This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatmen...This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively explored.The structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting ratio.At the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting treatments.LMPS made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.展开更多
This paper made a research on a new kind of rice fat mimics, which was obtained from rice powder hydrolyzed by α-amylase. Through the comparison between the yoghurt added with diverse proportions of above mentioned r...This paper made a research on a new kind of rice fat mimics, which was obtained from rice powder hydrolyzed by α-amylase. Through the comparison between the yoghurt added with diverse proportions of above mentioned rice fat mimics and the reduced-fat yoghurt without any fat mimics as well as full-fat ones, the effect of the rice fat mimics in different proportions was examined upon the composition, the microstructure, the texture and the sensory evaluation of reduced-fat yoghurt. The results showed that the yoghurts added with rice fat mimics exhibited similar organoleptic attribute, textual characteristics and acceptability compared to those of full-fat controls （P〉0.05）, but with lower fat content and looser microstructures.展开更多
Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at -18°C. Two types of the experi...Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at -18°C. Two types of the experimental low-fat soft-serve goat ice creams were manufactured using whole (full-fat) milk and 2% fat goat milk with addition of commercial powdered vanilla flavor pre-mix containing 0.25% fat (Alpha Freeze, D466-A9047, Tampa, FL, USA). Fatty acid concentrations were quantified using a Thermo Electronic gas chromatography (GC)-MS (Model TRACE GC Ultra, Austin, TX, USA) equiped with an automatic sampler (Model AS-3000, Thermo Electronic Co.). The results showed that fat content was the only basic nutrient component exhibited the difference between the two types of ice creams, while no other components have shown differences between the two low-fat ice creams during the storage periods. The level of lauric acid (C12:0) was the highest among all 16 fatty acids, followed by palmitic (C16:0), linoleic (C18:1), and myristic acid (C14:0). The high levels of the medium chain fatty acids (C12:0 and C14:0) might have been derived from the goat milk as well as the palm oil asa part of the ingredients in the commercial ice cream premix. Among long chain fatty acids, palmitic acid (C16:0) was the highest, followed by oleic acid (C18:1) and stearic acid (C18:0). All of the long chain fatty acids contents were significantly higher (P < 0.05 or 0.01) in whole milk ice cream than those in 2% fat ice cream, except for the C22:0 and C24:00 acids. It was concluded that mean levels of the individual fatty acids in the caprine ice creams were significantly influenced by the types of milk fat used in the ice creams, but not by storage periods and storage × fat type interaction effects.展开更多
Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a...Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a bulk milk from the mixed herd of Saanen, Alpine, and Nubian goat breeds. LF cheeses were made using LF milk after cream separation. FFAs of all cheeses were extracted in diisoprophyl ether using polypropylene chromatography column, and FFA concentrations were quantified using a gas chromatograph equipped with a fused silica capillary column. Moisture, fat, protein contents (%) and pH of fresh LF and FF cheeses were: 55.1, 52.3;1.30, 25.6;35.7, 22.5;5.40, 5.42, respectively. The FFA contents (mg/g cheese) of fresh FF and LF cheeses prior to storage treatments for C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1, and C18:2 were: 0.020, 0.072;0.070, 0.035;0.061, 0.055;0.181, 0.167;0.073, 0.047;0.174, 0.112;0.579, 0.152;0.308, 0.202;0.521, 0.174;and 0.057, 0.026, respectively. The respective FFA to total fatty acid ratios for 0, 1 and 3 months aged FF and LF cheeses were 8.44, 12.4;6.31, 16.91;12.03, 14.19. The LF cheeses generated more FFA than FF cheeses, while actual FFA content in FF cheese was significantly higher than in LF cheese. The FFA contents of LF cheese at 0, 1 and 3 months storage were 48.0, 96.8 and 36.4% of those of FF cheese, respectively. It was concluded LF cheese generated higher amount of FFA than FF cheese, although total FFA content was significantly (P<0.05) lower in LF cheese than in FF cheese.展开更多
