Dissertations / Theses on the topic 'Fat replacer'

This study investigated the use of extrusion technology and fat replacers to produce high protein, low fat Cheddar cheese. In chapter 3, four different fat replacers were tested at the highest concentration level of each, as recommended by the manufacturers for low fat cheese, to investigate the change in cheese texture and optimize extruder conditions. In addition, the press time/pressure combinations of the extruded cheeses were optimized. The fat replacers and extruder conditions that were effective in improving the texture of low fat cheese were then used in chapter 4. In chapter 4, three fat replacers were used at three different concentrations (lowest, middle and highest) as recommended by the manufacturers for replacing fat in cheese. The fat replacers were microcrystalline cellulose (MCC 1) (0.125%, 1.06% and 2%), whey protein concentrate (WPC 2) (0.50%, 0.75% and 1%) and whey protein concentrate (WPC 1) (0.40%, 2.20% and 4%). These fat replacers were effective in improving the texture of low fat cheese as determined from the results of chapter 3. The extruded cheese samples with and without fat replacers were analyzed for texture at three different time periods (1 day, 1 week, and 1 month). None of the fat replacers used were effective in improving the texture of low fat cheese significantly. Since none of the treatments statistically improved the texture of low fat cheese, in the next part of the study, extrusion alone and WPC 1 at the middle concentration were then used to produce low fat cheese with high protein content by blending low moisture aged Cheddar cheese and nonfat cheese. Extrusion of cheese blends with or without fat replacer yielded cheese with high protein level. It was concluded from the study that the fat replacers we used were not effective in improving the texture but extrusion of aged Cheddar cheese with nonfat cheese can yield high protein cheese.

Probiotic dairy foods, especially non- and low-fat dairy products, are becoming popular in the US. A non-fat goat's milk yogurt containing probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing non-heat treated whey protein concentrate (WPC) and pectin as well as one with only pectin were also produced. A fat-free cow's milk yogurt with pectin was also used as a control yogurt. The yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4°C for 10 weeks. The results showed that the non-fat goat's milk yogurt made with 12% HWPC (12.5% WPC solution heated at 85°C for 30 min at pH 8.5) and 0.35% pectin, had a significantly higher viscosity (P<0.01) than any of the other yogurts and low syneresis than the goat’s yogurt with only pectin added (P<0.01). After 10 weeks in storage, viscosity and pH remained constant throughout all of the yogurts. Mold, yeast, and coliform counts were negative throughout the 10 week study. Bifidobacterium spp. remained stable and counts remained above 10⁶CFU g⁻ ¹ during the 10 week storage. However, the population of Lactobacillus acidophilus dropped below 10⁶CFU g⁻ ¹ after 2 weeks of storage. Microstructure analysis of the non - fat goat’s milk yogurt determined by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a more comprehensive network in the yogurt gel. The results indicate that HWPC could be used as a fat replacer to improve the consistency of non - fat goat’s milk yogurt and other products alike.

A obesidade é um problema sério de saúde pública e o consumo de alimentos com teores reduzidos de açúcar e gordura, associado à mudanças de hábitos alimentares e exercícios físicos vem de encontro ao desejo das pessoas que precisam perder peso. O presente trabalho teve como objetivo desenvolver diversas formulações de preparado lácteo funcional com diferentes teores de açúcar, gordura e inulina, além de quantidades préestabelecidas de linhaça e frutooligossacarídeo. Foram elaborados sorvetes de massa que além do preparado em pó, continham água e polpa de mangaba. Pode-se concluir que os preparados em pó e a fabricação dos sorvetes se apresentaram com forte potencial à comercialização, já que são ricos do ponto de vista nutricional e contemplam a demanda dos consumidores por produtos simultaneamente atrativos e saudáveis.
Obesity is a serious public health and the consumption of foods with reduced levels of sugar and fat, associated with changes in eating habits and exercise comes against the desire of people who need to lose weight. This study aimed to develop various functional dairy formulations prepared with different amounts of sugar, fat and inulin, and preestablished quantities of fructooligosaccharide and flaxseed. Were prepared ice cream mass than the powder form, containing water and mangaba. It can be concluded that the powder preparation and manufacture of ice cream that had a strong potential to marketing, since they are rich in nutritional point of view and contemplate the consumer demand for products simultaneously attractive and healthy.

