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A more frequent consumption of deep-fat fried food is believed to be linked with a higher risk of subsequently developing obesity and higher severe diseases. However, the evidence from long-term randomized trials or prospective epidemiological studies is scarce. Dietary management for a healthier consumption of food with low fat intake gives high contributions to health. Despite the changes in lifestyle that acquire more favourable type of deep-fat fried food as the main dish, a dietary fibre-formulated batter could be the most suitable substitute without changing the taste to keep the health benefits within. Dietary fibre-formulated batter consists the same benefits as resistant starch that can reduce the blood cholesterol level, the glycaemic index and influence in digestive tract. In this review paper, we discuss the factors, properties, background and applications of fibres in batter formulations for oil uptake reduction. With high potential of health benefits, different types of dietary fibre have been explored as batter formulations. Dietary fibres are proven to reduce the oil uptake of fried food products as well as improving the textural and overall acceptability. The application of dietary fibre as batter rich in nutrients could be product-friendly for deep-fat fried food products. • Consumption of deep-fat fried food leads to higher risk of severe diseases. • Raw materials selection and processing methods are the crucial factors of oil uptake. • Oil uptake can be monitored by fibre addition, frying temperature and frying time. • Fibre acts as barrier to reduce oil uptake and retain internal moisture content. • Fibre-formulated batter improves textural and overall acceptability of fried food. [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]

OBJECTIVE: This study examined changes in desires to eat high-fat and low-fat foods across an obesity treatment program. The hypotheses under examination were (1) preferences for low-fat foods would increase across time and (2) preferences for high-fat foods would decrease across time. DESIGN: Single-group, prospective examination of desires to eat 48 foods, categorized according to fat content, before and after the 16-week treatment program. SETTING: University clinic, Memphis, Tennessee. PARTICIPANTS: 118 obese (mean weight = 194.4 lbs) women (mean age = 45.24 years) participating in an obesity treatment program. INTERVENTION: A 16-week cognitive-behavioral program for obesity. VARIABLES MEASURED: Desires to eat 48 foods varying in fat content and whether or not participants actually ate these foods. ANALYSIS: Analysis of variance, multiple regression, and paired t tests. RESULTS: The results indicate that during the program, preferences for low-fat foods increased, whereas preferences for high-fat foods decreased. These changes mirrored the changes in consumption of both low-fat and high-fat foods. CONCLUSIONS AND IMPLICATIONS: Within a behavioral economic perspective, the reinforcement value of low-fat foods may increase following a low-fat dietary intervention, whereas the reinforcing properties of high-fat foods may decline. This is desirable as low-fat foods hold many advantages over high-fat foods in terms of weight maintenance. [ABSTRACT FROM AUTHOR]

Plant sterols have been incorporated into nutritional fats to achieve cholesterol lowering, but studies using enrichment of low-fat foods with plant sterols have not been reported. Our study was aimed at determining the effect of dietary intake of low-fat foods containing natural nonesterified plant sterols together with recommended doses of calcium, magnesium, and potassium on serum cholesterol and low-density lipoprotein (LDL) cholesterol-lowering in persons with mild to moderate hypercholesterolemia. This was a randomized, double-blind, placebo-controlled feeding trial lasting 15 weeks and performed in 2 university hospital centers. Seventy-eight subjects aged 25 to 75 years with serum cholesterol concentrations varying between 6 mmol/L (232 mg/dl) and 8 mmol/L (310 mg/dl) were randomly allocated to active treatment consisting of intake of bread, meat products, and jam enriched with 1.25 to 5.0 g/day of plant sterols and the slightly elevated concentrations of mineral nutrients, or the corresponding placebo food items. Serum lipid, high-density lipoprotein cholesterol and calculated LDL cholesterol concentrations were determined. Seventy-one persons completed the trial. Reduction in serum total cholesterol was 8% in the active treatment group and 3% in the placebo group (p = 0.0071) and that of LDL cholesterol was 13% in the active treatment group and 5% in the placebo group (p = 0.0070). In conclusion, natural nonesterified plant sterols contained in low-fat food items and ingested in moderate doses reduced serum total and LDL cholesterol concentrations to the same extent as reported previously for esterified plant sterol derivatives added to nutritional fats. The presence of mineral nutrients in doses recommended for blood pressure-lowering did not interfere with the cholesterol-lowering efficacy of the sterols, providing a promising approach to dietary prevention of cardiovascular diseases. [ABSTRACT FROM AUTHOR]