BACKGROUND Chylous ascites(CA),which is characterized by lymphatic leakage into the peritoneal cavity,is a rare but significant complication of liver transplantation.Although dietary and pharmacological strategies hav...BACKGROUND Chylous ascites(CA),which is characterized by lymphatic leakage into the peritoneal cavity,is a rare but significant complication of liver transplantation.Although dietary and pharmacological strategies have shown effectiveness in managing CA,standardized treatment protocols have yet to be established.AIMTo evaluate the comparative effectiveness of low-fat diet (LFD) enriched with medium-chain triglycerides (MCTs)vs octreotide therapy in managing post-liver transplantation CA.METHODSA comprehensive literature review was conducted to analyze the outcomes of dietary interventions and octreotidetherapy. The key parameters examined included resolution rates, treatment duration, and recurrence.RESULTSA comprehensive literature search yielded 13 studies that met the inclusion criteria, comprising 4 retrospectivecohort studies and 8 case studies. The incidence of CA following liver transplantation ranges from 0.6% to 4.7%.The onset varied, with a median time to diagnosis of 10 days after transplantation. A LFD with MCT supplementationwas used as the first-line therapy in 83.3% of the studies, with resolution rates ranging from 62.5% to100%. Octreotide therapy was utilized in 66.7% of the studies, primarily as a second-line therapy, with resolutionrates of 83.3% to 100%. Combination therapy showed a significantly higher resolution rate than did dietarymanagement alone (97.8% vs 78.9%, P = 0.02). The time to resolution was significantly shorter with octreotidecontainingregimens than with dietary management alone (median, 7 days vs 14 days;P = 0.03).CONCLUSIONA stepwise approach to CA management is recommended, initiating dietary interventions and escalating tooctreotide when necessary. Further research through well-designed randomized controlled trials is essential toestablish standardized treatment protocols for optimizing patient outcomes.展开更多
为探究不溶性膳食纤维添加量对低脂猪肉丸品质的影响,以高温高压改性大白菜外叶不溶性膳食纤维(insoluble dietary fiber from high temperature-high pressure treated outer leaves of Chinese cabbage,H-CIF)为原料,研究不同H-CIF添...为探究不溶性膳食纤维添加量对低脂猪肉丸品质的影响,以高温高压改性大白菜外叶不溶性膳食纤维(insoluble dietary fiber from high temperature-high pressure treated outer leaves of Chinese cabbage,H-CIF)为原料,研究不同H-CIF添加量(1.0%、1.3%、1.6%、1.9%、2.2%、2.5%,m/m)对低脂猪肉丸感官品质、质构特性、色泽、保水性、蒸煮损失率和冻融损失率的影响,并采用气相色谱-离子迁移谱对低脂猪肉丸挥发性风味物质进行鉴定。结果表明,添加H-CIF低脂猪肉丸感官品质得到有效改善,色泽偏黄,保水性提高,蒸煮损失率和冻融损失率降低,硬度与内聚性未发生显著变化、弹性稍有升高、咀嚼性显著升高。挥发性风味物质分析结果显示,醛类、酮类和醇类等是低脂猪肉丸的主要挥发性风味物质,与对照组相比,添加1.9%H-CIF低脂猪肉丸脂肪氧化产物相对含量降低。综上,在低脂猪肉丸中添加H-CIF对其品质有一定的改善作用。展开更多
基金funded by the National Natural Science Foundation of China(NSFC,U21A20270)the Key R&D Program of Shandong Province,China(2023TZXD074)+2 种基金the Bingtuan Science and Technology Program,China(2023AB002)the National Peanut Industry Technology System of China(CARS-13-08B)the National Key R&D Program of China(2021YFD2100402)。
文摘This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively explored.The structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting ratio.At the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting treatments.LMPS made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.
文摘This paper made a research on a new kind of rice fat mimics, which was obtained from rice powder hydrolyzed by α-amylase. Through the comparison between the yoghurt added with diverse proportions of above mentioned rice fat mimics and the reduced-fat yoghurt without any fat mimics as well as full-fat ones, the effect of the rice fat mimics in different proportions was examined upon the composition, the microstructure, the texture and the sensory evaluation of reduced-fat yoghurt. The results showed that the yoghurts added with rice fat mimics exhibited similar organoleptic attribute, textual characteristics and acceptability compared to those of full-fat controls （P〉0.05）, but with lower fat content and looser microstructures.
文摘Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at -18°C. Two types of the experimental low-fat soft-serve goat ice creams were manufactured using whole (full-fat) milk and 2% fat goat milk with addition of commercial powdered vanilla flavor pre-mix containing 0.25% fat (Alpha Freeze, D466-A9047, Tampa, FL, USA). Fatty acid concentrations were quantified using a Thermo Electronic gas chromatography (GC)-MS (Model TRACE GC Ultra, Austin, TX, USA) equiped with an automatic sampler (Model AS-3000, Thermo Electronic Co.). The results showed that fat content was the only basic nutrient component exhibited the difference between the two types of ice creams, while no other components have shown differences between the two low-fat ice creams during the storage periods. The level of lauric acid (C12:0) was the highest among all 16 fatty acids, followed by palmitic (C16:0), linoleic (C18:1), and myristic acid (C14:0). The high levels of the medium chain fatty acids (C12:0 and C14:0) might have been derived from the goat milk as well as the palm oil asa part of the ingredients in the commercial ice cream premix. Among long chain fatty acids, palmitic acid (C16:0) was the highest, followed by oleic acid (C18:1) and stearic acid (C18:0). All of the long chain fatty acids contents were significantly higher (P < 0.05 or 0.01) in whole milk ice cream than those in 2% fat ice cream, except for the C22:0 and C24:00 acids. It was concluded that mean levels of the individual fatty acids in the caprine ice creams were significantly influenced by the types of milk fat used in the ice creams, but not by storage periods and storage × fat type interaction effects.