O Brasil é o maior produtor mundial de suco de laranja e os resíduos gerados deste processamento representam sérios problemas ao meio ambiente. No entanto, estes resíduos podem ser considerados como subprodutos da indústria por possuírem elevado teor de fibras, possibilitando sua utilização como ingrediente em alimentos. As fibras podem ser adicionadas como substituto de gordura, resultando em produtos mais saudáveis. Neste sentido, este trabalho visa estudar a possibilidade e viabilidade do aproveitamento dos subprodutos da indústria de sucos de laranja para aplicação em alimentos. As fibras obtidas a partir dos subprodutos de laranja foram adicionadas como substituto de gordura em sorvetes e bolos. Foi realizada a caracterização físico-química e funcional das fibras, sendo também avaliados os compostos fenólicos e carotenoides presentes. As fibras foram submetidas a tratamentos como a hidrodestilação com o objetivo de reduzir o sabor amargo. Análises físico-químicas e sensoriais foram realizadas nos sorvetes e nos bolos. Duas amostras diferentes de fibra de laranja: F1 (casca, bagaço e sementes) e F2 (casca) foram analisadas sendo que ambas apresentaram alto teor de fibra dietética total e uma relação ideal entre fibra solúvel e insolúvel. A F2 apresentou os maiores teores de compostos fenólicos (125 mg/g) e carotenoides (1,21 mg/100 g) quando comparada a fibra F1. Essas fibras quando adicionadas ao sorvete de chocolate reduziram em média 70 % o teor de gordura, sem modificar propriedades sensoriais de cor, odor e textura, porém provocou efeitos negativos sobre o sabor e o sabor residual dos sorvetes. A adição de 1,0 % de fibra da casca de laranja, submetida à hidrodestilação, em sorvete de limão reduziu aproximadamente 50 % o teor de lipídeos das amostras e não modificou o conteúdo de proteína, as propriedades de cor, os valores de pH, os parâmetros de textura e não provocaram mudanças na aceitação dos atributos sensoriais do produto original. A fibra bruta da casca de laranja também pode ser considerada uma boa alternativa como substituto de gordura em bolos. Já que foram obtidas reduções de até 90 % no teor de lipídeos e até 27 % no valor calórico do produto. A adição de 3 % de fibra de laranja, não alterou a formulação do bolo de forma a modificar sua preferência perante os julgadores, mostrando resultados semelhantes em todos os parâmetros sensoriais comparativos ao bolo padrão.
Brazil is the world's largest orange juice producer and the wastes generated by this process represent serious environmental problem, however these residues may be regarded as byproducts of industry because their high fiber content allowing its use as ingredient in foods. Fibers can be added as fat replacer, resulting in healthier products. Thus, this work aimed to study the possibility and viability of orange juice industry byproducts utilization for application in foods. The fibers obtained from the orange juice byproducts were added as fat replacer in ice creams and cakes. The physicochemical and functional characterization of the fibers were performed, and carotenoids and phenolic compounds content were evaluated. The fibers were submitted to treatments such as hydro-distillation aiming to reduce the bitter taste. Chemical, physical and sensory analyses were performed in ice creams and cakes. Two different samples of orange fiber were analyzed: F1 (peel, pulp and seeds) and F2 (peel). Both samples showed high levels of total dietary fiber and an ideal ratio between soluble and insoluble fiber. The F2 showed higher levels of phenolic compounds (125 mg/g) and carotenoids (1.21 mg/100 g) when compared to fiber F1. The use of orange fiber as a fat replacer in ice cream led to a 70 % reduction of fat without causing significant changes on product attributes such as color, odor and texture, however caused negative effects on the taste and aftertaste of ice cream. The addition of 1 % of peel orange fiber, submitted to treatment by hydro-distillation, in lemon ice cream resulted in a mean reduction of approximately 50 % of the samples fat content and did not significantly modified properties as protein content, color properties, pH values, melt rate and texture parameters, and caused no changes in the acceptance attributes of original product. The crude peel orange fiber can be considered a good choice as a fat replacement in cakes, since the results showed 90 % reduction in lipid levels and 27 % in the caloric value of the product. The addition of 3 % orange fiber did not change the cake formulation in order to modify their preference before the judges, showing similar results in all sensory parameters comparable to standard cake.

This study aimed to characterize pineapple, passion fruit and mango byproducts and select the material with the greatest potential as food ingredient to be applied in two food products: beef burger and corn extruded product. Fiber was the major component present in pineapple and passion fruit byproducts (>50%), and, due to this, they showed considerable water holding capacity. The fruit byproducts had considerable phenolic content and antioxidant activity, especially the mango byproduct. The results of the microbial counts and the content of pesticides residues of the byproducts were within the limits established by the Brazilian law and were safe for food application. Due to the high fiber amount and the functional properties presented, the byproducts were explored considering this potential. Thus, the sample with the best results was selected and evaluated as partial fat replacer in beef burger and as source of fiber in a corn extruded product. The first step of the beef burger application evaluated each byproduct in four concentrations (1.0, 1.5, 2.0, and 2.5%), along with canola oil, as partial fat replacers. All byproducts improved the cooking properties of the burgers, especially the pineapple. Sensory analysis showed that color, odor and overall acceptance were not affected by the treatments. Based on the results, pineapple byproduct, at the concentration of 1.5%, was selected for further studies. Pineapple byproduct (1.5%) and canola oil (5%) were evaluated as partial animal fat replacers in low-fat beef burger. Five treatments were performed: conventional (20% fat) and four formulations with 10% of fat: control, with pineapple byproduct, with canola oil, and with pineapple byproduct and canola oil. Pineapple byproduct incorporation improved the cooking properties and the texture (shear force) and canola oil addition improved the lipid profile, without reducing the shelf life of the burgers. The quantitative descriptive analysis indicated that the use of the two fat replacers together can be an alternative choice to minimize the sensory alterations of the fat reduction. As the final step of this study, the potential application of pineapple byproduct in a corn extruded product for fiber enhancement was evaluated. During extrusion, byproduct (0, 10.5, and 21%), moisture (14, 15, and 16%) and temperature (140 and 160 °C) were evaluated. Pineapple byproduct addition decreased expansion and luminosity, while increasing redness of the extrudates compared to the control (0% byproduct/14% moisture/140 °C). When hardness, yellowness, water absorption, and bulk density were compared to the control, there was no effect of 10.5% addition on the extrudates, indicating that, at this level, pineapple byproduct could be added without promoting significant alterations in the properties of the final extruded product. The results of this study highlight the potential of pineapple byproduct in the development of new products, bringing the opportunity to convert them into value-added food ingredients.
