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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]

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: 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 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]

A continuous vacuum drying method was used to develop low-fat tortilla chips with good sensory properties. To better understand the process, drying models were developed to determine the effects of drying thickness and temperature on drying rate. Drying rates were determined at three conduction plate temperatures (80, 90, and 100°C) and three product thicknesses (0.8, 1.5, and 2.3 mm). An effective diffusion model and semi-empirical models were used to fit the data. In addition, a model was developed from the drying rate curves that incorporated a drying coefficient [k(t)] that varied with time and could be described by a two-term Lorentzian model. All models had good agreement between experimental data and predicted data, with R 2 > 0.98. With consideration of other goodness-of-fit indicators (sum of squared errors [SSE] and χ2), the Page and variable coefficient models provided the best fit. The average effective moisture diffusivity was calculated using nonlinear regression and ranged from D eff = 1.19 to 1.54 × 10−9 m2/s. D eff increased with temperature and was described by an Arrhenius equation with E a  = 14.1 kJ/mol. Continuous vacuum drying of a presteamed corn dough can be used to produce low-fat tortilla chips with high crispness and acceptable sensory properties. The drying rate models presented in this study will help predict appropriate drying times, optimize process conditions, and better understand the mechanisms of drying. [ABSTRACT FROM AUTHOR]

Abstract: In the present study, the optimized mixture proportions of low cholesterol-low fat mayonnaise contained soy milk as an egg yolk substitute (10%) with different composition of xanthan gum (XG), guar gum (GG) and mono- & diglycerides emulsifier (MDG) (0–0.36% of each component) were determined by applying the simplex-centroid mixture design method to achieve the desired stability, textural and rheological properties and sensory characteristics for effective formulation process. Results revealed that the best mixture was the formulation contained 6.7% mono- & diglycerides, 36.7% guar gum and 56.7% xanthan gum. The xanthan gum was the component showing the highest effect on all the properties of mayonnaise samples. In addition, an increase of xanthan gum followed by guar gum caused greater values for the stability, heat stability, consistency coefficient, viscosity, firmness, adhesiveness, adhesive force and overall acceptance and lower value for flow behavior index. Depending on the desirable level of xanthan gum, guar gum and mono- & diglycerides, creation of low cholesterol-low fat mayonnaise with properties closely matching those of commercial ones is possible. [Copyright &y& Elsevier]

Due to a growing demand for functional fermented dairy foods with improved nutritional qualities, the food processing industry has prompted to cut down on ingredients such as fat, sugar and additives, thereby necessitating some important changes in sensory qualities that influence consumer acceptance of fermented dairy products. Addition of functional ingredients such as whey protein concentrate (WPC) and honey may improve overall quality of yoghurt. It is well known ability of WPC to support formation of whey protein aggregates which highly improve physical properties of yoghurt. Honey may be an ideal sweetener for yoghurt due to its sugar concentration, low pH and a variety of beneficial nutritional properties. The aim of the present study was to examine the effect of WPC (1%), as well as combination of WPC and honey (H: 2% and 4%) on the physical and chemical properties of low fat set-style yoghurt during 21 days of storage at 5°C. Yogurt was prepared from milk (1.5% fat), treated on 95°C for 10 min and yoghurt culture VIVOLAC DriSet Yogurt 442: 10% Lactobacillus delbrueckii subsp. bulgaricus and 90% Streptococcus thermophilus (Vivolac Culture Corporation, Indiana, USA), applying standard manufacturing procedure. It was concluded that the addition of honey in combination with WPC improved quality of produced yoghurt. On the other side, as honey presents a higher nutrition value ingredient, the addition of different percent of honey in combination with WPC could present a novel formulation for functional fermented dairy food. [ABSTRACT FROM AUTHOR]

Abstract: Differences in the microstructure of low fat yoghurt manufactured with microparticulated whey proteins used as fat replacer were investigated. Images were obtained by confocal laser scanning microscopy and studied using a technique for image analysis that combines an initial 2D-wavelet compression followed by fractal analysis and inspection of the fractal curves by principal components analysis (PCA). One commercial and three experimental microparticulated ingredients with different chemical characteristics were used in the yoghurt formulations and compared to both full and low fat yoghurts without fat replacer. The results showed that the amount of native and soluble whey proteins present in the microparticles had a positive influence on the structure of the formed gel. The created structure, dominated by dense aggregates and low amount of serum, had an increased degree of self similarity or fractality with yoghurts in which fat was present. [Copyright &y& Elsevier]

