Low-fat Butter Research Articles

Colorectal cancer prognosis based on dietary pattern using synthetic minority oversampling technique with K-nearest neighbors approach

Generally, a person’s life span depends on their food consumption because it may cause deadly diseases like colorectal cancer (CRC). In 2020, colorectal cancer accounted for one million fatalities globally, representing 10% of all cancer casualties. 76,679 males and 78,213 females over the age of 59 from ten states in the United States participated in this analysis. During follow-up, 1378 men and 981 women were diagnosed with colon cancer. This prospective cohort study used 231 food items and their variants as input features to identify CRC patients. Before labelling any foods as colorectal cancer-causing foods, it is ethical to analyse facts like how many grams of food should be consumed daily and how many times a week. This research examines five classification algorithms on real-time datasets: K-Nearest Neighbour (KNN), Decision Tree (DT), Random Forest (RF), Logistic Regression with Classifier Chain (LRCC), and Logistic Regression with Label Powerset (LRLC). Then, the SMOTE algorithm is applied to deal with and identify imbalances in the data. Our study shows that eating more than 10 g/d of low-fat butter in bread (RR 1.99, CI 0.91–4.39) and more than twice a week (RR 1.49, CI 0.93–2.38) increases CRC risk. Concerning beef, eating in excess of 74 g of beef steak daily (RR 0.88, CI 0.50–1.55) and having it more than once a week (RR 0.88, CI 0.62–1.23) decreases the risk of CRC, respectively. While eating beef and dairy products in a daily diet should be cautious about quantity. Consuming those items in moderation on a regular basis will protect us against CRC risk. Meanwhile, a high intake of poultry (RR 0.2, CI 0.05–0.81), fish (RR 0.82, CI 0.31–2.16), and pork (RR 0.67, CI 0.17–2.65) consumption negatively correlates to CRC hazards.

Feasibility of low fat butter production using Gelatin and Sodium-Alginate as a fat replacer

Feasibility of low fat butter production using Gelatin and Sodium-Alginate as a fat replacer

Features of micro- and ultrastructure of low-fat butter and its low-fat analogues

The aim of the research was to study the features of the structure of low-fat butter and butter pastes, which, in terms of composition and properties, more fully meet the requirements of a healthy diet than high-fat types of butter. The objects of research were: butter with fat content of 72.5%; butter with fat content of 55% made with the addition of skimmed milk powder; butter of the same fat content with the addition of stabilizers based on guar and xanthan gums and emulsifiers based on monoand diglycerides of fatty acids; butter pastes with fat content of 45% with similar additives used to increase the stability of the process of butter formation and improve the texture. The microstructure was studied using an MBI-6 microscope, and the ultramicrostructure was studied using a Phillips electron microscope. In the first case, the sample was prepared by crushing the sample, in the second one — by the method of ultrafast freeze-fracture and etching. Researches have shown that the use of the introduced ingredients improves the homogeneity of the structure of the studied products. Due to the ability of milk proteins and stabilizers to retain moisture, it is more evenly distributed and well retained in the fat matrix of the product, formed from crystalline and liquid fat in the form of a continuous phase, which is confirmed by a sufficient penetration depth of the fat-soluble dye. Plasma droplets in butter with fat content of 72.5% and 55% are more isolated than in butter pastes, as indicated by the greater penetration depth of the water-soluble dye. The average diameter of isolated moisture droplets in low-fat products was 3.3–5.4 μm, and the average diameter of the fat globules that form the basis of the crystalline framework was 5.4–7.4 μm, depending on the composition of the product. For butter with fat content of 72.5%, the values of these indicators were 2.8 and 4.0 μm. The results of the study indicate the presence of differences in the sizes of structural elements, but at the same time confirm the uniformity of the structure of low-fat products, allowing them to be attributed to dispersions «water-in-oil».

Dairy Product Consumption and Bladder Cancer Risk in the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cohort.

Evidence has suggested that dairy product consumption lowers the risk of several cancers, but these benefits may not occur with bladder cancer. In a cohort of 101,721 subjects in the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cancer Screening Trial, we analyzed the effects of dairy product intake on bladder cancer risk using Cox proportional hazards regression. After a median of 12.5 years of follow-up, 776 new cases of bladder cancer were identified. We found no statistically significant association between total milk intake and bladder cancer risk. The multivariate-adjusted hazard ratio (HR) of bladder cancer for participants in the highest category of total milk intake compared with those in the lowest category was 1.13 (95% CI: 0.92–1.40; p for trend = 0.436). Among individual dairy foods, no statistically significant association was observed for a broad range of dairy products, including whole milk, 2% milk, 1% milk, skim milk, yogurt, regular butter, low fat butter, regular cheese, low fat cheese, and no fat cheese. These associations were not modified by smoking status (p for interaction > 0.05). In conclusion, findings from this large prospective analysis do not support an inverse association between dairy product consumption and bladder cancer risk.

