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Journal articles on the topic 'Sugar and fat replacers'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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1

Chugh, Bhawna, Gurmukh Singh, and B. K. Kumbhar. "Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers." International Journal of Food Science 2013 (2013): 1–12. http://dx.doi.org/10.1155/2013/576153.

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Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), ammonium bicarbonate 0.5–2.5%, and water 20–24% for production of low-fat biscuits. Diameter and stress-strain ratio decreased significantly with increase in the amount of sugar. There was a significant decrease in spread ratio at high amount of water. Hardness was significantly affected by the interac

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Esteller, Mauricio Sergio, Ana Carolina Orlandi de Lima, and Suzana Caetano da Silva Lannes. "Color measurement in hamburger buns with fat and sugar replacers." LWT - Food Science and Technology 39, no. 2 (2006): 184–87. http://dx.doi.org/10.1016/j.lwt.2004.12.012.

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3

ESTELLER, MAURICIO SERGIO, RENATA LIRA AMARAL, and SUZANA CAETANO DA SILVA LANNES. "EFFECT OF SUGAR AND FAT REPLACERS ON THE TEXTURE OF BAKED GOODS." Journal of Texture Studies 35, no. 4 (2004): 383–93. http://dx.doi.org/10.1111/j.1745-4603.2004.tb00602.x.

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4

Zeeb, Benjamin, Vanessa Schöck, Nicole Schmid, et al. "Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions." Food & Function 9, no. 3 (2018): 1647–56. http://dx.doi.org/10.1039/c7fo01577a.

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5

Sumonsiri, Nutsuda, Benjaporn Panjun, Supanna Naksuk, Sarisara Boonmawat, Amornrat Mukprasirt, and Pattama Phasuthan. "Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing." E3S Web of Conferences 141 (2020): 02006. http://dx.doi.org/10.1051/e3sconf/202014102006.

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Overconsumption of fat leads to cardiovascular diseases and other health problems; therefore, consumers prefer diets with high fiber and low fat content for their healthy weight management. Fat replacers can be potentially applied in several foods but they can affect appearance, texture, rheology, and flavor of emulsion products. This research aimed to study the effect of oatmeal as a fat replacer on creamy salad dressing (53.39%(w/w) refined soybean oil, 20.20%(w/w) sweetened condensed milk, 12.99% (w/w) distilled vinegar, 8.08%(w/w) egg yolk, 4.33%(w/w) refined sugar, 0.58%(w/w) iodized salt

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Santos, Grazielle Gebrim, and Mara Reis Silva. "[NO TITLE AVAILABLE]." Food Science and Technology 32, no. 3 (2012): 621–28. http://dx.doi.org/10.1590/s0101-20612012005000069.

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The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL) and the combination of Litesse, Lactiol, and Splenda (LLS)

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Santos, Grazielle Gebrim, and Mara Reis Silva. "Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes." Food Science and Technology (Campinas) 32, no. 3 (2012): 621–28. http://dx.doi.org/10.1590/s0101-20612012005000086.

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8

Jardines, A. Pintor, J. L. Arjona-Román, P. Severiano-Pérez, A. Totosaus-Sánchez, S. Fiszman, and H. B. Escalona-Buendía. "Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties." Food Hydrocolloids 108 (November 2020): 106032. http://dx.doi.org/10.1016/j.foodhyd.2020.106032.

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9

Perry, J. M., R. B. Swanson, B. G. Lyon, and E. M. Savage. "Instrumental and Sensory Assessment of Oatmeal and Chocolate Chip Cookies Modified with Sugar and Fat Replacers." Cereal Chemistry Journal 80, no. 1 (2003): 45–51. http://dx.doi.org/10.1094/cchem.2003.80.1.45.

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10

Livesey, Geoffrey. "Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties." Nutrition Research Reviews 16, no. 2 (2003): 163–91. http://dx.doi.org/10.1079/nrr200371.