The effect of aloe gel (AG) and vegetable oil (VO) as animal fat replacers on the texture, dynamic rheology, microstructure, and oxidative stability of low-fat meat emulsions was evaluated. There was no difference in complex viscosity (η*), G'0 - G"0, and An values between 50% fat replacement and full-fat meat emulsion samples. In all the samples, the G' values were much higher than G' values with a small frequency dependency. In low-fat meat emulsion (50% fat replacement) samples, the difference between G' and G" was higher which suggested strong matrix network structure. Hardness and springiness values were affected (P < 0.05) by addition of AG and were in agreement with dynamic rheological parameters (G' and G"). The scanning electron microscopic (SEM) images of meat emulsion samples containing 50% AG showed more regular, compact, and dense continuous phase as compared to other samples. Higher oxidative stability (low TBARs) was observed (P < 0.05) in samples which contained AG. [ABSTRACT FROM AUTHOR]

Three different commercial starter cultures, Choozit™ MA 11 ( MA), Choozit™ BT 01 ( BT) and Choozit™ Feta A (Feta), were used to remedy textural and aromatic defects and improve the overall quality of low-fat Tulum cheeses. Chemical and sensory analyses as well as electrophoresis were performed. Supplemental yoghurt bacteria and Lactobacillus helveticus were found to be key contributors in proteolysis with varying protein breakdown capacities. The results suggest that using appropriate culture combinations could result in low-fat Tulum cheeses with better sensory characteristics and proteolysis rates. [ABSTRACT FROM AUTHOR]

Influence of different levels (0, 0.15, 0.35 or 0.50%) of microparticulated whey protein ( MWP) on yield and quality of low-fat (~7.3 g/100 g) Cheddar cheese was investigated. MWP improved cheese yield due to the water-binding ability of denatured whey protein. MWP addition decreased meltability but improved the textural properties beneficial for shredding and slicing, by decreasing sensory firmness. The results emphasise the role of MWP as an inert filler within cheese matrix, in improving cheese yield and creating a softer texture without compromising the sensory or overall quality of cheese, even with moisture increases in 0.35 or 0.50% MWP cheeses. [ABSTRACT FROM AUTHOR]

This study involves investigation of the effects of addition of different hydrocolloids on the thermal, microscopic, and quality properties of low-fat meat emulsions and frankfurters. The emulsion stability of the samples containing 0.5% κ-carrageenan, λ-carrageenan or chitosan, and the 1% chitosan containing sample were lower than that of the control group. Thermal analyses showed three denaturation peaks for minced meat at 57.42 °C, 64.21 °C and 78.58 °C. While the denaturation temperature of myosin for the sample produced with 0.5% of κ-carrageenan was significantly lower, samples containing 1% κ-carrageenan and 0.5% λ-carrageenan were not significantly different than that of the control group. The thermal denaturation temperature of myosin for samples containing 1% λ-carrageenan, and for 0.5% and 1% guar gum, xanthan gum and chitosan was significantly higher than that of the control. The denaturation temperature of sarcoplasmic proteins and actin for samples with 1% κ- and λ-carrageenan and 0.5% chitosan, was higher than for the control, while for other samples it was not significantly different. The scanning electron microscopy images of the control group and samples produced with 0.5% and 1% λ-carrageenan, 0.5% and 1% guar gum, and 1% κ-carrageenan showed gel-like structures, whereas other samples did not. Sensory evaluations showed that addition of hydrocolloids and reduced fat content lowered acceptance of frankfurters. Results showed that both κ- and λ-carrageenan, especially at 0.5% were the most suitable hydrocolloids for production of low-fat frankfurters and xanthan gum was the least suitable since it did not form proper structure. [ABSTRACT FROM AUTHOR]

Biscuits are a popular baked cereal food much appreciated by consumers. In the last few years, cellulose derivatives have been successfully used as fat replacers in biscuits. In this way, not only is the total amount of fat reduced but also the saturated fatty acids and the trans fatty acids are eliminated. The aim of this study is to increase understanding of the functionality of different cellulose ether emulsions used as fat replacers in biscuits. For this purpose, three emulsions with different cellulose ethers were designed: hydroxypropyl methylcellulose, methylcellulose and methylcellulose with greater methoxyl substitution (MCH). The microstructure and textural properties of the doughs and biscuits prepared with these emulsions were studied and the effects of cellulose types and glycerol as textural improver were also analysed. The results showed that the incorporation of glycerol in the doughs made with methylcellulose and hydroxypropyl methylcellulose cellulose emulsions seems to make the dough softer, bringing the values closer to those of the control dough; however, this effect disappears once the dough is baked. The presence of glycerol does not seem to have an effect on the hardness of the doughs and biscuits made using the methylcellulose with greater methoxyl substitution (MCH) emulsion. [ABSTRACT FROM AUTHOR]

