Fat Replacer Research Articles

Paper 48: Association of 3D MRI Volumetric Assessment of Rotator Cuff Pathology with Preoperative Patient Reported Outcomes

Paper 48: Association of 3D MRI Volumetric Assessment of Rotator Cuff Pathology with Preoperative Patient Reported Outcomes

Utilization of elephant foot yam (<em>Amorphophallus paeoniifolius</em>) and Lasia stem (<em>Lasia spinosa</em>) replacers in burger patties

Many meat-based processed foods have been developed with plant-based fat replacers due to the adverse effects of cholesterol and unsaturated fatty acids in meat. Many underutilized plants have the potential to be used as fat replacers in processed meat-based products. In this study, different amounts of elephant foot yam (Amorphophallus paeoniifolius) flour and lasia (Lasia spinosa) stem flour were used as replacements for the chicken burger patty. The treatments were developed with the composition of elephant foot yam flour, lasia stem flour and chicken meat as T1 (30 %, 30 %, 40%), T2 (25 %, 25 %, 50 %), T3 (25 %, 15 %, 60 %), T4 (15 %, 25 %, 60 %) respectively, and T5 (100 % chicken) as a control treatment. The physico-chemical, cooking, and sensorial properties of the triplicated samples were then compared to those of a control group made with 100% chicken. Cooking properties such as cooking loss, cooking yield, water holding capacity, fat retention, moisture retention, and shrinkage have shown significant differences (p<0.05) among the treatments. Overall, 25% elephant foot yam flour and 15% lasia stem flour incorporated patties have shown optimum values for water holding capacity, cooking yield, fat retention, moisture retention, and cooking loss compared to control except shrinkage. The proximate analysis, such as moisture content, protein, fat, fiber content, and ash content had significant differences (p<0.05) among the treatments and 25 % elephant foot yam flour and 15 % lasia stem flour incorporated patties showed favorable values. Compared to the control, patties incorporated with elephant foot yam and lasia stem flour replacements have shown lower fat content and higher fiber content. However, the sensory attributes of the replaced burger patties were not different compared to 100% chicken meat burger patty except for colour and taste.

Low oil Pickering emulsion gels stabilized by bacterial cellulose nanofiber/soybean protein isolate: An excellent fat replacer for ice cream

Food-grade Pickering emulsion gels with different oil phase fractions stabilized by Bacterial cellulose nanofibers/Soy protein isolate complex colloidal particles were prepared by one-step method. The properties of Pickering emulsion gels with different oil phase fractions (5 %, 10 %, 20 %, 40 %, 60 %, 75 %, v/v) and their applications in ice cream were investigated in the present study. The microstructural results showed that Pickering emulsion gels with the low oil phase fractions (5 %–20 %) were an emulsion droplet-filled gel, where the oil droplets were embedded in the network structure of cross-linked polymer, while Pickering emulsion gels with higher oil phase fractions (40 %–75 %) were an emulsion droplet-aggregated gel, which formed a network structure by flocculated oil droplets. The rheology result showed that the low oil Pickering emulsion gels had the same excellent performance as the high oil Pickering emulsion gels. Furthermore, the low oil Pickering emulsion gels showed good environmental stability under harsh conditions. Consequently, Pickering emulsion gels with 5 % oil phase fraction were used as fat replacers in ice cream and ice cream with different fat replacement rates (30 %, 60 % and 90 %, w/w) was prepared in this work. The results showed the appearance and texture of the ice cream with low oil Pickering emulsion gels as fat replacers was similar to that of the ice cream with no fat replacers, and the melting rate of the ice cream with low oil Pickering emulsion gels as fat replacers showed the lowest value of 21.08 % during the 45 min of melting experiment, as the fat replacer rate in the ice cream reached to 90 %. Therefore, this study demonstrated that low oil Pickering emulsion gels were excellent fat replacers and had great potential application in low calorie food production.

Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality.

