ISSN:0931-5985    

DOI:10.1002/lipi.19960980402

出版商:WILEY‐VCH Verlag    

年代:1996

数据来源: WILEY

摘要:

AbstractThere is a demand for development of low‐fat products including fat replacers to limit the intake of total fat. The objective of this review is to show the requirements that are necessary for the assessment of the risks and benefits of a new fat replacer. An ideal fat replacer should be completely safe and physiologically inert for achieving a substantial fat and caloric reduction while maintaining the desired functional and sensory properties of a conventional high‐fat product. A careful safety evaluation concerns both nutritional and toxicological aspects. This includes animal and human studies. There is also a need for post‐marketing surveillance in assessing the long‐term impact of fat replacers. It can be concluded that low‐fat products potentially offer some assistance in achieving the goals of present dietary recomm

ISSN:0931-5985    

DOI:10.1002/lipi.19960980403

出版商:WILEY‐VCH Verlag    

年代:1996

数据来源: WILEY

摘要:

AbstractTwenty‐seven commercial bakery products marketed in Belgium were analyzed by gas‐liquid chromatography for their trans (TFA) and polyunsaturated fatty acid (PUFA) content. The mean PUFA level for the bakery fats in our study was 8.85% (S.D. = 9.90%) and the TFA content ranged from 0.0–18.81% (mean = 5.99%; S.D. = 5.02%). The unfavourable fatty acid profile of most of the analyzed bakery fats can be explained by the frequent use of animal fat and partially hydrogenated oils. The average daily intake of TFA from bakery products by the Belgian population was calculated at 0.43g/person/day. As it is expected that their consumption will increase in the future, lower TFA levels in bakery fats are necessary to avoid that these products become a more important dietary source o

ISSN:0931-5985    

DOI:10.1002/lipi.19960980404

出版商:WILEY‐VCH Verlag    

年代:1996

数据来源: WILEY

摘要:

AbstractShortenings based on palm oil (PO), combinations of PO and butter fat (BF) at a ratio of PO:BF = 3:2 and PO:BF = 2:3 and 100% BF were evaluated. In the case of PO shortening, 0.2% diacetyl flavour was added during processing. Baking tests indicated that combination of PO with BF produced higher specific batter volume and specific cake volume compared with PO shortening or 100% BF. The addition of BF to PO resulted in softer cake texture as indicated by instrumental measurement. Sensory evaluation indicated that cakes made with PO shortening with added diacetyl flavour (at 0.2%) resulted in significantly (p<0.05) higher scores in terms of grain size, softness and flavour compared to cakes made with 100% BF. However, there was no significant difference in the sensory scores of the cakes made with PO, PO:BF = 3:2 and PO:BF = 2:3 shortenings. Thus PO helped to improve performance of BF in production of yellow cake.

ISSN:0931-5985    

DOI:10.1002/lipi.19960980405

出版商:WILEY‐VCH Verlag    

年代:1996

数据来源: WILEY

摘要:

AbstractThe present study comprised fat tissue samples of 46 (partly 23) pig carcasses randomly obtained from each one of four production systems: common fattening, pigs fattened on a low‐fat diet and pigs grown on diets enriched with medium chain fatty acids (MCFA) in low or high amounts (0.3% and 3.6% C8with C14, respectively). As models for subcutaneous, intermuscular and intramuscular fat tissues, back fat, dissected belly fat tissue and belly meat were used. In all fat tissues, the contents of MCFA were significantly elevated only with the high dietary content of MCFA, with a preferential retention of the MCFA in the storage tissues. In the MCFA supplemented groups, linoleic acid contents were slightly lower in subcutaneous and intermuscular fat as compared to the control group, in the group with the low‐fat diet linoleic acid was considerably lower in all tissues. In spite of the only marginal differences in fatty acid pattern, the penetrometrically assessed firmness of backfat as well as the oxidative resistance of back and belly fat were almost twice as high in the high‐MCFA group as in the other groups. In the low‐fat group, water content of the back fat (16.9%) was higher than the average of the other groups (14.5%). The implications for routing assessment of fat tissue properties at slaughter plants are di

ISSN:0931-5985    

DOI:10.1002/lipi.19960980406

出版商:WILEY‐VCH Verlag    

年代:1996

数据来源: WILEY

ISSN:0931-5985    

DOI:10.1002/lipi.19960980407

出版商:WILEY‐VCH Verlag    

年代:1996

数据来源: WILEY

ISSN:0931-5985    

DOI:10.1002/lipi.19960980408

出版商:WILEY‐VCH Verlag    

年代:1996

数据来源: WILEY

ISSN:0931-5985    

DOI:10.1002/lipi.19960980409

出版商:WILEY‐VCH Verlag    

年代:1996

数据来源: WILEY

ISSN:0931-5985    

DOI:10.1002/lipi.19960980410

出版商:WILEY‐VCH Verlag    

年代:1996

数据来源: WILEY

ISSN:0931-5985    

DOI:10.1002/lipi.19960980401

出版商:WILEY‐VCH Verlag    

年代:1996

数据来源: WILEY