Total Fat Content Research Articles

Assessment of prebiotic property of some Vietnam’s agro products and their applicability

In nature, prebiotics occur not only in fruits and vegetables but also in the seeds from fruits. This study focused on surveying the prebiotic property of the kernel fibers from eight Vietnam’s agro products which were jackfruit, avocado, rambutan, longan, durian, tropical almond, sesame, and lotus seeds. Kernels were investigated for total sugar, soluble protein, and fat contents. The highest total sugar content was found in lotus seed kernel (37.46%) but in kernels from sesame and tropical almond the value only was 2.42 and 3.07% respectively. Rambutan seeds had the highest fatty (54.3%) and soluble protein content (4.49%) while in kernel from durian had the lowest fatty (19.66%) and dissolved protein content (0.69%) among the studied seeds. Kernel powders were defatted, digested by enzymes: α – amylase, glucoamylase and neutrase, then extracted by 96% ethanol to obtain soluble fibers. The prebiotic potential of these fibers was investigated by the growth stimulation of four probiotic strains: Bifidobacterium animalis AP1.2, Bifidobacterium bifidum CNTP 6599, Lactobacillus casei PK2 and Lactobacillus fermentum SBV2. The highest increase of viable cells, compared to the control, was 0.52 lg (CFU/ml) found in medium supplemented with kernel fiber from longan, fermented by L. casei PK2. This fiber also stimulated the growth of four probiotics. However, the soluble fiber content obtained from longan seeds is the lowest among the types surveyed (0.02%). The fiber in jackfruit, avocado or lotus seeds also has a positive prebiotic index, except for L. fermentum SBV2, in which jackfruit and lotus seeds are still commonly used in Vietnamese life.

Lipids in a Nutshell: Quick Determination of Lipid Content in Hazelnuts with NIR Spectroscopy.

Hazelnuts (Corylus avellana L.) are among the most consumed dry fruits all over the world. Their commercial quality is defined, above all, by origin and dimension, as well as by lipid content. Evaluation of this parameter is currently performed with chemical methods, which are expensive, time consuming, and complex. In the present work, the near-infrared (NIR) spectroscopy, using both a benchtop research spectrometer and a retail handheld instrument, was evaluated in comparison with the traditional chemical approach. The lipid content of hazelnuts from different growing regions of origin (Italy, Chile, Turkey, Georgia, and Azerbaijan) was determined with two NIR instruments: a benchtop FT-NIR spectrometer (Multi Purpose Analyser-MPA, by Bruker), equipped with an integrating sphere and an optic fibre probe, and the pocket-sized, battery-powered SCiO molecular sensor (by Consumer Physics). The Randall/Soxtec method was used as the reference measurement of total lipid content. The collected NIR spectra were inspected through multivariate data analysis. First, a Principal Component Analysis (PCA) model was built to explore the information contained in the spectral datasets. Then, a Partial Least Square (PLS) regression model was developed to predict the percentage of lipid content. PCA showed samples distributions that could be linked to their total crude fat content determined with the Randall/Soxtec method, confirming that a trend related to the lipid content could be detected in the spectral data, based on their chemical profiles. PLS models performed better with the MPA instrument than SCiO, with the highest R2 of prediction (R2PRED = 0.897) achieved by MPA probe, while this parameter for SCiO was much lower (R2PRED = 0.550). Further analyses are necessary to evaluate if more acquisitions may lead to better performances when using the SCiO portable spectrometer.

Effects of a high-fat diet on the growth performance, lipid metabolism, and the fatty acids composition of liver and skin fat in Pekin ducks aged from 10 to 40 days

