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Gao Y, Zhao Y, Yao Y, Chen S, Xu L, Wu N, Tu Y. Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance. Food Chem 2024; 447:138982. [PMID: 38489876 DOI: 10.1016/j.foodchem.2024.138982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/20/2024] [Accepted: 03/07/2024] [Indexed: 03/17/2024]
Abstract
In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year. However, a simple reduction of fat content in food will cause changes in physical and chemical properties, physiological properties, and sensory properties of food. Therefore, developing high-quality fat replacers to replace natural fats has become an emerging trend, and it is still a technical challenge to completely simulate the special function of natural fat in low-fat foods. This review aims to provide an overview of development trends of fat replacers, and the different types of fat replacers, the potential fat replacement mechanisms, sensory evaluation methods, and their consumer acceptance are discussed and compared, which may provide a theoretical guidance to produce fat replacers and develop more healthy low-fat products favored by consumers.
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Affiliation(s)
- Yuanxue Gao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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Xia H, Yu B, Yang Y, Wan Y, Zou L, Peng L, Lu L, Ren Y. The Quality Evaluation of Highland Barley and Its Suitability for Chinese Traditional Tsampa Processing. Foods 2024; 13:613. [PMID: 38397590 PMCID: PMC10887829 DOI: 10.3390/foods13040613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 01/26/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
The physicochemical traits of highland barley prominently affect the quality of Tsampa. To find out the relevance between the physicochemical properties of raw material and the texture parameters of processed products, twenty-five physicochemical traits and ten quality parameters for seventy-six varieties of highland barley were measured and analyzed. The results showed that there was a significant difference between the physicochemical indexes for highland barleys of various colors. The dark highland barley generally has more fat, protein, total dietary fiber, phenolic, Mg, K, Ca, and Zn and less amylose, Fe, Cu, and Mo than light colored barley. Then, these highland barleys were made into Tsampa. A comprehensive quality evaluation model based on the color and texture parameters of Tsampa was established through principal component analysis. Then, cluster analysis was used to classify the tested samples into three edible quality grades predicated on the above evaluation model. At last, the regression analysis was applied to establish a Tsampa quality predictive model according to the physicochemical traits of the raw material. The results showed that amylose, protein, β-Glucan, and a* and b* could be used to predict the comprehensive quality of Tsampa. The predicted results indicated that 11 of 14 validated samples were consistent with the actual quality, and the accuracy was above 78.57%. Our study built the approach of the appropriate processing varieties evaluation. It may provide reference for processing specific highland barley.
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Affiliation(s)
| | | | | | | | | | | | | | - Yuanhang Ren
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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Zhang D, Lillevang SK, Shah NP. Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110384] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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L. D. Santos L, D. D. Custódio I, Silva ATF, C. C. Ferreira I, C. Marinho E, C. Caixeta D, V. Souza A, R. Teixeira R, Araújo TG, Shivappa N, R. Hébert J, Paiva CE, S. Espíndola F, Goulart LR, C. P. Maia Y. Overweight Women with Breast Cancer on Chemotherapy Have More Unfavorable Inflammatory and Oxidative Stress Profiles. Nutrients 2020; 12:E3303. [PMID: 33126617 PMCID: PMC7692181 DOI: 10.3390/nu12113303] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 10/12/2020] [Accepted: 10/22/2020] [Indexed: 12/12/2022] Open
Abstract
Chronic inflammation and redox imbalance are strongly influenced by diet and nutritional status, and both are risk factors for tumor development. This prospective study aimed to explore the associations between inflammatory and antioxidant markers and nutritional status in women with breast cancer undergoing chemotherapy. The women were evaluated at three times: T0, after the infusion of the first cycle; T1, after infusion of the intermediate cycle; and T2, after the infusion of the last chemotherapy cycle. The consumption of antioxidant nutrients and the Total Dietary Antioxidant Capacity reduced between T0 and T2 and the Dietary Inflammatory Index scores increased throughout the chemotherapy. Blood samples taken at the end of the chemotherapy showed lower levels of glutathione reductase and reduced glutathione, with greater quantification of the transcripts for Interleukin-6 and Tumor Necrosis Factor α. It should be emphasized that the Total Dietary Antioxidant Capacity is lower and the Dietary Inflammatory Index is higher in the group of overweight patients at the end of the follow-up, besides showing lower levels of the redox status, especially the plasma levels of glutathione reductase (p = 0.039). In addition, trends towards higher transcriptional levels of cytokines in peripheral blood were observed more often in overweight women than in non-overweight women. In this study of 55 women with breast cancer, nine (16%) with metastases, diet became more pro-inflammatory with fewer antioxidants during the chemotherapy. Briefly, we have shown that chemotherapy is critical for high-risk overweight women due to their reduced intake of antioxidant nutrients, generating greater inflammatory and oxidative stress profiles, suggesting the adoption of healthier dietary practices by women with breast cancer throughout their chemotherapy.