The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three treatments were established: control treatment (CT), sausage without SHDF; treatment 1 (T1), sausage and 1% SHDF; treatment 2 (T2), sausage and 1.5% SHDF. T2 showed the best nutritional contribution of the treatments, significantly favoring a lower content of fat and sodium, thus increasing the contribution of dietary fiber and calcium. A positive effect of SHDF on the water-holding capacity of the treatments was also observed. In addition, T2 remained stable during storage, while T1 and CT showed significantly reduced water-holding capacities of approximately 5%; this was in turn linked to hardness, as it was observed that on day 7 of storage, 27% less force was required to deform the T2 sausages. Regarding color, no significant difference was observed with the addition of SHDF to the product. The results suggest that the dietary fiber extracted from soybean husks has potential for application in food and can be used as an ingredient to improve the functional and nutritional quality of Frankfurter sausages by reducing the content of fat and phosphates.

Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase

Mannoproteins, as yeast polysaccharides, have been utilized in food the industry as dietary fibers, emulsifying agents or fat replacers. Mannoprotein MP112, produced from yeast by enzymatic hydrolysis of myxobacterial β-1,6-glucanase GluM, exhibits excellent emulsifying properties in emulsion preparation. In this study, we aimed to examine the application of stable emulsion with the addition of mannoprotein MP112 (MP112 emulsion) to reduce the fat content of sausages. The addition of MP112 emulsion in emulsified sausages significantly reduced the fat content and increased the moisture and protein contents of emulsified sausages without the expense of their good sensory quality. Moreover, the textural properties of sausages were markedly improved with the higher hardness, chewiness and cohesiveness, especially in the 50–75% replacement ratio of MP112 emulsion. On the other hand, MP112 emulsion replacement of animal fat markedly improved the nutritional composition of emulsified sausages; they displayed a higher PUFA/SFA ratio and lower n-6/n-3 ratio due to their saturated fatty acids being replaced by poly-unsaturated fatty acids. Meanwhile, the oxidative stability of sausages was improved linearly, corresponding to the increased replacement ratio of MP112 emulsion. Our results show that mannoprotein-based emulsions could be used as potential fat alternatives in developing reduced-fat meat products.

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.

Effect of Porang Flour (Amorphophallus Muelleri) as A Fat Replacer on the Acceptability and Characteristics of Cookies

Porang (Amorphophallus muelleri) is a tuber plant that contains a lot of glucomannan fiber. Glucomannan is a soluble fiber that can form a gel that mimics the characteristics of fat so that it has the potential to be used as a fat replacer in high-fat products such as cookies. The purpose of this study was to determine the effect of using fat replacer on the sensory acceptability and characteristics of cookies. The steps carried out in this study were to determine the concentration of porang flour in fat replacer (5 and 7.5%). Fat replacer with firmness that is closest to margarine at a concentration of 5%. Furthermore, cookies were made with fat replacer substitution (25, 50, and 75%). The cookies were then tested for their organoleptic properties using the hedonic method on the parameters of color, aroma, taste and texture. The best cookie formulation was obtained at 25% substitution, which was then compared with the control formulation by testing the parameters of proximate, crude fiber, texture, and oxalate content. The results showed that cookies with fat replacer had lower levels of ash, fat, protein, calories, and hardness than the control, although the difference in fiber and protein content was not significant.

Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions.

Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicochemical properties. This study investigated the effect of heat (70, 80, and 90 °C) and pressure (5, 10, and 15 MPa) to produce whey protein emulsion gels using a pilot-scale tubular heat exchanger equipped with a homogenization valve. Both temperature and pressure determined a significant effect (p < 0.05) on the rheological moduli, with the treated samples displaying a predominant elastic behavior. The treatments also showed an improved pseudoplasticity due to the significant reduction in the flow behavior index (p < 0.05). All the samples showed a bimodal particle size distribution; by increasing the temperature up to 80 °C, a reduction in Dv50 (50th percentile) values compared to the control samples was observed. At 90 °C, the Dv50 value increased because of coalescence and flocculation phenomena occurring during or immediately after processing. The greater aggregation and structural development obtained with stronger process conditions improved the stability of the emulsions. The results show the capability to produce gel emulsions with good physical properties that could be proposed as food ingredients to substitute fats in food products.

