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Virtually every professional society globally now endorses a plant-forward diet that is lower in fat and processed foods as key components of disease prevention and health promotion. It is characterized by whole grain foods, and predominantly made of fresh foods. With healthcare expenditures at record levels across the globe, implementing a treatment plan that has larger magnitude health improvements than nearly any known medicine, that is extremely inexpensive, and has the power to not only improve human health but also planetary health is critical. That plan is Food is Medicine (FIM) which will be explored in this manuscript. [ABSTRACT FROM AUTHOR]

The Sustainable Development Goal 2 aims to eradicate hunger. However, many small island developing states (SIDS) face challenges in achieving this goal due to their reliance on the global market and susceptibility to crises. This paper focuses on Comoros, one of the least studied SIDS located in the Indian Ocean, to examine its food security and nutritional vulnerability. The findings reveal that Comoros experiences limited access to sufficient and nutritious diets, which are excessive in fat and deficient in key micronutrients. This situation is similar to other SIDS in the Pacific and the Caribbean, which also exhibit the convergence of the malnutrition triple burden. This paper further assesses the impact of changing food prices during the initial year of the Russia-Ukraine conflict on food security and nutrition in Comoros, serving as a case study for SIDS. Using microsimulations, we estimate the effects on food access, sufficiency, and adequacy at the household level. The results indicate a decline in food access and purchasing power for all households, particularly the poorer and rural. Additionally, food sufficiency has markedly decreased, leading to an additional 5,000 households (3.3% of all households) experiencing inadequate daily calorie intake. The study also highlights a reduction in the consumption of organ meats, fruits, and vegetables, resulting in decreased daily iron and folate intakes. This is particularly concerning given the high prevalence of anemia among women in Comoros and other SIDS. To address these challenges, policies promoting the consumption of fresh, nutrient-rich foods with low fat content are crucial to mitigate the malnutrition triple burden and curb the increasing trend of non-communicable diseases in these countries. [ABSTRACT FROM AUTHOR]

The pursuit of nutrition and environmental protection is driving the demand for healthy and environmentally friendly food alternatives. Various plant‐based substitute products are gaining popularity. Fats are crucial components of food, playing a pivotal role in human nutrition and contributing to the sensory properties of food. In addition to the use of healthier plant oils, the development of plant‐based fat substitutes offers innovative ways to replicate the texture and mouthfeel of animal fats. A wide range of plant‐derived matrices has been extensively employed in the creation of fat substitutes, including protein matrices, polysaccharide matrices, and complex matrices. The objective of this review is to examine the current advancements in plant‐based fat substitutes. It will primarily focus on the selection of suitable substitutes and their specific applications within diverse food systems. By doing so, this review aims to shed light on the potential of plant‐based fat substitutes in the development of low‐fat foods, providing valuable insights into this emerging field. [ABSTRACT FROM AUTHOR]

Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets, low-fat foods have become a priority demand for consumers' health. However, the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved. In this study, three food emulsions were prepared, and their lubrication characteristics, sensory evaluation of smoothness, and electroencephalogram (EEG) signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics. The results showed that fat substitute (FSU) and fat could significantly reduce coefficient of friction (CoF) of the food emulsions, with average CoF reduced by 28% and 63% compared to the original food emulsions. In addition, fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva, with an average CoF reduced by 31.1% compared to that of the food emulsions without artificial saliva. Both FSU and fat improved the smoothness of food emulsions, and the lubricating properties of fat were more pronounced, with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion. Comparison of subjects' EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies. These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods. [ABSTRACT FROM AUTHOR]

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

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

Our study aims to examine the perceptions of chefs and restaurants' management in Hungary regarding the importance of health and nutrition in menu planning in today's catering businesses. We assessed 190 complete responses from chefs/cooks and managers/owners of restaurants and catering businesses in Hungary between February 2021 and February 2022 via email on four aspects; health, nutrition, nutrition practice, and consumers' concerns. This study shows an overall improvement in chefs' and restaurants' management's nutritional knowledge compared with similar studies in the past. However, most chefs still believe that the customers ignore the nutrition and nutrient content of the meals when dining away from home. In addition, experienced chefs do not perceive that the preparation of low-fat foods requires additional work and that low fat-foods can taste great. This study found no significant differences related to nutrition in menu planning based on chefs' and managers' backgrounds (i.e., gender, age, position, educational level, work experience, and type and location of establishment). [ABSTRACT FROM AUTHOR]