The quality of horticultural products is the result of the interaction of different factors, including grower's crop management ability, genotype, and environment. Sub-optimal environmental conditions during plant growth can induce abiotic stresses and reduce the crop performance with yield reduction and quality losses. However, abiotic stresses can induce several physiological, biochemical, and molecular responses in plants, aiming to cope with the stressful conditions. It is well known that these abiotic stresses are also elicitors of the biosynthesis of many metabolites in plants, including a wide range of bioactive compounds, which firstly serve as functional molecules for crop adaptation, but they have also a great interest for their beneficial effects on human health. Nowadays, the consumer is oriented to low-energy foods with low fat content, but at the same time, growing attention is paid to the presence of bioactive molecules, which are recognized as health-related compounds and concur to the nutraceutical value of plant-derived foods. In this context, fruit and vegetables play an important role as sources of bioactive ingredients in the diet. At the cultivation level, the understanding of crop responses to abiotic stresses and how they act in the biosynthesis/accumulation of these bioactive compounds is crucial. In fact, controlled abiotic stresses can be used as tools for improving the nutraceutical value of fruit and vegetables. This review focuses on the quality of vegetables and fruits as affected by preharvest abiotic stressors, with particular attention to the effect on the nutraceutical aspects. [ABSTRACT FROM AUTHOR]

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Background: Diet plays a key role in development of diabetes, and there has been recent interest in better understanding the association of dairy food intake with diabetes.Objective: This study examined the associations of full-fat and low-fat dairy food intake with incident diabetes among American Indians-a population with a high burden of diabetes.Methods: The study included participants from the Strong Heart Family Study (SHFS), a family-based study of cardiovascular disease in American Indians, free of diabetes at baseline (2001-2003) (n = 1623). Participants were 14-86-y-old at baseline and 60.8% were female. Dairy food intake was assessed using a Block food frequency questionnaire. Incident diabetes was defined using American Diabetes Association criteria. Parametric survival models with a Weibull distribution were used to evaluate the associations of full-fat and low-fat dairy food intake with incident diabetes. Serving sizes were defined as 250 mL for milk and 42.5 g for cheese.Results: We identified 277 cases of diabetes during a mean follow-up of 11 y. Reported intake of dairy foods was low [median full-fat dairy food intake: 0.11 serving/1000 kcal; median low-fat dairy food intake: 0.03 serving/1000 kcal]. Participants who reported the highest full-fat dairy food intake had a lower risk of diabetes compared to those who reported the lowest full-fat food dairy intake [HR (95% CI): 0.79 (0.59, 1.06); P-trend = 0.03, comparing extreme tertiles, after adjustment for age, sex, site, physical activity, education, smoking, diet quality, and low-fat dairy food intake]. Low-fat dairy food intake was not associated with diabetes.Conclusions: American Indians who participated in the SHFS reported low dairy food intake. Participants who reported higher full-fat dairy food intake had a lower risk of diabetes than participants who reported lower intake. These findings may be of interest to populations with low dairy food intake. [ABSTRACT FROM AUTHOR]

Cellulose nanofibrils (CNFs) have been proposed for use in low-fat food products due to their availability and excellent viscosifying and gel forming abilities. As the CNFs are negatively charged, the presence of other components in foods, such as electrolytes and food additives such as xanthan gum is likely to affect their rheological properties. Hence, the study of these interactions can contribute valuable information of the suitability of CNFs as rheology modifiers and fat replacers. Rheological measurements on aqueous dispersions of TEMPO-oxidized CNFs were performed with variations in concentration of CNFs, concentration of electrolytes and with varying CNF/xanthan ratios. UV–Vis Spectroscopy was used to evaluate the onset of CNF flocculation/aggregation in the presence of electrolytes. The CNF dispersions followed a power-law dependency for viscosity and moduli on CNF concentration. Low electrolyte additions strengthened the CNF network by allowing for stronger interactions, while higher additions led to fibril aggregation, and loss of viscosity, especially under shear. The CNF/xanthan ratio, as well as the presence of electrolytes were shown to be key factors in determining whether the viscosity and storage modulus of CNF dispersions increased or decreased when xanthan was added. [ABSTRACT FROM AUTHOR]