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Abstract Polyols are hydrogenated carbohydrates used as sugar replacers. Interest now arises because of their multiple potential health benefits. They are non-cariogenic (sugar-free tooth-friendly), low-glycaemic (potentially helpful in diabetes and cardiovascular disease), low-energy and low-insulinaemic (potentially helpful in obesity), low-digestible (potentially helpful in the colon), osmotic (colon-hydrating, laxative and purifying) carbohydrates. Such potential health benefits are reviewed. A major focus here is the glycaemic index (GI) of polyols as regards the health implications of lo

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11

Prilovskaya, E. "Optimization of whole milk replacers compozition in calves` feeding." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 1(147) (May 29, 2019): 64–73. http://dx.doi.org/10.33245/2310-9289-2019-147-1-64-73.

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The research and economic experiment aimed at determining the most effective ratio of milk and vegetable protein in whole milk replacers WMR. It was carried out in four groups of calves with an initial live weight of 39.2–41.2 kg at the age of 10–30 days. The research has shown that WMR No. 1 consisted of (% by weight): dried whey – 53, vegetable fat – 16, vegetable protein – 30, vitamin-mineral complex – 1, No. 2 – skimmed milk powder – 15, whey powder – 47, vegetable fat – 16, vegetable protein – 21, vitamin- mineral complex – 1.0, No. 3 – 30; 41.5; 16.0; 11.5; 1.0. The ratio of vegetable an

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12

Míčková, K., J. Čopíková, and A. Synytsya. "Determination of polydextrose as a fat replacer in butter." Czech Journal of Food Sciences 25, No. 1 (2008): 25–31. http://dx.doi.org/10.17221/738-cjfs.

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Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, D-glucitol, and citric acid (89:10:1). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of po

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13

Paranjape, Aishwarya, Sachin Sonawane, and Sonal Patil. "Development of Sugar Free and Fortified Chocolates with D-Optimal Design Approach." Journal of Food Engineering and Technology 10, no. 1 (2021): 28–33. http://dx.doi.org/10.32732/jfet.2021.10.1.28.

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The increasing numbers of overweight or chronically obese individuals have led the market to produce sweet snacks and desserts that are low in calories, low in fat or low in sugar. Sugar replacers have low calorific value and lower glycaemic index as compared to sucrose which not only helps in controlling weight but also is safe for diabetics. The study is aimed to develop a sugar free chocolate by using a combination of various zero calorie sweeteners i.e., stevia, isomalt and erythritol through response surface methodology (RSM). The final run optimized by RSM consists of 21.9g cocoa butter,

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14

Richardson, Aislinn M., Andrey A. Tyuftin, Maurice G. O’ Sullivan, Kieran N. Kilcawley, Eimear Gallagher, and Joseph P. Kerry. "The Impact of Sugar Particles Size and Natural Substitutes for the Replacement of Sucrose and Fat in Chocolate Brownies: Sensory and Physicochemical Analysis." European Journal of Engineering and Technology Research 6, no. 1 (2021): 104–13. http://dx.doi.org/10.24018/ejers.2021.6.1.2294.

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As fat contributes important textural properties such as lubricity and tenderness to cakes, it is plausible to focus on ways to increase the perception of these properties with the aim of creating the illusion of a higher fat. The utilisation of small sugar particles has been shown to increase the moist and soft texture of Chocolate Brownies. The present study assessed three different sugar particle sizes in their ability to create the illusion of fat content and therefore their ability to permit fat replacement (FR) in this product. The unground commercial sugar (200-5181 µm) was used as the

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Godoy‐García, Liliana, Lucía Abadía‐García, Karina Cruz‐Aldaco, Eduardo Castaño‐Tostado, Beneranda Murúa‐Pagola, and Silvia L. Amaya‐Llano. "Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt." International Journal of Dairy Technology 73, no. 4 (2020): 718–25. http://dx.doi.org/10.1111/1471-0307.12717.