Formation and stabilisation of microbubbles in acidified milk products

In recent years, several studies have attempted to use gas as a fat replacer. However, large bubbles affect the creaminess perception negatively. Therefore, this study examined whether microbubbles behave oppositely and are able to enhance creaminess. The first part of this study addressed the formation and stabilisation of microbubbles in an acidified milk model matrix. After optimising the gas injection process and the matrix formulation with different hydrocolloids, it was possible to generate microbubbles with a mean bubble size of 34 μm. The second part of this study investigated the influence of microbubbles on textural parameters like stiffness, yield stress and viscosity compared with large bubbles. It could be shown that in the model matrix containing microbubbles an increased stiffness arose with increasing gas volume fraction while the opposite trend occurred for large bubbles. However, such an effect did not occur for the yield stress and viscosity.

Application of Modified Cassava Starch as a Fat Substitute in Cracker Production

Crackers are a popular food with an appreciable share of the consumer market. Fat is essential for the sensory properties of this product; however, a high fat content is associated with health disorders. For this reason, developing low-fat products with the same desirable attributes as the corresponding full-fat ones is a high priority for the food industry. The objective of the study was to evaluate the inclusion of modified cassava starch as a fat substitute in crackers by measuring their physical and sensory properties and behavior during storage. Fat reduction in crackers led to higher fracturability values for all treatment but the pregelatinized (PREGEL) one ( 11.73 ± 0.39 N). The expansion ratio decreased with fat reduction, and the treatments with the highest expansion ratio and specific volume were the control (CTRL) ( 10.51 ± 0.21 and 1.97 ± 0.09 mL/g), the one with amyloglucosidase (AMG) ( 10.24 ± 0.10 and 2.20 ± 0.023 mL/g), and the pregelatinized (PREGEL) one ( 10.40 ± 0.16 and 1.99 ± 0.15 mL/g). The samples with modified starch showed an average total fat reduction of 49.51% compared with the control treatment. The results of sensory analysis by the acceptability test showed a greater inclination towards the CTRL and AMG treatments, in both color ( 6.73 ± 1.81 and 6.45 ± 2.08 , respectively) and texture ( 6.95 ± 1.72 and 6.67 ± 1.69 , respectively) parameters. During storage, the fracture strength decreased from 13.66 ± 0.32 N to 11.39 ± 0.57 N for AMG and from 12.5 ± 0.42 N to 10.77 ± 0.61 N for CTRL treatment, while the moisture content increased for both AMG (from 4.09 ± 0.85 % to 4.72 ± 0.13 % ) and CTRL (from 3.87 ± 0.14 % to 4.31 ± 0.43 % ) treatments between 0 and 30 days of storage. According to these results, it can be concluded that physically and enzymatically modified cassava starches can work as fat replacers in crackers.

Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat

In this study, it was aimed to develop gluten-free beef burger patties with walnut and safflower oils and to examine the effects of different cooking methods on the quality and nutritional value of the product. Two different cooking methods (oven and pan cooking) and 60days of storage were applied to the patties that were produced by replacing 50% animal fat content with walnut and safflower oils and using buckwheat flour instead of rusk. The highest MUFA+PUFA and MUFA+PUFA/SFA values were determined in walnut oil added oven cooked samples at the beginning of the storage and safflower oil added oven cooked samples at the end of the storage (P<0.05). The nutritional quality indexes (NVI, HH, AI, HPI) of fat of beef burger patties improved with the replacement of fat with safflower and walnut oil and preserved better with the oven-cooked method according to the pan cooking method. The addition of walnut oil significantly increased the vitamin E values compared to those of the control sample and these values were preserved during storage (P<0.05). However, the flavor and overall acceptability scores of the safflower oil samples were higher than those of the walnut oil samples during 30days of storage (P<0.05). It was concluded that safflower-added samples could be preferred in terms of lower hardness, oxidation value, total saturated fatty acid, higher cooking yield and sensory evaluation scores.

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.

Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions

Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and lecithin, when used as a saturated fat replacer in short dough biscuits. Four biscuit formulations were studied including a control (butter) and three formulations where 33% of the butter was replaced with either extra virgin olive oil (EVOO), with CNE, or with the individual ingredients of the nanoemulsion added separately (INE). The biscuits were evaluated by texture analysis, microstructural characterisation, and quantitative descriptive analysis by a trained sensory panel. The results showed that incorporation of CNE and INE yielded doughs and biscuits with significantly higher (p < 0.05) hardness and fracture strength values than the control. The doughs made of CNE and INE showed significantly less oil migration during the storage than EVOO formulations, which was confirmed by the confocal images. The trained panel did not find significant differences in crumb density and hardness on the first bite among CNE, INE and the control. In conclusion, nanoemulsions stabilised with hydroxypropyl methylcellulose (HPMC) and lecithin can work as saturated fat replacers in short dough biscuits, providing satisfactory physical characteristics and sensory attributes.

Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat

A gelled emulsion elaborated using hemp seed oil and buckwheat flour was utilized as pork backfat substitute in a typical Portuguese meat product named Alheira. Three different formulations were prepared: Alheiras control (AC) with a fat content of 13%, alheiras where the 25% pork backfat was substituted with a hemp seed oil-GE (AH25), and alheiras where the 50% pork backfat was substituted with a hemp seed oil-GE (AH50). The chemical composition as well as the physicochemical properties and lipid stability of different samples were assessed. Reformulated samples showed similar protein, moisture, and fat content (p < 0.05) that AC. However, AH25 and AH50 had a higher amount of linoleic acid (16.29 and 22.14 g/100 g, respectively) and linolenic acid (1.75 and 3.45 g/100 g, respectively) than AC (12.71 and 0.51 g/100 g). Similarly, AH25 and AH50 showed lower saturated fatty acids (35.28 and 30.37 g/100 g, respectively) than AC (37.37 g/100 g). The substitution of pork backfat for hemp seed oil-GE did not modify significantly the physicochemical properties of samples. On the other hand, the lipid oxidation values increased by 30 and 65% in AH25 and AH50 respectively, in comparison to AC due to the use of polyunsaturated oils, which are highly susceptible to oxidation. This work established that the use of gelled emulsions elaborated using hemp oil and buckwheat flour may be a promising strategy to obtain meat products with a better healthier profile.

Influence of pH on particle size of thermomechanical stabilized whey protein-pectin complexes for technical scale production

Whey protein-pectin complexes (WPPC) with particle sizes d90,3 10 μm can be applied as fat replacer enhancing creaminess in fat reduced products. For the formation of process stable WPPC initial whey protein-pectin coacervates are formed via pH adjustment and denatured via thermomechanical treatment. The formation of WPPC was recently scaled up based on a reference process established at a batch lab scale scarped surface heat exchanger (90 °C, 675 s−1, 130 mL, pH 6.1). The application of three different whey protein sources was investigated resulting in poor applicability at previously established pH of 6.1 at the continuous technical scale scraped surface heat exchanger (90 °C, 675 s−1, 130 L⋅h−1). Based on ζ-potential and turbidity a pH range between 4.75 and 5.5 was chosen as suitable for the investigation in technical scale. While temperature and representative shear rate were maintained, whey protein pectin coacervate dispersions with pH between 4.75 and 6.0 were processed at the scraped surface heat exchanger. Depending on whey protein source a pH adjustment between 5.0 and 5.5 was necessary, to result in suitable particle sizes in targeted complex size d90,3 ∼10 μm. The pH can be applied as additional parameter, besides representative shear rate, temperature and biopolymer concentration, to tailor WPPC size for different product matrices for high perceived creaminess.

Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced‐Fat Model Emulsion Systems and Processed Cheese

Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced‐Fat Model Emulsion Systems and Processed Cheese

Processing of whey protein-pectin complexes: Upscaling from batch lab scale experiments to a continuous technical scale process

Whey protein-pectin complexes can be applied as fat replacers contributing to creaminess, while adding a source of protein and fiber. Production of these complexes was previously conducted via thermomechanical treatment (90 °C, 675 s−1, 19.5 min) on lab scale in small batches (∼130 mL). To apply these fat replacers in food products a continuous large scale process at a scraped surface heat exchanger (90 °C, 675 s−1) at a throughput of 130 L h−1 was established. Process stable whey protein-pectin complexes were achieved, whereas broader complex size distributions were obtained in technical scale process due to differences in residence times and temperature profiles. However, the influence of representative shear rate on complex size could be predicted for technical scale application by pre-experiments on lab scale. In both scales particle size decreased with increasing representative shear rate from 105 to 675 s−1 making it possible to tailor complex size.

Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits

The reduction of saturated fats in baked products has become an important unit operation in the food industry due to the consumers' demand for healthy foods low in saturated fat. In this research, a comprehensive biotechnological technique was explored to enhance the functional, technological, and nutritional characteristics of Urad beans as a fat replacer in biscuits via the combined treatment of gelatinization and fermentation by Saccharomyces cerevisiae MK-157. Fat in biscuits was replaced with fermented and gelatinized Urad bean flour (FGUBF) by S. cerevisiae MK-157 in the following proportions: 10%, 20%, and 30% wt/wt. The peak, final, breakdown, and setback viscosities of flour blends decreased. Protein, ash, crude fiber, antioxidants (DPPH, FRAP, ABTS, hydroxyl scavenging), bioactive compounds (total phenol content (TPC) & total flavonoid content (TFC)), and α-glucosidase inhibition increased, with the level of fat replacement in flour blends and their biscuits. However, FGUBF reduced the ash (4.32%) and fiber (10.96%) contents compared to the control sample (5.11% and 20.32%, respectively). The TPC and TFC of flour blends increased from 35.49 to 90.01 mg GAE/100 g and from 20.83 to 60.45 mg CE/100 g, respectively. However, baking decreased the values of TPC compared to flour blends, whereas TFC increased, and a similar increase in antioxidant activities was observed for fat-replaced biscuits. Phytic acid and total saponins were drastically reduced after fermentation by 98.83% and 98.85%, respectively. The microstructure of biscuits showed disoriented arrangements of protein, starch, fiber, and their complexes with disrupted gluten networks. Fermentation enhanced the In vitro protein digestibility (74.91 to 89.21%) of samples. Biscuits prepared from 20% FGUBF demonstrated desirable dimensional, textural, and sensory properties compared to control biscuits. Based on the results of this investigation, FGUBF might be recommended as an important natural fat substitute with enhanced nutrient bioavailability, antioxidants, and bioactive compounds for functional foods and nutraceuticals.

Portable near-infrared (NIR) spectrometer and chemometrics for rapid identification of butter cheese adulteration

Artisanal cheeses are highly valued around the world for their distinct sensory characteristics, thus being prone to adulteration by substituting authentic material for cheaper products, such as vegetable oil. In this work, we developed a method based on a portable NIR spectrometer as a non-destructive and low-cost alternative to identify adulteration in butter cheese. Dataset consisted of authentic and intentionally adulterated cheeses in the laboratory and commercial cheeses, which were identified as authentic and adulterated with vegetable oil after analysis of the fatty acid profile. PLS-DA classification models identified adulterated samples with an accuracy of 94.44%. PLS prediction models showed excellent performance (RPD > 3.0) to predict the adulterant level. These results demonstrate that NIR spectra can be used to identify the replacement of authentic fat by soybean oil in butter cheese and that the developed models can be used to identify adulteration in external samples with good performance.

Preparation of fat replacer utilizing gluten and barley β-glucan and the interaction between them.

Fat replacers prepared from polysaccharides and proteins possess functional properties of both polysaccharides and proteins. In this study, an aqueous system of barley β-glucan (BBG) and gluten was prepared. The interactions between BBG and gluten (with/without extrusion modification) were studied. Triple analysis methods, including DSC, TGA, and LF-NMR, were utilized to analyze the freezing-thawing and thermal evaporation process, as well as the distribution state of water. Meanwhile, fluorescence microscopic analysis, dynamic rheological analysis and electrophoresis analysis were used to study the structure and rheological properties of the system. The results showed that BBG significantly increased the water-holding capacity of gluten, regardless of extrusion treatment, with the water absorption reached about 4.8 to 6.4 times of its weight, which was one to 2.5 times higher than that without BBG. The triple analysis results suggested that BBG increased the binding capacity of the system to weakly bound water, hindered the aggregation of gluten and reduced the thermal decomposition temperature of the BBG and gluten composite system. After the gluten was extruded and homogenized with the BBG solution, the appearance of the composite system was more uniform and delicate. In conclusion, BBG increased the water holding capacity of the BBG and gluten composite system. With these changes, the composite system presented great potential for the preparation of polysaccharide-gluten fat replacer. This article is protected by copyright. All rights reserved.