Pertanika journal of tropical agricultural science,
Journal Year:
2024,
Volume and Issue:
47(1), P. 41 - 56
Published: Feb. 5, 2024
The
present
study
evaluated
the
physicochemical,
rheological,
and
microstructural
properties
of
buffalo
meat
emulsion
incorporated
with
red
palm
olein
(RPO)
glutinous
rice
flour
(GRF)
as
fat
replacers.
A
total
six
different
samples
were
prepared
by
using
combinations
RPO
GRF
replacing
animal
viz.,
control
(with
fat),
R1
(100%
replaced
RPO),
R2
(50%
RG
25%
GRF),
G1
G2
GRF).
analysed
for
physicochemical
parameters,
gel
strength,
rheological
properties.
recorded
improved
stability,
cooking
loss,
hardness,
chewiness
while
lowering
content.
Micrographs
demonstrated
a
spongy/honeycomb-like
structure
roughly
spherical
crystalline
granules.
indicated
more
stable
higher
storage
modulus
(G’).
Using
replacer
seemed
to
produce
lower-quality
emulsion.
Therefore,
GRF,
especially
at
100%,
is
proposed
Foods and raw materials,
Journal Year:
2024,
Volume and Issue:
12(2), P. 319 - 333
Published: Jan. 30, 2024
The
consumption
of
fat
raises
the
risk
coronary
heart
disease
and
a
number
chronic
diseases
such
as
obesity.
However,
removing
or
reducing
its
level
in
final
product
may
give
it
undesirable
properties
since
plays
an
important
role
quality
food,
mainly
texture
flavor.
Therefore,
natural
artificial
replacers
are
utilized
food
formulations
instead
fat.
Fat
mimics
based
on
carbohydrates,
proteins,
and/or
lipids,
with
energy
values
0–38
kJ/g
(0–9
kcal/g).
They
mimic
physical
sensory
attributes
but
have
less
calories.
substitutes
functional
characteristics
conventional
molecules
which
directly
replaced
synthetic
that
provide
no
calories
structured
lipid
molecules.
Dairy
products
represent
principal
part
consumer
diet
all
over
world.
this
review
aimed
to
expound
how
can
be
used
overcome
defects
absence
reduction
dairy
products.
It
was
reviewed
different
types
sources
replacers,
both
micro-
nanoparticulated,
highlighted
their
application
cheese,
ice
cream,
frozen
yogurt,
fermented
milk,
fatty
Some
currently
applied
micro-particulated
proteins
include
Simplesse®
(whey
protein),
APV
LeanCreme™,
Dairy-Lo®
(micro-particulate
protein
+
micro-particulate
cellulose).
While
whey
has
great
sector
today,
there
is
need
for
further
research
field.
IntechOpen eBooks,
Journal Year:
2024,
Volume and Issue:
unknown
Published: April 30, 2024
Food
incorporates
a
diverse
array
of
nutrients,
some
which
are
deliberately
added
for
functional
purposes,
while
others
occur
naturally
in
certain
food
items.
When
these
compounds
present
processed
foods,
they
categorized
as
“food
additives.”
Regulatory
oversight
stipulates
that
each
additive
must
demonstrate
beneficial
and
justifiable
function
to
validate
its
inclusion.
additives
commonly
utilized
achieve
desirable
objectives,
including
improved
preservation,
elevated
nutritional
value,
augmentation
attributes,
facilitation
processing,
heightened
consumer
appeal.
frameworks
strictly
prohibit
the
use
deceive
consumers
or
conceal
damage
deterioration.
Moreover,
application
is
proscribed
circumstances
where
cost-effective,
high-quality
production
methods
can
yield
equivalent
outcomes.
Furthermore,
burgeoning
awareness
health
benefits
offered
by
specific
dietary
constituents
has
led
commercial
introduction
wide
spectrum
innovative
additives.
Notably,
many
have
natural
counterparts,
novel
utilizing
resources
continues
expand.
This
chapter
furnishes
an
integrated
perspective
on
functionalities
additives,
centering
exploration
their
chemical
properties
within
realm
food.
Heliyon,
Journal Year:
2023,
Volume and Issue:
9(7), P. e17736 - e17736
Published: June 28, 2023
Biomass
resulting
from
food
production
represents
valuable
material
to
recover
different
biomolecules.
In
our
study,
we
used
apple
pomace
obtain
pectin,
which
is
traditionally
extracted
using
mineral
acids.
Our
hypothesis
consisted
of
carrying
out
extractions
with
organic
acids,
assisted
by
ultrasound,
varying
processing
parameters
including
time,
temperature,
and
type
acid.
The
analytical
determinations
galacturonic
acid
content,
methoxylation
esterification
degree,
ζ-potential
extraction
yield
were
as
pectin
quality
indicators.
Pectins
treatment
conditions
better
performance
assessed
biologically
