Development of Healthier Dessert Alternative: A Low-fat and Low-sugar Strained Yoghurt

Is Pleasantness of Biscuits and Cakes Related to their Actual or to their Perceived Sugar and Fat Contents?

Calorie reduction of chocolate ganache through substitution of whipped cream

Fermented cream is a common and widely used dairy product throughout the world. The structure of sour cream with a low (10 to 15%) fat content is determined by the acid gel of milk proteins, while that of sour cream with a high (≥30%) fat content is determined by the gel formed by fat globules coated with protein. Sour cream with a fat content of about 20% has an intermediate gel structure, which is not characterized with high viscosity. To increase the viscosity of the product, as well as to prevent the separation of whey during storage, thickeners and stabilizers (gelatin, various types of starch, etc.) are added. As these decrease the sensorial characteristics of products, new thickeners (elamin, citrus pectin, flax seed flour, banana puree, and fromase milk-clotting enzyme preparation) are used instead. Sour cream was made by separating whole cow's milk, normalization, homogenization, pasteurization and fermenting by mesophilic lactic acid bacteria. Then thickeners were introduced to the clot: elamin, dry banana, flax seed flour in mass fractions of 0.01%, 0.03% and 0.05%, as well as fromase preparation in the same amount. A control batch of sour cream was made without the use of additives. The ripening process lasted from 8 to 9 hours to obtain a dense consistency. The viscosity of the samples was determined using a rotational viscometer, consisting of two coaxial brass cylinders, between which the test liquid was located. The effective viscosity and its dependence on the shear rate γ in research samples as non-Newtonian fluids were determined. Sour cream is characterized by the presence of a structure quickly destroyed by external forces at shear rates greater than 10 s-1, so exceeding the given value in the production of sour cream is not rational. The dependences of the rheological parameters of sour cream on the content of the additives elamin, flour from flax seeds and dry banana puree, used as thickeners, showed that the greatest strength of intermolecular bonds and the stability of the studied mixtures can be expected with a share of additives ranging from 0.01 to 0.03% (by mass). At the same time, when the said share exceeds 0.05%, the structure of sour cream is weakened - this is especially characteristic in the case of adding dry banana. The research showed that natural thickeners can be chosen to improve the rheological parameters of low fat sour cream without deteriorating its sensorial characteristics. This leads to the conclusion that the studied thickeners can improve the viscosity of sour cream with a low fat content - and dry banana is the best of those studied. Correspondingly, viscous properties are among the principal ones which define customers' perceptions of the product, its low fat content being a possible spoiler of sensorial traits.

Effects of chemical compositions and ensiling on the biogas productivity and degradation rates of agricultural and food processing by-products

One of the promising areas of the dairy industry is the production of combined products. Its essence consists in the directed regulation of the constituent components of products in order to improve their composition and properties. Today, dairy desserts are one of the most popular products on the domestic market. In order to expand the range of dairy desserts, improve their structure and quality, increase the nutritional value and reduce the calorie content, it is rational to use non-traditional raw materials that contain the necessary functional ingredients. To obtain dairy desserts with a certain structure, it is necessary to use the appropriate components of animal and plant origin. For example, milk powder, milk and whey concentrates, condensed milk products, hydrocolloids (food fibers, starch, gelatin, cellulose derivatives, gums, etc.). Justification of the use of the above-mentioned components during the development of the technology of dairy desserts with a combined composition of raw materials is an actual direction of scientific research. The purpose of the work was to develop a scientifically based model for combining protein and carbohydrate components in the composition of dairy desserts with gel-like and complex dispersed structures and to create pudding and cream technology. The article presents a developed model of combining protein and carbohydrate components in structured dairy desserts. Based on the model of combining carbohydrate and protein components in dairy desserts, we have developed cream and pudding technologies based on buttermilk or retentate. In order to obtain dairy desserts with aggregative stability, it is necessary to carry out thermomechanical processing at a temperature of 80–85 °C with constant mixing and agitator revolutions of 2800 rpm, followed by packaging without cooling. The organoleptic and physico-chemical parameters of the produced samples of dairy desserts were studied. It was established that dairy desserts have the maximum moisture retention capacity – 100%, their sugar and fat content is 43–52% and 33–47% lower, respectively, and the protein content is 3–5 times higher than in traditional types of desserts. It has been proven that on the basis of the developed and scientifically based model of combining protein and carbohydrate components, low-calorie structured dairy desserts with high protein content, low fat and sugar content and appropriate quality indicators were obtained. Key words: dairy desserts, creams, puddings, combined composition of raw materials, technology, structure, secondary dairy raw materials, whey proteins, hydrocolloids.