Este estudo objetivou caracterizar subprodutos de abacaxi, maracujá e manga e selecionar aquele com maior potencial como ingrediente alimentício para ser aplicado em dois produtos: hambúrguer bovino e extrusado de milho. A fibra foi o maior componente presente nos subprodutos de abacaxi e maracujá (>50%) e, devido a isto, eles mostraram considerável capacidade de retenção de água. Os subprodutos de frutas apresentaram teor de compostos fenólicos e atividade antioxidante considerável, especialmente o de manga. Os resultados das contagens microbianas e dos teores de resíduos de agrotóxicos dos subprodutos apresentaram-se dentro dos limites estabelecidos pela legislação brasileira, estando seguros para aplicação em alimentos. Devido ao alto teor de fibra e às propriedades funcionais apresentadas, os subprodutos foram explorados considerando-se este potencial. Dessa forma, a amostra com melhores resultados foi selecionada e avaliada como substituto parcial de gordura em hambúrguer bovino e como fonte de fibras em extrusado de milho. A primeira etapa da aplicação em hambúrguer bovino avaliou cada subproduto em quatro concentrações (1,0, 1,5, 2,0 e 2,5%), juntamente com o óleo de canola, como substitutos parciais de gordura. Todos os subprodutos melhoraram as propriedades de cozimento dos hambúrgueres, especialmente o de abacaxi. A análise sensorial mostrou que cor, odor e aceitação global não foram afetados pelos tratamentos. Através dos resultados, o subproduto de abacaxi, na concentração de 1,5%, foi selecionado para estudos complementares. Subproduto de abacaxi (1,5%) e óleo de canola (5%) foram avaliados como substitutos parciais de gordura animal em hambúrguer bovino com teor reduzido de gordura. Cinco tratamentos foram realizados: convencional (20% gordura) e quatro formulações com 10% de gordura: controle, com subproduto de abacaxi, com óleo de canola, e com subproduto de abacaxi e óleo de canola. A incorporação do subproduto de abacaxi melhorou as propriedades de cozimento e a textura (força de cisalhamento) e a adição do óleo de canola melhorou o perfil lipídico, sem reduzir a vida útil dos hambúrgueres. A análise descritiva quantitativa indicou que o uso dos dois substitutos de gordura em conjunto pode ser uma alternativa adequada para minimizar alterações sensoriais da redução da gordura. Como fase final deste estudo, o potencial da aplicação de subproduto de abacaxi em extrusado de milho visando o aumento do teor de fibras foi avaliado. Durante a extrusão, subproduto (0, 10,5, 21%), umidade (14, 15, e 16%) e temperatura (140 e 160 °C) foram avaliados. A adição do subproduto de abacaxi diminuiu a expansão e a luminosidade, enquanto que aumentou a intensidade de cor vermelha dos extrusados comparados com o controle (0% subproduto/14% umidade/140 °C). Quando a dureza, intensidade de cor amarela, absorção de água e densidade foram comparadas com o controle, não houve efeito da adição de 10,5% sobre os extrusados, indicando que, neste nível, o subproduto de abacaxi pode ser adicionado, sem promover alterações significativas sobre as propriedades do produto final. Os resultados deste estudo destacam o potencial do subproduto de abacaxi no desenvolvimento de novos produtos, trazendo a oportunidade de convertê-los em ingredientes alimentícios com valor agregado.

