Eating quality of low‐fat beef burgers containing fat‐replacing functional blends

Tapioca starch, carrageenan, oat fibre, pectin, whey protein and a commercial mixture of carrageenan and locust bean gum were assessed for their ability to mimic fat characteristics in cooked low‐fat (10%) beef burgers. Thirteen different blends of the ingredients were formulated in order to examine their effects on quality parameters of low‐fat beef burgers. The beef burgers were tested for cook yield, water‐holding capacity (WHC), retention of shape, sensory and mechanical texture analysis. Most blends significantly (P<0.05) increased both cook yield and WHC, in particular blends containing tapioca starch, oat fibre, whey protein and the carrageenan/locust bean gum mixture. These blends substantially reduced both Warner–Bratzler and Kramer shear values. Sensory analysis showed that beef burgers containing tapioca starch, oat fibre and whey protein were acceptable in terms of flavour and texture. The low‐fat control was found to be the toughest and driest of the beef burgers examined. This study shows that blends of these ingredients can be used to offset the poor quality associated with low‐fat beef burgers. © 1999 Society of Chemical Industry     

Development of low‐fat sausages using basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer

This research was performed to evaluate the rheological properties of myofibrillar protein gels (MPs) with basil seed gum (BSG) alone or in combination with gelatin (0.25%, 0.5%), and to determine the physicochemical properties of low‐fat sausages (LFSs) manufactured with BSG alone (0.5%) or combined with gelatin (0.25%). Viscosity and cooking yields (%) of MPs with BSG alone or in combination with gelatin were higher than those of the control. However, gel strength of MPs with the combination of BSG and gelatin (0.25%) was higher than that with BSG alone. The combination of BSG and gelatin produced a more stable and denser structure than control or BSG alone. In the LFSs, the addition of BSG reduced the percentages of expressible moisture and cooking loss, and the combination of the BSG and gelatin improved gumminess and cohesiveness compared to BSG alone. The use of BSG as a water binding agent and gelatin to improve gel formation will be considered as fat replacer for the manufacture of low‐fat comminuted sausages.     

Development of low‐fat mayonnaise containing polysaccharide gums as functional ingredients

BACKGROUND: The objective of this study was to develop a low‐fat (LF) mayonnaise containing polysaccharide gums as functional ingredients. Xanthan gum (XG, 15 g kg^?1), citrus fiber (CF, 100 g kg^?1) and variable concentration of guar gum (GG) were used to formulate the optimum ratios of polysaccharide gums as fat replacers. The fat content in LF mayonnaise was reduced to 50% if compared with full‐fat (FF) mayonnaise, and the products still maintained ideal rheological properties. RESULTS: The rheological parameters showed that there were no (P > 0.05) differences in yield stress, viscosity and flow behavior index between XG + 10 g kg^?1 GG, CF + 5 g kg^?1 GG and FF control. LF mayonnaises had lower caloric values and higher dietary fiber content than the FF counterpart. Scanning electron microscopy (SEM) micrographs illustrated that the network of aggregated droplets in LF treatments contained a large number of interspaced voids of varying dimensions. Furthermore, in a comparison of sensory evaluation of LF treatments with commercial and our FF mayonnaises, there were no (P > 0.05) differences in any sensory scores among XG + 10 g kg^?1 GG control. CONCLUSION: This study shows that XG + 10 g kg^?1 GG and CF + 5 g kg^?1 GG could be used in LF mayonnaise formulations based on its multiple functions on processing properties. Copyright © 2010 Society of Chemical Industry     

The effect of using an exopolysaccharide‐producing culture on the physicochemical properties of low‐fat and reduced‐fat Kasar cheeses

A mixed starter culture containing exopolysaccharide (EPS)‐producing strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was combined with Lactobacillus helveticus LH301 and used in the manufacture of low‐fat and reduced‐fat Kasar cheeses. For comparison, low‐fat (C10) and reduced‐fat (C20) cheeses were made using EPS‐producing (EPS⁺) starter strain and EPS‐non‐producing (EPS^?) starter strain. The physicochemical properties of the cheeses were assessed in terms of chemical composition, texture, microstructure and microbial content over 90 days. Cheeses made with EPS‐producing culture (EPS10 and EPS20) had lower protein contents than control cheeses with 10% and 20% fat in dry basis (C10 and C20). Scanning electron microscopy images showed that using EPS‐producing culture resulted in a less compact protein matrix and sponge‐like structure in the cheese samples. In general, cheeses made using EPS‐producing culture had lower total viable counts. This could be related to the reduced survivability of EPS‐producing cells in the cheese matrix during ripening due to autolysis ability.     

