efforts to improve food systems emerge, such an approach to research is critical. The central challenges and a prioritized list of research questions are discussed. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of oil type and oxidation status on acrylamide (AA) formation and colour development in potato products under domestic baking conditions. Sunflower, soybean and olive oil were used; the first one was thermally oxidized to obtain different oxidation status. A potato dough containing 10 % oil, potato powder, flour and water was shaped into thin discs and baked at 180 °C for different heating times. AA concentration, moisture content and surface colour were determined. Results obtained showed that neither the nature of lipids present, in terms of content of unsaturated fatty acids, nor the degree of fat oxidation influenced AA formation in low-fat baked potato products. Browning ratio higher than 45 % and moisture content lower than 17 % resulted in dark brown, almost burnt, products. Moreover, in those cases, no correlation could be found between those variables and AA content, since formation and degradation simultaneously occur. When the browning ratio ranged between 0 and 45 %, a good linear correlation with AA formation was observed, suggesting that the browning ratio may be considered as a reliable indicator of AA concentration. Finally, AA less than 1000 μg/kg, which is an indicative value that has been recently set for potato crisps by the European Commission, corresponds to a browning ratio of less than 8 % and moisture content more than 23.5 %. [ABSTRACT FROM AUTHOR]

Introduction: The first line of treatment for hypertriglyceridemic (HTG) includes a well-balanced diet, although the association of dietary components with triglyceride (TG) concentrations in hypertriglyceridemic patients is not fully understood. Objective: To describe the main dietary patterns in a cohort of hypertriglyceridaemic patients and to evaluate the association between dietary components and TG levels. Methods: This multicentre cross-sectional study included subjects (n = 1.394) with HTG (TG 2 2.25 mmol/L) visiting lipid units affiliated with the Spanish Atherosclerosis Society. A validated 14-item food questionnaire was performed to assess diet. Clinical, anthropometry and biochemical parameters were also obtained. Results: Two dietary patterns were defined a posteriori by cluster analysis. Patients following the "prudent dietary pattern" (predominantly fish, fruits, vegetables, low-fat dairy and legumes) had lower TG levels than those with the "western dietary pattern" (predominantly red and processed meat products, alcohol, cakes and pastries and sugar) (3.51 ± 2.41 vs. 3.96 ± 3.61 mmol/L, P = 0.002). In a multivariant test, low-fat dairy products (B: -0.089; 95% IC: -16.1, -3.1, P = 0.004) and alcohol intake (B: 0.070; 95% IC: 1.1,13.1, P = 0.022) were significantly associated with TG concentrations independently of potentíal confounders. Conclusions: Mediterranean dietary pattern including low-fat dairy products and abstaining from alcohol intake is highly associated with lower TG concentration in hypertriglyceridaemic patients even under lipid-lowering treatment. The reinforcement in nutritional counselling mainly in these food groups should be done and further specifically studies about the direct association of these and other dietary groups should be carried out to the development of more effective nutritional recommendations. [ABSTRACT FROM AUTHOR]

Abstract: Increasing global obesity has fuelled an increase in the production of foods that are lower in fat, sugar or calories. Understanding the consumer, particularly their expectations towards reduced-fat foods, is key when designing and marketing such products. The aim of the current study was to explore the relationship between chocolate labelling and expectations. Two identical standard chocolates were labelled as ‘Milk Chocolate’ and ‘Reduced-fat Milk Chocolate’. Labelling a chocolate as ‘reduced-fat’ had a significant negative effect on ratings of expected liking, but did not affect ratings of actual liking, or ratings of sensory attributes. Exploratory analysis of the relationship between individual differences (including gender, age, BMI and DEBQ subscales) and expectations yielded no significant results. However, ratings of actual liking for both labelling conditions did correlate with intention to buy the product, and the price participants would be willing to pay for it. Anticipated consumption amount showed a tighter relationship with expectations for ‘Reduced-fat Milk Chocolate’. The results indicate that expectations are critical in consumer acceptance of reduced-fat products. If a reduced-fat chocolate can be produced with matched sensory attributes, and consumers can be encouraged to purchase the product, actual liking should not be affected by the knowledge that the product is reduced in fat. [Copyright &y& Elsevier]

Abstract: The effects of cheese milk treated with transglutaminase (TGase) simultaneously with rennet addition, with and without enrichment with whey protein isolate (WPI), on the chemical and textural characteristics of low fat Iranian white cheese were investigated. Enzymatic treatment of milk increased the moisture content, cheese yield and the ratio of moisture-to-protein (M:P), resulting in decreased fracture stress and Young''s and storage (G′) moduli. When TGase was added to cheese milk after fortification with WPI, a higher protein recovery and hardness indices were obtained in comparison with the sole addition of TGase. Scanning electron microscopy images revealed a compact and dense microstructure in the control low fat cheese, explaining the harder texture of the sample. Cheese milk fortification with WPI and TGase treatment increased the number of serum pools within the microstructure in accordance with the trend observed for M:P. [Copyright &y& Elsevier]

