Fat Food Research Articles

Screening of Phytochemical and Quantitative Lipase Inhibition of Honey and Cinnamon Paste: A Synergistic Effect

Objective: Obesity is one among the metabolic syndromes caused due to the disproportion in intake and disbursement of energy, it takes the reasons for many non-communicable diseases or chronic disorders like diabetics, heart diseases etc. An imbalanced diet with a composition of high fat foods are the common causative agents for obesity. There are many synthetic therapeutic methods to prevent and reduce obesity which always ends with side effects. The study involves in estimating the anti-obesity properties of honey and cinnamon individually and also their synergistic effect in inhibiting the pancreatic lipase. Methods: Ethanol extract was prepared for honey, cinnamon and their combinations, the qualitative phytochemical screening were done with their standard procedures. Porcine Pancreatic lipase activity was done for the samples at different concentrations from 10 to 60µg/ml. Results: The present study reveals the presence of all tested phytochemicals in the honey-cinnamon paste. With the increase in the concentration of extracts the higher inhibition of the lipase enzyme was observed. Percentage of inhibition ranged from honey 8.48±.041 to 41.49±0.14%, cinnamon 14.48±0.45 to 60.74±0.19% and honey-cinnamon pastes 23.48±0.20 to 87.37±0.20% respectively. Conclusion: The lipase inhibition effect reveals that the honey-cinnamon paste has a synergistic effect against lipase which could positively inhibits and reverts obesity which in turn eventually protects from obesity related non-contagious diseases.

Dietary-induced binge-like eating impairs acoustic startle responses to acute nisoxetine in male mice.

Sensorimotor gating disruptions have been noted in several psychiatric and neurodegenerative disorders. However, the involvement of sensorimotor gating processes in eating disorders has not been well characterized. Our objective was to examine the sensorimotor gating of the acoustic startle response following dietary-induced binge eating and high-fat diet (HFD) induced weight gain in male C57B/6J mice. Acute administration of the norepinephrine reuptake inhibitor, nisoxetine (0.5 and 5 mg/kg), and a dopamine reuptake inhibitor, GBR 12783 (1.6 and 16 mg/kg), were either given alone or in combination to assess norepinephrine and dopamine alterations, respectively. Male mice with repeated bouts of calorie restriction (Restrict) and with limited access to a sweetened fat food (Binge) demonstrated an escalation of intake over 2.5 weeks under standard chow conditions. Restrict Binge (RB) mice had a reduced startle response to the startle pulse (110 dB) compared with the Naive control group at 5 mg/kg nisoxetine. There was an overall effect of nisoxetine (0.5 and 5 mg/kg) to increase percent inhibition at pre-pulse (74 dB), %PP74. Under HFD conditions, the RB group did not demonstrate a binge-like eating phenotype. The RB group on HFD had a higher response to 74 dB with nisoxetine (5.0 mg/kg) compared with a combinational dose of nisoxetine (5.0 mg/kg) and GBR 12783 (1.6 mg/kg). These findings suggest that dietary conditions that promote binge-like eating can influence the central noradrenergic and dopaminergic controls of the acoustic startle response and potentially influence sensorimotor gating.

Associations between protein to non-protein ratio and intakes of other dietary components in a cohort aged 65-75 years: the Nutrition for Healthy Living Study.

Diets with a low proportion of energy from protein have shown to cause overconsumption of non-protein energy, known as Protein Leverage. Older adults are susceptible to nutritional inadequacy. The aim was to investigate associations between protein to non-protein ratio (P:NP) and intakes of dietary components and assess the nutritional adequacy of individuals aged 65-75 years from the Nutrition for Healthy Living (NHL) Study. Cross-sectional. Nutritional intakes from seven-day weighed food records were compared with the Nutrient Reference Values for Australia and New Zealand, Australian Guide to Healthy Eating, Australian Dietary Guidelines and World Health Organisation Free Sugar Guidelines. Associations between P:NP and intakes of dietary components were assessed through linear regression analyses. NHL Study. 113 participants. Eighty-eight (59 female and 29 male) with plausible dietary data had a median (interquartile range) age of 69 years (67-71), high education level (86 %) and sources of income apart from the age pension (81 %). Substantial proportions had intakes below recommendations for dairy and alternatives (89 %), wholegrain (89 %) and simultaneously exceeded recommendations for discretionary foods (100 %) and saturated fat (92 %). In adjusted analyses, P:NP (per 1 % increment) was associated with lower intakes of energy, saturated fat, free sugar and discretionary foods and higher intakes of vitamin B12, Zn, meat and alternatives, red meat, poultry and wholegrain % (all P < 0·05). Higher P:NP was associated with lower intakes of energy, saturated fat, free sugar and discretionary. Our study revealed substantial nutritional inadequacy in this group of higher socio-economic individuals aged 65-75 years.

Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils.

Waxes and monoglycerides (MGs) added in edible oils form oleogels that can be used as an alternative structured fat, providing healthier substitutes to saturated and trans fats in foods. This study aimed to investigate the properties of oleogels formed by the interaction between monoglycerides and different waxes in various edible oils. For this purpose, waxes, namely rice bran (RBW), candelilla (CDW), sunflower (SW), and beeswax (BW), together with MGs in a total concentration level of 15% (w/w) were dissolved in several edible oils (olive, sunflower, sesame, and soybean). The structure and physical properties of oleogels were investigated using texture analysis, polarized light microscopy, melting point measurements, and Fourier-transform infrared spectroscopy (FTIR). The hardest structure was produced by SW/MG (5.18 N), followed by CDW (2.87 N), RBW (2.34 N), BW (2.24 N) and plain MG (1.92 N). Furthermore, RBW and SW led to a higher melting point (69.2 and 67.3 °C) than the plain MG oleogels (64.5 °C). Different crystallization structures, i.e., needle-like crystals and spherulites, were observed depending on the type of wax, its concentration, and the oil used. These results can be used to control the properties of oleogels by adjusting the gelator composition for a variety of potential food applications.

Pickering Water‐in‐Oil Emulsions Stabilized Solely by Fat Crystals

AbstractWater‐in‐oil (W/O) emulsions have attracted heightened attention because of the ever‐increasing interest in using non‐calorific water to replace calorie‐dense fat in food. However, designing clean‐label and ultra‐stable W/O emulsions is a longstanding challenge in colloid science. Herein, a novel, facile approach is introduced to designing cocoa butter (CB)‐based crystals to stabilize Pickering W/O emulsions. Results using a combination of small‐ and wide‐angle X‐ray scattering and microscopy across length scales reveal that the fat crystals formed in an oleogel of CB with vegetable oil offer high stability to water droplets (up to 60% (v/v)) against coalescence and phase inversion, over storage for 7 months. Such extraordinary stability is attributed to the nanoplatelet‐like CB crystals of βV polymorph located at the water–oil interface and to the inter‐droplet fat crystal network formation, interlocking the water droplets. The increment in water volume fraction endows gel‐like properties with the water droplets acting as “active fillers.” These newly designed Pickering W/O emulsions stabilized solely by fat crystals with unusual rigidity offer great promise for fabricating advanced functional materials in food, pharmaceutics, and cosmetic applications, where long‐term stabilization of water droplets using sustainable particles is a necessity.

Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage.

Fat and sugar-reduced foods and beverages have become increasingly popular for a variety of reasons, mainly relating to health and wellbeing. Depending on the food or beverage, it may be difficult to reduce the fat and/or sugar content and still maintain optimal sensory properties for the specific product. One way of approaching the problem is to gain a better understanding of how a product is affected by a reduction in fat and/or sugar. This paper aims to investigate the sensory interactions between fat and sweetness perception in a chocolate-flavored milk beverage by using a descriptive analysis with a trained sensory panel. The reduction of fat significantly reduced the sweetness intensity of the chocolate milk, while the reduction of sucrose significantly decreased the cream flavor and the fruity and lactic flavor. The perception of acesulfame-K was affected by fat concentration, similarly to sucrose. These results highlight the importance of considering the effects of reducing either sugar and fat on product attributes that are not directly related to the sugar or fat.

Cross-Classification Analysis of Food Products Based on Nutritional Quality and Degree of Processing.

