Impact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurt.

A coarse canola oil-in-water (O/W) emulsion (dispersed mass fraction 0.1) was prepared by adding oil to whey protein hydrolysate (WPH)-citric pectin (CP) soluble complex (1% total biopolymer weight; WPH to CP mass ratio 6:1; pH 4.25) aqueous phase using a high shear homogenizer (4000 rpm, 2 min). The coarse O/W emulsion was further homogenized to obtain emulsions (Ex) with different mean droplet sizes (4000, 3000, 120 and 60 nm). A full-fat yogurt (YC; 26 ± 0.3 g milk fat L-1) was prepared from reconstituted whole milk powder (WMP, 3% milk fat) and skim milk powder (SMP, 0.01% milk fat). Reduced-milk fat yogurt (YEx 13 ± 0.3 g milk fat L-1) variations were prepared from WMP + SMP + Ex, where Ex substituted 50% of the milk-fat contained in YC. The viscosity and viscoelastic moduli were lower for YEx than for YC; the effect was more pronounced for E60 and E120. Aroma was non-significantly different between YC and YEx. A multivariate analysis showed that YEx overall acceptability was linked to taste and after taste attributes and to the viscosity perceived in mouth. The loss modulus showed anti-correlation directionality with the overall acceptance. The smaller mean droplet sized YEx exhibited the highest overall acceptability. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05573-3.

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions.

Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers.

Influence of Underutilized Unripe Banana (Cavendish) Flour in the Formulation of Healthier Chorizo.

The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was also produced for comparison. Cooking loss was 12.5% for the WC, while for the BC and BPC chorizos it was 7.2% and 6.9%, respectively. All three products had similar water, protein, and ash contents, whereas carbohydrate and fiber contents were the main changes in composition. The color of the three different formulations did not change markedly, but an increase in yellowness and chromaticity was observed in the BC chorizo, as well as a slight decrease in lightness and in the whiteness index in the BPC one. Textural properties declined from day 0; from day 3 onwards, they remained constant in all chorizos and properties, except for BC lot in cohesiveness. Mesophilic aerobic bacteria, as well as mold and yeast counts, were predominantly high in the WC during chilled storage. Moreover, the sensory analysis indicated high acceptability of the formulated with wheat or whole banana flour, although those with banana peel flour scored slightly lower. This study shows that incorporating banana flours into the formulation successfully reduced the incorporation of pork back-fat, resulting in excellent quality sensorial characteristics due to the technological parameters and sensory acceptance.

High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages.

High pressure processing (HPP) was used to explore novel methods for modifying the textural properties of pork sausages with reduced-salt, reduced-fat and no fat replacement additions. A 2×7 factorial design was set up, incorporating two pressure levels (0.1 or 200 MPa) and seven fat levels (0, 5, 10, 15, 20, 25 and 30%). Sausages treated at 200 MPa exhibited improved tenderness at all fat levels compared with 0.1 MPa treated samples, and the shear force of sausages treated at 200 MPa with 15 or 20% fat content was similar to the 0.1 MPa treated sausages with 30% fat. HPP significantly changed the P2 peak ratio of the four water components in raw sausages, resulting in improved textural properties of emulsion-type sausages with reduced-fat and reduced-salt. Significant correlations were found between pH, color, shear force and water proportions. The scanning and transmission micrographs revealed the formation of smaller fat globules and an improved network structure in the pressure treated sausages. In conclusion, there is potential to manufacture sausages with reduced-fat and reduced-salt by using HPP to maintain textural qualities.

Composição centesimal e aceitação de linguiça elaborada com reduzido teor de gordura e adicionada de concentrados protéicos de soro de leite / Centesimal composition and acceptance of sausages produced with reduced tenor of fat and added of whey protein concentrates