Light‐induced protein and lipid oxidation in low‐fat cheeses: Effect on degree of enzymatic hydrolysis

The effect of proteolysis on oxidation in low‐fat cheese was investigated. The accumulation of dityrosine during storage increased significantly in the cheese with a high degree of proteolysis, while hexanal and heptanal were lower in the cheese with high proteolytic activity, indicating that the peptides/free amino acids acted as antioxidants on the propagating step in lipid oxidation. Dimethyl disulphide concentration was also lower in the cheese with a higher level of peptides. Therefore, oxidation of tyrosine residues seemed to function as antioxidants both regarding secondary lipid oxidation products and protein‐derived oxidation products through formation of dityrosine, being a termination reaction.     

Development and application of soy‐protein films to reduce fat intake in deep‐fried foods

A soy protein film coating was developed and evaluated to reduce fat transfer in deep‐fried foods during frying. Soy protein isolate solutions (10% SPI) with 0.05% gellan gum as plasticizer cooled after being held at 80 °C for 20 min provided suitable films. There was a significant fat reduction (55.12 (±6.03)%db) between fried uncoated and coated discs of doughnut mix. The same films were used on potato fries. Some panellists observed a slight difference between the coated and uncoated fries but many preferred the coated fries over the uncoated ones. Penetration test on potato fries showed no significant difference between the texture of coated (SPI with gellan gum) and the uncoated fried samples. A solution of 10% SPI with 0.05% gellan gum is recommended for coating foods to reduce fat intake during deep‐fat frying. © 2000 Society of Chemical Industry     

Nutritional quality of model low‐fat pork patties manufactured with the use of soy protein isolate

Proximate composition and amino acid and fatty acid profiles of low‐fat pork patties manufactured with the addition of soy protein isolate (SPI) were determined and their energy values were calculated. Patties with SPI were characterised by a higher content of protein than the control. Although the 10% SPI added sample showed the highest energy value of all samples, it contained the lowest amount of fat and therefore the share of energy from the fat of this sample was lower than those of the other samples. The essential amino acid indices of SPI added patties were lower than those of the control, but they were still favourable compared to the FAO/WHO/UNU reference pattern of protein. The fatty acid composition of fat was positively influenced by the addition of SPI, as an increase in C18:2, C18:3, total PUFA and PUFA/SFA ratio along with an increased amount of SPI added to patties was observed.     

A quick method for identifying radiolytic hydrocarbons in low‐fat‐containing food

BACKGROUND: As radiation‐induced alterations of the lipid fraction of foods are related to their initial fat content, concentrations of fat degradation products used as irradiation markers are expected to be lower when irradiating low‐fat‐containing foods. Thus the sensitivity required when applying analytical methods for identifying irradiation markers in foods eventually depends on their respective amounts of fat. The aim of this study was to perform the qualitative analysis of characteristic hydrocarbons resulting from irradiation of samples with a fat content as low as 25 g kg^?1. RESULTS: A rapid extraction using a small amount of ethyl acetate was the unique sample pretreatment required to accomplish the analysis of radiolytic markers by using on‐line coupling of reverse phase liquid chromatography and gas chromatography with mass spectrometry detection (RPLC/GC/MS). Efficient elimination of the large volumes (up to 2170 µL) directly transferred from LC to GC was achieved by optimising the operation mode of the through‐oven transfer adsorption/desorption system used as interface. CONCLUSION: The reported procedure allowed confirmation, in less than 65 min, of the occurrence of up to five irradiation markers, namely n‐pentadecane, 1‐hexadecene, 1,7‐hexadecadiene, n‐heptadecane and 8‐heptadecene, in cooked ham irradiated at doses as low as 2 kGy. © 2012 Society of Chemical Industry     

Influence of exopolysaccharide‐producing cultures on the volatile profile and sensory quality of low‐fat Tulum cheese during ripening

The objective of this investigation was to compare the composition and changes in the concentration of volatiles in low‐fat and full‐fat Tulum cheeses during ripening. Tulum cheese was manufactured from low‐ or full‐fat milk using exopolysaccharide (EPS)‐producing or non‐EPS‐producing starter cultures. A total of 82 volatile compounds were identified belonging to the following chemical groups: acids (seven), esters (21), ketones (14), aldehydes (six), alcohols (14) and miscellaneous compounds (20). The relative amounts of acids, alcohols and aldehydes increased in the cheeses made with EPS‐producing cultures during 90 days of ripening. Differences were found in the volatile profile of full‐fat Tulum cheese compared with the low‐fat variant, especially after 90 days of ripening. Exopolysaccharide‐producing cultures changed the volatile profile, and the EPS‐producing cultures including Streptococcus thermophilus + Lactobacillus delbrueckii subsp. bulgaricus + Lactobacillus helveticus (LF‐EPS2) produced cheese with higher levels of methyl ketones and aldehydes than the non‐EPS cultures. In the sensory analysis, full‐fat Tulum cheeses and the cheese produced with the EPS‐producing culture containing Lb. helveticus (LF‐EPS2) were preferred by the expert panel. It was concluded that the use of EPS‐producing starter cultures in the manufacture of low‐fat Tulum cheese had the potential to improve the flavour.     