Milk is rich in vital nutrients and health enhancing components. Today's health conscious consumer is looking for high dietary fiber, protein rich and low fat food products. The present study was conducted with an objective to develop Ready to eat low fat milk slice and its quality evaluation. Preliminary experiments were conducted to standardize the basic formulation and processing conditions for the preparation of low fat milk slice using the coagulum prepared from 1.5% fat corrected milk. In the next experiment, the Sorghum millet flour was incorporated in the developed formulation at three different levels viz 15, 25 and 35% separately. On the basis of results of sensory evaluations, 25% incorporation level was found to be optimum. This product was further studied for physico-chemical characteristics. Thus development of ready to eat low fat milk slices gives a healthy product along with the scope for efficient utilization of skim milk. [ABSTRACT FROM AUTHOR]

The effects of incorporating various concentrations of bacterial cellulose (BC) (1.7 and 3.5% w/v) on the physicochemical and sensorial properties of low-fat soft cheese Turkish Beyaz were investigated during a 60-day ripening period. Control cheeses were produced using nonfat, half-fat (1.7% fat) and full-fat milk, for comparison. Depending on changing fat percentage, some physicochemical properties of cheeses, such as moisture, pH and salt showed significant differences, but BC had no influence on these properties. Fat content and BC altered the textural and sensory properties. These results indicated that BC improved the quality of reduced-fat and low-fat Turkish Beyaz cheeses. [ABSTRACT FROM AUTHOR]

Excess consumption of fat, a main component in fried food, is a key dietary contributor to coronary heart disease and perhaps some types of cancer. Although consumers are interested in healthier snacks, they are not willing to sacrifice organoleptic properties. Vacuum frying might be an alternative for the production of nutritious, healthy, palatable, and novel snacks. The objective of this review is to discuss the effect of atmospheric deep-fat frying on the main microstructural components and quality parameters of fried food, to understand how quality can be improved by lowering the operating pressure and, therefore, the processing temperature. [ABSTRACT FROM AUTHOR]

Summary Defatted meal of hybrid hazelnuts may have potential food and value-added industrial applications. The proximate composition, mineral elements, amino acid profile and anti-nutritional factors (total phenolics, tannins, condensed tannins and phytates) of defatted meals of ten Nebraska hybrid hazelnut genotypes were investigated. Excluding the amino acid profile, the nutritional and anti-nutritional compositions of the meals differed significantly, with high protein, carbohydrate, neutral and acid detergent fibre concentrations and energy value. Mineral concentrations were higher than those previously reported. K was the most abundant mineral element, followed by P, Ca and Mg. Seven essential amino acids accounted for approximately 27.8% of the total amino acid contents. Tryptophan was not detected. All essential amino acid contents were significantly lower than the reference levels recommended for human and animal consumption. The high levels of anti-nutritional factors, such as total phenolics, tannins, condensed tannins and phytate in the meals, could reduce protein and mineral bioavailability. [ABSTRACT FROM AUTHOR]

Curcumin, a hydrophobic polyphenol, provides numerous health benefits, but its limited water solubility, stability and bioavailability hinder its applications in the food and pharmaceutical products, while its biological fate in elderly is unclear. In this study, a natural soybean oil bodies-curcumin (SOB-C) emulsion was fabricated using a pH-driven method without the use of organic solvents to minimize environmental impact. The digestive properties, curcumin bioaccessibility, free fatty acids (FFA), and microstructural changes of SOB-C were investigated using an in vitro elderly digestion model. The findings indicated that curcumin was successfully encapsulated within SOB with an efficiency of up to 90%. Compared to free curcumin, the curcumin encapsulated within SOB demonstrated a significant enhancement in the light, storage stability, and an extension of the curcumin's half-life up to 74 days. The in vitro elderly digestion findings demonstrated that SOB-C significantly improved the bioaccessibility of curcumin, increasing it from 14.30% to 38.98%, surpassing the efficacy of the two commercial curcumin. The reduced FFA release rate from SOB-C supports its potential utility in low-fat food formulations. The results indicated the SOB play a significant role in encapsulating and stabilizing hydrophobic bioactives, which are promising curcumin delivery system to be used in food products for the elderly. [Display omitted] • Soybean oil bodies successfully loaded with curcumin via pH-driven. • SOB-C significant enhanced the light and storage stability of curcumin. • SOB-C exhibited highest bioaccessibility of curcumin in the in vitro elderly digestion. • SOB-C realized sustained oil release in the intestine. • The low FFA release rate supported the potential application of SOB-C in low-fat food. [ABSTRACT FROM AUTHOR]