This study aimed to investigate the effect of a high-fat diet on the growth performance, serum, liver, and skin lipid metabolism as well as the fatty acids composition of liver and skin fat in Pekin ducks from 10 to 40 d of age based on a pair-fed group. Two hundred forty healthy male ducks (10 d old, 470.53 ± 0.57 g) were randomly divided into 3 groups (8 replicates per cage of 10 ducks): a normal diet (ND, 3% fat), a high-fat diet (HFD, 9% fat), and a pair-fed diet (PFD, given the ND in an amount equal to that consumed of the HFD to eliminate the effects of feed intake). The results were as follows: compared to ND feeding, HFD feeding significantly decreased (P < 0.05) the feed intake and feed:gain ratio (F:G), along with serum triglyceride and nonesterified fatty acid contents. When compared with the ND and PFD, the HFD significantly decreased (P < 0.05) the liver weight and inhibited hepatic de novo lipogenesis (glucose-6-phosphate dehydrogenase and malate dehydrogenase activities), β-oxidation (carnitine palmitoyltransferase-1 content), and decreased saturated fatty acids and monounsaturated fatty acids deposition. Moreover, the HFD significantly increased (P < 0.05) the total fat content, lipid droplet area, and polyunsaturated fatty acids (PUFAs) content in the liver, as well as the abdominal fat weight, subcutaneous fat weight, the total fat and PUFAs content in skin fat. These results suggested that the HFD improved feed efficiency, which was related to HFD feeding inhibiting hepatic de novo lipogenesis and β-oxidation and promoting the deposition of fat in skin as well as altering the fatty acids composition of the liver and skin fat in Pekin ducks.

Analysis of Fats and Fatty Acids in Several Bakery Cookies of Bangladesh

Cookie is one of the most common baked goods consumed by people throughout the globe including in Bangladesh. Cookies have a considerable amount of fats, despite not being considered as fatty foods by consumers. Since cookies are eaten by individuals of all ages and socioeconomic groups, an experimental investigation was conducted to evaluate the quality and quantity of the fat fraction of bakery cookies available in Dhaka. Ten different bakery cookies (5 savory and 5 sweet) from five different manufacturers were collected from several local supermarkets of Dhaka and analyzed to study the total fat contents, relative fatty acids compositions, moisture and ash contents. Extraction of fat from cookie samples was done using n-hexane. The fatty acid compositions of the samples were determined by gas-liquid chromatograph equipped with flame ionization detector. The results showed the total fat content to be ranged from 16.13-26.84 g/100g of cookies. The fatty acid composition exhibited that the relative percentage of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were in the range of 7.76-78.20, 9.66-79.56 and 0.38-9.64%, respectively. The major FAs were found to be palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), oleic acid (C18:1) and linoleic acid (C18:2). The moisture and ash contents in the samples were found in the range of 0.79-4.80 and 0.73-4.23%, respectively. Dhaka Univ. J. Sci. 70(2): 53-58, 2022 (July)

Antioxidant Properties and Proximate Composition of Different Tissues of European Beaver.

The chemical composition, content of cholesterol, retinol and α-tocopherol, and the total antioxidant capacity of different tissues from wild beavers were investigated. The total phenolic contents and free radical scavenging activity (DPPH and ABTS assays) were analysed spectrophotometrically, and fat-soluble vitamins were quantified using high-performance liquid chromatography. The type of tissue (skeletal muscle from loin and hind leg vs. adipose tissue from subcutaneous fat and tail) significantly affected content of all chemical components. The concentration of cholesterol was not related to total fat content. The retinol and α-tocopherol contents (µg/100 g) were significantly higher in the tail (13.0 and 391.2) and subcutaneous fat (12.2 and 371.3) compared to skeletal muscles (as an average 9.1 and 361.4). Among all tissues the tail showed significantly the highest values of DPPH (3.07 mM TE/100 g), ABTS (3.33 mM TE/100 g), and total phenolics (TPC, 543.7 mg GAE/100 g). The concentration of retinol was positively correlated with α-tocopherol (0.748, p < 0.001), and both vitamins were very strongly correlated with DPPH (0.858 and 0.886, p < 0.001), ABTS (0.894 and 0.851, p < 0.001), and TPC (0.666 and 0.913, p < 0.001). The principal component analysis proved that moisture, ash, and protein contents were representative for skeletal muscles, whereas, retinol, α-tocopherol, ABTS and DPPH accurately described the antioxidant capacity of tissue from the tail.