Apple pomace powder was evaluated as a fat replacer at different levels (1–5 %) in low fat goshtaba formulations and was subjected to physico-chemical, texture and sensory analysis. Low fat control (TC) and products formulated with apple pomace powder (T1, T2 and T3) were significantly higher in protein, moisture and ash contents but, lower in fat content than the T0 (p < 0.05). The TC had significantly lower yield and higher reduction in diameter and thickness than the high fat control (T0) and low fat products with apple pomace powder (p < 0.05). The thiobarbituric acid reactive substances value, metmyoglobin percent and pH were lower in products formulated with apple pomace powder than both high fat and TC products. Colour values indicate that lightness was significantly higher in T0 but, redness in TC (p < 0.05) and yellowness in low fat products with varying levels of apple pomace powder (p < 0.05). The T0 goshtaba was significantly higher in hardness, cohesiveness, gumminess, and chewiness but, lower in springiness than low fat products with or without apple pomace powder (p < 0.05). Sensory evaluation indicated that goshtaba products in which fat content was reduced from 20 to 10 % and supplemented with 1 and 3 % apple pomace powder had overall palatability that were similar to the T0 (20 %) goshtaba.

The habitual and excessive consumption of instant noodles can have adverse effects on health, primarily due to their high salt content. Patterns of excessive salt intake in food consumption are a contributing factor to the prevalence of non-communicable diseases. The Indonesian government has issued labeling regulations regarding the inclusion of information on sugar, salt, fat content and health messages to educate the public in monitoring their daily salt intake independently. This study aims to identify the information provided on instant noodle packaging. The research comprises of inventory and identification of instant noodle packaging labels, as well as the processing of data from these labels. According to the nutrition fact, instant noodle soup has an average salt (sodium) content of 1627.65 mg/100 g and contributes to 109% of the recommended daily salt intake. Salt content in instant noodle soup is higher than in fried instant noodles. Regular instant noodle products with the code ML more frequently include warning about high sugar and salt content. The “healthier choice” instant noodles product has an average sodium level of 697.84 mg/100 g and contributes 47% of the recommended daily salt intake. The total fat, sugar and salt content of the “healthier choice” noodles are 50.63, 13.78, and 36.56% respectively lower than regular fried instant noodles. Awareness of consuming instant noodles with low fat, sugar and salt content is expected to reduce the risk of non-communicable diseases.