This study aims to compare the classification of foods available in the Portuguese market using Nutri-Score and NOVA classifications and to analyse their ability to discriminate the fat, saturated fat, sugar, and salt content of foods. A sample of 2682 food products was collected. The nutritional quality of foods was established using the Nutri-Score, classifying them into five categories (from A to E). The NOVA classification was used to classify foods according to the degree of food processing into unprocessed/minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods (UPF). The nutritional content of food products was classified using a Multiple Traffic Light label system. It was observed that 73.7% of UPF were classified as Nutri-Score C, D, and E, 10.1% as Nutri-Score A, and 16.2% as Nutri-Score B. Nutri-Score was positively correlated with NOVA classification (ρ = 0.140, p < 0.001) and with the Multiple Traffic Lights system (ρTotal Fat = 0.572, ρSaturated Fat = 0.668, ρSugar = 0.215, ρSalt = 0.321, p < 0.001). NOVA classification negatively correlated with the Multiple Traffic Lights system for total fat (ρ = -0.064, p < 0.001). Our findings indicate the presence of many UPFs in all Nutri-Score categories. Since food processing and nutritional quality are complementary, both should be considered in labelling.

Physical activity planning interventions, body fat and energy-dense food intake in dyads: ripple, spillover, or compensatory effects?

Objectives It is unclear if planning to change one behavior may prompt changes in other health behaviors or health outcomes. This study tested if physical activity (PA) planning interventions may result in (i) a body fat reduction in target persons and their dyadic partners (a ripple effect), (ii) a decrease in energy-dense food intake (a spillover effect), or an increase in energy-dense food intake (a compensatory effect). Method N = 320 adult-adult dyads were assigned to an individual (‘I-for-me’), dyadic (‘we-for-me’), or collaborative (‘we-for-us’) PA planning intervention or a control condition. Body fat and energy-dense food intake were measured at baseline and at the 36-week follow-up. Results No Time x Condition effects were found for target persons’ body fat. There was a reduction in body fat among partners participating in any PA planning intervention, compared to the control condition. Across conditions, target persons and partners reduced energy-dense food intake over time. The reduction was smaller among target persons assigned to the individual PA planning condition compared to the control condition. Conclusions PA planning interventions delivered to dyads may result in a ripple effect involving body fat reduction among partners. Among target persons, the individual PA planning may activate compensatory changes in energy-dense food intake.

A Dietary Pattern for High Estimated Total Fat Amount Is Associated with Enhanced Allergy Sensitization and Atopic Diseases among Singapore/Malaysia Young Chinese Adults

Introduction: Frequent dietary patterns for fast food diets are suggested to be a risk factor for atopic disease development. Excessive dietary fats in fast foods are postulated to promote low-grade chronic inflammation. However, no studies in Asia have yet to characterize the dietary pattern for high-fat foods with atopic diseases. Thus, this study aims to assess the association between dietary fats with the prevalence of atopic diseases in an allergic cohort. Methods: Through an investigator-administered questionnaire that follows the International Study of Asthma and Allergies in Childhood (ISAAC) protocol, we evaluated the eating habits, lifestyle behaviours, sociodemographics, and atopic symptoms, and history among 11,494 young Chinese adults in Singapore and Malaysia. A skin prick test (SPT) for common house dust mites was also conducted to determine the atopic (allergic) status. We identified 1,550 atopic dermatitis (AD), 1,301 allergic asthma (AS), and 3,757 allergic rhinitis (AR) atopic cases. We derived a novel dietary index, Diet Quality based on Total Fat Amount (DQTFA), to examine the association between eating patterns for estimated total fat amount with various atopic outcomes. Results: There was a preponderance of subjects having positive SPT reaction (69.0%) with the prevalence of AR being the highest (32.7%), then AD (13.5%), and AS (11.3%). Additionally, there is a significantly higher proportion of subjects with an atopy background and atopic diseases consume diets with a high estimated mean fat amount. The adherence to a dietary pattern of the higher estimated total fat amount was shown to be strongly associated with all atopic diseases and exhibited dose-dependent responses in the univariate analysis. These associations remained significant even with the adjustments for age, gender, body mass index, use of alcohol, sedentary lifestyles, and physical activity. A dietary pattern for high-fat amount is more strongly associated with AS (adjusted odds ratio [AOR]: 1.524; 95% confidence interval [CI]: 1.216–1.725; p < 0.001) and AR (AOR: 1.294; 95% CI: 1.107–1.512; p < 0.001) compared to AD (AOR: 1.278; 95% CI: 1.049–1.559; p < 0.05). Finally, it was shown that having either one of the atopic comorbidities was strongly associated with a dietary pattern of high-fat amounts (AOR: 1.360; 95% CI: 1.161–1.594; p < 0.001). Conclusion: Our findings altogether provide initial evidence that the dietary pattern of a diet high in fat amount is associated with an increased risk of atopy and atopic diseases in young Chinese adults in Singapore and Malaysia. Balancing the consumption of dietary fats and changing personal dietary habits by choosing foods of the lower fat amount may reduce the associated odds of atopic diseases.

