Influence Of Fat Level Research Articles

Influence of sugar and fat contents on preference for cream cheese: A preliminary study

In order to assess the importance of fat and sugar in acceptability of semi-solid French cream cheese, 30 subjects gave a hedonic judgement, after consumption, for three formulations (150 g) varying in fat content which they were required to sweeten and for nine small previously sweetened samples (30 g). Subjects participated in five laboratory meals, cream cheese being the third part of a meal. After this period, the subjects filled out a questionnaire measuring attitudes, beliefs and intention of behaviour with regard to consumption of cream cheese. Sugar level had no significant effect on the hedonic judgement. However, the subjects added less sugar in the high fat cream cheese than in the low fat one. Concerning the influence of fat level, measures on small samples and after consumption were in accordance: the low product was the farthest from ideal. However, users of high fat cream cheese differed in preference and attitudes from users of low fat product.

Influence of fat level on production of chhana and rasogolla from goat milk

In an experiment involving five replications, the yields and qualities of chhana and rasogolla from goat milk, containing 1,2,3,4,5 and 6% fat were studied. Chhana was prepared by coagulating milk at pH 5.4 and 80°C using 0.5% lactic acid solution. Rasogollas were prepared by cooking chhana balls in 55% sugar syrup for 25 min. Milks with 1 and 2% fat gave chhana with dry surface, hard body and coarse texture. Chhana obtained from 3–6% fat-containing milks had fine textured, soft body with glossy white moist surface. Yield of chhana, total solids and fat contents of chhana varied significantly with variation in fat level of milk. Yields of chhana from milks containing 1,2,3,4,5 and 6% fat were 10.7, 11.6, 13.2, 14.0, 14.4 and 15.1% of the milk taken, respectively, and the corresponding percentages of fat in chhana were 9.3, 17.1, 22.2, 27.5, 33.1 and 38.0. The respective percentages of total solids in chhana were 39.8, 44.8, 47.9, 51.5, 55.2 and 58.7. While 3 and 4% milks gave round, soft, spongy rasogollas of acceptable quality, rasogollas from 1,2 and 5% milks were of poor quality. Milk with 6% fat produced rasogollas with completely decomposed body. Yields of rasogollas from milks containing 1,2,3,4, and 5% fat were 22.8, 25.4, 24.4, 28.4, and 28.4% of milk taken, respectively. The differences in yields were not significant. Increasing fat level in milk beyond 3% did not appreciably increase fat in rasogollas. Goat milk with 3–4% fat can thus be utilized successfully for preparing chhana suitable for rasogolla making which has great potential for development as cottage industry in goat-rich rural tropical Asia.

Influence of Fat Level and Type of Carbohydrate on the Capacity of Pectin in Lowering Serum and Liver Lipids of Young Rats

The effect of pectin on lowering cholesterol and fat concentration in tissues of the rat was investigated in relation to the level of fat and the type of carbohydrate. Groups of rats were fed nutritionally complete diets containing equal protein: energy, varied with 5% (low-fat, 2% corn oil plus 3% beff tallow) or 20% (high-fat, 2% corn oil plus 18% beef tallow) fat and cornstarch or sucrose as carbohydrate for 2 weeks. Although there were no interactions, the feeding of pectin reduced the cholesterol level in liver and serum from dietary cholesterol to a greater degree in rats fed the low-fat than in those fed the high-fat diet. This effectiveness also varied with type of carbohydrate. In the low-fat diet, this effectiveness was higher with sucrose than with cornstarch, but in the high-fat diet, it was reversed. The size of perirenal fat pads and the concentrations of total liver lipid and cholesterol were less in rats fed the high-fat pectin diet than in those fed the high-fat diet without pectin, indicating that pectin also had an ability to lower fat absorption. When the level of serum alkaline phosphatase was lowered, pectin was more effective in lowering cholesterol level. This phenomenon, however, seemed due to the type of carbohydrate and fat rather than the cholesterol in the diet. Dietary cholesterol had no effect on the size of perirenal fat pads, but increased liver lipid content greatly in rats fed the high-fat diet. Dietary pectin increased the rate of removal of serum cholesterol, and a similar trend was shown in liver cholesterol which had accumulated from the pre-fed hyper-cholesterol diet.

Influence of fat level and calorie:protein ratio on the performance of young pigs (1971)

Influence of fat level and calorie:protein ratio on the performance of young pigs (1971)