Determination Methods of Food Fibers Characteristics in Milk Mixtures with the Modified Fat Composition

The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that characterize swelling parameters of vegetable ingredients in experimental mixtures are obtained.The effectiveness of the method of IR-spectroscopy for indentifying and comparing water-binding forms in mixtures of food fibers with water and butterdish is proved.The indices of thermal stability and degree of liquid fat outflow for mixtures with the modified fat composition with the maximal replacement of cream butter by 25 % of oil are obtained. The research results indicate objective possibilities for the effective use of food fibers Vicetal for stabilizing the structure and preventing consistence defects of products with the modified fat composition

Mathematical Development Program for Calculation of Fatty Acid Composition Blend of Vegetable Oils

The method of solution of the problem of polyunsaturated fatty acids (PUFA) lack in milk products is offered in the work. It is offered to create the milk-containing products (sour cream product) with adjusted fatty acid composition. The possibility of replacement of the mass part of milk fat (50 %) by the blend of natural vegetable oils was studied. For the solution of this problem the program within MatLab mathematical package was elaborated. The recommended fatty acids (FA) ratio [3] is selected as optimization parameter. The optimized blend was created using the elaborated program. The data, received by mathematical calculations, were experimentally proved using the method of gas-liquid chromatography [7]. On the based of the results, received at the studies, it can be stated, that 50 % replacement of mass part of fat (m.p.f.) in milk products (sour cream product) by elaborated blend, allows partially adjust its FA composition

Mixing sweet cream buttermilk with whole milk to produce cream cheese

peer-reviewedButtermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%). Statistical analysis showed that there were significant differences (p < 0.05) between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM) and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589). The results also showed that the best range for replacement using SCBM is 20–25%

Impact of phenylketonuria type meal on appetite, thermic effect of feeding and postprandial fat oxidation

Background: Dietary management of phenylketonuria (PKU) requires the replacement of natural protein-containing foods with special low protein foods. The effect of a PKU type diet on factors contributing to energy balance requires investigation. Objective: To investigate the impact of a PKU type meal on appetite ratings, gut appetite hormones, thermic effect of feeding (TEF) and fat oxidation. Methods: Twenty-three healthy adults (mean ± SD age: 24.3 ± 5.1 years; BMI: 22.4 ± 2.5 kg/m2) participated in a randomized, crossover design study. Each participant conducted two (PKU and Control) experimental trials which involved consumption of a PKU type meal and protein substitute drink or an isocaloric and weight matched ordinary meal and protein-enriched milk. Appetite, metabolic rate, fat oxidation measurements and blood collections were conducted for the duration of 300 min. On the completion of the measurements ad libitum buffet dinner was served. Results: Responses of appetite ratings, plasma concentrations of GLP-1 and PYY (P &gt; 0.05, trial effect, two-way ANOVA) and energy intake during ad libitum buffet dinner (P &gt; 0.05, paired t-test) were not significantly different between the two trials. The TEF (PKU, 10.2 ± 1.5%; Control, 13.2 ± 1.0%) and the total amount of fat oxidized (PKU, 18.90 ± 1.10 g; Control, 22.10 ± 1.10 g) were significantly (P &lt; 0.05, paired t-tests) lower in the PKU than in the Control trial. The differences in TEF and fat oxidation were significant (P &lt; 0.05, paired t-tests) for the post-meal period. Conclusions: Consumption of a meal composed of special low protein foods has no detrimental impact on appetite and appetite hormones but produces a lower TEF and postprandial fat oxidation than an ordinary meal. These metabolic alterations may contribute to the increased prevalence of obesity reported in patients with PKU on contemporary dietary management

Vegetable oil as fat replacer inhibits formation of heterocyclic amines and 2 polycyclic aromatic hydrocarbons in reduced fat pork patties

Formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons 9 (PAHs) was examined to evaluate the impact of using vegetable oil as fat 10 replacement on carcinogen formation in meat product. Pork patties were formulated 11 with 40% fat replacement by olive oil, sunflower oil or grape seed oil, respectively 12 and cooked at 180oC or 220oC. Control patties contained the highest amount of 13 HCAs compared with all other patties at both temperatures. Olive oil and sunflower 14 oil replacement completely inhibited formation of MeIQ (2-amino-3, 4-15 methylimidazo[4,5-f]quinoline), while grape seed oil completely inhibited MeIQx (2- 16 amino-3,8-dimethylimidazo[4,5-f]quinoxaline), 4,8-DiMeIQx (2-amino-3,4,8- 17 trimethylimidazo[4,5-f]quinoxaline) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5- 18 b]pyridine) in patties. Grape seed oil achieved the highest inhibition capacity 19 compared with sunflower oil and olive oil. HCAs increased significantly with cooking 20 temperature (p<0.05), but no difference was observed in total PAHs for patties 21 cooked at different temperature (p>0.05). In conclusion, fat replacement with 22 sunflower oil, olive oil or grape seed oil in pork patties could reduce the formation of 23 HCAs without compromising eating quality

