scholarly journals Application of Complex Chitosan Hydrogels Added With Canola Oil in Partial Substitution of Cocoa Butter in Dark Chocolate

2020 ◽  
Vol 4 ◽  
Author(s):  
Andres Silvestre Gallegos Soto ◽  
Renata Santos Rabelo ◽  
Eliana Marcela Vélez-Erazo ◽  
Paulo Túlio de Souza Silveira ◽  
Priscilla Efraim ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Canola Oil ◽  
Polymer Concentration ◽  
Saturated Fat ◽  
Polymeric Materials ◽  
Fat Content ◽  
Dark Chocolate ◽  
Partial Substitution ◽  
Retention Capacity ◽  
The Stability

The complexation of polymeric materials can be an alternative to trapping oil in a physical network for formulating foods with reduced saturated fat content. In this research, we have evaluated the use of different polymer ratios of Sodium Alginate (ALG), Carrageenan predominance iota (CR1) and Carrageenan predominance kappa (CR2) complexed with Chitosan (CHI) at a fixed polymer concentration (2% w/v) to formulate complex hydrogels and assess their oil holding capacity. The objective was to determine the polymer ratios of CHI to anionic polysaccharides (75:25, 50:50, and 25:75), determining the oil retention capacity in different ratios, and how this can affect the stability, microstructure and rheology of to produce low saturated chocolate with trapped canola oil. The stability of the hydrogels was characterized, considering the water retention and retention of canola oil in polysaccharides complexes. The more stable system was the hydrogel CHI:CR2 in a polymer ratio of 25:75. This formulation, when added of 20% of canola oil presented an apparent viscosity of 0.631 Pa.s at 300 s−1, and its use as replacer of saturated fat allowed the production of dark chocolate with 16% reduction in fat content and 80% of added cocoa butter. Stability studies showed that polysaccharides complexes network can retain the edible oil in chocolate formulation for 60 days. It has been proven that polysaccharides complexes can be incorporated to partially replace the fatty phase in chocolates without considerable changes in relevant characteristics as consumer acceptance evaluated by sensory tests and rheological properties.

scholarly journals Physicochemical and Sensory Evaluation of Cookies Produced by Partial Substitution of Margarine with Avocado (Persia americana) Pulp

2020 ◽  
pp. 41-47
Author(s):  
P. A. Adie ◽  
D. E. Enenche ◽  
T. M. Atsen ◽  
C. O. Ikese
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sensory Evaluation ◽  
Saturated Fat ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Partial Substitution ◽  
Crude Fibre ◽  
Overall Acceptability

The production and determination of the nutritional properties of cookies produced by partial substitution of margarine with avocado pear pulp was studied. Well cleaned avocado pear was blended into paste and used to substitute margarine in the prepared cookies. The ratio of avocado pear pulp substituted was 20%, 30%, 40% and 50%. The substituted products and the control (100% margarine) were subjected to physicochemical and sensory evaluation. The results of the proximate analysis showed that the protein content ranged from 6.93% -7.83% with sample A having the highest protein content and fat content. Moisture content and ash content of samples were seen to be higher in sample E (50:50 ratio). Sample A had the least value of moisture, ash and crude fibre with moisture content of 11.13%, ash content of 1.40% and crude fibre value of 0.29%, while sample E  recorded the least value of crude fat  (16.00%). The carbohydrate content was recorded to be higher in sample C. The physical properties showed that cookies made with higher avocado pear pulp had less thickness compared to the control cookies. The sensory evaluation results showed that sample A had the highest values of 8.05%, 7.85% and 7.95% for appearance, taste and aroma respectively while sample E (50:50 ratio) had the least values in crunchiness, taste and aroma. The overall acceptability of the results showed that sample A recorded the highest value but not significantly different (p<0.05) from sample B (80:20 margarine avocado). The research concluded that the partial substitution of avocado improved the nutritional value of the cookies by lowering the saturated fat content.

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

scholarly journals Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1681
Author(s):  
Carmen Botella-Martínez ◽  
Manuel Viuda-Martos ◽  
José Angel Pérez-Álvarez ◽  
Juana Fernández-López
Keyword(s):  
Emulsion Stability ◽  
Meat Products ◽  
Saturated Fat ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Omega 3 ◽  
Promising Strategy ◽  
Total Fat ◽  
Hemp Oil ◽  
Buckwheat Flour

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.

scholarly journals Manipulation of the fatty acids composition of poultry meat and giblets by dietary inclusion of two oil sources and conjugated linoleic acid

2008 ◽  
Vol 60 (6) ◽  
pp. 1388-1398 ◽  
Author(s):  
S.F. Zanini ◽  
E. Vicente ◽  
G.L. Colnago ◽  
B.M.S. Pessotti ◽  
M.A. Silva
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Canola Oil ◽  
Broiler Chickens ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Monounsaturated Fatty Acids ◽  
Poultry Meat ◽  
Breast Meat