Influence of carboxymethylcellulose on the physicochemical,rheological and sensory attributes of a low‐fat Domiati cheese

The physicochemical, rheological and sensory attributes of a low‐fat Domiati cheese produced using carboxymethylcellulose (CMC), a hydrocolloid, at 0.4, 0.6, 0.8 and 1% (w?w) were examined during the ripening period. Results indicated that, as the carboxymethylcellulose content of cheese milk increased, cheese yield and moisture of low‐fat Domiati cheese significantly increased but the protein, salt and fat values significantly decreased. Rheological parameters were significantly lower in cheeses made with CMC. With regard to the sensory properties of the cheeses, low‐fat Domiati cheese made with 1% (w?w) CMC recorded the highest scores for sensory attributes.     

Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

The functionality of Zedu gum as a fat mimetic in low‐fat brined cheese was studied. The physicochemical, textural, rheological, microstructural and sensory properties of cheese samples modified with 0.1% and 0.25% of Zedu gum were compared to those of control cheeses (low‐fat and full‐fat cheeses with no fat mimetic) during ripening. To obtain further information about the cheeses' structure and interactions between macromolecules (casein protein and Zedu gum), other parameters were analysed by differential scanning calorimetry and Fourier transform infrared (FTIR) spectroscopy. Incorporation of Zedu gum into low‐fat cheese caused an open microstructure and softer texture in comparison with the control low‐fat cheese. The thermal properties and FTIR spectra of the cheeses were influenced by both fat mimetic and ripening time. On days 1 and 60 of ripening time, the lower value of enthalpy of the low‐fat cheese with 0.25 g of Zedu gum/kg of milk (AS 0.25) in comparison with control low‐fat cheese could have been due to the electrostatic nature of the interactions between Zedu gum and casein protein. On both days, the FTIR spectrum of AS 0.25 showed a well separated absorption at 1746 cm^?1 possibly due to the formation of ester groups as a result of the interaction of the carbonyl groups in Zedu gum with the hydroxyl groups of some amino acids in casein.     

Characteristics of low‐fat beefburgers as influenced by various types of wheat fibres

Hydrated wheat fibres (bran and white and red beeswings) were added at three levels (50, 100 and 150 g kg⁻¹ ) to beefburger as replacement for fat and evaluated for chemical and physical properties, energy content and sensory traits. Uncooked and cooked beefburgers formulated with wheat fibres had higher (P⩽0.05) moisture, protein and carbohydrate contents and lower (P⩽0.05) fat contents than that of the control. However, ash content was increased (P>0.05) by the addition of wheat fibres. The cholesterol content of uncooked and cooked beefburgers decreased as level of wheat fibres increased or fat content decreased. The addition of wheat fibres reduced the cholesterol content from 6 to 45% for uncooked and cooked beefburgers. The energy content of uncooked and cooked beefburgers was lower (P ⩽0.05) than that of control by between and 6 and 41%. The cooking yield and reduction in diameter of beefburgers were significantly (P⩽0.05) improved by the addition of wheat fibres. The addition of red and white beeswings showed an improvement in the texture trait. Colour traits, tenderness, juiciness, connective tissue amount, beef flavour intensity and overall palatability were not affected by the addition of wheat fibres to beefburgers. Hydrated wheat fibres can be used successfully as a fat substitute in ground meat products. © 1999 Society of Chemical Industry     

The effects of starter cultures on chemical,biochemical and sensory properties of low‐fat Tulum cheeses during ripening

Three different commercial starter cultures, Choozit^? MA 11 (MA ), Choozit^? BT 01 (BT ) and Choozit^? Feta A (Feta), were used to remedy textural and aromatic defects and improve the overall quality of low‐fat Tulum cheeses. Chemical and sensory analyses as well as electrophoresis were performed. Supplemental yoghurt bacteria and Lactobacillus helveticus were found to be key contributors in proteolysis with varying protein breakdown capacities. The results suggest that using appropriate culture combinations could result in low‐fat Tulum cheeses with better sensory characteristics and proteolysis rates.     