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16

Samapundo, S., T. Anthierens, R. Xhaferi, and F. Devlieghere. "Development of a validated model to describe the individual and combined water activity depressing effects of water soluble salt, sugar and fat replacers." Journal of Food Engineering 96, no. 3 (2010): 433–39. http://dx.doi.org/10.1016/j.jfoodeng.2009.08.022.

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17

Rana, M. S., P. C. Das, F. Yeasmin, and M. N. Islam. "Effect of polydextrose and stevia on quality characteristics of low-calorie biscuits." Food Research 4, no. 6 (2020): 2011–19. http://dx.doi.org/10.26656/fr.2017.4(6).223.

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Lipid and sugar have important nutritional and technological functions in bakery products, but excessive intake may affect human health adversely. This study aimed at processing and quality evaluation of low-calorie biscuits by partial replacement of fat and sugar with polydextrose and 2.5% stevia solution, respectively. A total of 6 formulas and 16 samples of biscuit were developed to replace the amount of fat and sugar from 0 to 50%. For each formula (10 to 50% fat and sugar reduction), 3 biscuit samples were prepared with different proportion of polydextrose and stevia whilst exception for

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18

Quiles, Amparo, Empar Llorca, Carolin Schmidt, et al. "Use of berry pomace to replace flour, fat or sugar in cakes." International Journal of Food Science & Technology 53, no. 6 (2018): 1579–87. http://dx.doi.org/10.1111/ijfs.13765.

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19

Barimah, John, Damian Laryea, and Ugett Naa Korkoi Okine. "Date fruit powder as sugar replacer in rock buns." Nutrition & Food Science 45, no. 6 (2015): 920–29. http://dx.doi.org/10.1108/nfs-05-2015-0050.

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Purpose – This paper aims to assess the potential of date fruit powder as a refined sugar replacer in rock buns to help promote and diversify the utilization of date fruit. Design/methodology/approach – Date fruit pulp was sun dried, milled into powder, sieved and its proximate composition determined. Refined sugar in rock buns was replaced with date fruit powder at 0, 50, 80 and 100 per cent levels. The samples were then subjected to proximate, mineral and sensory evaluation. Findings – Date fruit powder had 1.47 per cent crude fiber and was high in carbohydrate (82.15 per cent). Carbohydrate

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20

Temme, Elisabeth HM, Hilko van der Voet, Annet JC Roodenburg, Astrid Bulder, Gerda van Donkersgoed, and Jacob van Klaveren. "Impact of foods with health logo on saturated fat, sodium and sugar intake of young Dutch adults." Public Health Nutrition 14, no. 4 (2010): 635–44. http://dx.doi.org/10.1017/s1368980010002089.

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AbstractObjectiveHealth logos are introduced to distinguish foods with ‘healthier’ nutrient composition from regular foods. In the present study, we evaluated the effects of changed food compositions according to health logo criteria on the intake of saturated fat, sugar and sodium in a Dutch population of young adults.DesignFoods in the Dutch food composition table were evaluated against nutrient criteria for logo eligibility. Three replacement scenarios were compared with the nutrient intake ‘as measured’ in the Dutch consumption survey. The foods not complying with health logo criteria were

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21

Aidoo, Roger Philip, Emelia Appah, Davy Van Dewalle, Emmanuel Ohene Afoakwa, and Koen Dewettinck. "Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture - effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties." International Journal of Food Science & Technology 52, no. 1 (2016): 282–90. http://dx.doi.org/10.1111/ijfs.13281.

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22

Agustin, Citravia, Nurliyani Nurliyani, and Jamhari Jamhari. "Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer." Jurnal Ilmu dan Teknologi Hasil Ternak 16, no. 1 (2021): 11–20. http://dx.doi.org/10.21776/ub.jitek.2021.016.01.2.