Abstract: Objective: This study explores the effects of fat-free milk supplementation on individuals with chronic constipation with regard to levels of motilin and acylated and des-acylated ghrelin (which affect intestinal motility) and compares them with data from control subjects given whole milk supplementation. Methods: The investigation was designed according to the constipation severity test of individuals whose ages and body mass indexes were comparable. Individuals with mild constipation (n =10) were supplemented with 400mL of fat-free milk daily; moderate constipation cases (n =10) were supplemented with 600mL, and severe constipation cases (n =10) were supplemented with 800mL of fat-free milk daily. Healthy control subjects were administered 400mL of fat-free milk (group 1), which was followed a month later by administration of 400mL of whole milk for 3 days (group 2). Blood samples were collected from the subjects before and after milk supplementation for hormone analyses. Motilin and acylated and des-acylated ghrelin were quantified with ELISA assay. Results: Supplementation of fat-free milk significantly increased levels of circulating motilin and ghrelin in all groups, including the control subjects, but whole milk supplementation led to a decrease in these hormone levels in the control subjects. Conclusion: Drinking fat-free milk might be a new way of solving constipation. [Copyright &y& Elsevier]

Background: Consumption of low fat dairy foods may decrease the risk of obesity, type 2 diabetes, hypertension, and all cardiovascular risk factors linked with increased probability of cognitive impairment. Aim: To examine associations between dairy intake and self-reported cognitive function and psychological well-being, and to test the novel hypothesis that dairy consumption may benefit cognitive health via its positive effects on cardiometabolic health. Methods: Retrospective cross-sectional analyses were undertaken on data from food frequency questionnaires and self-reported health of 432 men and 751 women, aged 39 to 65 years. Health measures included cardiometabolic health indicators, cognitive and memory functioning, mental health, anxiety, stress, depression and self-esteem; assessed by standardised questionnaires. Results: Regression analyses, adjusted for total energy intake and other health confounders, showed that consumption of low fat yogurt was associated with increased quality of memory recall (p=0.029) and greater social functioning (p=0.045) in men. Consumption of low fat cheese was associated with greater social functioning (p=0.021) and decreased stress (p=0.042) in women. Intakes of whole fat dairy products, including ice-cream and cream, were associated with increased depression, anxiety, stress, cognitive failures, poorer memory functioning and general health (all p<0.05). There was no association between cardiometabolic health indicators and dairy consumption. Conclusions: Low fat dairy may have beneficial effects on social functioning, stress and memory, while whole fat dairy may be associated with poorer psychological well-being. Dietary intervention trials are needed to establish whether there is a direct effect of dairy consumption on cognitive and psychological health. [ABSTRACT FROM AUTHOR]

Abstract: The objectives of this work were to investigate short-term appetite-reducing effects of an innovative low-fat yogurt enriched with protein (8g/serving) and fibre (2.6–2.9g/serving). Two studies were conducted using randomised cross-over designs. Healthy women consumed a mid-morning snack consisting of either the test or the control yogurt product (Study 1, n =24: iso-energetic, not iso-weight conditions; Study 2, n =121: iso-weight, not iso-energetic conditions) under laboratory conditions. Subjective appetite ratings (of hunger, fullness, desire to eat and prospective consumption) were recorded throughout the morning; sensory and hedonic ratings were also collected. In Study 2, two hours after consumption of the dairy snack, subsequent food intake at lunch was also measured. The test product reduced subjective appetite compared to the control (all ratings, P <0.05). Energy intake at lunch was reduced by 274kJ after the test compared to the control (P <0.001). These two studies demonstrated that a low-fat dairy product enriched with protein and fibre can significantly reduce short-term appetite. [Copyright &y& Elsevier]