High‐fat meal induced postprandial inflammation

Raised levels of circulating inflammatory markers are associated with coronary artery disease, obesity and type II diabetes. It has been proposed that the ingestion of high‐fat meals may serve as a stimulus to raise systemic inflammatory tone, although interventional studies have yielded conflicting results. We here review 57 studies of high‐fat meal induced acute postprandial inflammation to identify the most frequently reported markers of postprandial inflammation and to compare these results with the highly consistent low‐grade endotoxaemia model in man. Most plasma borne markers of inflammation, such as cytokines and soluble adhesion molecules, were not consistently raised after a high‐fat meal. However, pro‐inflammatory leukocyte surface markers, mRNA and proteins were elevated in almost all studies in which they were measured. These markers followed kinetics similar to those observed following intravenous injection of low doses of endotoxin in man, were positively associated with likelihood of contamination of test meals with pro‐inflammatory bacterial molecules and were reduced in several studies examining parallel meals supplemented with foodstuffs containing anti‐inflammatory phytochemicals. Future studies of postprandial inflammation may yield more consistent evidence by focusing on leukocyte, rather than plasma‐borne, markers of inflammation and by considering the test meal content of pro‐ and anti‐inflammatory dietary constituents.     

Development of low-fat and low-calorie beef sausage using modified starch as fat replacement agent

BACKGROUND: The effects of modified waxy maize starch (MWMS, 10–32.5 g kg^?1) as a replacement for varying levels of oil or both oil and wheat flour (WF) on the chemical and technological characteristics of 60% beef sausages were investigated. RESULTS: Addition of MWMS increased water‐holding capacity and decreased moisture content and both cooking and purge losses. Incorporation of MWMS improved organoleptic acceptance compared with control sausages. CONCLUSION: Sausage formula 5 (F5), containing 20 g kg^?1 MWMS and 50 g kg^?1 WF, was better (P < 0.05) than all other formulae. The total caloric content of the sausages decreased significantly with decreasing fat level (P < 0.05); for example, the decrease in fat content of 57.4% in F5 led to a significant decrease in energy value of 34.9% (P < 0.05). Copyright © 2011 Society of Chemical Industry     

Marie Ménard apples with high polyphenol content and a low‐fat diet reduce 1,2‐dimethylhydrazine‐induced colon carcinogenesis in rats: Effects on inflammation and apoptosis

Inflammation may increase cancer risk, therefore, we studied whether polyphenol‐rich Marie Ménard (MM) apples with reported anti‐inflammatory activity prevent 1,2‐dimethylhydrazine (DMH)‐induced colon carcinogenesis in rats and, likewise whether high‐fat (HF) diet promoting carcinogenesis, may affect inflammation. DMH‐induced rats were fed for 15 weeks with: an HF diet (23% corn oil w/w); an HF diet containing 7.6% w/w lyophilized MM (apple diet (AD)); a low‐fat (LF) diet and an HF diet containing piroxicam (PXC) (0.01% w/w) as control. Mucin depleted foci (MDF), precancerous lesions in the colon, were dramatically reduced in the AD, LF, and PXC groups compared with the HF. Peritoneal macrophage activation, an index of systemic inflammation, was significantly decreased in the AD, LF, and PXC groups. TNF‐α, iNOS, IL‐1β, IL‐6 m‐RNA expression in the colon, as well as CD68 cells and plasmatic PGE2 were lower in the AD, but not in the LF group. Apoptosis in the MDF of both the AD and LF‐fed rats was significantly higher than in HF rats. In conclusion, AD has a strong chemopreventive effect, reducing inflammation, and increasing apoptosis, while the chemopreventive effect of the LF diet seems mediated mainly by increased apoptosis in MDF.     

Optimisation of ingredients for a low‐fat,Chhana‐based dairy spread using response surface methodology

The effect of ingredients, viz. chhana, skimmed milk powder (SMP), maltodextrin and whey powder, on sensory and texture responses of a low‐fat chhana‐based spreads was studied and its formulation was optimised using response surface methodology. In linear and quadratic terms, chhana and SMP significantly influenced all the responses. The interaction term between maltodextrin and chhana was the most effective in influencing texture parameters. Optimisation suggested 55.6% chhana, 6.2% SMP, 4% maltodextrin, 2% whey powder, 1.5% edible salt, 1.5% enzyme‐modified cheese, 0.5% sodium tripolyphosphate, 0.5% trisodium citrate, 0.3% glycerol monostearate and 28% water with desirability of 0.889, as the best levels of these ingredients in a formulation that also contained 1.5% edible salt, 1.5% enzyme‐modi ed cheese, 0.5% sodium tripolyphosphate, 0.5% trisodium citrate, 0.3% glycerol monostearate and 28% water on a w/w basis.