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Ice cream is a dairy product with high calorie because of fat and sugar content. Common sources of ice cream fat include butter, cream, and whipping cream. Cured egg yolk can be used as an alternative to salting eggs in a shorter time to extend the shelf life of eggs. Yolk has a high enough fat content, so it can be used to substitute fat sources in ice cream making.The purpose of this study was to determine the characteristics of ice cream with cured egg yolk powder as a substitute for whipping cream. This study used cured egg powder as a substitute for whipping cream in ice cream. This resea

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23

Kocer, Dilek, Zeynep Hicsasmaz, Alev Bayindirli, and Sinan Katnas. "Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer." Journal of Food Engineering 78, no. 3 (2007): 953–64. http://dx.doi.org/10.1016/j.jfoodeng.2005.11.034.

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24

Крылова, Р. В., Е. В. Климина та И. И. Захарова. "Применение каррагинанов в современной кулинарии". ТЕНДЕНЦИИ РАЗВИТИЯ НАУКИ И ОБРАЗОВАНИЯ 70, № 2 (2021): 148–50. http://dx.doi.org/10.18411/lj-02-2021-73.

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Carrageenans are a unique and versatile ingredient in modern cooking. This food supplement can replace many supplements that are high in fat or sugar, without losing flavor. Carrageenans, belonging to the family of hydrocolloids, are used for thickening, stabilizing and gelling various liquids. Their use allows you to get a variety of dishes with unusual properties and combinations of components

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Bellisle, F., J. E. Blundell, L. Dye, et al. "Functional food science and behaviour and psychological functions." British Journal of Nutrition 80, S1 (1998): S173—S193. http://dx.doi.org/10.1079/bjn19980109.

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AbstractThe impact of ingesting various foods on psychological and behavioural functions is a topic of both interest and concern to the general public. In this article, the scientific literature concerning demonstrated cause-and-effect relationships is reviewed, beginning with methodological considerations specific to the quantification of particular behaviours and psychological events. The essential function of food is to satisfy hunger and the need for essential nutrients. The contributions of macronutrients to appetite and satiety are described, as well as their impact on metabolism and ene

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26

Lê, Kim-Anne, Frédéric Robin, and Olivier Roger. "Sugar replacers." Current Opinion in Clinical Nutrition & Metabolic Care 19, no. 4 (2016): 310–15. http://dx.doi.org/10.1097/mco.0000000000000288.

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27

McNUTT, KRISTEN, and ANKE SENTKO. "Sugar Replacers." Nutrition Today 31, no. 6 (1996): 255–61. http://dx.doi.org/10.1097/00017285-199611000-00007.

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28

Astrup, Arne, Benjamin Buemann, Anne Flint, and Anne Raben. "Low-fat diets and energy balance: how does the evidence stand in 2002?" Proceedings of the Nutrition Society 61, no. 2 (2002): 299–309. http://dx.doi.org/10.1079/pns2002149.

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The role of high-fat diets in weight gain and obesity is assessed by evidence-based principles. Four meta-analyses of weight change occurring onad libitumlow-fat diets in intervention trials consistently demonstrate a highly significant weight loss of 3–4 kg in normal-weight and overweight subjects (P< 0·001). The analyses also find a dose-response relationship, i.e. the reduction in percentage energy as fat is positively associated with weight loss. Weight loss is also positively related to initial weight; a 10 % reduction in dietary fat is predicted to produce a 4–5 kg weight loss in an i

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Indumathi. P , Saravankumar. R, Indumathi P. ,. Saravankumar R. "Formulation of Low Calorie Multigrain Cookies Using Sugar Replacer (Palm Candy) and Fat Replacer (Polydextrose) and Assessment of Physical and Sensory Parameters of Formulated Cookies." International Journal of Agricultural Science and Research 9, no. 4 (2019): 181–90. http://dx.doi.org/10.24247/ijasraug201924.

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Azmoon, Elahe, Farzad Saberi, Fatemeh Kouhsari, Mehdi Akbari, Marek Kieliszek, and Amir Vakilinezam. "The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization." Foods 10, no. 7 (2021): 1549. http://dx.doi.org/10.3390/foods10071549.

