The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% anim...

The effects of different amounts of the non-absorbable fat replacer sucrose polyester (SPE), water, and fat added to six warm preload lunches on feelings of appetite and food intake were investigated in two studies that were replicates of each other. In the first study thirty-nine subjects consumed rice preloads; in the second study thirty-five subjects consumed macaroni preloads. The six prelo...

The effect of the level of fat substitution in cakes as well as the type of fat replacer on the textural behaviour of the product was investigated by instrumental and sensory analysis. Samples, which were varying in levels (35, 65 and 100%) and types (carbohydrate or protein based) of fat substitution were subjected to a compression test and the obtained stress strain, sigmoid curves were fitte...

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We, the undersigned, an independent panel of recognized experts (the Expert Panel), qualified by our scientific training and relevant national and international experience in evaluating the safety of food and food ingredients, were requested by the Health and Food Technologies business unit of Cargill, Incorporated (Cargill) to determine the safety and the Generally Recognized As Safe (GRAS) st...

BACKGROUND This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amounts of energy, total fat and saturated fat and higher amounts of ω-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS Experiment 1 aimed at pork back-fat reduction and enabled sausages to be obtained with 84 g kg⁻¹ fat and 1334 kcal...

Growing consumer demand for healthy and nutritious products has motivated scientists food manufacturers to design novel dairy with higher fiber levels lower fat content that are free of chemical additives. Chia seed mucilage (CSM) is a natural gel extensively used as dietary source soluble fiber, bulking agent, replacer in large variety foods. In this study, we evaluated the effect CSM on nutri...