HYDROGENATION TECHNOLOGY AND CHEMISTRY OF COTTONSEED OIL AND FATS

The presented research describes the hydrogenation technology and the chemistry of vegetable oils and fats using powder and stationary catalysts. The hydrogenation technology process includes various equipment and materials, i.e., equipment for hydrogenation, laboratory flow reactor, autoclave for hydrogenation on powder nickel-copper catalyst, hydrogenation catalysts, and selection of alloy stationary catalysts and their structure. The hydrogenation process includes selecting alloy nickelaluminum catalyst promoters, measuring the viscosity of hydrogenated fat, using static catalysts as forcontacts, kinetic regularities of cotton oil hydrogenation with new modifications of nickel-copperaluminum alloy promoted catalysts, and reception of food hydrogenated fat by consecutive hydrogenation of cotton oil on powder and stationary catalysts. Modifying immobile nickel-copperaluminum alloy catalysts also evolved with the addition of vanadium, rhodium, and palladium in the hydrogenation process. The cotton oil pre-contact hydrogenation on stationary and powder nickelcopper catalysts is a novel development. It ensures an increase in the physiological and nutritional value of margarine products based on hydrogenated food fat. Studying the influence of technological regimes of cotton oil hydrogenation on new modifications of stationary nickel-copper-aluminum promoted catalysts commenced. The obtained results established the technological parameters for acquiring food and confectionery salons by combining stationary and suspended catalysts. Likewise, a combination of stationary and suspended catalysts has instituted the industrial parameters for the production of food and confectionery salons based on the effects of technological regimes (temperature, pressure, oil, and hydrogen supply rates) of cottonseed oil hydrogenation on new modifications of stationary nickel-copper-aluminum promoted catalysts.

Impact of diet on attention-deficit hyperactivity disorder in a tertiary care hospital of Rawalpindi

Background: Attention-deficit hyperactivity disorder (ADHD) is a prevalent neuropsychiatric disorder of children that affects almost all aspects of the life. The role of diet in the management of the ADHD is understudied in Pakistan. This study aimed to assess the impact of different types of diet on the symptoms of ADHD among the children with ADHD. Methods: This descriptive cross-sectional study was conducted among 58 children with ADHD in Rawalpindi. Ethical approval and informed consent were obtained. Patients’ recruitment was done via developed criteria and Convenient sampling technique. Descriptive statistics and one-way ANOVA were used to determine the difference of ADHD severity among various frequencies of different included foods via Conner Parent rating scale-revised short form. Data analysis was performed by SPSS version 25.0. Results: The difference in hyperactivity index, impulsivity, and learning problems score on CPR-RS among various frequencies of carbohydrate, protein rich and fat foods, was statistically significant and with the increase intake of carbohydrate and protein rich foods, the score on CPR-RS of hyperactivity index, impulsivity, and learning problems also goes up. Whereas, with the increase intake of fat rich foods, the score of hyperactivity index, impulsivity, and learning problems goes down. Conclusions: In short, the high intake of carbohydrate and protein rich foods, increase the severity of the symptoms of ADHD, while, high intake of fat rich foods decreases the severity of the symptoms of ADHD among children.