Nach den Ergebnissen der zweiten Nationalen Verzehrsstudie sind in Deutschland bereits 66 % der Männer und 51 % der Frauen übergewichtig (BMI > 25) oder adipös (BMI > 30) [BMELV, 2008]. Bisher auf dem Markt befindliche „Light-Lebensmittel“ mit Fettaustausch- bzw. Fettersatzstoffen weisen jedoch häufig sensorische Mängel auf. Im Kooperationsprojekt „Pflanzliche Fettaustauschstoffe aus sphärischen Proteinmizellen“ (Universität Leipzig: Institut für Lebensmittelhygiene; Freising: Fraunhofer IVV) wurde ein Lupinenproteinisolat entwickelt, welches micellare Strukturen mit hydrophober Oberfläche ausbilden kann und sich aufgrund seiner fettähnlichen Eigenschaften als neuer proteinbasierter Fettaustauschstoff in Lebensmitteln eignet. Aufgrund der geringen mikrobiologischen Stabilität und einer hohen Belastung mit sporenbildenden Bakterien, z. T. Bacillus cereus, waren jedoch Maßnahmen zur Entkeimung der Rohstoffe sowie des Proteinisolats notwendig. Die Arbeit stellt diese Maßnahmen und deren Einfluss auf die mikrobiologische Beschaffenheit sowie sensorische, technofunktionelle und ausgewählte ernährungsphysiologische Eigenschaften dar. In der vorliegenden Arbeit wurde eine physikalische Methode der Saatgutentkeimung etabliert (130 °C/60 min), welche die mikrobielle Stabilisierung des lupinenproteinbasierten Fettaustauschstoffes sicherstellte, wobei die sensorische Qualität (Geschmack, Cremigkeit, Farbe) nur minimal, die ernährungsphysiologische (in-vitro-Verdaubarkeit, Maillard-Produkte, Polyphenolgehalt) jedoch nicht beeinflusst wurde. Starke Veränderungen der technofunktionellen Eigenschaften (z. B. Gelbildung, Wasserbindung, Emulgierbarkeit, Schaumbildung etc.) konnten sowohl im positiven als auch im negativen Sinne nicht beschrieben werden. Lichtmikroskopische Aufnahmen und Untersuchungen der Proteine mittels SDS-PAGE und DSC bestätigten eine nur geringfügige Beeinflussung der micellaren Struktur und Proteinzusammensetzung. Die Anwendung als Fettaustauschstoff in Lebensmitteln würde somit nicht beeinträchtigt. Der Einfluss der Saatgutbehandlung auf das Protein war wesentlich geringer als eine direkte thermische Behandlung des Proteinisolats. Im Hinblick auf den Gesamtprozess sollte eine Pasteurisierung der feuchten Proteinisolate im nichtproteinschädigenden Temperaturbereich (75 °C/5 min) dennoch durchgeführt werden, um während des Prozesses eingetragene Mikroorganismen zu inaktivieren.

Orientador: Marise Aparecida Rodrigues Pollonio
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: As mudanças nas exigências dos consumidores e o aumento da competição global no mercado de alimentos fazem com que as indústrias de produtos cárneos adotem novas tecnologias de processamento e uso de novos ingredientes, para agregar valor, especialmente no atributo saúde. Neste contexto, os amidos resistentes são compostos, que apresentam propriedades semelhantes às fibras, exercendo a mesma função fisiológica, no entanto muito pouco estudados em produtos cárneos. O objetivo deste trabalho foi avaliar a utilização de amidos resistentes em produto cárneo emulsionado tipo mortadela com reduzido teor de gordura para a obtenção de um produto final com apelo saudável. Os amidos resistentes do tipo 2, 3 e 4 foram testados quanto à capacidade de retenção de água e apresentaram valores similares a outros extensores já utilizados. Na primeira etapa do trabalho, foi escolhido o amido resistente (conhecido pela sigla AR) tipo 3 para ser avaliado frente a três diferentes níveis de adição. Na sequência, foram realizados os ajustes de formulação e elaboradas duas formulações controle, seguidas de quatro substituições parciais e substituições totais com 2,5 e 5,0 % de AR. .As formulações: C1 (10% de gordura e 5% de fécula de mandioca), C2 (20% de gordura e 5% de fécula de mandioca), F2 (10% de gordura e 5% de AR tipo 3), F4 (10% de gordura e 5% de AR tipo 2) e F6 (10% de gordura e 5% de AR tipo 4) foram selecionadas para avaliação sensorial. As formulações com farinha de banana verde foram excluídas no teste preliminar de diferença de controle pela diferença de coloração e propriedades físico-químicas indesejadas resultantes no produto final. As amostras foram submetidas a testes sensoriais de aceitação: cego e informado e de diferença do controle. Na avaliação sensorial por diferença de controle foi observado que nos atributos de textura e sabor as amostras não apresentaram diferenças significativas e no atributo cor, a amostra C1 obteve notas mais altas que o controle C2,demonstrando que o produto com menor teor de gordura teve uma boa aceitação. As amostras F2, F4 e F6 não apresentaram diferença com relação ao controle C1, concluindo que a substituição da fécula de mandioca por amido resistente foi satisfatória. O teste cego de aceitação para os atributos: aparência, aroma e sabor não apresentaram diferenças significativas entre as amostras, sendo que o controle C1, obteve pontuação maior em relação ao controle C2. Nos atributos de textura e impressão global, as amostras F4 e F6 não apresentaram diferenças significativas e a amostra F2 obteve menor pontuação. No teste informado não houve mudança perceptível na avaliação dos consumidores, porém a amostra controle C2 teve uma aceitação melhor, demonstrando que o consumidor ainda não está preparado para o conceito de alimento com apelo saudável. Desta forma pode-se concluir que é possível reduzir a gordura de mortadelas sem prejudicar a composição físico-química, propriedades funcionais e sensoriais do produto através da utilização de amido resistente como ingrediente extensor