The increasing rates of obesity and related health problems are largely attributed to the excessive consumption of high-fat foods. Thus, a fat substitute is proposed to replace the same functions of fats in food products. This study explored the potential of inulin as a fat substitute to produce low-fat muffins. Five batches of muffins, each with varying levels of inulin replacing oil (ranging from 0 to 100%), were prepared to examine how this substitution would impact the physicochemical and sensory properties of the muffins. Calorie content was determined using a bomb calorimeter, whilst the moisture, fat and fibre content were determined based on the AOAC International standard method. The muffin’s texture was analysed using a texture analyser, and the height was measured by calculating the average of different parts of the muffin. The acceptance level of muffins was conducted using a 9-point Hedonic scale. The addition of 15% inulin reduced the fat content by 68.05% and calories by 12.63% compared to the control without significantly affecting the physicochemical properties and sensory acceptability. Additionally, inulin provided the advantage of increasing fibre content by 82.76% when compared to the control sample. Increasing the amount of inulin also increased height and improved the aerated structure of muffins. The study provides evidence for the effectiveness of inulin as a fat replacer, which can help produce low-fat food products with good functional properties and nutritive value for health. [ABSTRACT FROM AUTHOR]

When the kidneys produce a crystallized substance, it acts as a kidney stone. Usually, it is affected by various risk factors (obesity, diabetes, hypertension and age) and treatments are available. Even though renal stone disease occurs in the older people, but the precise mechanisms of kidney stone formation and growth are still not entirely understood. Urinary stones are formed by crystals of phosphate, uric acid, magnesium ammonium phosphate, apatite and struvite. This review describes the (i). Pathogenesis, (ii). Stone formation and (iii). Prevention approaches. It also compares the surgical, herbal and allopathic urolithiasis treatments. The minerals in the body are depleted by kidney stones. Patients who have higher blood lipid levels may be more likely to develop kidney stones than healthy people. The patients are advised to consume low-fat foods, plant-based fibers and herbal treatments. Many people seek herbal therapy, because plant-based medication has fewer side effects and more efficient. To remove any kidney stone-related issues, combining herbal remedies with allopathic treatment is best option. [ABSTRACT FROM AUTHOR]

The Mediterranean diet (MD), rich in minimally processed plant foods and in monounsaturated fats but low in saturated fats, meat, and dairy products, represents one of the most studied diets for cardiovascular health. It has been shown, from both observational and randomized controlled trials, that MD reduces body weight, improves cardiovascular disease surrogates such as waist-to-hip ratios, lipids, and inflammation markers, and even prevents the development of fatal and nonfatal cardiovascular disease, diabetes, obesity, and other diseases. However, it is unclear whether it offers cardiovascular benefits from its individual components or as a whole. Furthermore, limitations in the methodology of studies and meta-analyses have raised some concerns over its potential cardiovascular benefits. MD is also associated with characteristic changes in the intestinal microbiota, mediated through its constituents. These include increased growth of species producing short-chain fatty acids, such as Clostridium leptum and Eubacterium rectale, increased growth of Bifidobacteria, Bacteroides, and Faecalibacterium prausnitzii species, and reduced growth of Firmicutes and Blautia species. Such changes are known to be favorably associated with inflammation, oxidative status, and overall metabolic health. This review will focus on the effects of MD on cardiovascular health through its action on gut microbiota. [ABSTRACT FROM AUTHOR]

Phenolic acids (PA) are types of phytochemicals with health benefits. The interaction between proteins and PAs can cause minor or extensive changes in the structure of proteins and subsequently affect various protein properties. This study investigates the protein/PA (PPA) interaction and its effects on the structural, physicochemical, and functional properties of the system. This work particularly focused on the ability of PAs as a subgroup of phenolic compounds (PC) on the modification of proteins. Different aspects including the influence of structure affinity relationship and molecular weight of PA on the protein interaction have been discussed in this review. The physicochemical properties of PPA change mainly due to the change of hydrophilic/hydrophobic parts and/or the formation of some covalent and non-covalent interactions. Furthermore, PPA interactions affecting functional properties were discussed in separate sections. Due to insufficient studies on the interaction of PPAs, understanding the mechanism and also the type of binding between protein and PA can help to develop a new generation of PPA. These systems seem to have good capabilities in the formulation of low-fat foods like high internal Phase Emulsions, drug delivery systems, hydrogel structures, multifunctional fibers or packaging films, and 3 D printing in the meat processing industry. [ABSTRACT FROM AUTHOR]