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Affiliation(s)
- Letícia L. D. Santos
- Laboratory of Nanobiotechnology, Institute of Biotechnology, Federal University of Uberlândia, Uberlândia 38402-022, Brazil; (L.L.D.S.); (A.T.F.S.); (I.C.C.F.); (T.G.A.)
| | - Isis D. D. Custódio
- Graduate Program in Health Sciences, Federal University of Uberlândia, Uberlândia 38400-902, Brazil; (I.D.D.C.); (E.C.M.); (F.S.E.)
| | - Alinne T. F. Silva
- Laboratory of Nanobiotechnology, Institute of Biotechnology, Federal University of Uberlândia, Uberlândia 38402-022, Brazil; (L.L.D.S.); (A.T.F.S.); (I.C.C.F.); (T.G.A.)
| | - Izabella C. C. Ferreira
- Laboratory of Nanobiotechnology, Institute of Biotechnology, Federal University of Uberlândia, Uberlândia 38402-022, Brazil; (L.L.D.S.); (A.T.F.S.); (I.C.C.F.); (T.G.A.)
| | - Eduarda C. Marinho
- Graduate Program in Health Sciences, Federal University of Uberlândia, Uberlândia 38400-902, Brazil; (I.D.D.C.); (E.C.M.); (F.S.E.)
| | - Douglas C. Caixeta
- Laboratory of Biochemistry and Molecular Biology, Institute of Biotechnology, Federal University of Uberlândia, Uberlândia 38405-302, Brazil; (D.C.C.); (A.V.S.); (R.R.T.)
| | - Adriele V. Souza
- Laboratory of Biochemistry and Molecular Biology, Institute of Biotechnology, Federal University of Uberlândia, Uberlândia 38405-302, Brazil; (D.C.C.); (A.V.S.); (R.R.T.)
| | - Renata R. Teixeira
- Laboratory of Biochemistry and Molecular Biology, Institute of Biotechnology, Federal University of Uberlândia, Uberlândia 38405-302, Brazil; (D.C.C.); (A.V.S.); (R.R.T.)
| | - Thaise G. Araújo
- Laboratory of Nanobiotechnology, Institute of Biotechnology, Federal University of Uberlândia, Uberlândia 38402-022, Brazil; (L.L.D.S.); (A.T.F.S.); (I.C.C.F.); (T.G.A.)
| | - Nitin Shivappa
- South Carolina Statewide Cancer Prevention and Control Program, University of South Carolina, Columbia, SC 29208, USA; (N.S.); (J.R.H.)
- Department of Epidemiology and Biostatistics, University of South Carolina, Columbia, SC 29208, USA
- Department of Nutrition, Connecting Health Innovations LLC, Columbia, SC 29201, USA
| | - James R. Hébert
- South Carolina Statewide Cancer Prevention and Control Program, University of South Carolina, Columbia, SC 29208, USA; (N.S.); (J.R.H.)