Abstract: Changes in consumer demand and the increase of competition in the global food market make meat product industries adopt new processing technologies and we use new ingredients to add value, especially in health attribute. In this context, the resistant starches are compounds that exhibit properties similar to fibers, with the same physiological function, however very little studied in meat products. The aim of this study was to evaluate the use of resistant starches in emulsified meat product as Bologna sausage with reduced fat to obtain a final product with healthy appeal. The resistant starches, type 2, 3 and 4 were tested for their ability to retain water with the same results of others extenders already used in meat products. In the first step, was chosen resistant starch (abbreviated as RS) type 3 to be evaluated against three different levels of addition. After, adjustments were made to formulate and elaborate: two control formulations, followed by four substitutions partial and total replacements with 2,5% and 5,0% of RS. These formulations were selected for sensory assessment: C1 (10% fat and 5% cassava starch), C2 (20% fat and 5% cassava starch), and formulations with starch replacement by resistant starch: F2 (10% fat and 5% RS Type 3), F4 (10% fat and 5% RS Type 2) and F6 (10% fat and 5% RS type 4). The formulations with green banana flour were excluded by difference from control, as the different colour and physicochemical properties resulting undesired final product. The samples were tested for sensory acceptance: blind and informed test and difference from the control. In sensory evaluation by difference from control was observed that the texture and flavor attributes of the samples showed no significant differences in the color attribute and the sample C1 was obtained higher scores than the control C2, demonstrating that the product with lower fat content had a good acceptance. The samples F2, F4 and F6 showed no difference compared to the control C1, concluding that the replacement of cassava starch by resistant starch was satisfactory. The blind acceptance for attributes: appearance, aroma and flavor showed no significant differences between the samples, and control C1, obtained higher scores than control C2. In texture attributes and overall impression, F4 and F6 samples showed no significant differences and F2 sample obtained lower scores. In reported test no noticeable change in the assessment of consumers, but the control sample C2 had a better acceptance, demonstrating that the consumer is not ready for the concept of meat products with healthy appeal. Thus it can be concluded that it is possible to reduce fat in Bologna sausage without impairing the physical and chemical composition, functional and sensory properties of the product through the use of resistant starch as an extender ingredient
Mestrado
Tecnologia de Alimentos
Mestra em Tecnologia de Alimentos

Sporedni proizvodi dobijeni u procesu mlevenja žitarica, pšenične i ovsene mekinje, hidrotermički su tretirane u cilju dobijanja gelova, koji se, kao zamenjivači masti, mogu koristiti u formulacijama prehrambenih proizvoda. Optimizacija procesnih parametara (koncentracija mekinja, vreme homogenizacije i temperatura homogenizacije) proizvodnje gelova vršena je primenom postupka odzivne funkcije (RSM). Gelovi od pšeničnih i ovsenih mekinja, koji su pripremljeni po prethodno utvrđenim optimalnim parametrima (za pšenične mekinje: 22,0% koncentracija mekinja, vreme homogenizacije od 11,7 min i temperatura homogenizacije od 83,2°C; za ovsene mekinje: 22,0% koncentracija mekinja, vreme homogenizacije od 10,0 min i temperatura homogenizacije od 95,0°C), su, dalje, kao zamenjivači masti, bili inkorporirani u formulaciju keksa na različitim nivoima supstitucije masti (30%, 40% i 50%).Fizičke, teksturne i senzorske karakteristike keksa sa zamenjivačima masti ispitane su u poređenju sa kontrolnim (punomasnim) keksom, te je nivo zamene od 30% izabran kao najpogodniji u smislu sniženja sadržaja masti, sa jedne strane, i ostvarenja željenih karakteristika, sa druge strane.S obzirom da su proizvedeni zamenjivači masti na bazi mekinja nutritivno vredni i bogati funkcionalnim komponentama, ustanovljeno je da je dodatak ova dva funkcionalana zamenjivača masti na nivou od 30% doprineo poboljšanju nutritivnih i funkcionalnih svojstava keksa u pogledu povećanog sadržaja prehrambenih vlakana i minerala, povoljnijeg odnosa PUFA/SFA, kao i porasta sadržaja antioksidativno delotvornih komponenti.