Abstract: This paper reports the effect of an edible seaweed, Sea Spaghetti (Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCl) frankfurters prepared with konjac gel as a fat substitute. The effects on emulsion stability of substituting konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/konjac gel (accompanied by reduction in salt) increased (P <0.05) cooking loss and reduced (P <0.05) emulsion stability in the gel/emulsion systems. Incorporation of Sea Spaghetti/konjac gel produced a decrease (P <0.05) of lightness (L∗) and redness (a∗) values and an increase (P <0.05) of yellowness (b∗) as compared to the other samples. The effect of adding seaweed on the texture parameters of low-salt frankfurters varied depending on the proportion of konjac gel used in the formulation. Morphological differences in frankfurter microstructure were observed as fat content was reduced and konjac gel increased. Incorporation of a combination of Sea Spaghetti/konjac gel caused the formation of a more heterogeneous structure, in which the seaweed was integrated in the meat protein matrix. [Copyright &y& Elsevier]

Abstract: Physical properties of stirred yoghurt made from reconstituted skim milk that was high-pressure (HP)-treated at 100, 250 or 400MPa, at 25, 70 or 90°C, for 10min, prior to inoculation with yoghurt cultures, were studied; portions of milk HP-treated at 25°C were also heat-treated at 90°C for 10min before or after pressure treatment. Control yoghurts were made from skim milk given a heat treatment at 90°C for 10min. Fermentation time was not affected by treatment applied to the milk. HP treatment of skim milk at 25°C, before or after heat treatment, gave stirred yoghurts of similar viscosities to that made from conventionally heat-treated milk. Lower viscosities were obtained when stirred yoghurts were made with milk HP-treated at elevated temperatures. A model is proposed to correlate properties of yoghurt with HP/heat-induced changes in interactions and structures of protein in the milk samples. Industrial relevance: To meet end user expectations, the dairy industry needs to diversify its product range by tailoring specific functionalities. To meet these expectations, new processing methods such as high-pressure processing are of interest for their potential to achieve specific and/or novel functionalities and/or improve efficiencies, including reduced chemical and water use. In this paper, an investigation of the use simultaneous pressurization and heating of milk before the manufacture of stirred yoghurt is presented. [Copyright &y& Elsevier]

The growing consumption of low- and reduced-fat dairy products demands routine control of their authenticity by health agencies. The usual analyses of fat in dairy products are very simple laboratory methods; however, they require manipulation and use of reagents of a corrosive nature, such as sulfuric acid, to break the chemical bounds between fat and proteins. Additionally, they generate chemical residues that require an appropriate destination. In this work, the use of an artificial neural network based on simple instrumental analyses, such as pH, color, and hardness (inputs) is proposed for the classification of commercial yogurts in the low- and reduced-fat categories (outputs). A total of 108 strawberry-flavored yogurts (48 probiotic lowfat, 36 low-fat, and 24 full-fat yogurts) belonging to several commercial brands and from different batches were used in this research. The statistical analysis showed different features for each yogurt category; thus, a database was built and a neural model was trained with the Levenberg-Marquardt algorithm by using the neural network toolbox of the software MATLAB 7.0.1. Validation with unseen data pairs showed that the proposed model was 100% efficient. Because the instrumental analyses do not require any sample preparation and do not produce any chemical residues, the proposed procedure is a fast and interesting approach to monitoring the authenticity of these products. [ABSTRACT FROM AUTHOR]

Abstract: This article reports a study of the physicochemical, sensory and microbiological characteristics of low-fat (10%) and n−3 PUFA-enriched frankfurters as affected by addition of seaweed (5% Himanthalia elongata), partial substitution (50%) of animal fat by olive oil and chilled storage (41days at 2°C). The presence of seaweed improved water and fat binding properties, reduced (P <0.05) lightness and redness and increased (P <0.05) the hardness and chewiness of low-fat frankfurters enriched with n−3 PUFA. The effect of olive oil on those characteristics was less pronounced than that of seaweed. Replacing pork backfat with olive oil in frankfurters produced acceptable sensory characteristics, similar to control, while addition of seaweed resulted in less acceptable products, due mainly to the special flavour of the seaweed. Formulation and storage time affected the total viable count and lactic acid bacteria count. Frankfurters containing olive oil and seaweed had the highest total viable count from day 14 of storage, with lactic acid bacteria becoming the predominant microflora. [Copyright &y& Elsevier]