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

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

Sesame oil, known for its nutritional benefits, was selected as source for phytosterol extraction. Optimal conditions of 40°C, oil‐to‐solvent ratio of 1:25, and a saponification duration of 150 min were employed to separate the phytosterols from sesame oil. The extracted phytosterols were encapsulated using microemulsion method. Various variables, such as percent of sesame oil, surfactant‐to‐cosurfactant ratio, and presence of phytosterols, were evaluated to determine their impact on particle size, polydispersity, pH, viscosity, surface tension, and stability. The particle size and PDI demonstrated significant increase with increasing oil and addition of phytosterols. A higher S:C ratio resulted in the formation of smaller microemulsion droplets. The viscosity and surface tension of the microemulsions increased significantly with an increase in the oil percent. In conclusion, the optimal composition of the microemulsion was found to be 10 wt% sesame oil with an S:C ratio of 3:1. FESEM micrographs revealed a microstructure consisting of cylindrical micelles. Practical applications: Research has shown that consuming 2–3 g of plant sterols and stanols can lower blood cholesterol levels by 10% and LDL levels by 15%. However, incorporating phytosterols into food products is challenging due to oxidation, insolubility, and high melting point. Most phytosterols are esterified to enrich low‐fat foods but they can be expensive and impure. The synthesis of phytosterols often involves carcinogenic chemicals and requires additional purification. Extracting phytosterols from plant sources has been proposed as a solution. However, incorporating phytosterols into food products is challenging due to their susceptibility to oxidation, particularly during processing and storage at high temperatures, their insolubility in water, and their limited solubility in fats and oils. The main aim of this study was to enrich sesame oil microemulsions with phytosterols through encapsulation. Phytosterols were extracted from sesame seed oil, followed by purification, and finally, enriched microemulsions were prepared. The optimal formulation was determined based on the evaluation of several parameters, including the mean volume diameter of particles, polydispersity index, pH, viscosity, surface tension, and physical stability. [ABSTRACT FROM AUTHOR]

Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted. [ABSTRACT FROM AUTHOR]

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

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

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

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

Background: An inappropriate gestational weight gain (GWG) among pregnant women with overweight/obesity is a crucial health problem. Its prevalence remains high worldwide, particularly in urban areas. The prevalence and predicting factors in Thailand are lack of evidence. This study aimed to investigate prevalence rates, antenatal care (ANC) service arrangement, predictive factors, and impacts of inappropriate GWG among pregnant women with overweight/obesity in Bangkok and its surrounding metropolitan area. Methods: This cross-sectional, retrospective study used four sets of questionnaires investigating 685 pregnant women with overweight/obesity and 51 nurse-midwives (NMs) from July to December 2019 in ten tertiary hospitals. Multinomial logistic regression identified predictive factors with a 95% confidence interval (CI). Result: The prevalence rates of excessive and inadequate GWG were 62.34% and 12.99%. Weight management for pregnant women with overweight/obesity are unavailable in tertiary cares. Over three-fourths of NMs have never received weight management training for this particular group. ANC service factors, i.e., GWG counseling by ANC providers, quality of general ANC service at an excellent and good level, NMs' positive attitudes toward GWG control, significantly decreased the adjusted odds ratio (AOR) of inadequate GWG by 0.03, 0.01, 0.02, 0.20, times, respectively. While maternal factors, sufficient income, and easy access to low-fat foods reduce AOR of inadequate GWG by 0.49, and 0.31 times. In contrast, adequate maternal GWG knowledge statistically increased the AOR of inadequate GWG 1.81 times. Meanwhile, easy access to low-fat foods and internal weight locus of control (WLOC) decreased the AOR of excessive GWG by 0.29 and 0.57 times. Finally, excessive GWG significantly increased the risk of primary C/S, fetal LGA, and macrosomia 1.65, 1.60, and 5.84 times, respectively, while inadequate GWG was not associated with adverse outcomes. Conclusion: Prevalence rates of inappropriate GWG, especially excessive GWG remained high and affected adverse outcomes. The quality of ANC service provision and appropriate GWG counseling from ANC providers are significant health service factors. Thus, NMs should receive gestational weight counseling and management training to improve women's knowledge and practice for gestational weight (GW) control. [ABSTRACT FROM AUTHOR]