Este trabalho objetivou avaliar a composição centesimal e aceitação de lingüiças de carne suína fabricadas com Concentrado Protéico do Soro (WPC) ou com concentrado protéico, com elevado teor de b-lactoglobulina, como substitutos da gordura. Foram realizados sete tratamentos, um grupo controle, contendo 20 por cento de gordura, e seis tratamentos com reduzido teor de gordura, contendo diferentes níveis de adição de WPC ou de fração de b-lactoglobulina, a saber, três tratamentos com 10 por cento de gordura e adição de três diferentes concentrações de WPC (0,2 por cento, 0,5 por cento e 1,0 por cento) e três tratamentos com 10 por cento de gordura e três diferentes níveis de concentrado protéico, com elevado teor de b-lactoglobulina (0,1 por cento, 0,3 por cento e 0,6 por cento). O experimento foi realizado com cinco repetições, contendo todos os tratamentos. Foram realizadas análises em dois tempos de avaliação, um dia após a fabricação e após um período de sete dias de estocagem a aproximadamente 4°C. Foram realizadas análises de proteína (g/100g), gordura (g 100g-1), umidade (g 100g-1), estimativa de valor calórico (kcal 100g-1) e análise sensorial. Os resultados dos teores de proteína, gordura e valor calórico apresentaram diferença (P£0,05) entre o grupo controle e os demais tratamentos. Os resultados das análises de umidade e sensorial não apresentaram diferenças (P>0,05). As proteínas lácteas foram eficazes na substituição da gordura de lingüiças de carne suína, em todos os tratamentos realizados, atendendo às especificações do Regulamento Técnico de Identidade e Qualidade das Lingüiças do Ministério da Agricultura Pecuária e Abastecimento, mantendo a qualidade sensorial.(AU)

The objective of the research was to evaluate the composition and acceptance of pork sausages manufactured with whey protein concentrate (WPC) or with protein concentrate containing high level of b-lactoglobulin (hereof called b-lactoglobulin) as fat substitutes. Seven treatments were established, a control containing 20 percent of fat, and six containing different levels of WPC or b-lactoglobulin addition (three treatments containing 10 percent of fat and 0.2 percent, 0.5 percent or 1.0 percent of WPC, and three treatments containing 10 percent of fat and 0.1 percent, 0.3 percent or 0.6 percent of b-lactoglobulin). Each treatment was repeated in five batches, and the samples of each batch was evaluated the first and seventh day after processing and storage at 4°C. The samples were analyzed for protein (g 100g-1), fat (g 100g-1), moisture content (g 100g-1), caloric value (kcal/g) and sensory analyses. The results of protein, fat and caloric value were different between the group control and the other treatments (P£0.05). Additionally, the moisture content and sensory analyses results showed that there was no difference (P>0.05) for the different treatments used in this experiment. The protein concentrates were efficient for the fat substitution in pork sausages, in the treatment levels used in the current experiment, complying with the specifications of the Brazilian legal requirements.(AU)

Composição centesimal e aceitação de lingüiça elaborada com reduzido teor de gordura e adicionada de concentrados protéicos de soro de leite / Centesimal composition and acceptance of sausages produced with reduced tenor of fat and added of whey protein concentrates

Este trabalho objetivou avaliar a composição centesimal e aceitação de lingüiças de carne suína fabricadas com Concentrado Protéico do Soro (WPC) ou com concentrado protéico, com elevado teor de b-lactoglobulina, como substitutos da gordura. Foram realizados sete tratamentos, um grupo controle, contendo 20 por cento de gordura, e seis tratamentos com reduzido teor de gordura, contendo diferentes níveis de adição de WPC ou de fração de b-lactoglobulina, a saber, três tratamentos com 10 por cento de gordura e adição de três diferentes concentrações de WPC (0,2 por cento, 0,5 por cento e 1,0 por cento) e três tratamentos com 10 por cento de gordura e três diferentes níveis de concentrado protéico, com elevado teor de b-lactoglobulina (0,1 por cento, 0,3 por cento e 0,6 por cento). O experimento foi realizado com cinco repetições, contendo todos os tratamentos. Foram realizadas análises em dois tempos de avaliação, um dia após a fabricação e após um período de sete dias de estocagem a aproximadamente 4°C. Foram realizadas análises de proteína (g/100g), gordura (g 100g-1), umidade (g 100g-1), estimativa de valor calórico (kcal 100g-1) e análise sensorial. Os resultados dos teores de proteína, gordura e valor calórico apresentaram diferença (P£0,05) entre o grupo controle e os demais tratamentos. Os resultados das análises de umidade e sensorial não apresentaram diferenças (P>0,05). As proteínas lácteas foram eficazes na substituição da gordura de lingüiças de carne suína, em todos os tratamentos realizados, atendendo às especificações do Regulamento Técnico de Identidade e Qualidade das Lingüiças do Ministério da Agricultura Pecuária e Abastecimento, mantendo a qualidade sensorial.