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The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15

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Phipps, R. H., A. K. Jones, G. E. Perrot, and J. Waters. "The effect of moiassed sugar beet pulp and distillery by-products on feed intake and milk production of dairy cows fed complete diets." Proceedings of the British Society of Animal Science 1996 (March 1996): 8. http://dx.doi.org/10.1017/s0308229600029846.

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In recent years the use of complete diets has increased markedly in the UK. Although figures are difficult to obtain, it is estimated that approximately 20% of the National Herd is now fed complete diets. This represents 400,000 cows and the number is steadily increasing . Complete diets are often associated with rations where the forage component contains a significant proportion of maize silage, and where sodium hydroxide treated wheat (Soda Grain) is often included. Although it is widely believed, within the farming community, that the inclusion of Soda Grain (SG) results in a marked increa

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Oliveira de Souza, Naara Caroline, Lívia de Lacerda de Oliveira, Ernandes Rodrigues de Alencar, et al. "Textural, physical and sensory impacts of the use of green banana puree to replace fat in reduced sugar pound cakes." LWT 89 (March 2018): 617–23. http://dx.doi.org/10.1016/j.lwt.2017.11.050.

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33

Guess, Nicola, Mahen Wijesuriya, Laksha Vasantharajah, et al. "The effect of dietary changes on distinct components of the metabolic syndrome in a young Sri Lankan population at high risk of CVD." British Journal of Nutrition 116, no. 4 (2016): 719–27. http://dx.doi.org/10.1017/s0007114516002476.

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AbstractSouth Asian populations are predisposed to early onset of the metabolic syndrome. Lifestyle intervention programmes have demonstrated a reduction in the metabolic syndrome and CVD risk; however, the most effective components of the multi-faceted lifestyle interventions are unknown. We studied 2637 Sri Lankan males (n 1237) and females (n 1380), with a mean BMI of 23·9 (sd 4·2) kg/m2, aged 22·5 (sd 10·0) years, who had participated in a 5-year lifestyle-modification programme to examine the effect of dietary changes on distinct components of the metabolic syndrome. The dietary intervent

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Phipps, R. H., A. K. Jones, and J. G. Perrot. "The effect of distillery by-products and molassed sugar beet feed on feed intake and milk production of dairy cows fed a maize silage based total mixed ration." Proceedings of the British Society of Animal Science 1998 (1998): 201. http://dx.doi.org/10.1017/s0308229600034140.

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An earlier study conducted at the Centre for Dairy Research (Phipps et al. 1996) using a total mixed ration (TMR) based on maize silage, showed that when distillers grains wheat and molassed sugar beet feed (MSBF) replaced cereal and protein supplements, milk yield and dry matter (DM) intake were maintained but there was a large and significant reduction in milk fat and a small but significant reduction in milk protein. This depression in milk protein was attributed to the high oil content of distillers grains, which would have reduced fermentable metabolisable energy intake which in turn may

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Chiavaroli, Laura, Annette Cheung, Sabrina Ayoub-Charette, et al. "Important Food Sources of Fructose-Containing Sugars and Adiposity: A Systematic Review and Meta-Analysis of Controlled Feeding Trials." Current Developments in Nutrition 5, Supplement_2 (2021): 1017. http://dx.doi.org/10.1093/cdn/nzab053_010.

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Abstract Objectives Sugar-sweetened beverages (SSBs) have been linked to weight gain. It is unclear if other food sources of fructose-containing sugars behave similarly. We conducted a systematic review and meta-analysis of controlled feeding trials to assess the effect of different food sources of fructose-containing sugars on body weight and markers of adiposity. Methods MEDLINE, Embase, and the Cochrane Library were searched through January 2020 for controlled feeding trials ≥2 weeks on the effect of fructose-containing sugars. Trial designs were prespecified by energy control: substitution

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Petkovic, Marko, Biljana Pajin, Jelena Tomic, et al. "Textural and sensory properties of spreads with sucrose and maltitol." Chemical Industry 66, no. 3 (2012): 385–94. http://dx.doi.org/10.2298/hemind110902094p.