Wheat and oat brans, by-products of grain processing, were processed by hydrothermal treatments into the form of gels for partial replacement of fat in food products.Response surface methodology (RSM) approach was applied to examine the effects and to optimize process parameters (bran concentration, homogenization time and homogenization temperature).Wheat and oat bran gels prepared according to the previously determined optimal parameters (for wheat bran: 22.0% bran concentration, homogenization time of 11.7 min and homogenization temperature of 83.2 °C; for oat bran: 22.0 % bran concentration, homogenization time of 10.0 min and homogenization temperature of 95.0 °C) were further incorporated as fat substitutes into the cookie formulation at different levels of substitution (30%, 40% and 50%).The physical, texture and sensory properties of cookies with fat replacers were examined in comparison with the control (full fat) cookies, and the fat replacement level of 30% was chosen as the most suitable in terms of reducing the fat, on the one hand, and achieving the desired mentioned characteristics, on the other.Knowing that the produced fat replacers are nutritionally valuable and rich in functional components, it has been found that the addition of these two functional fat replacers at the level of 30% contributed to the improvement of the nutritional properties of cookies in terms of higher content of dietary fibers, minerals and more favourable ratio of PUFA/SFA, as well as higher content of antioxidant components.

Mudanças econômicas e hábitos alimentares incorretos estão contribuindo para maior ingestão calórica nas populações dos centros urbanos. Intensificam-se as pesquisas para a obtenção de ingredientes com menor valor calórico. Neste trabalho, foram avaliados os efeitos da Polidextrose (Litesse®II), Salatrim (Benefat®) e Sucralose (Splenda®) em substituição à gordura hidrogenada e sacarose em formulação de pão para hambúrguer. Avaliou-se a dureza, volume, umidade, cor e valor calórico pela Metodologia da Superfície de Resposta (MSR). Os resultados mostraram que os ingredientes utilizados sugerem grande potencial para o desenvolvimento de produtos panificados com valor energético reduzido, e a sobreposição das superfícies permitiu obtenção de formulações otimizadas.
Economic changes and incorrect nutrition habits are causing more calories ingestion in the populations of the urban centers. Substitution of fat and sugar on diet has being object of intense research in the attempt to producing foods without these ingredients or with reduction of amount normally used. In this work the effect of the Polidextrose (Litesse® II), Salatrim (Benefat®) and Sucralose (Splenda®) had been tested in substitution to the hydrogenated fat and sucrose in hamburger buns formulas. It was evaluated firmness, volume, moisture, color and caloric value using Response Surface Methodology (RSM). The results showed that the used ingredients suggest great potential for the development of bakery products with reduced energy value. Surfaces intersections allowed to obtain optimized bread formulas.

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Mangaba (Hancornia speciosa Gomez) is a typical Cerrado biome fruit widely used in regional gastronomy and pharmacology. Its distinguished potentialities brought up increased interest and stimulated sustainable cultivation in the Northeast and Central West Regions of Brazil. The replacement of shortening and sugar on the physical and chemical properties of mangaba ice cream was evaluated, as well as its microbiological quality and acceptability. Four test formulas were elaborated: with partial replacement of sugar and total replacement of shortening for Selecta Light (SL), with total replacement of shortening for Dairy-Lo (DL), with total replacement of shortening for Litesse and sugar for Lactitol and sucralose (LLS), and with total replacement of shortening for Dairy-Lo and sugar for Lactitol and sucralose (DLS). Mangaba pulp and ice cream formulas accepted in the sensory test were subjected to chemical, physical and microbiological analyses. Mangaba pulp had a high moisture content (82.65%) and of titratable acidity (16.40%). All ice cream formulas were accepted by the sensory test and the highest mean (7.58) was obtained with the SL formula in the global acceptance, which significantly differed from the control. Moisture and total solids content differed significantly. SL protein concentration was similar to control, but significantly different from formulas DL and DLS. The largest reduction in the total energetic value (50%) was observed in the formulas prepared with Litesse, Lactitol, and Sucralose. Replacement of shortening, sugar or both resulted in overrun decrease and also affected viscosity. The highest melting rate was observed in formulas containing Dairy-Lo, Lactitol, and Sucralose. All formulas had a good level of appearance and global acceptance. Microbiological standards of mangaba pulp and ice cream formulas are in agreement with Brazilian legislation requirements. Mangaba ice cream with low energetic value, elaborated with Selecta Light or with a combination of Litesse, Lactitol, and Sucralose obtained the best quality characteristics.