The objective of the research was to evaluate the composition and acceptance of pork sausages manufactured with whey protein concentrate (WPC) or with protein concentrate containing high level of b-lactoglobulin (hereof called b-lactoglobulin) as fat substitutes. Seven treatments were established, a control containing 20 percent of fat, and six containing different levels of WPC or b-lactoglobulin addition (three treatments containing 10 percent of fat and 0.2 percent, 0.5 percent or 1.0 percent of WPC, and three treatments containing 10 percent of fat and 0.1 percent, 0.3 percent or 0.6 percent of b-lactoglobulin). Each treatment was repeated in five batches, and the samples of each batch was evaluated the first and seventh day after processing and storage at 4°C. The samples were analyzed for protein (g 100g-1), fat (g 100g-1), moisture content (g 100g-1), caloric value (kcal/g) and sensory analyses. The results of protein, fat and caloric value were different between the group control and the other treatments (P£0.05). Additionally, the moisture content and sensory analyses results showed that there was no difference (P>0.05) for the different treatments used in this experiment. The protein concentrates were efficient for the fat substitution in pork sausages, in the treatment levels used in the current experiment, complying with the specifications of the Brazilian legal requirements.

Microbiological, physical chemical and sensory characterization of the ostrich (Struthio camellus) meat burgers manufactured with fat substitute / Caracterização microbiológica, físico-química e sensorial de hambúrgueres de carne de avestruz (Struthio camellus), elaborados com substituto de gordura

The present study evaluated the feasibility of the use of a modified starch as an total or partial alternative of fat contents into the formulations of ostrich meat hamburgers. Four formulations were prepared, being F1:with 5% of swine fat; F2: with 3% of swine fat and 2% of modified starch; F3: with 2% of modified starch; F4:containing 3% of vegetable fat and 2% of modified starch, which were added to the ostrich meat burgers, and analyzed on the physical chemical, microbiological and sensory characteristic. The modified starch (F2, F3 and F4) added to the products showed a reduced level of fat, highest yield and highest water retention capacity. And the formulations showed to be in compliance with the microbiological standards established by ANVISA, being suitable for consumption. Hence, the formulation containing 3% swine fat and 2% of modified starch (F2) was the just one that was mostly accepted by proving personnels. Thereby, the formulation F2 included into foods might be regarded as those presenting the protein nutritional requirements, containing reduced fat contents, besides a good sensory acceptance.

O objetivo do estudo foi avaliar a viabilidade de uso do amido modificado, como substituto total ou parcial da gordura em formulações de hambúrgueres de carne de avestruz. Foram elaboradas quatro formulações, sendo F1: contendo 5% de gordura suína; F2: com 3% de gordura suína e 2% de amido modificado; F3: com 2% de amido modificado; e F4: com 3% de gordura vegetal e 2% de amido modificado, que após serem adicionadas aos hamburgueres de carne de avestruz foram submetidas às análises físico-químicas, microbiológicas e sensoriais. As amostras com adição de amido modificado (F2, F3 e F4) apresentaram teor reduzido de gordura, maior rendimento e maior capacidade de retenção de água. Essas formulações atenderam aos padrões microbiológicos estabelecidos pela ANVISA, sendo, portanto próprias ao consumo. A formulação constituída de 3% de gordura suína e 2% de amido modificado (F2) foi a que obteve total aceitação entre os provadores. Portanto, essa formulação (F2) pode ser considerada como aditivo de alimento que atende às necessidades nutricionais de proteínas com teor reduzido de gordura, além de apresentar boa aceitação sensorial.

Influência do concentrado protéico de soro na composição do requeijão em barra com teor reduzido de gordura

The objective of the present work was to elaborate a new technology for production of hard requeijão with reduced fat content using whey protein concentrate as a fat substitute, as well as to evaluate the physico-chemical characteristics of this new product. The requeijão was manufactured from three treatments with different levels of the concentrate, that is, 0.2, 1.0 and 2.0%, and a control group (regular fat content). The samples were analyzed in the first week of manufacture for pH, acidity (% of lactic acid), moisture content (g/100 g), fat content (g/100 g), protein content (g/100 g) and ashes (g/100 g). Only the fat content presented significant statistical difference between the control group and the other treatments (P 0,05).

O presente trabalho teve como objetivos elaborar um processamento de requeijão em barra com teor reduzido de gordura utilizando-se concentrado protéico de soro como substituto da gordura e avaliar suas características físico-químicas. O requeijão foi fabricado a partir da adição de três níveis (tratamentos) do concentrado, 0,2, 1,0 e 2,0%, e um com teor integral de gordura (controle). As amostras foram analisadas na primeira semana de fabricação para pH, acidez (% de ácido lático), teor de umidade (g/100 g), teor de gordura (g/100 g), teor de proteína (g/100 g) e teor de cinzas (g/100 g). Somente o teor de gordura apresentou diferença significativa entre o grupo-controle e os demais tratamentos (P 0,05).