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Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. Undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manu

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Khalifa, FaresK. "PREBIOTICS AS FAT REPLACERS." International Journal of Advanced Research 5, no. 6 (2017): 1466–73. http://dx.doi.org/10.21474/ijar01/4559.

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38

Peng, Xingyun, and Yuan Yao. "Carbohydrates as Fat Replacers." Annual Review of Food Science and Technology 8, no. 1 (2017): 331–51. http://dx.doi.org/10.1146/annurev-food-030216-030034.

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39

Kruse, Hans-Peter, Gisela Stoof, Helga Rubbert, and Horst Anger. "Characterization of fat replacers." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 199, no. 4 (1994): 285–88. http://dx.doi.org/10.1007/bf01193313.

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40

Tso, Rachel, and Ciarán G. Forde. "Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods." Nutrients 13, no. 8 (2021): 2527. http://dx.doi.org/10.3390/nu13082527.

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Consumers are shifting towards plant-based diets, driven by both environmental and health reasons. This has led to the development of new plant-based meat alternatives (PBMAs) that are marketed as being sustainable and good for health. However, it remains unclear whether these novel PBMAs to replace animal foods carry the same established nutritional benefits as traditional plant-based diets based on pulses, legumes and vegetables. We modelled a reference omnivore diet using NHANES 2017–2018 data and compared it to diets that substituted animal products in the reference diet with either tradit

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41

Sahan, Nuray, Kurban Yasar, Ali A. Hayaloglu, Oya B. Karaca, and Ahmet Kaya. "Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese." Journal of Dairy Research 75, no. 1 (2007): 1–7. http://dx.doi.org/10.1017/s0022029907002786.

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Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse® D-100, Avicel Plus® CM 2159 or β-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water bin

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Colla, Kathryn, Andrew Costanzo, and Shirani Gamlath. "Fat Replacers in Baked Food Products." Foods 7, no. 12 (2018): 192. http://dx.doi.org/10.3390/foods7120192.

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Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content. In order to maintain consumer acceptance whilst simultaneously reducing the total fat content, fat replacers have been employed. There are a number of fat replacers that have been investigated in baked food products, ranging from complex carbohydrates,

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., Ozlem Tokusoglu, and M. Kemal Unal . "Fat Replacers in Meat Products." Pakistan Journal of Nutrition 2, no. 3 (2003): 196–203. http://dx.doi.org/10.3923/pjn.2003.196.203.

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Phipps, R. H., A. K. Jones, and P. Holder. "The effect of two liquid feed additives on feed intake and milk production in lactating dairy cattle." Proceedings of the British Society of Animal Science 1999 (1999): 94. http://dx.doi.org/10.1017/s1752756200002490.

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Earlier studies at the Centre for Dairy Research have examined the effect on feed intake and milk production of a range of by-products used in a total mixed ration (TMR) based on maize silage. These studies showed that distillers grains and molassed sugar beet feed (MSBF) could be used to replace cereal and protein supplements, with no effect on milk yield and dry matter (DM) intake but with a large reduction in milk fat and a little change in milk protein content. The aim of the current study was to examine the effect on feed intake and milk production of lactating dairy cows offered a TMR in

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Humphries, D. J., J. D. Sutton, D. M. Cockman, M. W. Witt, and D. E. Beever. "Pressed sugar beet pulp as an alternative fibre source for lactating dairy cows." Proceedings of the British Society of Animal Science 2003 (2003): 9. http://dx.doi.org/10.1017/s1752756200011686.

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A significant proportion of the grass silage fed to lactating dairy cows may be of only modest quality due either to delayed harvesting and/or poor ensiling conditions. In such situations, both total feed intake and milk production are likely to be compromised with the consequent need to feed more concentrates. Part of this effect is considered to be due to the development of a solid mass of digesta in the rumen, with loss of the normal layered or biphasic stratification of rumen contents. Under such conditions, rumen motility, rate of forage digestion and hence voluntary feed intake will be c

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Olatoye, Kazeem, Adebayo Florence, and Laide Lawal. "Suitability of African locust bean (Parkia biglobosa) pulp as a replacement for sucrose in cassava-wheat composite biscuit production." Acta Periodica Technologica, no. 50 (2019): 179–88. http://dx.doi.org/10.2298/apt1950179o.