A mangaba (Hancornia speciosa Gomez), fruto típico do cerrado amplamente utilizado na farmacologia e gastronomia regionais, tem despertado interesse crescente por causa das suas potencialidades, estimulando assim o seu cultivo de forma sustentável na região nordeste e centro-oeste. O efeito da substituição de gordura não-láctea e de sacarose nas propriedades físicas, químicas e aceitabilidade de sorvete com mangaba foi avaliado. Foram elaboradas quatro formulações teste: com substituição parcial da sacarose e total da gordura não-láctea por Selecta Light (SL), com substituição total da gordura não-láctea por Dairy-Lo (DL), com substituição total da gordura não-láctea por Litesse e da sacarose por Lactitol e sucralose (LLS), substituição total da sacarose por Lactitol, sucralose e da gordura não-láctea por Dairy-Lo (DLS). As análises físicas, químicas e microbiológicas foram realizadas na polpa de mangaba e nas formulações de sorvete aceitas em análise sensorial com 40 provadores. A polpa de mangaba apresentou elevado teor de umidade (82,65%) e acidez titulável (16,40%). Todas as formulações de sorvete foram aceitas na análise sensorial, sendo a maior média (7,58) observada no critério aceitação global para a formulação SL, que diferiu significativamente da formulação controle. O teor de umidade e sólidos totais das formulações diferiu significativamente. A concentração de proteína de SL foi semelhante ao controle, diferindo significativamente das formulações DL e DLS. Verificou-se para a formulação preparada com Litesse, Lactitol e Sucralose a maior redução do valor energético total (50%). A substituição de gordura, sacarose ou ambos promoveu a redução do overrun e afetou a viscosidade. A maior velocidade de derretimento ocorreu na formulação com Dairy-Lo, Lactitol e Sucralose. Todas as formulações tiveram bom nível aceitação global e aparência. A polpa de mangaba e os sorvetes estão de acordo com os padrões microbiológicos da legislação vigente. Sorvetes com mangaba, de reduzido valor energético, elaborados com Selecta Light ou com a combinação de Litesse, Lactitol e sucralose obtiveram as melhores características de qualidade.

碩士
輔仁大學
食品營養學系
90
The characteristics of Taichung Sen 10 rice starch treated with 3％-6％ available chlorine at pH 3 and 12 for 2 hours were studied. Oxidized rice starch was then hydrolyzed with α-amylase, and the hrdrolysate was used to study the feasibility of replacing fat in salad dressing. As the rice starch was oxidized with sodium hypochlorite at pH 3, the water content, water activity and crude fat content decreased with increasing available chlorine concentration. When 5％ available chlorine was used to oxidize rice starch, the characteristics of clarity, solubility and swelling power were significantly higher than those of rice starch. As the available chlorine was increased to 6％, the crude ash content and viscosity decreased, whereas lipophilic power and the emulsion ability increased. As the rice starch was oxidized with sodium hypochlorite at pH 12, the water content and water activity decreased with increasing available chlorine. When rice starch was treated with 5％ available chlorine resulted in the highest values of carboxyl group, solubility, swelling power, lipophilic power and emulsion ability, significantly better than those obtained at pH 3. However, the viscosity and gelatinization temperature were the lowest. The relationship of emulsion ability and characteristics of rice starch oxidized at pH 12 was analyzed by stepwise regression analysis. Results showed that the carpoxyl group content, solubility at 95℃, swelling power at 95℃, clarity and lipophilic power were the major factors influencing the emulsion ability of oxidized rice starch, and the carboxyl content was found the most important. The rice starch oxidized with 5％ available chlorine at pH 12 had the highest values of carboxyl group, solubility at 95℃, swelling power at 95℃, clarity, lipophilic power, and emulsion ability. Rice starch was oxidized with 5％ available chlorine at pH 12 and subsequently hydrolyzed with α-amylase to DE 10 increased clarity, solubility, swelling power, and emulsion ability. However, lipophilic power and emulsion stability remained the same. The hydrolysate of oxidized rice starch was suitable for the replacement of fat in salad dressing. Oxidized rice starch with DE 10 was used to replace soybean oil in salad dressing. There was no difference in the firmness, consistency, cohesiveness, and index of viscosity between salad dressing cotaining 40％, 25％ and 15％ oil prepared with oxidized rice starch（DE 10） and the control. After storage at 7℃ for 48 hours, textural analysis of salad dressing prepared with oxidized rice starch（DE 10） was similar to those of control. Sensory evaluation showed that there was no difference between the control with 65％ oil and the salad dressing containing oxidized rice starch（DE 10） and 15％ oil in softness, surface smoothness, coarseness, moistness, creaminess, and aftertaste. These results implicate that oxidized rice starch（DE 10） could be used to reduce oil content without affecting the quality of salad dressing.