Abstract: Dry fermented sausage (“Chorizo”) was reformulated to produce better lipid compositions (reduced fat content and improved fatty acid profile) by replacing the pork backfat by a healthier oil combination (olive, linseed and fish oils) stabilized in a konjac matrix. Proximate analysis, fatty acid profiles, lipid oxidation and sensory analysis were studied. The fat content was 99–130 g/kg in the low-fat versus 316 g/kg in the normal fat sausages. The incorporation of an oil-in-konjac matrix reduced (P < 0.05) saturated fatty acid content and increased (P < 0.05) polyunsaturated fatty acids (PUFA), improving the n–6/n–3 ratio in dry sausage. Reducing fat decreased (P < 0.05) hardness and increased (P < 0.05) cohesiveness, with no effect (P > 0.05) on springiness and chewiness. The reformulation process produced a decrease (P < 0.05) in all sensorial parameters, compared with the control sample, although in all the sausages appearance, flavour and juiciness scored above the middle value on the hedonic scale. [Copyright &y& Elsevier]

Abstract: The effect of type and level of two prebiotics (as fat replacers) on the quality attributes of low-fat set yoghurt was firstly studied. Inulin or polydextrose, each at 1, 2 or 3 g/100 mL of reconstituted milk, were used for evaluation of the product''s properties. The addition of each prebiotic could improve physical and sensory properties of the yoghurt and 2 g of polydextrose/100 mL was the most suitable level. Secondly, the probiotic-cultured (with Lactobacillus paracasei Lpc-37) banana purée was prepared and used as fruit base of the product (with the set-yoghurt on top) and some physicochemical and microbiological characteristics were monitored during 21 days of storage. The number of the probiotics was still highly acceptable at 8.86 log CFU/g during the entire storage period; however, its physical properties gradually deteriorated after 14 days. [Copyright &y& Elsevier]

Abstract: The effects of cream homogenization on the biochemical, textural, sensory and microstructural characteristics of reduced and low fat Turkish white cheeses were analyzed over a 90d storage period. The total solids content, milk fat, salt and free fatty acid concentration all increased in the reduced and low fat cheeses made from homogenized cream relative to controls. Additionally, hardness was significantly lower in the cheeses obtained from homogenization, despite gradually decreasing in all the samples during storage. Micrograph analyses revealed a protein matrix in the control cheeses that was compact with a small number of unevenly dispersed fat globules. In contrast, the micrographs of cheeses from the homogenized treatment group revealed a larger number of fat particles dispersed in the casein matrix. Cheeses with homogenized cream had improved flavor, odor, texture and appearance. Generally, the data obtained from this study demonstrate that cream homogenization pre-processing improves the quality characteristics of reduced and low-fat Turkish white cheeses. This finding is important for the cheese industry owing to the great demand for reduced-fat dairy items by the consumer. Our data suggests that employing a process using homogenized cream would eliminate many undesirable textural qualities commonly found in lower-fat cheeses. [Copyright &y& Elsevier]

Due to health and overweight concerns, there is an increasing interest of consumers for low-fat food. The objective of this work was to study the differences in sensory properties of a Uruguayan low-fat cheese 'queso magro' and to establish whether there is a relationship with its acceptability. Six samples of this type of cheese from different commercial brands were studied. The sensory properties of these cheeses were evaluated by a trained panel and subsequently sample acceptability was evaluated by 84 consumers. Uruguayan low-fat cheeses were characterized by having a soft odor and taste, intermediate firmness, medium-high elasticity, and low friability. Samples mainly differed in their texture attributes, firmness, and elasticity though slight variations were observed for flavor attributes. Consumers' liking scores varied widely among samples. The analysis of the relationship among sensory properties and acceptance revealed that flavor attributes like odor and taste intensity, bitterness and aftertaste were those that dictated the differences in acceptance. According to that, in the manufacture of Uruguayan low-fat cheese, to develop a product highly accepted by consumers, efforts should be directed mainly to improve odor and flavor. [ABSTRACT FROM AUTHOR]

Fermented sausages with different levels of fat and soy fiber were manufactured: control (15% fat), FS1 (10% fat and 1% soy fiber) and FS2 (10% fat and 2% soy fiber). During manufacturing, the physicochemical and microbiological parameters were assessed. The final products were submitted to a consumer study, and volatile compounds were extracted by solid-phase microextraction and analyzed by gas chromatography/mass spectometry. FS1 and FS2 presented a final fat reduction of nearly 40%. There was no change in the manufacturing process. However, an addition of 2% soy fiber detracted from the sensory quality. Volatile compounds from lipid oxidation were reduced, and volatile compounds from carbohydrate and amino acid catabolism were increased in the modified fermented sausages. To conclude, fermented sausages with healthier characteristics can be produced without quality loss by reducing fat from 15 to 10% and by adding 1% soy fiber. Practical Applications Fermented sausages are consumed worldwide, especially in Brazil; it has a significant place in the population's diet. Therefore, the fat reduction in these products provides opportunities for the processing industry to add up healthier consumption appeals. In this study, the use of soy fiber in low-fat fermented sausages was investigated in order to improve nutritional characteristics without affecting sensory properties. [ABSTRACT FROM AUTHOR]