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

This article raises concerns about discrepancies in the mean and standard deviation values reported in the figures and the corresponding results in the primary literature. The corresponding author re-reviewed the data and found numerous errors in data extraction, recording, or reporting. The corrected dataset was used to repeat the analyses, and a statistical reviewer confirmed that the main results and conclusions are supported. The authors also provided clarifications and updates regarding the use of standard deviation and standard error values. The article was republished with updated figures and tables, and reference errors were corrected. The changes made did not impact the overall conclusion that increased dairy food intake is associated with increased weight but has no significant effects on other cardiometabolic risk factors. The PLOS ONE Editors issue this Expression of Concern to notify readers of the issues. [Extracted from the article]

In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fish gelatin content on the physico-chemical, textural, cooking, and sensory properties of meatballs was studied. Further, the shelf-life of meatballs was also studied at 4 °C for 15 days and −18 °C for 60 days. The addition of fish gelatin to meatballs decreased the fat content by 67.2% and 79.7% and increased the protein content by 20.1% and 66.4% in comparison to control and Branded Meatballs, respectively. As compared to the Control Meatballs, the addition of fish gelatin also reduced hardness by 26.4% and increased yield and moisture retention in the RTC meatballs by 15.4% and 20.9%, respectively. Sensory analysis suggested that a 5% fish gelatin addition in meatballs has the best acceptability among all tested treatments. Storage study indicated that the addition of fish gelatin to RTC meatballs delayed lipid oxidation during both refrigerated and frozen storage. The results suggested that pink perch gelatin can be used as a fat replacer in chicken meatballs and can potentially increase their shelf-life. [ABSTRACT FROM AUTHOR]

Nonylphenols (NPs) are classified as endocrine-disrupting chemicals (EDCs), which are known to cause disorders in the endocrine systems of organisms. Due to their high lipophilicity and low degradability, these harmful substances are known to accumulate and persist in the environment, and even enter into the food chain. Analytical methods of liquid–liquid extraction using solid-phase extraction for sample clean-up combined with gas chromatography/mass spectrometry were established to determine the presence of NPs in foods. This study aimed to develop and validate these methods using four food matrices representing high-fat and low-fat solid food, as well as high-fat and low-fat liquid food, groups. The single linear isomer 4-n-NP was used to validate the quantification of NPs, which exist in complex isomer mixtures. Our results showed good linearity, with correlation coefficients exceeding 0.998 for all four matrices. The limits of detection and quantification were 0.37–1.79 and 1.11–5.41 μg/kg, respectively. Recovery rates were 86.8–108.6% and 92.6–101.9% for intraday and interday assays, respectively, and the relative standard deviations (RSDs) were below 12% for both assays. The method was applied to analyze 1185 domestic food samples consumed by Koreans, with NPs detected at concentration ranges of 2.57–269.07 μg/kg. Results for each food type over wide concentration ranges indicated that these compounds are highly dependent on the area of cultivation, and are affected by the levels of those contaminants in different environments. The contents of NPs in foods from animal sources were generally higher than those from plant sources, in particular being higher in the intestines than in lean tissue. The present findings could form the basis for determining the level of dietary exposure to NPs and how each food source contributes to it in South Korea. [ABSTRACT FROM AUTHOR]

[Display omitted] • Based on the fabrications, plant-based fat analogs were divided into food hydrocolloids, oleogels, and emulsion gels. • The printability of plant-based fat analogs was evaluated. • Strategies to improve the printing stability of plant-based fat analogs. • The application prospect of plant-based fat analogs prepared by 3D printing in the food field. Plant-based fat analogs are important alternatives to animal fats proposed in response to the strategy of low fat, low saturation, and sustainable development. Apart from possessing solid or semi-solid fat-analog structural properties, plant-based fat analogs also exhibit ideal rheological properties, making them highly suitable for food 3D printing. By utilizing 3D printing technology, it is feasible to personalize both the external (color and shape) and internal (nutrition and flavor) aspects of food, as well as plant-based fat analogs. Therefore, this review focuses on the research progress of plant-based fat analogs prepared based on 3D printing technology in the custom design of low-fat healthy food. This paper comprehensively reviews the latest advancements in manufacturing plant-based fat analogs from three perspectives: food hydrocolloids, oleogels, and emulsion gels. Then, starting with the printability of plant-based fat analogs, the food 3D printing technology and the printing characteristics of plant-based fat analogs are introduced. Next, strategies to adjust the printing stability of plant-based fat analogs to improve their plasticity and fidelity are discussed. Finally, the application prospects and limitations of plant-based fat analogs prepared by extrusion 3D printing technology in meat products, bakery goods, chocolates, and aerated food are discussed, which provides a reference for expanding the application of 3D printing in the field of fat-reducing and healthy food. [ABSTRACT FROM AUTHOR]