- Department of Epidemiology and Biostatistics, University of South Carolina, Columbia, SC 29208, USA
- Department of Nutrition, Connecting Health Innovations LLC, Columbia, SC 29201, USA
| | - Carlos Eduardo Paiva
- Department of Clinical Oncology, Graduate Program in Oncology, Palliative Care and Quality of Life Research Group (GPQual), Pio XII Foundation—Barretos Cancer Hospital, Barretos 14784-400, Brazil;
| | - Foued S. Espíndola
- Graduate Program in Health Sciences, Federal University of Uberlândia, Uberlândia 38400-902, Brazil; (I.D.D.C.); (E.C.M.); (F.S.E.)
- Laboratory of Biochemistry and Molecular Biology, Institute of Biotechnology, Federal University of Uberlândia, Uberlândia 38405-302, Brazil; (D.C.C.); (A.V.S.); (R.R.T.)
| | - Luiz Ricardo Goulart
- Laboratory of Nanobiotechnology, Institute of Biotechnology, Federal University of Uberlândia, Uberlândia 38402-022, Brazil; (L.L.D.S.); (A.T.F.S.); (I.C.C.F.); (T.G.A.)
- Graduate Program in Health Sciences, Federal University of Uberlândia, Uberlândia 38400-902, Brazil; (I.D.D.C.); (E.C.M.); (F.S.E.)
| | - Yara C. P. Maia
- Laboratory of Nanobiotechnology, Institute of Biotechnology, Federal University of Uberlândia, Uberlândia 38402-022, Brazil; (L.L.D.S.); (A.T.F.S.); (I.C.C.F.); (T.G.A.)
- Graduate Program in Health Sciences, Federal University of Uberlândia, Uberlândia 38400-902, Brazil; (I.D.D.C.); (E.C.M.); (F.S.E.)
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Espert M, Salvador A, Sanz T, Hernández M. Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108640] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Chandrashekhar S, Madhugiri Lakshminarayan S, Pichan P. Processing, storage, and quality characteristics of wheat‐based snack. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14171] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Soumya Chandrashekhar
- Flour Milling, Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore 570020 India
| | - Sudha Madhugiri Lakshminarayan
- Flour Milling, Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore 570020 India
| | - Prabhasankar Pichan
- Flour Milling, Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore 570020 India
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Espert M, Constantinescu L, Sanz T, Salvador A. Effect of xanthan gum on palm oil in vitro digestion. Application in starch-based filling creams. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.02.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Surendra Babu A, Parimalavalli R, Jagan Mohan R. Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9859-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Borreani J, Hernando I, Salvador A, Quiles A. New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4961-4968. [PMID: 28403529 DOI: 10.1002/jsfa.8373] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 03/30/2017] [Accepted: 04/08/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Dairy desserts are popular traditional products, but because of their high calorie or fat content, they can be unsuitable for people who have certain dietary requirements. The aim of this study was to design panna cottas with similar organoleptic and textural properties to the traditional ones but with a lower fat content, by replacing part of the cream with new emulsions prepared with hydrocolloids (cellulose ethers), namely methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC). RESULTS Incorporating the MC and HPMC emulsions modified the textural properties (firmness and stiffness) of the panna cottas. Regarding the sensory results, the panna cottas prepared with the MC and HPMC emulsions were considered lumpy and soft respectively. CONCLUSION Considering the results as a whole, the cellulose type and the amount of cream are factors to take into account. Although the texture and taste of the control panna cotta are better than those of the panna cottas prepared with the MC and HPMC emulsions, it is possible to replace 75% of the cream in traditional panna cottas with HPMC emulsion and obtain good consumer acceptance and purchase intention. The panna cottas with 75% substitution by HPMC emulsion were described as creamy, with smooth appearance and moist mouth feel. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jennifer Borreani
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Ana Salvador
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - Amparo Quiles
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
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Lofthouse C, Te Morenga L, McLean R. Sodium reduction in New Zealand requires major behaviour change. Appetite 2016; 105:721-30. [DOI: 10.1016/j.appet.2016.07.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 07/05/2016] [Accepted: 07/05/2016] [Indexed: 10/21/2022]