Cream cheese is a fresh cheese traditionally made from milk and cream through acidification using rennet and mesophilic starter culture with high fat content >25% in the resulting product. It has a soft, creamy, smooth and spreadable texture with a slightly acidic taste and mainly used as spread or ingredient of cheesecake. However, the risks associated with high fat intake has led to an increased demand for low-fat cream cheese. Reducing the fat content incorporates textural and sensory defects that significantly impact consumer acceptability; therefore, this project aimed to develop functional cream cheese with low-fat content that is sensorially acceptable. The primary focus of this work was to investigate the effect of fat and fat replacer (β-glucan and phytosterols) on the microstructure, texture, flow, lubrication, flavour profiles and oral perception of cream cheese. Phytosterols (emulsified and esterified) and β-glucan were selected as fat replacers to alter the function of fat in cream cheese structure, also keeping in view of their health benefits. Further, probiotic Lactobacillus rhamnosus was also incorporated to improve the flavour and functionality of low-fat cream cheese. The confocal micrographs presented the structure of cream cheese as casein network with fat globules interspersed in between the casein that prevented casein aggregation. Reduced-fat cream cheese (0.5% fat) exhibited fewer fat globules and a denser structure compared to their high-fat (11.6% fat) counterparts due to the stronger electrostatic and hydrogen bonding between casein molecules that made the cream cheese network more elastic, firm, sticky, less spreadable with low lubrication properties. To modify the dense protein structure of the reduced-fat cream cheese, different homogenisation pressures (0, 25, 100 MPa) and mixing speeds (750, 1500, 3000 rpm for 2 and 4 minutes) were applied to the milk and cream cheese curd, respectively. Compared to unhomogenised milk (0 MPa), increased homogenisation pressure (100 MPa) created smaller fat globule size that were distributed evenly in the casein matrix. This led to a firm texture and more viscous cream cheese due to collision and re-aggregation of small fat globules with casein. However, increasing the speed and mixing times (3000 rpm for 4 minutes) further reduced the curd particle size that improved spreadability and lubrication properties of the cream cheese. Thus, high-speed mixing of cream cheese curd from unhomogenised milk produced reduced-fat cream cheese (5.5% fat), with textural quality identical to high-fat cream cheese. Fat has a major role to play, providing cream cheese its characteristic smoothness and creaminess. Phytosterols and β-glucan are potential fat replacers in low-fat products such as cream cheese due to the ability of β-glucan to bind water and the similar structure of phytosterols to animal fat. But their application in cream cheese has not been reported and hence investigated in this study. It was found that both β-glucan and phytosterols improved the lubrication properties and spreadability of cream cheese. The effect of β-glucan was more pronounced imparting increased viscosity and firmness. The microstructure images showed a more open structure of cream cheese fortified with β-glucan and phytosterols because of their ability to break the casein-casein interactions and softening its texture.The instrumental measurements were followed by dynamic oral perception of functional cream cheese by a trained sensory panel using TDS (temporal dominance sensation) tool that provides information about the sequence of the dominant attributes in a product when processed in the oral cavity and their subsequent changes over time. The TDS data obtained from the trained sensory panel showed that the first dominant attribute depends on the ingredient that make-up the cream cheese. Cohesiveness, thickness, and smoothness were the first dominant attributes while mouth coating significantly dominated at the end of mastication for all reduced-fat cream cheese with functional ingredients. However, in reduced-fat cream cheese without fat replacers mouth coating was the only significant dominant attribute (dominance rate of 40%) throughout the oral processing while in high-fat cream cheese, creaminess was the most dominant attribute (dominance rate of 70%). The addition of fat replacers significantly increased the firmness (1.85N to1.99N) and reduced the spreadability (13.77 N/s to 14.79 N/s) that were similar to the results obtained from the trained panel. Rheology/tribology data also correlated well with the thickness/creaminess sensations.The functionality of the reduced-fat cream cheese enriched with β glucan and phytosterols was further improved by incorporating probiotics. The reduction in the number of viable L. rhamnosus (non-encapsulated and alginate-bead encapsulated) was significantly less in cream cheese samples containing β-glucan and phytosterol emulsion through the 35 days of refrigerated storage, suggesting their ability in maintaining the viable cell count. Further, probiotic bacteria increased the diacetyl compounds (buttery flavour) which are desirable, and these effects were more prominent in non-encapsulated L. rhamnosus. Reduced-fat cream cheese added with phytosterols was dominated by fatty acid compounds, while aldehydes and ketones were responsible for the development of cream cheese flavour containing phytosterols emulsions.

10 - Gaining consumer acceptance of low-fat foods

Ice cream with high fat and sugar content can cause health problems in consumers. The use of WPC as a fat substitute can reduce the fat content and increase the protein of ice cream. The aim of the research is to determine the effect of differences in WPC substitution as a fat substitute on physical (overrun and melting power), chemical (TPT, protein content and fat content) and organoleptic (color, taste, aroma, texture and overall) characteristics and to determine the best WPC treatment. on low-fat pineapple ice cream. The research was carried out in May – July 2024 at Subang State Polytechnic. The experimental design used was a Completely Randomized Design (CRD) with 3 treatments with a fat replacement percentage of 40% (W1), 50% (W2) and 60% (W3) with 3 replications. The data obtained were analyzed using ANOVA with a significance level of 5% and continued with the Duncan test. The results showed increasing WPC substitution had a significant effect (P&gt;0.05) on overrun and melting power, protein content, fat content but had no effect (P&gt;0.05) on TPT. Increasing WPC substitution reduces the overrun value and increases melting power, increasing the fat content and protein content of low-fat pineapple ice cream. The percentage of WPC affects the organoleptic values of color and aroma, but not the taste, texture and overall attributes. The best WPC substitution percentage treatment is the W1 (40%).