The Impact of Trayless Dining Implementation on University Diners’ Satisfaction, Food Selection, Consumption, and Waste Behaviors

To evaluate the impact of trayless dining implementation on food selection, consumption, waste, and customer satisfaction, the authors used the quasi-experimental design to assess the attitudes and behaviors of on-campus diners at a university. Students dined as usual (i.e., with trays) while data were collected for one week and without trays for the second week. Digital photography and plate waste assessment of 329 trays evaluated participants’ food selection, consumption, and waste behaviors. Surveys were used to assess students’ attitudes and satisfaction with trayless dining (n = 73). An independent samples Mann–Whitney U test was utilized to analyze food selection, consumption, and waste differences. The result of the study revealed that the amount of food selected and consumed was reduced during trayless dining implementation. The total calories and fat content were lower during trayless dining implementation, and the participants reported reduced satiety. However, the data did not show significant food waste reduction but showed customer dissatisfaction and reluctance to change due to increased inconvenience. This study contributed to the existing literature by quantifying diners’ food selection, consumption, and waste amounts, revealing the positive impact of trayless dining on food selection and consumption. Additionally, the detailed methodology will allow future researchers to replicate a similar intervention.

Состав молока как элемент контроля здоровья стада

Abstract. Purpose of research is monitoring the chemical composition of milk, the ratio between fat and protein in milk to determine the risks of morbidity of Holstein cows with acidosis and ketosis. Methods. 5 740 milk samples were studied, of which 1 375 samples were analyzed for 90 days of the first lactation. The analysis was carried out on a Bentley FTS-400 instrument. In the control samples of milk, the following indicators were determined: milk fat, protein, lactose, total solids, solids-not-fat, concentrations of acetone, beta-hydroxy-butyrate. The concentration of beta-hydroxy-butyrate in milk (BHBA (m) and conditionally in blood (BHBA (b) was controlled. The ratio between milk fat and protein was determined by dividing the fat content by the protein content. Cows were divided into groups depending on the ratio: risk of acidosis – less than 1.1, the risk of ketosis is more than 1.5 and the norm is 1.1–1.5. Scientific novelty. For the first time, a comprehensive analysis of the chemical composition of the milk of Holstein cows was carried out to determine its changes with a shift in the ratio between fat and milk protein in the Tyumen region. Results. Monitoring of the chemical composition of cows' milk in the first three months of lactation showed that it changes significantly with a shift in the ratio between fat and protein. There is a significant decrease in total solids, fat and BHBA (b), an increase in solids-not-fat, protein, and in the first month of lactation an increase in lactose at a ratio value of less than 1.1. The ratio is more than 1.5: the content of solids-not-fat, protein, lactose significantly decreases, but the content of total solids, fat and ketone bodies in milk increases, which is characteristic of ketosis.

Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace.

Fruit pomace is a valuable by-product in terms of its chemical composition, which potential might be used through transformation of the pomace into food ingredients. The aim of this work was to assess the effect of partial (5% and 10%) substitution of powdered non-extruded or extruded blackcurrant pomace for semolina in pasta formula on nutritional and technological properties of the final product. The pasta was assessed for chemical composition, DPPH antiradical activity, color, cooking and textural properties. Presence of the by-products in the pasta resulted in increased total dietary fiber content (from 1.89 ± 0.06 up to 10.03 ± 0.15 g/100 g, dwb), fat content (from 1.29 ± 0.01 up to 2.70 ± 0.05 g/100 g, dwb) and DPPH antiradical activity (from 253 ± 15 up to 1037 ± 7 µmol TE/g, dwb), as well as in significantly different color (p < 0.05) as compared to the semolina-only pasta. The optimal cooking time was shortened by 1.0−1.5 min and by 2.0 min in the case of the lower and higher, respectively, level of pasta supplementation. The water absorption decreased by up to 32% in the enriched pasta. In general, the cooking loss remained unchanged. The uncooked product containing the extruded fruit pomace was characterized by significantly higher breaking strength (p < 0.05) as compared to the standard pasta. Presence of the pomace also affected texture of the cooked pasta, increasing its firmness and hardness and, when using the non-extruded pomace, the tensile strength. In our research, we have shown that durum wheat pasta enriched with 5 or 10% of powdered blackcurrant pomace or their extrudates constitute a food product of improved nutritional value and of appropriate textural characteristics, while maintaining culinary properties that meet pasta industry requirements.