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Colla K, Gamlath S. Inulin and maltodextrin can replace fat in baked savoury legume snacks. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12892] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Kathryn Colla
- Faculty of Health; School of Exercise and Nutrition Sciences; Deakin University; Burwood Vic. 3125 Australia
| | - Shirani Gamlath
- Faculty of Health; School of Exercise and Nutrition Sciences; Deakin University; Burwood Vic. 3125 Australia
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Samapundo S, Xhaferi R, Szczcepaniak S, Goemare O, Steen L, Paelinck H, Devlieghere F. The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Villarino CBJ, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson SK. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges. Crit Rev Food Sci Nutr 2015; 56:835-57. [DOI: 10.1080/10408398.2013.814044] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Pacanowski CR, Bertz FC, Levitsky DA. Daily Self-Weighing to Control Body Weight in Adults: A Critical Review of the Literature. SAGE OPEN 2014; 4:1-16. [PMID: 27127719 PMCID: PMC4846305 DOI: 10.1177/2158244014556992] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The objective of this study is to review the history of daily self-weighing for weight control, discuss the possibility that self-weighing may cause adverse psychological symptoms, and propose mechanisms that explain how self-weighing facilitates weight control. A systematic forward (citation) tracking approach has been employed in this study. In the early literature, experimental tests did not demonstrate a benefit of adding daily self-weighing to traditional behavioral modification for weight loss. More recent studies have shown that daily self-weighing combined with personalized electronic feedback can produce and sustain weight loss with and without a traditional weight loss program. Daily self-weighing appears to be effective in preventing age-related weight gain. Apart from these experimental findings, there is considerable agreement that the frequency of self-weighing correlates with success in losing weight and sustaining the weight loss. The early literature suggested frequent self-weighing may be associated with negative psychological effects. However, more recent experimental trials do not substantiate such a causal relationship. In conclusion, daily self-weighing may be a useful strategy for certain adults to prevent weight gain, lose weight, or prevent weight regain after loss. More research is needed to better understand the role of different types of feedback, who benefits most from self-weighing, and at what frequency.
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Verger EO, Holmes BA, Huneau JF, Mariotti F. Simple changes within dietary subgroups can rapidly improve the nutrient adequacy of the diet of French adults. J Nutr 2014; 144:929-36. [PMID: 24699804 DOI: 10.3945/jn.113.188284] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Identifying the dietary changes with the greatest potential for improving diet quality is critical to designing efficient nutrition communication campaigns. Our objective was to simulate the effects of different types of dietary substitutions to improve diet quality at the individual level. Starting from the observed diets of 1330 adults participating in the national French Nutrition and Health Survey (Etude Nationale Nutrition Santé), we simulated the effects of 3 different types of food and beverage substitutions with graded implementation difficulty for the consumer in a stepwise dietary counseling model based on the improvement in the PANDiet index, which measures diet quality in terms of nutrient adequacy. In scenario 1, substitutions of a food or beverage for its "lighter" version resulted in a modest improvement in the PANDiet score (Δ = +3.3 ± 0.1) and a decrease in energy intake (Δ = -114 ± 2 kcal/d). In scenario 2, substitutions of a food or beverage within the same food subgroup resulted in a marked improvement in the PANDiet score (Δ = +26.4 ± 0.2) with no significant change in energy intake. In this second scenario, the improvement in nutrient adequacy was due to substitutions in many subgroups, with no single subgroup contributing >8% to the increase in the PANDiet score. In scenario 3, substitutions of a food or beverage within the same food group resulted in the greatest improvement in the PANDiet score (Δ = +31.8 ± 0.2) but with an increase in energy intake (Δ = +204 ± 9 kcal/d). In this third scenario, the improvement in nutrient adequacy was largely due to substitutions of fish for meat and processed meat (∼30% of the increase in the PANDiet score). This study shows that a strategy based on simple substitutions within food subgroups is effective in rapidly improving the nutritional adequacy of the diet of French adults and could be used in public health nutrition actions.