Abstract: Three monoglyceride gels (MG gels) made up by 5g of monopalmitin/monostearin blends in ratios of 0.10:0.87, 0.30:0.65 and 0.43:0.50, and 0.05g of an anionic co-surfactant per 100mL of water were prepared. Differential Scanning Calorimetry (DSC) results indicated that when cooled below the Krafft temperature (T krafft) the three MG gels were predominantly in the α-gel phase, and were used under this condition to prepare three low-fat yoghurt variations (Y0.1MP,0.87MS, Y0.3MP,0.65MS, and Y0.43MP,0.50MS). Scanning electron micrographs showed that Y0.1MP,0.87MS and Y0.3MP,0.65MS structure was characterized by aggregated fused casein micelles, which had attached to their surface MG gels, with comparatively smaller interspaced voids than those showed by the control full-fat yoghurt (Y100). Y0.1MP,0.87MS and Y0.3MP,0.65MS exhibited higher viscoelastic parameters over the whole frequency experimental sweep than Y100, Y0.43MP,0.50MS, and low-fat control yoghurt (Y50). [Copyright &y& Elsevier]

The objective was to obtain a low-fat chicken gel with high protein content by means of high pressure (HP). Dried egg white (DEW) was added as fat replacement. Using response surface methodology, 10 treatments were performed combining three factors: pressure (400-500 MPa); temperature (40-60 °C); and DEW percentage (0-20%). The presence of DEW proteins remarkably increased hardness, cutting force and compression of the gels, suggesting their participation in the network structure coupled to the myofibrillar proteins; also, the binding properties were improved. Thermal analysis of batters treated at 40 °C and 500 MPa had an incomplete denaturation of the myofibrillar and egg proteins and the ovalbumin experimented only partial unfolding at 60 °C at same pressure. Our results show the possibility of modifying certain functional characteristics of chicken meat gels with low fat content by means of HP and the addition of DEW. [ABSTRACT FROM AUTHOR]

To prevent textural defects in low-fat and fat-free yogurts, fat substitutes are routinely added to milk. In situ production of exopolysaccharides (EPS) by starter cultures is an acknowledged alternative to the addition of biothickeners. With the aim of increasing in situ EPS production, a recombinant galactose-positive EPS+ Streptococcus thermophilus strain, RD-53±S1, was generated and compared with the parent galactose-negative EPS+ strain RD-534. The RD-53±S1 strain produced up to 84 mg/L of EPS during a single-strain milk fermentation process, which represented 1.3 times more than the EPS produced by strain RD-534. Under conditions that mimic industrial yogurt production, the starter culture consisting of RD-53±S1 and (EPS-) Lactobacillus bulgaricus L210R strain (RD-53±S1/ L210R) led to an EPS production increase of 1.65-fold as compared with RD-53±S1 alone. However, the amount of EPS produced did not differ from that found in yogurts produced using an isogenic starter culture that included the parent S. thermophilus strain RD-534 and Lb. bulgaricus L210R (RD-534/L210R). Moreover, the gel characteristics of set-style yogurt and the rheological properties of stirred-style yogurt produced using RD-53±S1/L210R were similar to the values obtained for yogurts made with RD-534/L210R. In conclusion, it is possible to increase the production of EPS by ropy S. thermophilus strains through genetic engineering of galactose metabolism. However, when used in combination with Lb. bulgaricus for yogurt manufacture, the EPS overproduction of recombinant strain is not significant. [ABSTRACT FROM AUTHOR]

In this study, emulsion and pasting properties of resistant starch (RS) preparations with/without locust bean gum and their utilization in low fat cookies were investigated. The acid-hydrolysed corn starch sample was autoclaved, stored at 95° C for 0, 2, 3, and 4 days for formation of RS preparations I, II, III, and IV, respectively. RS preparations had significantly lower peak and breakdown and higher trough viscosities than hydrolysed starch. RS preparations with gum resulted in a cold thickening capacity. While native and hydrolysed starches had deteriorative effect on emulsion capacity and stability of the soy protein, RS preparations (with/without gum) did not have a deteriorative effect. Reduction of shortening caused significant decrease in spread ratios of control cookies with/without gum. However, utilization of RS preparations in low fat cookies caused significant increases. [ABSTRACT FROM AUTHOR]