Production, health implications and applications of oleogels as fat replacer in food system: A review

AbstractVarious food formulations widely utilized solid fats to provide specific textural properties and sensory attributes. Partially hydrogenated oil was commonly used as solid fat before being banned by FDA recently because of the existence of trans fats. Oleogels, semi‐solid gel typically prepared from liquid vegetable oil and food‐grade oleogelators, is developed as an alternative for solid fats that is free of trans fat and low in saturated fats. Oleogels are prepared via indirect or direct oleogelation technology by which the liquid oil is entrapped in a three‐dimensional network with the aid of low molecular weight oleogelators (LMOGs) and high molecular weight oleogelators (HMOGs). Oleogels received tremendous attention from food scientists to be used in various food applications, particularly high‐fat products such as comminuted meat, chocolates, ice cream, shortening and margarine and even as a deep‐frying medium. They satisfy not only the current trends of consumers for healthy food products (free of trans fat and low in saturated fat) but also provide viscoelastic solid‐ and gel‐ like properties to structure high fat food products. More importantly, recent studies showed that oleogels tend to be metabolized differently from conventional fats and oils giving them an additional advantage in improving the nutritional value of high‐fat foods. Therefore, this review aims to provide an overview that captures the latest studies on oleogels from their production via direct dispersion and indirect dispersion methods, processing conditions that influence the physical properties, metabolism and health attributes as well as recent application in food products.

CHEESE WITH REDUCED SALT CONTENT

Nowadays, there is growing awareness about reduced fat food as well as free fat products. Low fat milk products, particularly low and salt cheese represent a good choice for the development of new products with functional properties. Consumers are always looking forward to desirable and healthy products. Therefore, consumer's demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight and to work within the frame of a healthier diet. Removing all or only part of the fat and salt from cheese can negatively affect its taste, texture, and functionality. Many of the low-fat and salt cheeses have an uncharacteristic taste, greater transparency, less melting, rubbery and resinous texture. To overcome these shortcomings, during the production of low-fat and salt cheese, safe and convenient ingredients have been introduced in the dairy industry that improve its texture and taste, increase its shelf life, improve its appearance, while the product is not inferior to the characteristics of the standard type of cheese. However, despite the efforts made to improve the sensory and functional properties of low-fat and salt cheese, it is ageneral finding that users are still skeptical about its selection and consumption. To that purpose, reducing fat and sodium in cheese and maintaining its safety and quality continues to be a challenge for the dairy industry in highly developed countries.

672-P: Supporting Gestational Diabetes (GDM) Risk Reduction among Young Indigenous Females Who Experience Food Insecurity—A Qualitative Exploration

The purpose of this study was to re-engage participants of a GDM risk reduction study along with additional key informants to explore GDM risk reduction opportunities among young Indigenous females who experience food insecurity. Participants were adult American Indian (AI) women who had GDM or who have female relatives (e.g., daughters) between 12-24 yo (n= 41), AI females between 12-24 yo (n=18), and key informants with expertise in food/nutrition and health within Indigenous communities (n=32) across the US. Data were collected using a semi-structured, conversation-based moderator guide. Zoom interviews were recorded, transcribed, and coded using thematic content analysis methods. Three themes emerged, which emphasize supporting wellness among young Indigenous females through culturally centered approaches and describe how colonization has interrupted healthful dietary practices. Themes include: 1) Guidance on how to support young female's holistic wellness (e.g., strong cultural identity, physical activity, and support from multigenerational family and community); 2) Generations of colonial violence including forced removal, forced poverty, and the imposition of a western based food system of high fat and sugary foods causes deeper, systemic fracturing of traditional cultural food knowledge and practice; 3) Opportunities for support may include investment in place-based, community-driven Indigenous food sovereignty efforts with economy and relationship building including traditional food teachings (e.g., gardening, gathering, farming, seed and land stewardship, hunting, fishing, and food/meal planning and preparation). These themes suggest alternative understanding about the relationships between food insecurity and GDM risk drawing from Indigenous values, strengths, and knowledge, within the context of colonialism, and can guide next steps of decreasing GDM disparities in Indigenous communities. Disclosure S.A.Stotz: None. L.E.Hebert: None. L.Scarton: None. K.R.Begay: None. K.L.Gonzales: None. H.Garrow: None. M.L.Aspaas: None. M.Charley: None. D.Charron-prochownik: None. Funding National Institute on Minority Health and Health Disparities (R21MD016126 to S.A.S.)