The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0, 3%, or 6% fructooligosaccharides were manufactured. Fat reduction adversely affected the emulsion stability, hardness, and sensory properties; however, the addition of 6% fructooligosaccharides reduced the loss of quality associated with a lower fat content. In the second experiment, sausages with a 50% fat reduction containing 6% fructooligosaccharides were produced. Additionally, the salt content was reduced by 50% and transglutaminase, disodium inosinate, and disodium guanylate were added. The combination of transglutaminase (1%), disodium inosinate (0.03%), and disodium guanylate (0.03%) was efficient to supress the technological and sensory defects caused by NaCl reduction in low-fat Bologna-type sausages. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of hydroxytyrosol extract (HXT, 50 ppm), walnut paste (2.5 g/100 g) and extra olive oil (as substitute of animal fat, 20 g/100 g) on fatty acid profiles, mineral content and sensory analysis of chicken frankfurters. Low-fat chicken sausages produced with olive oil as fat replacement, walnut and HXT extract remained stable without a significant loss of sensory attributes during storage at 4°C for 21 days. The sausages with HXT were found to decrease rancid odour, and the samples with walnut were darker, compared with control. Whereas positive correlations were established between rancid odour, saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA), and negative correlations were found between polyunsaturated fatty acid (PUFA), rancid odour and thibarbituric acid-reactive substances (TBARS); no significant correlations were established between TBARS and MUFA. Sausages with walnut or olive oil contained significantly larger ( P < 0.05) percentages of minerals (K, Fe, Mg, Mn, Ca, P and Zn), MUFAs, and n3 PUFAs, mainly α-linolenic acid, in addition to significantly lower amounts ( P < 0.05) of SFAs, mainly miristic, palmitic and stearic acid. They also contained a significantly lower n6/n3 PUFA ratio, atherogenic index (AI) and thrombogenicity index (IT) and significantly higher ( P < 0.05) PUFA ratio. In conclusion, walnut, HXT and olive oil can be applied in meat products as additives with functional properties. Practical applications: We designed a new functional meat product using fat replacers, healthy fatty acid source and natural antioxidant. We determine whether the inclusion of walnut is able to improve the fatty acid profile and mineral content of Frankfurters. We determine whether the inclusion of hydroxytyrosol as antioxidant is able to protect the fatty acid of Frankfurters from oxidation during its storage.. Olive oil, hydroxytyrosol and walnut have potential for meat industry as new ingredients during frankfurters manufacturing. Formulation of chicken frankfurters for the different experimental treatments. [ABSTRACT FROM AUTHOR]

Butters, margarines and table spreads are water-in-oil emulsions. Melting characteristics of these products are important for flavor release and consumer acceptance. One characteristic that is believed to discriminate butters from margarines is a cooling sensation perceived in-mouth while consuming these products. Here, we investigated different methods to characterize sensorically and analytically the 'cool-melting' properties of commercial butter and margarines. Our results show that butter indeed can be distinguished from margarines based on their 'cool-melting' properties. Furthermore, changes in enthalpy as measured through DSC and solid fat content are good predictors of the 'cool-melting' effect of spreads. Practical applications By understanding the mechanisms of the 'cool-melting' perception of spreads, and linking them to analytical measurements, we can create an in-vitro quantification method of 'cool-melting.' This method can eventually help directing product development to achieve the desire product profile and increase consumer acceptance and liking of margarines and low-fat spread products. In this study we did not assess the impact of 'cool-melting' on consumer perception, which would be the next step in understanding the drivers of liking of spread products. [ABSTRACT FROM AUTHOR]

BACKGROUND The effect of the addition of hydroxypropyl methylcellulose ( HPMC) on the textural properties of low-fat tofu was investigated. Three fat levels (240, 100 and 30 g kg−1) were used to make tofu, which were identified as C (full-fat tofu), L1 and L2. HPMC (5 g kg−1) was added to soymilk to prepare control and low-fat tofu, designated as CH, L1H and L2H. RESULTS Soymilk with a lower fat level had a lower viscosity: 143 (C), 100 ( L1) and 42 ( L2) cP. The addition of HPMC increased the viscosity of all types of soymilk, particularly in L2H (107 cP). With fat reduction, tofu syneresis increased from 19% (C) to 29% ( L2), although syneresis of L2H recovered to 19%, which is similar to high-fat control tofu. Decreased fat resulted in a lower firmness in L2 (0.67 N) compared to control (0.78 N). Firmness increased to 1.08 N in L2H tofu, whereas the firmness of CH tofu was 0.63 N. All types of tofu showed a denser, well-connected and cross-linking structure when HPMC was added, especially in L2H tofu. CONCLUSION HPMC improved the texture of the low-fat tofu by creating a harder texture and reducing syneresis. HPMC is an effective fat replacer for lower fat soymilk. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