Исследование технологических особенностей производства сливочного масла пониженной жирности

Modern lifestyle is characterized by hypodynamy, hypokinesia, overnutrition, and high-calorie products consumption. Hence, food industry has to design low-caloric products. The present paper introduces a new production technology for low-fat butter with dietary fibers. The research featured Bio-fi Pro WR 400 beetroot fiber, namely its sensory, functional, and technological properties, as well as chemical composition. The research objective was to define its further use in low fat butter production. The fiber demonstrated neutral taste, colour, and smell. The sample contained up to 70% of dietary fibers, including 21% of cellulose and 20% of pectin. The research also studied the soaking process of cellulose in distilled water and skim milk at various temperatures. Fat-free milk proved to be the optimal environment, while the optimal temperature for the soaking process was 45 ± 1°C. Temperature experiments proved the samples of dietary fibers to be thermostable. A study of various pasteurization modes and their effect on the sensory properties of cream revealed the following optimal conditions: 95 ± 2°C for 10 minutes. The conditions allowed the samples of high-fat cream to acquire the necessary specific pasteurization taste. In addition, the study featured the effect of dietary fibers on the rheological and sensory properties of low fat butter, as well as its nutrition and energy value. The optimal share of the dietary fiber was determined as 2.5% of the finished product weight. The fat content in the low fat content butter was 1.17 times lower than in the control sample (Krestyanskoe butter brand). Thus, the obtained product demonstrated a low calorific value if compared to traditional butter.

Optimization of Low-fat Butter Using Response Surface Methodology: Effect on Physicochemical Properties and Consumers' Acceptance

According the WHO, diets high in fat are linked to obesity and overweight, both which increase the likelihood and prospect of diabetes. Therefore the food industry has to review their formulations in relation to fat. The objective of the study was to develop and characterize a fat reduced butter. In order to manufacture product with desirable properties, formulation consisted on response surface methodology, based on 3 different factors such as percentages of emulsifier additive E471 (glyceryl monostearate, glyceryl distearate), xanthan gum (E415, thickening agent, stabiliser and emulsifier) and water, and 2 levels (-1,+1). For determination of optimum points, four responses were selected: percentages of fat, water, pH and hardness. Optimum formulas were validated by sensory tests. In the second part of this study, the effect of storage at 4°C during 20 days on physicochemical and sensory properties of the butter was assessed. Preliminary optimized formula of reduced-fat butter was obtained by emulsifier additive E471, xanthan gum E415 and water contents of 3, 0.1 and 40%, respectively. However, this fat reduction of 63% led to a weak sensory acceptance score. Additional formulation with butter aroma and coloring agent (E160a) has significantly improved consumers ‘acceptance. Quality characterization showed that fat reduction in butter formula has significantly induced an increase in water activity, pH, acidity, peroxide and iodine indexes, and a decrease in hardness, when compared to control butter. Moreover, storage of low fat butter at 6°C during 20 days induced a significant decrease in pH, and iodine index, whereas acidity and peroxide indexes increased significantly and in a higher extend, when compared to control butter. Microbial load increased after 16 days of storage. These variations related to higher water content led to a decrease in low-fat butter shelf life at 6°C. Our results showed that the production of low-fat butter can be industrially applicable and recommended to people who are interested in consumption of reduced- fat foods.

Making Low-Fat Butter Spread- Like Enriched with Oat's and Barley's Milk

Oat milk, barley milk and their blend (1:1) were used as an alternative to skimmed milk in the processing of like low-fat butter spread with high quality and cheap. The product was stored in the refrigerator for thirty days and evaluated during this period nutritionally, physically and sensorial. The results obtained showed that all spreads were similar in their content of solids, fat, ash and differed in protein and carbohydrates. The spreads containing oat milk or barley milk or their mixture resulted in an increase in DV % of each carbohydrates, zinc, phosphorus and vitamins B3 and B6. Oat and barley spreads without control spread were characterized by their fiber, iron, and selenium content. A high DPPH activity % of oat and barley spreads was detected, compared to control spread. The initial peroxide values (PV) of all spreads were increased during storage, however, the PV remained within legal limits. At the end of storage oat and barley spreads were of lower PV, compared with control spread. Wheying off and oiling off increased gradually of all spreads during storage. The rate of increase was higher in control spread. No significant differences in overall acceptability score were observed between oat- spread and control spread during storage, but they were slight significant when comparing with oat/barley- and barley- spreads. Barley spread had lower production cost followed by oat/barley- and then oat- spread compared to the control. Therefore, we recommend using barley milk or oat/barley milk as substitute of skim milk in low-fat butter spread.