The effect of dietary conjugated linoleic acid (CLA) in association with two vegetable oil sources on the fatty acids of meat and giblets of broiler chickens was evaluated. Two hundred 21-day-old broiler chickens were distributed in a completely randomized factorial design 2 x 5 (two oil sources, soybean or canola oil; and five levels of CLA, 0.0, 2.5, 5.0, 7.5, and 10.0g/kg). The addition of CLA to the diet resulted in an increase (P<0.05) in CLA deposition in the analyzed tissues. CLA supplementation also reduced (P<0.05) the rate of polyunsaturated to saturated fatty acids in thigh, breast, heart, and gizzard. There was interaction of CLA x oil source (P<0.05). The intake of soybean oil, associated with increasing CLA, resulted in an increase in lipid deposition in edible portions as observed by an increase in the overall content of fatty acids, including CLA, while the use of canola oil, associated with increasing CLA in the diet, resulted in a decrease in lipid content in edible portions, specifically regarding that of saturated fat (P<0.05) in breast meat and liver and in the content of monounsaturated fatty acids (P<0.05) in thigh, breast, liver, and gizzard.

scholarly journals Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate by Gas Liquid Chromatography of Triacylglycerols

2004 ◽  
Vol 87 (5) ◽  
pp. 1153-1163 ◽  
Author(s):  
Manuela Buchgraber ◽  
Chiara Senaldi ◽  
Franz Ulberth ◽  
Elke Anklam
Keyword(s):  
Liquid Chromatography ◽  
Cocoa Butter ◽  
Fat Content ◽  
Average Error ◽  
Gas Liquid Chromatography ◽  
Cocoa Butter Equivalent ◽  
Validation Data ◽  
Data Set ◽  
Cocoa Butter Equivalents ◽  
Detection And Quantification

Abstract The development and in-house testing of a method for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate is described. A database consisting of the triacylglycerol profile of 74 genuine cocoa butter and 75 cocoa butter equivalent samples obtained by high-resolution capillary gas liquid chromatography was created, using a certified cocoa butter reference material (IRMM-801) for calibration purposes. Based on these data, a large number of cocoa butter/cocoa butter equivalent mixtures were arithmetically simulated. By subjecting the data set to various statistical tools, reliable models for both detection (univariate regression model) and quantification (multivariate model) were elaborated. Validation data sets consisting of a large number of samples (n = 4050 for detection, n = 1050 for quantification) were used to test the models. Excluding pure illipé fat samples from the data set, the detection limit was determined between 1 and 3% foreign fat in cocoa butter. Recalculated for a chocolate with a fat content of 30%, these figures are equal to 0.3–0.9% cocoa butter equivalent. For quantification, the average error for prediction was estimated to be 1.1% cocoa butter equivalent in cocoa butter, without prior knowledge of the materials used in the blend corresponding to 0.3% in chocolate (fat content 30%). The advantage of the approach is that by using IRMM-801 for calibration, the established mathematical decision rules can be transferred to every testing laboratory.

OPTIMIZATION OF COCOA BUTTER EQUIVALENT PRODUCTION FROM FORMULATED HARD PALM OIL MID-FRACTION AND CANOLA OIL BLENDS

2016 ◽  
Vol 78 (6-12) ◽  
Author(s):  
Reiza Mutia ◽  
Dayang Norulfairuz Abang Zaidel ◽  
Ida Idayu Muhamad
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Reaction Time ◽  
Cocoa Butter ◽  
Linolenic Acid ◽  
Palm Oil ◽  
Canola Oil ◽  
Cocoa Butter Equivalent ◽  
Omega 3 ◽  
Omega 6

The study to find cocoa butter equivalent (CBE) as an alternative to cocoa butter (CB) from available and low cost commercial oils or fats has been increased recently. Current study investigates the blending of hard palm oil mid-fraction (PMF) with canola oil to produce high nutritional CBE using immobilized lipase from Rhizomucor miehei. The experiments were designed using Response Surface Methodology (RSM) to optimize the percentage of saturated-unsaturated-saturated (StUSt) triacylglycerols (TAGs). The experiment was performed at hard PMF concentration of 50 to 90% (w/w), lipozyme load between 5% and 10% (based on the weight of substrate) with a reaction time between 2 to 14 hours. The best reaction conditions to attain this target was 89.35% (w/w) of hard PMF concentration, 2 hours of reaction time, and 5% (based on the weight of substrate) of lipozyme load, resulting CBE which contains 64.44±1.18% of StUSt. The addition of canola oil improved the nutritional value of CBE which was marked by the higher percentage of linoleic acid (omega-6, 4.53±0.06%) and linolenic acid (omega-3, 0.74±0.14%) in CBE than CB (omega-6, 2.68±0.34%). Enzymatic interesterification was not altering fatty acid content in the CBE, especially linoleic acid (omega-6) and linolenic acid (omega-3) which was characterized by no significant difference (p > 0.05) between the fatty acid profile of initial mixture (before interesterification) and CBE (after interesterification).

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