排序方式: 共有53条查询结果,搜索用时 15 毫秒
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Cheryl Chung Gordon Smith Brian Degner 《Critical reviews in food science and nutrition》2016,56(4):650-685
Fat plays multiple important roles in imparting desirable sensory attributes to emulsion-based food products, such as sauces, dressings, soups, beverages, and desserts. However, there is concern that over consumption of fats leads to increased incidences of chronic diseases, such as obesity, coronary heart disease, and diabetes. Consequently, there is a need to develop reduced fat products with desirable sensory profiles that match those of their full-fat counterparts. The successful design of high quality reduced-fat products requires an understanding of the many roles that fat plays in determining the sensory attributes of food emulsions, and of appropriate strategies to replace some or all of these attributes. This paper reviews our current understanding of the influence of fat on the physicochemical and physiological attributes of food emulsions, and highlights some of the main approaches that can be used to create high quality emulsion-based food products with reduced fat contents. 相似文献
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Maninder Meenu 《Critical reviews in food science and nutrition》2019,59(18):3019-3031
abstract“Diabesity” is the term to illustrate the interdependent relationship between obesity and diabetes. About 80% of the diabetic patients are diagnosed with obesity. Diabesity can be prevented by dietary interventions, especially by incorporating sufficient amount of resistant starch (RS). In the past few decades, RS has inspired the researchers due to its various health benefits. Differing from digestible starch, RS remains undigested in the small intestine, but in the large intestine, it is subjected to fermentation. This review intends to encapsulate the current information related to the dietary RS on diabetes and obesity. RS attenuate hyperglycemic, hyperinsulinemic and hyperlipidemic response in various subjects by restricting gluconeogenesis, bolstering glycogenesis, maintaining glucose and lipid homeostasis and ameliorating pancreatic dysfunction. Various food products were fortified with RS to enhance its dietary intake and were found to exhibit positive impact on human and animal models. This review identified and summarized the research gaps in the available literature. 相似文献
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《Journal of dairy science》2022,105(11):8782-8791
This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well as the consumers' intentions to taste and purchase protein-fortified yogurt. A total of 298 Argentinian and 100 Brazilian participants completed an online survey for this study. The free word association technique was used to investigate their perceptions about “satiety” as a verbal stimulus and 6 concepts of yogurt as visual/verbal stimuli (yogurt, set yogurt, skim set yogurt, skim set yogurt with a high content of dairy proteins, skim set yogurt with a high content of legume proteins, and skim set yogurt with a mix of dairy and legume proteins). The expected satiation and intentions to taste or purchase were evaluated using categorical scales. Regardless of their cultural background, participants from both countries expressed similar associations with the stimuli presented. Yogurt and set yogurt were associated with consumption occasions, sensory characteristics, liking, and foods, whereas skim yogurt was associated with diet food. Products fortified with proteins were associated with healthy foods, regardless of the protein source, and they yielded the highest rates for expected satiation. Brazilian participants were more likely to taste the food with a combination of proteins; however, participants from both countries were indifferent to purchasing the product. Important characteristics in the design and marketing of these products were pleasant sensations, such as “fullness,” “satisfied,” and snacks to eat “on the go,” and the vegetarian consumers' segment. The combination with fruits or cereals, creaminess, and vanilla flavor should also be considered. The study findings could have implications for the dairy industry when designing yogurt fortified with proteins and communicating the nutritional and wholesome properties of these products. 相似文献