We assessed the impact of a prolonged lipase inhibition upon gastric emptying (GE) and orocecal transit time (OCTT) of a 355-kcal low-fat solid meal. In double-blind manner, 40 obese women BMI > 30 kg/m2, randomly allocated into two equal groups, took orally t.i.d. 120 mg orlistat or placebo during 8 weeks of a weight-reducing management. At randomization and after 2 months, GE was measured simultaneously with OCTT by means of a 13C-octanoic acid and a hydrogen breath test, respectively. Lipolytic activity was evaluated with a 13C-mixed triglyceride breath test (13C-MTGBT). A profound lipase inhibition by orlistat was confirmed by a 79.5% ± 16.9% reduction of the cumulative 6-h 13C recovery with 13CMTGBT. GE remained unchanged either in the orlistat ( T 1/2, 188 ± 35 min start versus 198 ± 36 min end) or the placebo ( T 1/2, 191 ± 35 min start versus 180 ± 39 min end) group. OCTT increased from 208 ± 54 min to 271 ± 64 min ( P < 0.01) after orlistat treatment and did not change significantly (216 ± 76 vs. 234 ± 72 min) in the placebo group. No adverse effect on the GE and a moderate prolongation of the OCTT of a low-fat solid meal is to be expected under a prolonged treatment with orlistat at a typical dosage regimen. [ABSTRACT FROM AUTHOR]

In order to develop a healthy low-fat fish sausage containing dietary fibre (DF), three fundamental changes were made to an ordinary pork sausage recipe: incorporation of 4% (w/w) of Swelite® (a DF obtained from inner pea), different levels of pork meat replacement (0%, 50% and 100%) by hake mince and the combination of varying amounts of Fibruline® (a DF obtained from chicory root) and hake mince (Fibruline: additional hake mince, 2.6:5.2, 5.2:2.6 and 7.8:0.0, % w/w) as a substitute for pork fat. It was found that the addition of Swelite to pork sausage favoured greater gel strength and hardness. On the contrary, increasing levels of pork meat replacement by hake reduced the sausages’ gel strength and hardness. Finally, sausages without pork fat showed promising textural and colour parameters. High-Fibruline sausages were less cohesive and chewable than pork fat sausages (control), but also exhibited a greater gel strength. Low-Fibruline ones presented almost all textural properties similar to the control, with exception of hardness and gumminess. Therefore, regarding some key textural parameters, it was possible to produce low-fat fish sausages similar to the ordinary pork sausages. [ABSTRACT FROM AUTHOR]

The aim of the study was to evaluate selected quality attributes of low-fat spread fortified with calcium complex isolated form cow milk. Calcium preparations added into foods may influence texture properties of product. In the study texture parameters of milk derived calcium complex enriched spreadable fat were measured using instrumental and sensory methods. Additionally overall sensory quality and chemical indicators i.e. peroxide value and acid value were estimated. All measurements were carried out during 3 months of storage. There was not significant influence of fortification on samples quality. Results of peroxide value measurements may suggest protective influence of added milk calcium complex against oxidation. The average daily portion of enriched spread (30 g) might provide at least 160 mg of best available calcium of milk origin, i.e. 15% of its recommended daily intake, which can significantly improve dietary calcium level. [ABSTRACT FROM AUTHOR]

With the specific objective of investigating the sensory concept of creaminess, as well as other sensory attributes obtained from descriptive analysis, a set of 25 samples of stirred low-fat yogurt were submitted to rheological (shear and imperfect squeeze flow viscometry, dynamic oscillation and Posthumus funnel) and sensory testing. Fat levels ranged from 0.3 to 3.5% and protein from 3.4 to 6.0%, and four different protein sources were employed, one being skimmed milk powder, the remaining three were milk protein preparations, one of which contained partially microparticulated whey protein (MPP). Based on averaged data from the sensory panel (n = 12), creaminess could be modeled by two other sensory descriptors, oral viscosity and smoothness (R2 = 0.78), but was poorly modeled by the entire set of rheological data. The MPP-containing blend did best in terms of matching the creaminess scores of a control yogurt containing 3.5% fat (no additional protein added). [ABSTRACT FROM AUTHOR]

The article focuses on a study which examined the physicochemical, textural, microbial and sensory characteristics of reduced-fat frankfurters with the inclusion of konjac-potato starch mixed gels. Refrigerated frankfurters underwent sensory evaluation during its storage period. Results of the study showed that an increase in potato search level led to a drop in storage modulus and loss modulus values. It also found slight differences in the moisture content of the reduced-fat frankfurters.