碩士
國立高雄餐旅大學
餐飲創新研發碩士學位學程
101
In recent years, high fiber, low fat and low calorie are the major research trends In recent years, high fiber, low fat and low calorie are the major research trends in baking industry. Decreasing the content of saturated fatty acids in baking products could lower the risk of obesity, hyperlipidemia, cardiovascular diseases and colon cancer. In this study, citrus fiber was used to replace baking lipids for the development of baking products, and we aimed (1) to evaluate the effects of baking lipids on the physical properties of breads; (2) to investigate the physicochemical properties and texture of breads with fat replacer citrus fiber or fat before and after baking; and (3) to develop bread and muffin products using fat replacer citrus fiber. The physical properties of breads with different lipid compositions (0％, 5％, 10％, 15％ and 20％ of fat or oil) were evaluated. Results indicated that the best baking lipid was fat, and compared with 15% oil, dough with 15% fat showed significantly better agitating quality, bread specific volume, color and hardness, but the breads with 20% fat or oil showed adverse effects on bread quality. The physicochemical properties and texture of breads with 0％, 2％, 4％, 6％ and 8％ fat replacer citrus fiber or fat before and after baking were evaluated. Results indicated that the bread quality would decrease when the citrus fiber content increased. Compared with 8% fat, bread with 8% fat replacer citrus fiber showed significantly lower agitating quality, color, volume and hardness but higher moisture content; besides, bread with 8% citrus fiber also could lower the hardness increasing rate and the product volume was acceptable. Therefore, for the similar quality as using fat, the optimal citrus fiber replacing ratios were 2% and 4%.   The potential of fat replacer citrus fiber applied in the development of bread and muffin products with different replacing ratios was investigated. Results showed that for both bread and muffin products, the product quality would decrease when the citrus fiber replacing ratio increased. The sensory evaluation indicated that there was no significant difference in products with fat only and fat replaced with 2% and 4% citrus fiber; besides, fat replaced with 2%, 4% and 6% citrus fiber were acceptable for evaluators. In conclusion, fat was the best baking lipid, and the product with higher citrus fiber content possessed a relative smaller volume, which might adversely affect the consumer buying behavior; however, citrus fiber could lower the hardness increasing rate and had a significantly higher moisture content than fat. Therefore, using fat replacer citrus fiber to replace fat could not only reduce the use of fat but also increase the intake of dietary fiber, which corresponds to the trend of baking industry to produce healthy products, suggesting that the fat replacer citrus fiber has the potential to be applied in the bread-related products.

Thesis (M.S.)--University of Wisconsin--Madison, 1993.
Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 148-155).

碩士
東海大學
食品科學系
106
Gluten allergy (AG) is a common intestinal disease in which the small intestine is highly sensitive to gluten and eats gluten-containing foods (such as barley, wheat, and rye), which cause indigestion. Many manufacturers have begun to use alternative raw materials to make gluten-free (GF) products, providing consumers with gluten allergy choices and increasing their nutritional value. In addition, due to high health awareness, consumers' attention to low-calorie products continues to increase, and lipids in biscuits are important roles depending on taste. Therefore, many studies have evaluated raw materials such as fat replacers. Fat replacers are often carbohydrates or proteins that mimic lipid function and sensory properties. This study intends to use rice bran powder instead of flour as raw material, and then use hydroxypropyl methylcellulose (H), maltodextrin (M), Acacia gum (A) as a fat replacers. The materials were added with 10, 20, 30% instead of shortening, and baked to make American biscuits, to understand their physicochemical properties and sensory evaluation analysis, and to understand the differences of wheat raw material group (WC) and the non-addition of fat replacers rice bran powder control group (RBC) and the influence of fat replacers on gluten-free biscuits. The results showed that in the results of the expansion ratio, the wheat control group had the highest significant expansion ratio of 32.31%, while the H substitution rate of 30% had the least significant expansion ratio of 18.16%, compared with the original rice bran control group. (22.16%) fell by 4%. The results of hardness analysis showed that the higher the percentage of substitution of M and H with the substitution of fat replacers, the hardness rise significantly, which was 1730.43-3392.67 g and 2022.10-3226.90 g, respectively. On the contrary, there were no significant differences between the group A 2446.90-2942.38 g and the result of rice bran control group 3396.30 g. The result of dietary fiber content showed that the use of A substitution of 30% had a significantly higher dietary fiber content of 10.93%, which was five times higher than the 2.01% of the wheat control group. In terms of composition analysis, the crude fats of H, M, and A samples were 38.93%, 40.21% and 39.1%, and calories were 553.79 kcal/100g, 565.09 kcal/100g, and 558.68 kcal/100g, respectively. Due to the use of fat replacers instead of oils, they were significantly lower than the rice bran control group, and the rice bran control group had a crude fat of 56.86% and a calorie of 656.56 kcal/100g. The results of in vitro digestion showed that group M has the significant lowest GI value of 60.11, which was 37.93% difference compared with the wheat control group of 82.91. Finally, the results of evaluation were analyzed. The overall like of sample using M had a significant highest up to 5.55, while the sample with H had the least significant of 4.57. Based on the above results, H, M and A can replace the fat content to 30%, and also reduce its calories, while rice bran can not only replace wheat flour to make gluten-free biscuits, but also increase dietary fiber content and lower the GI value. Therefore, in the future of the research and development process, it can be used as a basis for the development of gluten-free and low-calorie foods.