Fat Replacement
Mostrando 1-12 de 82 artigos, teses e dissertações.
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1. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners
Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, choleste
Food Sci. Technol. Publicado em: 2021-06
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2. Effects of passion fruit peel flour as a dietary fibre resource on biscuit quality
Abstract The purpose of this investigation was to evaluate the effects of the addition of passion fruit peel flour (PFPF) from two different species to biscuits. Each PFPF was added to biscuit flour in different amounts (wheat flour replacement rate: 0%, 5%, 10%, and 15%). The colour and textural properties of the doughs and biscuits were evaluated. The phys
Food Sci. Technol. Publicado em: 2021-03
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3. Body composition, but not insulin resistance, influences postprandial lipemia in patients with Turner's syndrome
ABSTRACT Objective: The aim of the present study was to examine the influence of body composition and insulin resistance on the magnitude of postprandial lipemia in patients with Turner's syndrome receiving oral versus transdermal estrogen replacement. Subjects and methods: Twenty-five patients with Turner's syndrome receiving oral or transdermal estrogen
Arch. Endocrinol. Metab.. Publicado em: 2020-12
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4. Quality evaluation of kashar cheese: influence of palm oil and ripening period
Abstract Vegetable oils are used as milk fat replacers in cheese production to alter sensory, nutritional profile, and to produce cholesterol free or low-cost cheeses. The aim of this study is to investigate the effect of palm oil usage on kashar cheese’s physicochemical, textural and sensorial quality characteristics during ripening. The results showed th
Food Sci. Technol. Publicado em: 2020-06
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5. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06
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6. SYNTHESIS, CHARACTERIZATION AND EVALUATION OF THE HETEROGENEOUS BASIC CATALYST DAPTS-MCM-41 IN THE INTERESTERIFICATION REACTION OF PALM OIL AND PALM KERNEL OIL BLENDS
Abstract In recent years, the replacement of homogeneous catalysts by heterogeneous catalysts has been investigated as a sustainable alternative technology to obtain different products. In this context, this study investigated the activity of the heterogeneous catalyst DAPTS-MCM-41, obtained from the reaction between the MCM-41 molecular sieve and an organic
Braz. J. Chem. Eng.. Publicado em: 09/12/2019
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7. Irisin and troponin I expression in dialysis patients submitted to remote ischemic preconditioning: a pilot study
RESUMO Introdução: A terapia de substituição renal continua associada a altas taxas de hospitalização e baixa qualidade de vida. A morbimortalidade por todas as causas na terapia de substituição renal é superior a 20% ao ano, sendo 44 vezes maior quando a diabetes está presente e mais de 10 vezes a da população em geral. Independentemente do tra
J. Bras. Nefrol.. Publicado em: 02/12/2019
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8. The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes
Resumo Oleaster (Elaeagnus angustifolia L.) é uma fruta com valor nutracêutico especial, que cresce em uma ampla faixa de condições climáticas na Europa e na Ásia. No estudo atual, os efeitos da farinha de oleaster (15%, 30% e 45%) e de glúten ativo (0 e 3%) nas propriedades físicas, químicas e sensoriais de bolos tipo esponja foram avaliados. A mel
Braz. J. Food Technol.. Publicado em: 14/11/2019
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9. Replacement of Animal Fat by Canola Oil in Chicken Meatball
ABSTRACT This work aimed to develop chicken meatballs with five levels of animal fat replacement by canola oil and to evaluate the product’s behavior during 120 days of storage. For that, analyzes were performed in the centesimal composition, fatty acid profile, shelf life and sensory parameters. The centesimal composition of the product did not present si
Braz. J. Poult. Sci.. Publicado em: 11/11/2019
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10. Quality evaluation of kashar cheese: influence of palm oil and ripening period
Abstract Vegetable oils are used as milk fat replacers in cheese production to alter sensory, nutritional profile, and to produce cholesterol free or low-cost cheeses. The aim of this study is to investigate the effect of palm oil usage on kashar cheese’s physicochemical, textural and sensorial quality characteristics during ripening. The results showed th
Food Sci. Technol. Publicado em: 11/11/2019
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11. Partial replacement of soybean meal with pea grains and sunflower cake in ewe diets: milk quality and blood biochemical parameters
ABSTRACT The objective of this research was to evaluate the effect of pea and sunflower cake as partial replacement for soybean meal in diet, as well as to assess their effect on milk quality during lactation and on blood parameters of ewes kept in organic farming. The research was carried out with 30 ewes of Merinolandschaf breed during 75 days. Ewes were g
R. Bras. Zootec.. Publicado em: 28/10/2019
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12. Feeding behavior of goat kids fed diets containing peach palm meal
ABSTRACT. The aim in this study was to evaluate the feeding behavior of goat kids fed diets containing peach palm meal replacing corn (0, 10, 40, 60, and 85 % on a dry matter basis). Thirty crossbred Boer kids, with 90 days old and initial body weight of 16.7 ± 3.5 kg were distributed in a completely randomized design with six replicates. Diets were daily s
Acta Sci., Anim. Sci.. Publicado em: 24/10/2019