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

[Display omitted] • The emulsion was fabricated based on solid dispersive emulsification technology. • Protein digestion was not affected with increasing calcium content. • The stability and calcium bioaccessibility of calcium-fortified milk were improved. Approximately 70 % of the calcium intake in the adult diet worldwide is derived from dairy products. However, insoluble calcium salts, which are usually added directly during dairy production, have poor suspension stability and are prone to precipitation. The current study aimed to address the constraints of conventional production methods by utilizing solid dispersion emulsification technology to inhibit the aggregation of calcium salts. Calcium-fortified milk samples with different calcium content were prepared and compared with the commercial calcium-fortified milk, and their physicochemical, microstructural, and digestive properties were characterized. The results of this study demonstrated that all the prepared calcium-fortified milk samples exhibited a particle size of approximately 270 nm and a zeta-potential of approximately −40 mV. The calcium-fortified milk, which has been produced using solid dispersed emulsion technology, has been found to have 1.8 times more physical stability than commercial milk. Microstructural studies showed that aggregation of milk with more than 225 mg/100 mL calcium content occurred. During in-vitro digestion, it was found that the increasing calcium loading did not impact protein digestion without the creation of new fragments in the calcium-fortified milk. Calcium bioaccessibility was enhanced by approximately 50 % in comparison with the commercial product. While the release of free fatty acids was found to decrease with increasing calcium content. This study facilitates the development and utilization of calcium-fortified and low-fat foods and provides a new idea for the addition of milk minerals in dairy products. [ABSTRACT FROM AUTHOR]

[Display omitted] • Whey protein cryogel particles were obtained via hydrogel grinding and freeze-drying. • Hydrogel pH affects cryogel particle density, porosity and dimension. • Cryogel particles produced at the isoelectric pH (pI) form a network in oil. • Spreadable oleogels are obtained from cryogel particles produced at the pI. • Cryogel particles produced at the pI can be used in low-saturated-fat cocoa spreads. Cryogel particles were obtained by freeze-drying and grinding hydrogel monoliths made from 20 % (w/w) whey protein isolate (WP) suspensions prepared at different pH (pH 4.8, 5.7, and 7.0). The microstructure, porosity, and density of the cryogels were strongly affected by the starting pH of the suspension. At pH 4.8, corresponding to the isoelectric point, proteins assumed a globular form leading to a cryogel with the highest porosity and lowest density compared to those formed at higher pH values (5.7 and 7.0). Such morphological differences accounted for different oil structuring capabilities. When mixed with oil, the cryogel particles formed at the pI were capable of entrapping larger quantities of oil (∼63 % w/w) than those obtained distant from the pI (∼47 %, w/w), forming a spreadable material. In this system, as confirmed by confocal microscopy, WP particles were evenly distributed in oil forming a network connected by capillary bridges and surface hydrophilic interactions. Thus, the mixture of sunflower oil with cryogel particles formed at the pI allowed to obtain an oleogel, exploitable for fat replacement, as confirmed by the preparation of a cocoa spread prototype. Results highlighted the critical impact of protein hydrogel structure in determining the ability of the cryogel particles thereof to entrap oil and tune the oleogel characteristics. The potentialities of this innovative material as ingredient of low saturated fat food products were also demonstrated. [ABSTRACT FROM AUTHOR]