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

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

Low fat ice-cream was prepared from 15 per cent custard apple pulp, 15 per cent sugar and 10 per cent fat with 0 (To), 0.2 (T1), 0.3 (T2) and 0.4 (T3) per cent of ascorbic acid and studied for its sensory evaluation. The sensory score for overall acceptability of low fat ice-cream of treatments T0, T1, T2 and T3 were 7.57, 8.18, 8.67 and 7.50, respectively. It was observed that 0.3 per cent (T2) level of ascorbic acid was most acceptable and rated between like very much to like extremely for all sensory attributes. Highly perishable custard apple pulp was well utilized in ice-cream. [ABSTRACT FROM AUTHOR]

Se presenta una revisión del artículo "Low-fat dietary pattern and risk of treated diabetes mellitus in postmenopausal women: the Women's Health Initiative randomized controlled Dietary Modification Trial," por L. F. Tinker, D. E. Bonds y K. L. Margolis y publicado en una edición de la revista "Archives of Internal Medicine."

• Nutritionally matched foods differed on indicators of perceived healthiness including perceived fat content. • Implicit wanting for high-fat sweet food increased after the perceived-low-fat meal. • Cognitive restraint was an independent predictor for the healthiness perception of the foods. • Cognitive restraint also moderated the impact of perceived-fat-content on subsequent food reward. The perception that a food is 'healthy' or 'low fat' has been proposed as an important issue influencing eating behaviour. This study had two aims: a) to test the perceived health value of two popular foods in Brazil and, b) to investigate the impact of consuming these foods on subsequent food reward. Individual differences in adiposity and eating behaviour traits were also explored. Twenty-four adults (36.9 ± 9.8 years) were included (10 male, 14 female), mean Body Mass Index 27.6 ± 4.1 kg/m2 and mean weight 77.4 ± 14.8 kg. They attended the laboratory on two different occasions, for Perceived high-Fat [PHF] and perceived Low-Fat [PLF] conditions. Food reward was tested by the LFPQ-BR in fasted and fed states for each condition. Two popular food in Brazil were chosen to be used as test meals and were prepared in order to be similar in terms of weight, calorie content and macronutrient composition; it was hypothesised that Coxinha [shredded chicken meat, covered in dough] (PHF condition) would be perceived as less healthy and higher fat content than a chicken sandwich (PLF condition). A paper-based visual analogue scale was used to confirm this hypothesis. Anthropometric measures (weight, height, neck and waist circumference) and eating behaviour traits scores (uncontrolled eating, cognitive restraint and emotional eating – TFEQ-R21) were undertaken. Results showed that the two nutritionally matched foods differed on several indicators of perceived healthiness including perceived fat content. Post consumption, there was an increased implicit wanting for high-fat sweet food after the PLF meal. Exploratory analyses showed that cognitive restraint was an independent predictor for the perception of the fat content of PHF and moderated the impact of PHF on implicit wanting. These findings have implications for food marketing and the role of restrained eating on food perception and food reward. [ABSTRACT FROM AUTHOR]

Chicken processing generates large quantities of by-products which can be used a source of protein for fat uptake reduction in fried chicken industry. This study investigated the use of edible coating prepared from chicken protein (CP) recovered using isoelectric precipitation/solubilization (ISP) from chicken drumstick processing by-products as a fat blocker in deep-fat fried chicken drumsticks samples. The samples were coated with edible coating at three different CP concentrations 5, 10, or 15% w/w and subsequently dipped in batter and breaded prior to deep frying. Deep-fat fried samples without edible coating served as control. The samples were deep-fried at 177 °C for 3–4 min. Proximate composition, pH, texture, frying yield and sensory properties of the samples were tested. Total fat content of deep-fried samples with 15% coating showed the lowest amount of absorbed fat, about 60% less than the control. No difference was found between the color, pH and sensory properties of the coated and uncoated samples. However, uncoated samples were harder than coated samples. Also, samples coated with coating had higher moisture content and frying yield after frying, compared to uncoated samples. The development of low-fat fried foods using this approach would allow consumers to enjoy the taste and texture that is characteristic of fried food. At the same time, the food industry can reduce the environmental issues due to disposal of chicken processing by-products. The use of chicken proteins as an edible coating on fried chicken is novel and product friendly. Image 10372 • Chicken processing by-products can be used as a protein based edible coating. • Edible coating with 15% protein reduced 60% fat-uptake reduction. • Application of edible coating had no adverse effect on fried chicken quality. [ABSTRACT FROM AUTHOR]

Sophisticated materials science lies behind the fabrication of the crunchy, low-fat food enjoyed in cereals and snacks worldwide. [ABSTRACT FROM AUTHOR]