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Affiliation(s)
- Eric O Verger
- AgroParisTech, CRNH-IdF, UMR914 Nutrition Physiology and Ingestive Behavior, Paris, France INRA, CRNH-IdF, UMR914 Nutrition Physiology and Ingestive Behavior, Paris, France; and Global Nutrition Department, Danone Research, Palaiseau, France
| | | | - Jean François Huneau
- AgroParisTech, CRNH-IdF, UMR914 Nutrition Physiology and Ingestive Behavior, Paris, France INRA, CRNH-IdF, UMR914 Nutrition Physiology and Ingestive Behavior, Paris, France; and
| | - François Mariotti
- AgroParisTech, CRNH-IdF, UMR914 Nutrition Physiology and Ingestive Behavior, Paris, France INRA, CRNH-IdF, UMR914 Nutrition Physiology and Ingestive Behavior, Paris, France; and
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Santos GG, Silva MR. [NO TITLE AVAILABLE]. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
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). The largest reduction in total energetic value (50%) was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun) and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.
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Yi C, Li X, Sun P, He Y. Response surface optimization and characteristics of Indica rice starch-based fat substitute prepared by α-amylase. STARCH-STARKE 2012. [DOI: 10.1002/star.201100167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Watts ML, Hager MH, Toner CD, Weber JA. The art of translating nutritional science into dietary guidance: history and evolution of the Dietary Guidelines for Americans. Nutr Rev 2011; 69:404-12. [DOI: 10.1111/j.1753-4887.2011.00408.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
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Forker A, Zahn S, Rohm H. A Combination of Fat Replacers Enables the Production of Fat-reduced Shortdough Biscuits with High-sensory quality. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0536-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Hart CN, Jelalian E, Raynor HA, Mehlenbeck R, Lloyd-Richardson EE, Kaplan J, Flynn-O’Brien K, Wing RR. Early patterns of food intake in an adolescent weight loss trial as predictors of BMI change. Eat Behav 2010; 11:217-22. [PMID: 20850055 PMCID: PMC2943148 DOI: 10.1016/j.eatbeh.2010.05.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/03/2009] [Revised: 03/31/2010] [Accepted: 05/20/2010] [Indexed: 10/19/2022]
Abstract
PURPOSE To determine whether baseline intake or initial changes in intake of fruits (F), vegetables (V), snack foods (SF), and reduced-calorie snack foods (RCSF) during standard behavioral weight loss treatment predict BMI reductions among overweight adolescents. Given conflicting messages between child and adult weight loss interventions, the role of RCSF in adolescent weight control was of particular interest. METHODS Seventy-two adolescents, 13-16 years old, participating in a 16-week behavioral weight loss trial with diet records at baseline and 4 weeks were included. Height and weight were measured at 0 and 16 weeks. Frequency of intake of F, V, SF, and RCSF were obtained from 7-day food records at 0 and 4 weeks. RESULTS Male gender, higher initial frequency of intake of V and increased frequency of intake of F and RCSF over the first 4 weeks of treatment accounted for 43% of the variance in BMI reduction at 16 weeks (p<.001). CONCLUSIONS Early changes in eating habits, including increased frequency of intake of F and RCSF may promote greater adolescent BMI reductions.
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Affiliation(s)
- Chantelle N. Hart
- Weight Control & Diabetes Research Center, The Miriam Hospital and the Warren Alpert Medical School of Brown University, 196 Richmond Street, Providence, RI 02903, USA; ; ; ; ;
| | - Elissa Jelalian
- Weight Control & Diabetes Research Center, The Miriam Hospital and the Warren Alpert Medical School of Brown University, 196 Richmond Street, Providence, RI 02903, USA; ; ; ; ;
- Bradley Hasbro Research Center, Rhode Island Hospital and the Warren Alpert Medical School of Brown University, CORO West, Suite 240, 1 Hoppin Street, Providence, RI 02903, USA;
| | - Hollie A. Raynor
- Weight Control & Diabetes Research Center, The Miriam Hospital and the Warren Alpert Medical School of Brown University, 196 Richmond Street, Providence, RI 02903, USA; ; ; ; ;
| | - Robyn Mehlenbeck
- Bradley Hasbro Research Center, Rhode Island Hospital and the Warren Alpert Medical School of Brown University, CORO West, Suite 240, 1 Hoppin Street, Providence, RI 02903, USA;
| | - Elizabeth E. Lloyd-Richardson
- Weight Control & Diabetes Research Center, The Miriam Hospital and the Warren Alpert Medical School of Brown University, 196 Richmond Street, Providence, RI 02903, USA; ; ; ; ;
| | - Jamie Kaplan
- Behavioral Medicine, The Miriam Hospital, Coro West, Suite 240, 1 Hoppin Street, Providence, RI 02903, USA
| | - Katherine Flynn-O’Brien
- Behavioral Medicine, The Miriam Hospital, Coro West, Suite 240, 1 Hoppin Street, Providence, RI 02903, USA
| | - Rena R. Wing
- Weight Control & Diabetes Research Center, The Miriam Hospital and the Warren Alpert Medical School of Brown University, 196 Richmond Street, Providence, RI 02903, USA; ; ; ; ;
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Su HP, Lien CP, Lee TA, Ho JH. Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:806-812. [PMID: 20355116 DOI: 10.1002/jsfa.3888] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
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.