CHEMICAL CHARACTERISTICS OF FERMENTED COW’S MILK IN LIGHT GREEN COCONUT FARM (Cocos nucifera L. var. varidis Hassk)

&#x0D; &#x0D; &#x0D; The purpose of this research was to determine the chemical characteristics of fermented cow’s milk kefir in light green coconut shells (Cocos nucifera L. var. viridis Hassk). The research was conducted from August to Oc- tober 2020 at the Laboratory of Animal Products Technology, Faculty of Animal Science, Udayana University. The experimental design used in the study was a completely randomized design (CRD) with three treatments and five replications. The three treatments were fermented cow’s milk in a jar as a control (P0), and fermented cow’s milk in a light green coconut shell (Cocos nucifera L. var. viridis Hassk) without coconut meat (P1), cow’s milk fermented in light green coconut shell (Cocos nucifera L. var. viridis Hassk) with coconut meat (P2). The variables observed in the research were total acid, lactose content, fat content, and protein content. The research data were analyzed using variance, if the effect of the treatment was significantly different (P&lt;0.05), it was followed by Duncan’s mul- tiple range test. The results showed that the total acid in P2 and P1 treatments were significantly (P&lt;0.05) higher by 36.05% and 29.07% than the P0 treatment, but between P2 and P1 treatments were not significantly different (P&gt;0,05). Lactose content, fat content, and protein content in all treatments (P2, P1 and P0) showed no significant differences (P&gt;0.05). The conclusion of this study that fermented cow’s milk kefir in light green coconut shells (Co- cos nucifera L. var. Viridis Hassk) has an effect on total acid but does not affect lactose content, fat content, and protein content.&#x0D; &#x0D; &#x0D;

The potential of the spatially offset Raman spectroscopy (SORS) for implementing rapid and non-invasive in-situ authentication methods of plastic-packaged commodity foods – Application to sliced cheeses

Key points for the authentication of foodstuffs are the verification of the stated labelling, as well as checking its nature and verifying the absence of fraud. Portable spatially offset Raman spectroscopy (SORS) allows the rapid and straightforward acquisition of Raman spectra of packaged foods without the package opening and can therefore be considered as a non-invasive analytical technique par excellence since it enables in-situ analytical controls even directly on the grocery and supermarket shelves. Cheese is a dairy product available on the market which can be classified depending mainly on two characteristics features: (i) the animal origin of the milk from which it is produced and (ii) the manufacturing processes. This study aims to authenticate plastic-packaged sliced cheeses according to the origin of the milk stated by animal species (cow, sheep and/or goat). The NEAR similarity index was previously applied to verify that cheeses manufactured from the same animal species milk have a high similarity (NEAR >0.8), higher than those found among cheeses produced from milk of different animal species. From the adquired spectra, the one input-class SIMCA approach was used to develop multivariate classification models in order to distinguish the origin of the milk by animal species. The performance parameters of the developed classification models showed values close to 0.9 for sensitivity and precision among others. The PLSR method was used to develop quantification models capable of predicting the total protein and fat contents (major nutrients) in cheese samples having errors of less than 2%. These advances open the door to the development of new rapid and non-invasive analytical methods for in-situ packaged food authentication, demonstrating the potential of SORS for food authentication supported by proper chemometrics.

Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans.