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High dietary sugar consumption from snack can be reduced by replacing sucrose fraction with healthier sweeteners. Potentials of African locust bean pulp (ALBP) as replacement for sucrose in biscuit production from cassava-wheat flour was evaluated. ALBP was manually extracted from the yellow fruit of African locust bean and oven-dried. Sucrose contents were replaced with ALBP at 0, 25, 50, 75 and 100% in biscuit formulation using standard recipe. Baked biscuit samples were evaluated for chemical (proximate composition, minerals and phytochemical) and physicochemicals (vitamin C, Carotenoids, T

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Goswami, Meena, B. D. Sharma, S. K. Mendiratta, U. B. Chaudhary, Vikas Pathak, and Nitin Tyagi. "Development and quality evaluation of health-promoting functional carabeef cookies." British Food Journal 120, no. 1 (2018): 210–23. http://dx.doi.org/10.1108/bfj-02-2017-0073.

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Purpose The purpose of this paper is to develop and to assess quality characteristics of functional carabeef cookies. Design/methodology/approach Carabeef cookies were prepared with incorporation of 50 percent carabeef powder in a pre-standardized formulation and then were baked at 150-160°C for 35-40 minutes. Developed functional carabeef cookies were incorporated with 50 percent carabeef powder, 10 percent orange pulp fiber as natural fiber source, 1.5 percent guar gum as fat replacer and 20 percent of sodium caseinate as sugar replacer. Cookies were analyzed for various physical properties,

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Şimşekli, Nihal, and İsmail Sait Doğan. "Tahıl Esaslı Beta-glukan İlavesinin Gıdaların Teknolojik ve Fonksiyonel Özelliklerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 3, no. 4 (2014): 190. http://dx.doi.org/10.24925/turjaf.v3i4.190-195.241.

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Nowadays usage of dietary fibers in foods has been increasing duo to revealing of health benefits. Beta-glucans found especially in oats and barley, are polysaccharide and source of water-soluble dietary fiber. Positive effects of beta-glucans like healing coronary-heart disease, lowering blood cholesterol level, balancing blood sugar level and preventing obesity, made beta-glucans widespread functional food components for producing various foods. In addition to beneficial physiological effects of beta-glucans, they texturize, gelatinize, emulsify and stabilize the foods. They increase viscosi

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LOBATO-CALLEROS, C., J. C. ROBLES-MARTINEZ, J. F. CABALLERO-PEREZ, E. J. VERNON-CARTER, and E. AGUIRRE-MANDUJANO. "FAT REPLACERS IN LOW-FAT MEXICAN MANCHEGO CHEESE." Journal of Texture Studies 32, no. 1 (2001): 1–14. http://dx.doi.org/10.1111/j.1745-4603.2001.tb01030.x.

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Tanner, Tarja, Pernelle Moilanen, Jari Päkkilä, Pertti Patinen, Leo Tjäderhane, and Vuokko Anttonen. "Association of dietary habits with restorative dental treatment need and BMI among Finnish conscripts: a cross-sectional epidemiological study." Public Health Nutrition 22, no. 16 (2019): 3009–16. http://dx.doi.org/10.1017/s1368980019001873.

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AbstractObjective:Processed foods and fatty, sugary snacking products, such as fizzy drinks and desserts, have become more popular, causing a desire to replace meals with snacks worldwide. High-sugar and fat-rich food components have been reported to be associated with increased level of dental caries as well as underweight and overweight. The aim of the present cross-sectional population-based study was to analyse the eating behaviours of young, healthy Finnish males in association with oral health and BMI, considering self-reported and residential background factors.Design:Cross-sectional st

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