While sugar beet pectins (SBPs) are well known for effectively stabilizing fine oil droplets in low-fat food and beverages, e.g., low-fat dressings and soft drinks, it often fails in products of higher oil contents. The aim of this study was to improve the emulsifying properties of SBPs and, consequently, their ability to reduce coalescence during high pressure homogenization of products with increased oil content. Therefore, the molecular size of SBPs was reduced by partial cleavage of the homogalacturonan backbone using the enzymes exo- and endo-polygalacturonanase and varying incubation times. The sizes of SBPs were compared based on the molecular size distribution and hydrodynamic diameter. In addition, to obtain information on the interfacial activity and adsorption rate of SBPs, the dynamic interfacial tension was measured by drop profile analysis tensiometry. The (non)modified SBPs were used as emulsifying agents in 30 wt% mct oil–water emulsions stabilized with 0.5 wt% SBP at pH 3, prepared by high-pressure homogenization (400–1000 bar). By analyzing the droplet size distributions, conclusions could be drawn about the coalescence that occurred after droplet breakup. It could be shown that SBPs modified by exo-polygalacturonanase stabilized the oil–water interface more rapidly, resulting in less coalescence and the smallest oil droplets. In contrast, SBPs modified with endo-polygalacturonanase resulted in poorer emulsification properties, and thus larger oil droplets with increasing incubation time. The differences could be attributed to the different cleavage pattern of the enzymes used. The results suggest that a minimum molecular size is required for the stabilization of fine oil droplets with SBPs as emulsifiers. [ABSTRACT FROM AUTHOR]

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

Aims: Neuronal hypersensitisation due to adenosine triphosphate‐dependent P2X3 receptor signalling plays a significant role in several disorders including chronic cough and endometriosis. This first‐in‐human study of eliapixant (BAY 1817080) investigated the tolerability, safety and pharmacokinetics (PK) of single doses of eliapixant, including the effect of food and coadministration with a CYP3A inhibitor on eliapixant relative bioavailability. Methods: In this randomised, double‐blind phase I study (NCT02817100), 88 healthy male subjects received single ascending doses of immediate‐release eliapixant (10–800 mg) tablets or placebo under fasted conditions, with food (low‐fat continental or high‐fat American breakfast) or with itraconazole (fasted state). PK parameters, dose proportionality, adverse events and taste assessments (taste strips; dysgeusia questionnaire) were evaluated. Results: Eliapixant had a long half‐life (23.5–58.9 h [fasted state]; 32.8–43.8 h [high‐fat breakfast]; 38.9–46.0 h [low‐fat breakfast]). Less than dose‐proportional increases in maximum plasma concentrations (Cmax) and area under the concentration–time curve from time 0 to infinity (AUC[0–inf]) were observed with ascending eliapixant doses. We observed a pronounced food effect with the high‐fat breakfast (4.1‐fold increased Cmax; 2.7‐fold increased AUC[0–inf]), a smaller food effect with the low‐fat breakfast and a mild‐to‐moderate effect of itraconazole coadministration on eliapixant (1.1–1.2‐fold increased Cmax; 1.7‐fold increased AUC from 0 to 72 h). Eliapixant was well tolerated with minimal impact on taste perception. Conclusion: The PK profile, particularly the long half‐life, and favourable tolerability with no taste‐related adverse events, supports the further development of eliapixant in disorders with underlying P2X3 receptor‐mediated neuronal hypersensitisation. [ABSTRACT FROM AUTHOR]

Summary: Multivitamin encapsulated nanoparticles that were produced by using a lipid‐based emulsion template were incorporated to fortify biscuits to obtain a low‐fat nutrient‐enriched food product. The present study involves the development of biscuits containing vitamins (A, D, B9 and B12) both in free (C1) and encapsulated form (C2). The quality attributes of the developed biscuits were further evaluated by determining their change in functional groups, textural properties, rheological characteristics and physical morphology. The storage modulus (G') was higher than loss modulus (G"), suggesting a viscous nature of the dough (C1 and C2); meanwhile, C2 had a harder and a crispier texture than C1 (hardness: 30.06 N > 15.84 N; fracturability: 15.84 > 26.18 N). FTIR spectra of C2 showed higher retention of nutritional attributes in baking conditions as compared to C1. SEM images demonstrate that C2 has a regular/spherical‐shaped morphology (size: 8.3 mm) with minimal fissures sustaining the baking conditions than C1 (size: 6.7 mm). The cumulative release (%) for all the vitamins of biscuits containing encapsulated nanoparticles (C2) was relatively low (i.e. ca. 1.1–2.6 times), indicating a good bioavailability and thermal stability of the fortified food product. [ABSTRACT FROM AUTHOR]