Several benefits give credence to the importance of maintaining the reference values of the physicochemical properties of cocoa beans at all stages along the cocoa chain. Every drying method confers significant effects on quality with implications on demand and prices. In this work, the modified greenhouse dryers were tested as potential equipment for the production of high quality cocoa beans. To ascertain their validity for use in the cocoa chain, moisture content, pH, free fatty acid, total polyphenol, peroxide value, total phenols, condensed tannins, and flavonoids were investigated. In relation to reference values, all the samples were of good quality. In terms of moisture content, pH, total acidity, free fatty acid, total polyphenol content, phenol content, flavonoids, and peroxide value, the samples fell within the acceptable values. Total phenols, flavonoids, and condensed tannins were within the recommended range. Samples dried in the open sun dryer and modified greenhouse dryer with fleece of cotton presented the highest amounts of total phenols, flavonoids, and condensed tannins. For total fat content, the samples dried in modified greenhouse dryers equipped with fleece of polyester and the conventional greenhouse dryer were distinctly of grade one quality.

Glass eels and viruses - a lesson learnt from stocking the eastern German Baltic Sea coast.

Concerns about Anguillid herpesvirus 1 (AngHV-1) in European eels, especially due to stocking measures, is increasingly coming into focus and raises questions regarding disease monitoring and prevention. In the past, stocking of AngHV-1-positive eels into waters assumed AngHV-1-free has led to a rapid increase of infected eels in the wild. For this study, a glass eel stocking experiment was conducted in the eastern German Baltic coast from 2014 - 2016. Retrospective analysis of stocked glass eels shows, that virus prevalence varied from 5.3 - 37.4 % during stocking years and appeared to be influenced by a prolonged holding period in the catching region. On average, 16 % glass eels were AngHV-1 positive. Given that stocked eels were alizarin red s marked, it was possible to monitor the local eel stock between 2018 and 2019 for AngHV-1 infection and additionally two commonly coinfections, namely European Virus Eel (EVE) and Europe eel virus X (EVEX), of marked and not marked eels. In recaptured eels, mortality was significantly higher in the glass eel cohort which was found to be heavily AngHV-1 infected (stocked in 2014) compared to the less infected cohorts. Furthermore, virus-positive stocked eels turned out to be disadvantaged compared to non-infected conspecifics in terms of total length and fat content. However, co-infections with EVE and EVEX could not be detected in this study. In conclusion, eel conservation and maintaining an economically successful eel fishery is probably best achieved by stocking eels that have been shown to be free of AngHV-1. This article is protected by copyright. All rights reserved.

Less is more: Vital roles of bioactive equivalency in assessing food quality

Less is more: Vital roles of bioactive equivalency in assessing food quality

The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages.

The health benefits, nutritional value and also the quality of foods are important aspects for the health-conscious consumers. In this study, the effects of ultrasound treatment at different stages of production (before inoculation (group B), both before and after inoculation (group C), and after inoculation (group D)) on some physicochemical, rheological, microbiological, and sensory properties of probiotic yogurts enriched with carob flour (CF) were investigated. Ultrasound treatment shortened the fermentation time for groups C and D, but did not significantly change the total solids, fat, and protein contents of probiotic yogurts enriched with CF. However, ultrasound-treated groups had higher pH and lower lactic acid values. Ultrasound treatment also improved the counts of yogurt bacteria and probiotic bacteria compared to the untreated control group. In addition, ultrasound-treated groups B and C had higher hardness, viscosity, and water holding capacity (WHC) values, while group D had similar values with the control. Enrichment with CF increased the red and yellow color ratios, and the ultrasound-treated groups (B and C) had higher a* (redness) values and lower b* (yellowness) values. The overall acceptability scores of ultrasound-treated groups were higher, and the texture scores of groups B and C were also higher.

Waist–hip ratio measured by bioelectrical impedance analysis as a valuable predictor of chronic kidney disease development