Simple SummaryThe aim of this study was to examine the effectiveness of selection for total body fat content and its effect on productive and carcass traits. Growing rabbits were selected for high or low body fat content. The selection was effective, and the difference in fat reserves (perirenal fat and scapular fat content) increased with each generation. After four generations, the feed conversion rate improved, and the ratios of fore and hind parts increased in lean rabbits. Selection for lower total body fat content could be useful for customers who want to buy animals and meat with lower fat content; while selection for higher fat content could be advantageous for rabbit does because they have more fat (energy) deposits which are in positive connection with maternal ability and a longer lifespan.The aim of this experiment was to study the effect of divergently selected rabbits for total body fat content (fat index) on growth performance and carcass traits. The fat index was determined at 10 weeks of age by computed tomography and lasted for four consecutive generations. The rabbits with the lowest fat index belonged to the lean line and those of the highest values belonged to the fat line. At generation four, 60 rabbits/line were housed in wire-mesh cages and fed with commercial pellet ad libitum from weaning (5 w of age) to slaughtering (11 w of age). Growth performance, dressing out percentage and carcass adiposity were measured. The lean line showed a better feed conversion ratio (p < 0.001) than the fat line. Furthermore, the carcass of the lean rabbits had the highest proportion of fore (p < 0.020) and hind (p < 0.006) parts. On the contrary, rabbits of the fat line had the highest carcass adiposity (p < 0.001). The divergent selection for total body fat content showed to be effective for both lean and fat lines. Selection for lower total body fat content could be useful for terminal male lines, while the selection for higher total body fat content could be an advantage for rabbit does in providing fat (energy) reserves.

The effect of cooking on the chemical composition of meat products with special reference to fat loss

Cocoa butter is the major commercial product from seeds of Theobroma cacao (cacao). However, most cacao breeding programs have only considered as selection criteria total seed yield per plant and disease resistance. Progress in cocoa butter yield might be possible if variability for fat content exists and its associations with the other production components are established. The average fat content in dry unfermented seeds for 490 accessions of the Centro de Pesquisa do Cacau germplasm collection in Ilheus, Bahia, Brazil was 53.2%, ranging from 45.4% in CC 57 to 60.3% in NA 312. Fat content averaged over series indicated that genotypes originally collected in the Upper Amazonian region had higher fat levels, while the Trinitario-Criollo and Bahian genotypes tended to have lower fat content. When considering total fat yield plant-1 an opposite trend arose with the series with low fat content having the highest total fat yield. The correlation between fat content and fat yield plant-1 was not significant, while there was a significant negative correlation between dry seed yield plant-1 and fat content. Despite the significant negative association between fat content and dry seed yield plant-1, the correlation coefficient was rather low, and genotypes could be identified with both high fat content and dry seed yield. A significant pollen effect on fat content was observed based on a complete diallel crossing scheme between three genotypes with high and three with low levels. The average fat content values in progenies were similar to the average of the parents, and the segregation range transgressed the distribution of the parents.

Performance and metabolic and endocrine changes with emphasis on glucose metabolism in high-yielding dairy cows with high and low fat content in liver after calving

Background: Impaired gastric emptying has previously been detected by ultrasonography in cirrhotic patients, and the role of the type of meal has also been discussed. While these earlier studies dealt with the distal part of the stomach, the aim of our study was to examine the effects of three different types of meal on the proximal stomach in cirrhotic patients. Methods: The proximal stomach was examined by ultrasonography in 15 healthy volunteers and in 21 alcoholic cirrhotic patients. The subjects received a liquid meal with a low calorie content and two different semisolid test meals with a low calorie content or high calorie and fat contents. The proximal gastric size was assessed by ultrasonography in a sagittal area and a frontal diameter. On the basis of assessment of the autonomic nervous function, the cirrhotic patients were divided into two groups: autonomic neuropathy positive and autonomic neuropathy negative. Results: The postcibal gastric size immediately after ingestion of the liquid test meal was significantly lower in the cirrhotic patients than in the healthy controls. In the healthy volunteers, the measures of the proximal gastric size were significantly higher than in either group of cirrhotic patients at t 0 , and at 10, 20 or 30 min after ingestion of a semisolid test meal with low calorie and fat contents. The proximal gastric sizes in the three groups of investigated subjects did not differ when the meal with high fat and calorie contents was tested. When the liquid meal was administered, the proximal gastric size was significantly lower in the cirrhotic patients with autonomic neuropathy. A significant intragroup difference was not observed when the semisolid meals were tested. Conclusions: This study reveals an impairment of the proximal stomach in alcoholic cirrhotic patients. The low calorie liquid meal distinguishes between the two groups of cirrhotic patients and healthy controls.