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Affiliation(s)
- Hou-Pin Su
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan 106, ROC
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Endo M, Kasaoka S, Takizawa M, Goto K, Nakajima S, Moon SK, Kim IS, Jeong BY, Nakamura S. Suppressed Fat Accumulation in Rats Fed a Histidine-Enriched Diet. Prev Nutr Food Sci 2010. [DOI: 10.3746/jfn.2010.15.1.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Ertekin B, Guzel-Seydim ZB. Effect of fat replacers on kefir quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:543-548. [PMID: 20355079 DOI: 10.1002/jsfa.3855] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The purpose of the study was to determine the effects of fat replacers on the quality of non-fat kefir. Skim milk fortified with Dairy Lo (DL) and inulin (INU) was fermented with kefir grains to manufacture kefir. The results of compositional, microbiological, rheological and sensorial analyses were compared with whole kefir (WK) and non-fat kefir (NFK) controls. Results for dry matter, pH and lactic acid ranged between 82.4 and 109.1 g kg(-1), 4.26 and 4.40, and 7.0 and 9.2 g L(-1), respectively. Acetaldehyde and ethanol contents of samples were between 2.89 and 7.28 mg L(-1), and 151.46 and 323.89 mg L(-1), respectively. In all samples, Lactobacillus spp., Streptococcus spp. and yeast counts were between 9.1 and 9.9, 9.3 and 9.9, and 5.2 and 5.6 log cfu mL(-1), respectively. Kefir samples had non-Newtonian behaviour and pseudoplastic fluid with thixotropy. At the first day, DL had the highest apparent viscosity (3.119 Pa s) while NFK had the lowest value (1.830 Pa s). In the sensory evaluation, odour and taste scores of samples were not different. Dairy Lo and inulin could be used without any adverse effect for the production of non-fat kefir.
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Affiliation(s)
- Bilge Ertekin
- Department of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey.
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25
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Chu BS, Rich GT, Ridout MJ, Faulks RM, Wickham MSJ, Wilde PJ. Modulating pancreatic lipase activity with galactolipids: effects of emulsion interfacial composition. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2009; 25:9352-60. [PMID: 19438174 DOI: 10.1021/la9008174] [Citation(s) in RCA: 113] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
It is widely known that the interfacial quality of lipid emulsion droplets influences the rate and extent of lipolysis. The aim of this work was to investigate the effect of two galactolipids, monogalactosyldiacylglycerol (MGDG) and digalactosyldiacylglycerol (DGDG), adsorbed at the interface on in vitro digestibility of olive oil by porcine pancreatic lipase. The experiments were performed under simulated duodenal conditions in the presence of phosphatidylcholine (lecithin) and bile salts. It was found that emulsions prepared with DGDG had a longer lag phase prior to lipase activation with a decrease in lipolysis rate. In contrast, no inhibitory effect on lipase kinetics was observed in emulsions prepared with MGDG. We postulated that the larger headgroup and more tightly packed molecular organization of DGDG at the interface gave rise to steric hindrance that retarded colipase and lipase adsorption onto the substrate surfaces and hence delayed and reduced lipolysis. It was noted that the lag phase and lipolysis rate strongly depended on the DGDG/lecithin molar ratio in the systems: the higher the molar ratio, the longer the lag phase followed by a reduced lipolysis rate. The ability of DGDG to inhibit bile salt adsorption/displacement was also investigated. The results showed that bile salts did not completely displace DGDG from the interface, explaining the reason why DGDG still possessed inhibitory activity even in the presence of bile salts at a physiological relevant concentration. The results provide interesting insights into the influence of the galactolipid headgroup and lecithin on the emulsion interfacial quality which in turn regulates the lipolysis. The findings potentially could lead to the production of generic foods and drugs designed for regulating dietary fat absorption in the prevention and treatment of obesity and related disorders.