Soil biochemical inticators of initial presence of fat in different archaeological contexts

The article proposes a new biochemical approach for the reconstruction of the initial presence of fat-containing products in different archaeological contexts (ceramic vessels from burials, soil samples in different parts of the skeleton and cultural layers of archaeological sites) based on the study of qualitative and quantitative changes in the parameters of the soil microbial community, namely, specific groups of microorganisms (lipolytics), a number of lipolytic enzymes, as well as the utilization spectrum of readily available low molecular weight sub-strates. Ground samples of the studied objects were collected in the following regions: ceramic vessels — the Republic of North Ossetia-Alania and the Chechen Republic; burials — Krasnodar Krai; the cultural layer of the settlement — Lipetsk region. The number of lipolytic microorganisms and the level of enzymatic activity in the soil directly depend on the amount of the incoming substrate, in the decomposition of which they participate. After the decomposition of organic residues in the soil, a microbial and enzyme pools are formed, which can persist for a long period. The obtained preliminary data on the study of the decomposition dynamics of fatty substrates give us possibility for the reconstruction of the initial presence of fat in different archaeological contexts using the methods of soil microbiology and biochemistry. But, for a more accurate extrapolation of the results of a model experiment to archaeological objects, more points of observation in time are needed, since the introduction of substrates with different properties and composition can provoke microbial community succession in different ways. Hence, the equilibrium state of the microbial community in each variant of the experiment will be reached at different times. However, the results of the study of soils and cultural layers of archaeological sites of Bronze Age and early me-dieval time have convincingly shown the possibility of applying our approach. As we assumed, the maximum li-pase activity was found in the soil samples under the skull, chest and pelvis, i.e. in areas of human body with the highest content of fat tissues. This showed the possibility for reconstruction the original contents of the vessels from burials using the methods of soil microbiology and biochemistry. A high number of lipolytic microorganisms and lipase activity were detected only in 15–20 % of the vessels. We suggest that fat food may not have been as widely used in the funeral rite as ritual food. The study of lipase activity made it possible to clarify the features of the economic usage of the territory of archaeological site, to identify possible places for cooking.

The Parallel Structure-Activity Relationship Screening of Three Compounds Identifies the Common Agonist Pharmacophore of Pyrrolidine Bis-Cyclic Guanidine Melanocortin-3 Receptor (MC3R) Small-Molecule Ligands.

The melanocortin receptors are involved in numerous physiological pathways, including appetite, skin and hair pigmentation, and steroidogenesis. In particular, the melanocortin-3 receptor (MC3R) is involved in fat storage, food intake, and energy homeostasis. Small-molecule ligands developed for the MC3R may serve as therapeutic lead compounds for treating disease states of energy disequilibrium. Herein, three previously reported pyrrolidine bis-cyclic guanidine compounds with five sites for molecular diversity (R1-R5) were subjected to parallel structure-activity relationship studies to identify the common pharmacophore of this scaffold series required for full agonism at the MC3R. The R2, R3, and R5 positions were required for full MC3R efficacy, while truncation of either the R1 or R4 positions in all three compounds resulted in full MC3R agonists. Two additional fragments, featuring molecular weights below 300 Da, were also identified that possessed full agonist efficacy and micromolar potencies at the mMC5R. These SAR experiments may be useful in generating new small-molecule ligands and chemical probes for the melanocortin receptors to help elucidate their roles in vivo and as therapeutic lead compounds.

Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application

In this study, macadamia oil-based oleogels were prepared using monoglyceride stearate (MG) as a gelator with a low critical gelation concentration (3.0 wt%). The physical properties of the oleogels were evaluated by polarized light microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, texture and rheological analysis. And the lipid digestion and oxidative stability of the macadamia oil were determined by pH titration and accelerated oxidation test, respectively. The results showed that the hardness, oil binding capacity, and thermal stability of the oleogels increased with increasing MG concentration, which was attributed to the formation of a network of MG crystals held together by van der Waals interactions and hydrogen bonds. Rheological analysis indicated that all the oleogels exhibited a thermally reversible solid-to-liquid transition and viscoelastic behavior at ambient temperatures. Moreover, the formation of oleogels increased fatty acid release during in vitro lipid digestion and improved the oxidative stability of the macadamia oil. In addition, the potential application of these oleogels as replacements for saturated fats in foods was demonstrated by creating a chocolate product where the cocoa butter was replaced with macadamia oil-based oleogels with a high degree of unsaturation. These results can provide guidance for the preparation of macadamia oil-based oleogels, which may increase their application in foods.

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and safety of fat products are increasing. For this reason, oils and fats are subjected to various modifications that make it possible to obtain a product with the desired characteristics and good quality that meets the needs of product buyers and technologists. The modification techniques of oils and fats change their physical (e.g., raise the melting point) and chemical properties (e.g., fatty acid composition). Conventional fat modification methods (hydrogenation, fractionation, and chemical interesterification) do not always meet the expectations of consumers, nutritionists, and technologists. In particular, Hydrogenation, while it allows us to obtain delicious products from the point of view of technology, is criticised for nutritional reasons. During the partial hydrogenation process, trans-isomers (TFA), dangerous for health, are formed. One of the modifications that meets current environmental requirements and trends in product safety and sustainable production is the enzymatic interesterification of fats. The unquestionable advantages of this process are the wide spectrum of possibilities for designing the product and its functional properties. After the interesterification process, the biologically active fatty acids in the fatty raw materials remain intact. However, this method is associated with high production costs. Oleogelation is a novel method of structuring liquid oils with small oil-gelling substances (even 1%). Based on the type of oleogelator, the methods of preparation can differ. Most oleogels of low molecular weight (waxes, monoglycerides, and sterols) and ethyl cellulose are prepared by dispersion in heated oil, while oleogels of high molecular weight require dehydration of the emulsion system or solvent exchange. This technique does not change the chemical composition of the oils, which allows them to keep their nutritional value. The properties of oleogels can be designed according to technological needs. Therefore, oleogelation is a future-proof solution that can reduce the consumption of TFA and saturated fatty acids while enriching the diet with unsaturated fatty acids. Oleogels can be named “fats of the future” as a new and healthy alternative for partially hydrogenated fats in foods.

Development of breakfast food from black rice and porang supplemented with jackbean and red dragon fruit

This study aim to develop the potential of local food into functional breakfast cereal products that are high in energy and rich in dietary fiber, as an alternative breakfast food for individuals with diabetes. The sample formulation is a factorial experimental study using a Randomized Block Design. The factors are the proportion of composite flour consisting of black rice, porang, and jack bean flour also the addition of red dragon fruit concentrate based on the total weight of composite flour. The chosen breakfast cereal formulation contains moisture (6.07%bw), ash (4.87%bw), protein (8.68%bw), fat (0.38%bw), and carbohydrate (79.99%bw), and crude fiber (43.49%bw) which meets requirements of breakfast cereal in the SNI. It can be concluded that the chosen breakfast cereal is low fat and high fiber food product. Further research is needed to study the effectivity of chosen breakfast cereal on fasting blood glucose of people with diabetes.

P339 Diet quality assessment of adults with cystic fibrosis - comparison to population dietary guidelines: a cross-sectional study

CFTR modulator therapy improves respiratory function with consequential reductions in resting energy expenditure in people with Cystic Fibrosis (CF). Traditionally, CF dietetic management focuses on meeting high energy needs with typically high fat, sugar, and salt foods aetiologically linked to diet-related chronic diseases. This study aims to analyse habitual dietary intakes of Irish adults with CF, comparing to CF dietary guidelines and assess diet quality with population specific healthy eating guidelines. Participant information is gathered using demographic questionnaires and dietary data via three-day food diaries. Dietary data is statistically analysed in SPSS® and compared to CF and population dietary guidelines.