文摘Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a bulk milk from the mixed herd of Saanen, Alpine, and Nubian goat breeds. LF cheeses were made using LF milk after cream separation. FFAs of all cheeses were extracted in diisoprophyl ether using polypropylene chromatography column, and FFA concentrations were quantified using a gas chromatograph equipped with a fused silica capillary column. Moisture, fat, protein contents (%) and pH of fresh LF and FF cheeses were: 55.1, 52.3;1.30, 25.6;35.7, 22.5;5.40, 5.42, respectively. The FFA contents (mg/g cheese) of fresh FF and LF cheeses prior to storage treatments for C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1, and C18:2 were: 0.020, 0.072;0.070, 0.035;0.061, 0.055;0.181, 0.167;0.073, 0.047;0.174, 0.112;0.579, 0.152;0.308, 0.202;0.521, 0.174;and 0.057, 0.026, respectively. The respective FFA to total fatty acid ratios for 0, 1 and 3 months aged FF and LF cheeses were 8.44, 12.4;6.31, 16.91;12.03, 14.19. The LF cheeses generated more FFA than FF cheeses, while actual FFA content in FF cheese was significantly higher than in LF cheese. The FFA contents of LF cheese at 0, 1 and 3 months storage were 48.0, 96.8 and 36.4% of those of FF cheese, respectively. It was concluded LF cheese generated higher amount of FFA than FF cheese, although total FFA content was significantly (P<0.05) lower in LF cheese than in FF cheese.
文摘BACKGROUND Chylous ascites(CA),which is characterized by lymphatic leakage into the peritoneal cavity,is a rare but significant complication of liver transplantation.Although dietary and pharmacological strategies have shown effectiveness in managing CA,standardized treatment protocols have yet to be established.AIMTo evaluate the comparative effectiveness of low-fat diet (LFD) enriched with medium-chain triglycerides (MCTs)vs octreotide therapy in managing post-liver transplantation CA.METHODSA comprehensive literature review was conducted to analyze the outcomes of dietary interventions and octreotidetherapy. The key parameters examined included resolution rates, treatment duration, and recurrence.RESULTSA comprehensive literature search yielded 13 studies that met the inclusion criteria, comprising 4 retrospectivecohort studies and 8 case studies. The incidence of CA following liver transplantation ranges from 0.6% to 4.7%.The onset varied, with a median time to diagnosis of 10 days after transplantation. A LFD with MCT supplementationwas used as the first-line therapy in 83.3% of the studies, with resolution rates ranging from 62.5% to100%. Octreotide therapy was utilized in 66.7% of the studies, primarily as a second-line therapy, with resolutionrates of 83.3% to 100%. Combination therapy showed a significantly higher resolution rate than did dietarymanagement alone (97.8% vs 78.9%, P = 0.02). The time to resolution was significantly shorter with octreotidecontainingregimens than with dietary management alone (median, 7 days vs 14 days;P = 0.03).CONCLUSIONA stepwise approach to CA management is recommended, initiating dietary interventions and escalating tooctreotide when necessary. Further research through well-designed randomized controlled trials is essential toestablish standardized treatment protocols for optimizing patient outcomes.
文摘为探究不溶性膳食纤维添加量对低脂猪肉丸品质的影响,以高温高压改性大白菜外叶不溶性膳食纤维(insoluble dietary fiber from high temperature-high pressure treated outer leaves of Chinese cabbage,H-CIF)为原料,研究不同H-CIF添加量(1.0%、1.3%、1.6%、1.9%、2.2%、2.5%,m/m)对低脂猪肉丸感官品质、质构特性、色泽、保水性、蒸煮损失率和冻融损失率的影响,并采用气相色谱-离子迁移谱对低脂猪肉丸挥发性风味物质进行鉴定。结果表明,添加H-CIF低脂猪肉丸感官品质得到有效改善,色泽偏黄,保水性提高,蒸煮损失率和冻融损失率降低,硬度与内聚性未发生显著变化、弹性稍有升高、咀嚼性显著升高。挥发性风味物质分析结果显示,醛类、酮类和醇类等是低脂猪肉丸的主要挥发性风味物质,与对照组相比,添加1.9%H-CIF低脂猪肉丸脂肪氧化产物相对含量降低。综上,在低脂猪肉丸中添加H-CIF对其品质有一定的改善作用。