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Affiliation(s)
- Boon-Seang Chu
- Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, United Kingdom
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MODZELEWSKA-KAPITUŁA MONIKA, KŁĘBUKOWSKA LUCYNA. Investigation of the potential for using inulin HPX as a fat replacer in yoghurt production. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00481.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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WEKWETE BENHILDA, NAVDER KHURSHEEDP. EFFECTS OF AVOCADO FRUIT PUREE AND OATRIM AS FAT REPLACERS ON THE PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF OATMEAL COOKIES. J FOOD QUALITY 2008. [DOI: 10.1111/j.1745-4557.2008.00191.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Sirikulchayanont P, Jayanta S, Pradipasena P, Miyawaki O. Characteristics of Microparticulated Particles from Mung Bean Protein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1080/10942910601051212] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Abstract
Manufacturers use the process of hydrogenation to create trans fats in order to increase the shelf life of baked and fried foods. Ingestion of trans fats is associated with an increased risk of cardiovascular disease. A groundswell of public sentiment is causing regulatory bodies to ban the use of trans fats in foods. Alternatives to trans fats are needed now in order to preserve the freshness and provide an appealing texture of many packaged foods. As trans fats become phased out, there are eight types of approaches currently being developed to substitute for these fats as ingredients for baked and fried foods: (1) modified hydrogenation, (2) genetically modified seeds, (3) interesterification, (4) fractionation and blending, (5) butter and animal fat, (6) natural saturated oils, (7) natural unsaturated oils, and (8) fat substitutes. These alternatives to trans fats will require close scrutiny to ascertain whether they will also turn out to be linked with cardiovascular disease.
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Affiliation(s)
- David C Klonoff
- Mills-Peninsula Health Services, San Mateo, California 94401, USA.
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30
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Pozo-Bayón M, Guichard E, Cayot N. Flavor Control in Baked Cereal Products. FOOD REVIEWS INTERNATIONAL 2006. [DOI: 10.1080/87559120600864829] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Abstract
PURPOSE OF REVIEW The aim of this article is to evaluate food properties able to influence specific physiological targets that may be helpful for the prevention and management of overweight and diabetes. RECENT FINDINGS Observational and intervention studies have clearly shown that type 2 diabetes can be prevented by lifestyle measures, including reduced energy intake to induce a modest but sustained weight reduction, together with changes in diet composition. SUMMARY Foods can be regarded as functional if proven to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way relevant to improved state of health and well-being, reduction of risk of diseases, or both. Functional foods might have a particularly high impact for prevention or treatment of overweight and diabetes for which, more than in many other fields, the link between nutrition, biological responses and diseases is clearly established. Functional foods for obesity should be able to influence the energy balance equation regulated by the control of energy intake or of energy dissipated as heat (thermogenesis). For prevention of type 2 diabetes, several unmodified foods with functional properties have already been identified (low saturated fat products, vegetables, fruit, wholegrain foods, low glycemic index starchy foods). Overall, the available evidence on functional foods so far identified in this field is incomplete: the major gap is the lack of diet-based intervention trials of sufficient duration to be relevant for the natural history of diseases like overweight and diabetes.
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Affiliation(s)
- Gabriele Riccardi
- Department of Clinical and Experimental Medicine, Federico II University, Medical School, Naples, Italy.
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