Alfalfa (Medicago sativa L.) is abundant in dietary fiber, alfalfa saponins, and other active ingredients. However, the application of alfalfa is scarce in food. Meatball is one of the most popular meat products in daily life, but eating too many meatballs could result in obesity, hyperlipidemia, and other diseases. With increasing attention to healthy diet, how to keep the original color, aroma, taste, and shape of food with low fat and nutrition has become an urgent problem to be solved. In this study, different amounts of alfalfa meal or extruded alfalfa meal were added to pork meatballs to explore the optimal adding ratio of two kinds of alfalfa meal in pork meatballs. Further animal experiments were conducted for two weeks to prove the efficacy of two kinds of alfalfa balls in lowering blood lipid and body weight. The results showed that 0.5% alfalfa meal and 1% extruded alfalfa meal could improve the quality of prepared pork meatballs. Animal experiments demonstrated that two kinds of alfalfa meal pork meatballs had a good effect of reducing blood lipid, and the alfalfa meal pork meatballs had a better effect on reducing serum cholesterol and average daily weight gain of mice. This study provided a theoretical basis for making healthy and nutritious pork meatballs, which could provide more delicious food for people, especially people who are obese and the elderly. [ABSTRACT FROM AUTHOR]

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise. [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]

Acute moderate- to high-intensity exercise, primarily aerobic exercise, has been reported to decrease food reward in brain regions via the hedonic pathways and reduce preference for high-energy or high-fat foods. However, studies examining food reward responses to acute exercise have been limited to measuring food reward only after exercise and less frequently before and after exercise. Therefore, the changes in food reward in response to acute exercise remain unclear. This study investigated the effect of acute running on food reward in healthy young men. Fourteen young healthy men (mean ± standard deviation, age; 23 ± 2 years, body mass index; 21 ± 2 kg/m2) completed two trials (i.e., exercise and control) in a randomised, crossover design. Participants performed a 30-min running bout at 70% of maximal oxygen uptake or sitting rest before and after food reward evaluation with a computer-based food choice behaviour task tool. Food reward was assessed for foods varying in fat content and sweet taste, and there were four assessment parameters: explicit liking, explicit wanting, implicit wanting and frequency of choice of each food category (relative preference). Explicit and implicit wanting, and relative preference for high-fat relative to low-fat foods were reduced after the exercise trial compared to the control trial (trial-by-time interaction, all p ≤ 0.02). Implicit wanting and relative preference for sweet relative to savoury foods were increased after the exercise trial compared to the control trial (trial-by-time interaction, all p ≤ 0.003). These findings indicate that moderate-intensity acute running alters the reward bias away from high fat towards low fat foods and away from savoury towards sweet foods in healthy young men. [ABSTRACT FROM AUTHOR]

[Display omitted] • The proteins were systematically classified based on their source and particle status. • The emulsifying ability of various protein-based complexes with different particle statuses was summarized. • The incorporation of proteins with other constituents, such as polysaccharides, polyphenols, or biopolymers, can significantly improve the stability and fat-analog texture characteristic of emulsion gels. • The applications and prospects of protein-based emulsion gels as fat analogues in the food industry were discussed. Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However, excessive fat consumption poses a significant risk for chronic ailments such as obesity, hypercholesterolemia, and cardiovascular disease. Therefore, the development of green, healthy, and stable protein-based emulsion gel as an alternative to traditional fats represents a novel approach to designing low-fat food. This paper reviews the emulsification behavior of proteins from different sources to gain a comprehensive understanding of their potential in the development of emulsion gels with fat-analog properties. It further investigates the emulsifying potential of protein combined with diverse substances. Then, the mechanisms of protein-stabilized emulsion gels with fat-analog properties are discussed, mainly involving single proteins, proteins-polysaccharides, as well as proteins-polyphenols. Moreover, the potential applications of protein emulsion gels as fat analogues in the food industry are also encompassed. By combining natural proteins with other components such as polysaccharides, polyphenols, or biopolymers, it is possible to enhance the stability of the emulsion gels and improve its fat-analog texture properties. In addition to their advantages in protecting oil oxidation, limiting hydrogenated oil intake, and delivering bioactive substances, protein-based emulsion gels have potential in food 3D printing and the development of specialty fats for plant-based meat. [ABSTRACT FROM AUTHOR]