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The food environment is changing, with consumers being more health conscious and concerned about the wholesomeness of their food than ever before. Consumers are looking for nutritious whole food alternatives to fill their plates and stomachs. Pulse grains, rich in both protein and fiber, may be the ideal candidate to promote satiety at meals. In a crossover feeding study, participants consumed calorie‐matched fruit smoothies prepared with either an ice cream base or pureed red lentils. Self‐reported satiety, blood glucose response, and ad libitum food intake at a secondary meal were all measured along with breath hydrogen and methane and gastrointestinal tolerance. While there was no significant difference in satiety response or energy intake at the secondary meal, the nutrient profile of the lentil smoothie was improved with increased protein and fiber and dramatically lower fat content. Blood glucose response was not statistically different between the 2 treatments. Both smoothies were generally well tolerated; however, there was a slightly elevated AUC for perceived gastrointestinal tolerance over 24 h in the lentil smoothie. No difference in breath hydrogen or methane response was seen between treatments. The substitution of lentils into a meal is not likely to improve satiety; however lentils are a good source of fiber and protein and can greatly improve nutritional content of the meal. 相似文献
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作为食品的重要组成部分,膳食纤维已被认为是第七大营养素,具有重要的生理作用。膳食纤维能促进咀嚼,增加唾液的分泌,结合大量的水而使胃部膨胀,水合后粘度增加能够延缓营养物质的吸收和胃的排空,具有回肠刹车作用从而减慢肠道的蠕动。通过这些作用,膳食纤维能够促进机体产生饱腹感;另一方面,膳食纤维能够调节胃肠道中与饱腹感产生相关的激素的分泌,如胰岛素、饥饿素、胰高血糖素样肽-1(glucagon-like-peptide-1,GLP-1)、胆囊收缩素(cholecystokinin,CCK)和YY肽(peptide YY)等。本文概述了膳食纤维饱腹感的研究现状,主要包括膳食纤维对饱腹感的影响、饱腹感的生理指标和主观饱腹感的检测方法等方面。 相似文献
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Renee Korczak Derek Timm Rylee Ahnen William Thomas Joanne L. Slavin 《Journal of food science》2016,81(9):S2240-S2245
This study compared satiety after high protein pasta (16 g protein, 6 g fiber), high fiber pasta (11 g protein, 8 g fiber) or control pasta (11 g protein, 6 g fiber) in a randomized, placebo‐controlled, double‐blind crossover trial. Participants were 36 healthy and men and women from the University of Minnesota campus. Fasted men and women ate calorie controlled, but macronutrient different pastas at 12:00 pm along with 500 mL of water. The primary outcome was satiety assessed by Visual Analogue Scales at 0, 15, 30, 45, 60, 90, 120, and 180 min daily after consuming the pastas. Secondary outcomes were calories consumed at an ad libitum snack at 3:00 pm, calories from food intake, gastrointestinal tolerance, and palatability. No differences were found among the pasta treatments for satiety, snacking, or gastrointestinal tolerance. Men ate significantly more calories for the rest of the (P = 0.007) after the high protein pasta versus the high fiber pasta (1701 ± 154 compared with 1083 ± 154) with control pasta being intermediate to the other treatments. No significant differences were found for gastrointestinal tolerance, but the palatability ratings showed the high protein pasta was less tasty (P = 0.03) and less pleasant (P = 0.01) than the other 2 pastas. Satisfaction was positively associated with pleasantness and negatively associated with aftertaste. Our results do not support the idea that high protein or high fiber pasta produces a greater satiety response compared to pasta with lower amounts of either nutrient. It is likely that since pasta is already a very satiating food, the subjects were unable to differentiate between the 3 conditions. 相似文献
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肥胖症是当前在北美严重影响人体健康,甚至最终引致死亡的一种慢性杀手。在发达国家,肥胖症引发的严重后果,使其成为了国家提高全民健康工作的重点。肥胖引起的健康问题包括糖尿病、冠心病,以及某些癌症。 相似文献
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Amylose-to-Amylopectin Ratio in Pastas Affects Postprandial Glucose and Insulin Responses and Satiety in Males 总被引:1,自引:0,他引:1
JEANNETTE J. HOSPERS JOHAN M. M VAN AMELSVOORT JAN A. WESTSTRATE 《Journal of food science》1994,59(5):1144-1149
Postprandial effects of changing the amylose-to-amylopectin ratio (Am: Ap) in the starch fraction of pastas were studied. Sixteen male volunteers were served pasta-based meals containing 19% of energy as protein, 23% fat, 6% sugars, 53% polysaccharides. Four types of pastas were used: pasta ‘N’ from durum wheat flour, and pastas in which 20% flour was replaced by normal corn starch (‘N+’), or by corn starch containing 70% (‘H’) or >75% amylose (‘HH’). Significantly lower postprandial levels of glucose and insulin in the blood and ratings of satiety were found for pastas H and HH. Replacing flour in pasta N by normal corn starch (N+) resulted in a significantly lower late-phase insulin response. No effect was found of Am:Ap on breath hydrogen. 相似文献