Margarine Consumption, Asthma, and Allergy in Young Adults: Results of the German National Health Survey 1998

To examine whether frequent intake of margarine is associated with allergy prevalence in adults using data of a representative national health survey. Data on 7124 subjects aged 18 to 79 years were obtained from the German National Health Survey 1998. Confounder-adjusted odds ratios (aOR) with 95% confidence intervals (CI) were calculated by multiple logistic regression, using the frequency of intake of low-fat butter, regular and low-fat margarine as explanatory variable in relation to frequent intake of regular butter as reference group. Frequent intake of margarine of any kind was positively associated with current asthma during the past 12 months in young adults aged 18 to 29 years (aOR, 2.33; 95% CI, 1.03-5.26). In subgroup analysis, the positive association was confined to frequent intake of low-fat margarine (4.51; 1.78-11.43) or the combination of low-fat margarine and low-fat butter (4.79; 1.84-12.44). Consumption of margarine of any kind was not related to hay fever, atopic dermatitis, and atopic sensitization to inhalant allergens. Frequent intake of margarine rich in n-6 PUFA is not consistently associated with allergic diseases in adults. Other constituents of low-fat margarine or certain dietary habits and lifestyle factors, characterized by use of low-fat margarine, may be related to current asthma.

FULLY HYDROGENATED VEGETABLE OIL AS A STABILIZER FOR LOW FAT BUTTER SPREADS

ABSTRACTA blend containing hydrogenated fat and a liquid oil was used for preparation of low fat butter spreads. The effects of maltodextrin (MD), skim milk powder (SKMP), guar gum and fully hydrogenated (hardened) vegetable oil on spreadability and phase separation of low fat butter spreads with 30% water were studied. Oil separation in bulk storage and on centrifugation in spreads containing MD, SKMP and guar gum was observed. However, the products prepared by incorporation of 2% hardened oil did not show any oil separation at 25 or 36C. The fat content of the spreads was reduced to 57% by incorporating MD or SKMP along with hardened oil. The spreads showed better spreadability at refrigerated temperatures and better stand up properties at high storage temperatures compared to commercial butter.

Low-fat peanut butter containing added starch

Low-fat peanut butter containing added starch

Some Properties of Commercially Available Margarines and Cooking Fats in Germany

Commercial margarines, cooking fat and lard in Germany were assessed for quality, using 16 brands of margarine (including 4 of high linoleic type), 9 of low fat spread (including 4 of high linoleic type), 4 of dairy spread (compound type, 2 ; low fat butter, 2), 11 of cooking fat and 8 of lard, totaling 48.1) Lipid and water content averaged 80.0 and 19.4% in margarine, while 39.5 and 56.8% in low fat spread, respectively. The latter had about half calories of the former. Sorbic acid and stabilizers of emulsion were added to the low fat spread.2) Almost all margarine samples were fortified with vitamins A and D3, and vitamin B6, was also found in some cases. To all high linoleic products, α-tocopherol was added, and tocotrienols were detected in 6 brands of margarine, indicating blending palm oil to possibly be present.3) Cholesterol was detected only as a trace in products labelled vegetable oil on tha package, but Δ7-stigmastenol and avenasterol were detected in greater amounts in high linoleic products than in others.4) Since high linoleic margarines comprised of 64.351. 1% (57.7% in average) of c, c-18 : 2 fatty acid, and contained less trans fatty acids, they were considered “zero-trans” products. The ratios of α-tocopherol (mg) /polyunsaturated fatty acids (g) in these ranged from 1.45 to 0.63 (1.00 in average), indicating α-tocopherol to be sufficiently present.5) Various types of composition were present in cooking fat, most lard product were characteristically present in addition to onion and spices.6) SFC curves indicated the high linolleic type of margarines to be softer than others in the low temperature region. The dairy spread showed more SFC in the low temperature region, but less SFC in the higher region than margarines. SFC in cooking fat varied considerably according to type, and lard showed a SFC curve with a unique feature of a wide melting range.

Low-fat butter In diabetic diet counselling may help to reduce the overall fat-consumption of these patients

Low-fat butter In diabetic diet counselling may help to reduce the overall fat-consumption of these patients