The characterization of the functional properties of three cold alkali extracted meat protein concentrates and the relationship between functional properties determined using model systems and the properties of an emulsion-type sausage in which they were incorporated : a thesis presented in partial fulfilment of the requirements for the degree of Masterate of Technology (Biotechnology) at Massey University

The feasibility of marketing three meat protein concentrates (MassMPC, MyoMPC and SarcoMPC) on the commercial protein market was studied. Solubility, heat gel strength, water binding and emulsification properties of these proteins were investigated under different temperature, protein to water ratio and salt treatments using model systems. Model systems were designed so that they approximated the physical and chemical conditions found in an emulsion- type sausage. The properties of the meat proteins were compared to those exhibited by a soy concentrate (GL750) and three sodium caseinates (SV07, SV02 and CasN) measured under the same conditions. In addition the performance of the meat, soy, and caseinate proteins in an emulsion-type sausage was evaluated. MassMPC and MyoMPC exhibited superior heat gelling properties compared to the commercial protein products while SarcoMPC was more soluble and exhibited foaming properties similar to these products. All three proteins could be used successfully in sausages which had 3% of the total protein replaced with additive protein. At a 30% replacement level the addition of MassMPC and SarcoMPC produced undesirable effects on sausage properties. MyoMPC did not adversely affect the characteristics important in a commercial sausage, at this replacement level. However, in terms of overall functional properties and performance in a food system, MassMPC, MyoMPC and SarcoMPC were inferior to the commercial protein products. Data collected from this study were analyzed using the Pearson's correlation test to identify relationships between: functional properties assessed using model systems; sensory and instrumental measurements of emulsion-type sausage rheological properties; and model system functional properties of proteins and the properties of sausages incorporating these proteins. A negative correlation between emulsion stability moisture loss and water binding capacity was identified but this relationship was dependent on the methods used to measure these properties. Solubility was found to be negatively related to the water binding capacity of proteins. The Warner Bratzler Shear test, multiple compression test and extrusion test were the most useful instrumental measurements for evaluating textural properties considered important in a commercial emulsion-type sausage. However, the relationships between sensory properties and these instrumental measurements were dependent on the level of incorporation of protein additives in the sausages. Important correlations were identified between functional properties of proteins measured in the presence of 2% salt, and properties of sausages which had 30% of the total protein replaced by additive proteins. The usefulness of these relationships are discussed, the reasons why some relationships were not significant are suggested, and a new approach to studying the functional properties of proteins is proposed

Pancreas Cancer-Associated Weight Loss.

Unintentional weight loss in patients with pancreatic cancer is highly prevalent and contributes to low therapeutic tolerance, reduced quality of life, and overall mortality. Weight loss in pancreatic cancer can be due to anorexia, malabsorption, and/or cachexia. Proper supportive care can stabilize or reverse weight loss in patients and improve outcomes. We review the literature on supportive care relevant to pancreatic cancer patients, and offer evidence-based recommendations that include expert nutritional assessment, counseling, supportive measures to ensure adequate caloric intake, pancreatic enzyme supplementation, nutritional supplement replacement, orexigenic agents, and exercise. Pancreatic Cancer Action Network-supported initiatives will spearhead the dissemination and adoption of these best supportive care practices. IMPLICATIONS FOR PRACTICE: Weight loss in pancreatic cancer patients is endemic, as 85% of pancreatic cancer patients meet the classic definition of cancer cachexia. Despite its significant prevalence and associated morbidity, there is no established approach to this disease entity. It is believed that this is due to an important knowledge gap in understanding the underlying biology and lack of optimal treatment approaches. This article reviews the literature regarding pancreas cancer-associated weight loss and establishes a new framework from which to view this complex clinical problem. An improved approach and understanding will help educate clinicians, improve clinical care, and provide more clarity for future clinical investigation

Impact of foods with health logo on ssaturated fat, sodium and sugar intake of young Dutch adults

Objective Health 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. Design Foods 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 replaced either by ‘virtual’ foods exactly complying with the health logo criteria, with real 2007 market shares (scenario I) and 100 % market shares (scenario II), or by existing similar foods with a composition that already complied with the health logo criteria (scenario III). Results The percentage reduction in nutrient intake with the current 2007 market shares of ‘health logo foods’ was -2·5 % for SFA, 0 % for sodium and -1 % for sugar. With a 100 % market share these reductions would be -10 % for SFA, -4 % for sodium and -6 % for sugar. This may lead to a reduction of -40 % for SFA, -23 % for sodium and -36 % for sugar in the most optimal replacement scenario. Conclusions With ‘health logo foods’, available in 2007 and current consumption patterns, small reductions can be achieved for SFA and sugar. For additional reductions, lowering the fat/sodium content of meat (products) towards health logo criteria and drinks without sugar towards limits far below health logo criteria would be the most effective reformulation strategy