Egg white, a crucial ingredient in bulk food production with limited emulsifying properties, can be significantly improved by fibrillation modification. However, resulting emulsions may exhibit instability at critical food processing pH values. In this study, the egg white protein fibril (EWPF) emulsion gel was constructed by Ca2+, and the stability enhancement mechanism under different EWPF and Ca2+ concentrations was investigated. The results showed that higher EWPF concentrations led to improved stabilization of the oil-water interface. At 60 mg/mL EWPF concentration, water loss decreased by 13.86% and oil loss by 35.79%, while the firmness and viscosity of the emulsion gel system were enhanced. The ζ-potential was reduced by 67.98% and the ionic bond content was increased by 22 times with the addition of Ca2+, the droplets showed a uniform cross-linked structure, and the stability and plasticity of the system were improved. By adjusting EWPF concentration to 40 mg/mL and Ca2+ concentration to 30 mM, pH stability of the system was also enhanced. This study provided a reference for the high-value utilization of egg white and a possibility for the application of EWPF in food processing, such as low-fat foods. [Display omitted] • The structure of emulsion gels can be modulated by EWPF and Ca2+ concentrations. • The water and oil loss rate of emulsion gels were improved by the addition of Ca2+. • Ca2+ made the structure of emulsion gel more compact and better stacking. • The emulsion gel was constructed by electrostatic forces and salt bridges. • The pH stability was markedly enhanced at 40 mg/mL of EWPF and 30 mM of Ca2+. [ABSTRACT FROM AUTHOR]

• Food matrices significantly eliminated TBBQ during in-vitro digestion. • Proteins facilitated TBBQ elimination, while fats decreased the elimination rate. • Sulfhydryl groups were the crucial reactive group in proteins to eliminate TBBQ. • The TBBQ-eliminated reaction rate under pH 8.0 was greatly faster than pH 1.5. • Fats reduced the protein-triggered TBBQ elimination by the oil–water interface. Food matrices greatly impact TBBQ content during digestion, while lacking sufficient research and understanding. This study investigated the influence and mechanism of fried foods on the TBBQ-eliminated performance during in-vitro digestion. The results indicated that TBBQ content varied significantly among food matrices after in-vitro digestion, with the highest in peanuts (38.3%). The correlation analysis revealed that proteins remarkably facilitated TBBQ-eliminations while fats decreased the TBBQ-eliminated rate. The TBBQ-eliminated performance of proteins, protein digestive mixtures, and amino acids uncovered that sulfhydryl groups were crucial reactive groups to eliminate TBBQ, and TBBQ-eliminated rates under intestinal pH (8.0) were faster than gastric pH (1.5). Additionally, fats significantly reduced the protein-triggered TBBQ-eliminations, originating that the oil–water interface increased the interaction difficulty between lipophilic TBBQ and proteins. Thus, this work provided an in-depth understanding of food matrices (especially proteins and fats) in TBBQ eliminations to enlighten the promising TBBQ-risk-reduced strategies with high-protein and low-fat foods. [ABSTRACT FROM AUTHOR]

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Essential oils are highly demanded in recent decades due to their antioxidant and antimicrobial properties, protecting food from spoilage. However, their incorporation into low-fat foods is a challenge due to their hydrophobic nature, strong aroma, and flavor. Encapsulation is an effective approach to overcome these drawbacks. This review addresses currently investigated techniques for encapsulating essential oils. The use of emulsion-based delivery systems was developed in combination with encapsulation processes for lipophilic ingredients dispersed in aqueous media. Several techniques used in preparing emulsions are reported, and unlike conventional methods, membrane emulsification has emerged as a potential tool for designing new emulsified products. The main characteristics of essential oils and their applications in the food industry are also emphasized, and future research opportunities are highlighted.

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

Because most consistent findings from previous studies have found the inconsistency between consumers' statements and their behaviour, this paper analyses diverse young consumers' responses that can affect their low‐fat food purchase intentions. The main objective is to evaluate the differences in the orientation response (OR) between two product categories ('juice 0%' and 'sweet 0%') also considering the gender of the participant. To this end, responses from men and women towards two kind of product presentation (juice 0% vs. sweet 0%) were collected through heart rate variability (HRV) and electromyography (EMG) measures. We hypothesise that men would obtain different OR regarding women, and we explore possible different OR regarding product category. With a sample of young consumers (46 men and 51 women), our results show product category differences but not gender differences. [ABSTRACT FROM AUTHOR]

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

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

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