Obesity is a major health problem worldwide and is associated with chronic kidney disease (CKD). Body mass index (BMI) is a common method of diagnosing obesity, but there are concerns about its accuracy and ability to measure body composition. This study evaluated the risk of CKD development in a middle-aged population in association with various body composition metrics. From a prospective cohort of 10,030 middle-aged adults, we enrolled 6727 for whom baseline and follow-up data were available. We collected data pertaining to participants' BMI, manually measured waist–hip ratio (WHR), and various measurements of bioelectrical impedance analysis (BIA), including total body fat content, muscle content, and calculated WHR, and classified the participants into quintiles accordingly. CKD was defined as an estimated glomerular filtration rate (eGFR) < 60 ml/min/1.73 m2 in follow-up laboratory tests. While an increase in BMI, WHR, and total body fat were associated with an elevated risk of CKD, an increase in total body muscle decreased the risk. Among the body composition metrics, WHR measured by BIA had the highest predictive value for CKD (C-statistics: 0.615). In addition, participants who were “healthy overweight, (defined as low WHR but high BMI), exhibited a 62% lower risk of developing CKD compared to those with “normal-weight obesity,” (defined as high WHR despite a normal BMI). In conclusion, we suggest that central obesity measured by BIA is a more accurate indicator than BMI for predicting the development of CKD.

Influence of management and farm characteristics on microbiological quality and physico-chemical features of sheep milk produced in Tuscany farms (Italy)

Tuscany belongs to the Mediterranean area which has unique characteristics related to its climate and cultural conditions; in this geographical area, sheep are primarily bred in semi-extensive or extensive systems. The present study aimed to survey the raw sheep milk produced in sheep farms of Tuscany and to explore the role of different managements in the physico-chemical and microbiological quality of milk. During a farm visit, a questionnaire was used to collect information about handling practices, flock, and management characteristics. A milk sample from the bulk tank was collected. Milk samples were analyzed for fat and protein content and microbiological parameters. Dairy sheep farms (DSFs) with less than 200 sheep showed less quantity of coagulase-positive staphylococci (CPS), coagulase-negative staphylococci (CNS), and a higher quantity of protein. DSFs that produced more than 50.000 Kg of milk per year had lower total bacteria counts, and fat and protein content than the others. The number of somatic cells and staphylococci in the milk appears to be reduced by the higher cleanliness of the fleece and the milking parlor, respectively. Our study showed that the microbiological and physico-chemical quality of sheep milk can be influenced by flock dimension, animal production, and cleanliness of fleece and milking parlor.

BIOCHEMICAL COMPOSITION OF MILLET GRAIN AND ITS CHANGES DURING STORAGE

The total fat content, the fatty acid composition of oil (11 fatty acids), and the total carotenoid content in grain of 8 millet varieties harvested in 2020–2021 have been investigated. The mean value of the total fat content in millet grain was 4.4±0.12%, and the varieties did not differ significantly in this parameter. The total carotenoid content averaged 6.7±0.94 mg/kg. The oil from modern millet varieties was notable for high contents of linoleic (62.4±1.32%) and oleic acids (25.1±1.67%), indicating their high nutritional value. The fatty acids in the millet grain were ranked in order of descending contents as follows: С18:2 &gt; С18:1 &gt; С16:0 &gt; С18:0 &gt; С18:2 &gt; С24:0 &gt; С20:0 &gt; С16:1 &gt; С22:0 &gt; С20:1 &gt; С14:1. A high content of linoleic acid in grain was recorded in the varieties Omriyane (63.6±0.07%), Sozh (62.7±0.34%), Yulin 1 (62.4±0.03%), Bila Altanka (62.8±0.04%), Kharkivske 57 (63.2±0.45%), and Zhodynske (63.3±0.31%). The varieties Sozh and Yulin 1 had an above-average content of oleic acid (26.1±0.19% and 26.0±0.01% respectively). The highest oleic acid content was observed in the variety Bohatyrske (28.5±0.15%). These data prove that high levels of linoleic and oleic acids can be combined in one genotype. The carotenoid content in the varieties Slobozhanske, Omriyane, Bila Altanka, and Yulin 1 was significantly higher than the mean value (by 0.6, 0.7, 1.1, and 0.5 mg/kg respectively). Correlation analysis has allowed determining genetic relationships between the total oils, carotenoids, and fatty acids of grain, and has shown weak to very weak correlations between their total contents. However, the oleic acid content was moderately and negatively correlated with the carotenoid content (r=-0.550) as well as with linoleic (r=-0.717), stearic (r=-0.574), eicosanoic (r=-0.590), and lignoceric (r=-0.533) acid contents. This means that breeding of high-quality millet cultivars is complicated. During long-term storage (5 years) of Kharkivske 57 grain, the total oil content decreased by 0.25%, but this change was not statistically significant. After the five-year storage, the carotenoid content decreased by 4.74 mg/kg. The acid value of oil in 2020 was 5.10 mg KOH/100 g of substance. After the five-year storage, it increased to 9.53 mg KOH/100 g of substance. No significant changes were observed in the quantity or quality of fatty acids in Kharkivske 57 oil. Nevertheless, the storage of millet grain was accompanied by a slight increase in palmitic, stearic, linoleic, linolenic, eicosanoic, eicosenoic, behenic, and lignoceric acids.

Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils.

Four frying oils (rapeseed, soybean, rice bran, and palm oils) were employed either as received (fresh) or after preheating at 180 °C for 10 h, and measured for their fatty acid composition, viscosity, and dielectric constant. Batter-breaded fish nuggets (BBFNs) were fried at 180 °C (60 s), and the effect of the oils' quality on the oil penetration of fried BBFNs were investigated via the analysis of the absorption and the distribution of fat. Preheating increased the viscosity and dielectric constant of the oils. The total fat content using fresh oils was the greatest for palm oil (14.2%), followed by rice bran oil (12.2%), rapeseed oil (12.1%), and soybean oil (11.3%), a trend that was nearly consistent with the penetrated surface oil, except that the penetrated oil for soybean oil (6.8%) was higher than rapeseed oil (6.3%). The BBFNs which were fried using fresh oils possessed a more compact crust and smaller pores for the core and underwent a lower oil penetration compared to the preheated oils. The results suggested that the oils' quality significantly affected the oil penetration of fried BBFNs.

Preservation of Tofu With Liquid Smoke From Coconut Shell

Tofu is one of the processed soybean products which is processed through the clumping of soy protein extract. Under normal conditions (room temperature) the average shelf life of tofu is 1-2 days. If it is more than this limit, the taste of tofu will become sour and rotten so it is not suitable for consumption. This study aims to determine the effect of coconut shell smoke and storage time on the chemical, microbiological, and organoleptic characteristics of tofu stored at room temperature. This study used a Completely Randomized Design (CRD) with two factors and two replications The first factor was concentrations (0%, 2%, 4%, 6%, and 8%) and the second factor was storage time (1, 2, 3 and 4 days). Observations were made objectively including total phenol, water content, ash content, fat content, and protein content. Microbiological analysis by testing Escherichia coli and Salmonella sp. While organoleptic parameters subjectively observed include color, aroma, texture, taste, and overall acceptance. The results showed that the concentration of 6% coconut shell liquid smoke in three days storage at room temperature resulted in the best tofu characteristics with a subjective assessment of neutral – to moderately like (score 4.40) and total phenol 0.57%, water content 82.34%, ash content 0.34%, fat content 5.72%, protein content 9.15%, Escherichia coli &lt;3 APM/g, and negative for Salmonella sp. The shelf life of soaked tofu with a concentration of 6% coconut shell liquid smoke at room temperature is 3 days.

The range and nutrient profile of alternative protein products sold in Australian supermarkets between 2014 and 2021

The purpose of this study was to investigate changes in the range and nutrient profile of processed alternative protein “convenience” products available in Australia from 2014 to 2021. Product data were extracted from FoodTrack™, an established database of packaged supermarket products. Eligible products were grouped into subcategories: (i) tofu products; (ii) legume products; and (iii) plant-based meats. Nutrient composition was assessed from the products’ nutrition information panel. The number of alternative protein products in supermarkets more than doubled between 2014 and 2021 (+130%). On average, products were available for 2.2 years (range 1–7 years). Generally, tofu products had the highest contents of saturated fat and sodium, legume products had the highest contents of carbohydrates, sugar and fibre, and plant-based meats had the highest contents of protein and total fat (per 100 g). This study found large variation in the nutrient composition of these products, highlighting the importance of reformulation and consumer education in the future.