The effects of ultrahigh pressure (UHP)-treated whey protein on firmness, meltability and microstructure of process cheese and process cheese foods were investigated. Cheese base was made with reconstituted nonfat dry milk (NFDM) and cream. Commercial full fat process cheese (CFF), commercial low fat process cheese food (CLF) and control low fat process cheese food prepared from cheese base and Cheddar cheese without the addition of whey protein (CLC) were selected or prepared as control-process cheese and process cheese foods. Experimental low fat process cheese foods were prepared from cheese base and Cheddar cheese with the addition of 5% (w/w) untreated whey protein (LWP) or 5% (w/w) whey protein treated at 690 MPa for 5 min (LHP). The firmness of LHP was equivalent to that of CLF. Meltability of LWP and LHP was acceptable as specified with a Schreiber melt-test score greater than four. The Schreiber melt-test scores for LHP were greater than those for CFF, CLF and LWP. The greater meltability of LHP was attributed to the addition of UHP-treated whey protein to LHP. The uninterrupted protein matrices observed in the microstructures of CLC, LWP and LHP were attributed to reduced fat contents and increased protein contents. The microstructures of CFF, CLF, CLC and LWP exhibited a smooth protein matrix while that of LHP had a rough protein matrix. The unfolding of whey protein during UHP treatment may contribute to a rough protein matrix in the microstructure of LHP. This study demonstrates that the addition of UHP-treated whey protein to low fat process cheese foods may lead to low fat process cheese food with acceptable firmness and meltability, but result in the production of low fat process cheese food with undesirable sandy or grainy texture. [ABSTRACT FROM AUTHOR]

Abstract: Objective: A two-phase study was conducted to determine the effect of an environmental intervention aimed to increase the selection of low- and moderate-fat entrees at school. Design: An evaluation of a school-wide intervention followed for two semesters. Subjects: Two schools of similar size and demographic data were randomly assigned to either intervention or control. Participants were the children in these schools. Intervention: In Phase 1, the rotation of existing entrees was modified such that one of three entree choices was low or moderate in fat. In Phase 2, the number of competing high-fat entrees was reduced from two choices to one. Main Outcome Measures: Data were: (a) entree fat content (determined by a registered dietitian) and (b) the aggregate entree selections compiled from daily selection reports. Statistical Analyses Performed: Frequency distributions were used to describe entree availability. Two-way analysis of variance indicated differences in the mean daily selection of low-, moderate-, and high-fat entrees. Results: In Phase 1 in the intervention school, the number of days that a low-fat entree was offered increased by 70%, with no increase in the rate of selection of the low- or moderate-fat entrees. In Phase 2, both low- and moderate-fat entrees were selected at a higher rate in the intervention school (32.1% and 26.4%, respectively) than the control school (13.8% and 7.5%, respectively), P<0.01. Conclusions: Increasing the availability of low- and moderate-fat entrees is not sufficient to increase their rate of selection. However, their rate of selection is increased as the availability of high-fat entree choices is reduced. [Copyright &y& Elsevier]

Growth in the low-fat cheese market has been slower than would be anticipated on the basis of increased consumer awareness of dietary fat intake. Consumer dissatisfaction with the quality of first-generation low-fat products has highlighted the need for improved technology. Significant advances in understanding the biochemical and physicochemical characteristics of low-fat variants in the past decade have led to novel technological developments. Approaches that have the potential to improve the flavour, texture and functionality of reduced- and low-fat cheese are reviewed here. Topics include the control of processing variables, the selection of appropriate starter and adjunct bacteria, and the use of fat mimetics to improve texture. Factors influencing flavour and texture development in low-fat variants are also considered. [ABSTRACT FROM AUTHOR]