scholarly journals Processing cookies formulated with goat cream enriched with conjugated linoleic acid

2019 ◽  
Author(s):  
ANA CAROLINA DOS SANTOS COSTA ◽  
Diego Pereira ◽  
Caio Verissímo ◽  
Marcos Bomfim ◽  
Rita Queiroga ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Lipid Profile ◽  
Conjugated Linoleic Acid ◽  
Sugar Content ◽  
Goat Milk ◽  
Chemical Parameters ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Consumer Testing ◽  
Vegetable Fat

Goat fat is one of the most important sources of conjugated linoleic acid (CLA), a fatty acid which has health benefits. However, CLA consumption is limited to meats and milk products as CLA is generated in ruminants. This study aimed to replace vegetable fat by goat cream enriched with CLA. Four cookie recipes were developed with only the fat source being different: CVF – vegetable fat; CB – butter; CGC – goat cream without CLA; CGCLA – goat cream with CLA. Cookies were evaluated according to physical (color and texture) and physical-chemical parameters (lipids, proteins, total sugars, fiber, ash, moisture and Aw), Consumer Testing (n = 123) and lipid profile. The CGCLA presented higher values in the color parameters, and the higher and the lower scores in relation to hardness were 5.54 (CB) and 2.21 (CVF), respectively. Lipids and total sugars varied inversely, and the highest percentages of lipids were in the CVF and CG samples, which obtained lower total sugar content. There was no difference in the acceptance and preference of the four formulations, and the formulations with the goat creams (CG and CGCLA) were as accepted as CFV. The lipid profile of the cookies presented CFV with the highest percentage of trans fatty acids (TFA) with 16.76 %. CGCLA presented 70 % more CLA in relation to CB and CGC, thus certifying that CLA was present in relevant quantities in the CGCLA, even after cooking. The CGCLA is a biscuit with higher levels of CLA, and in this study it was possible to verify that the goat milk cream enriched with CLA can be used in producing cookies which adds functional and nutritional properties to them and offers other alternatives to produce food from goat's milk cream.

scholarly journals Conjugated Linoleic Acid Supplementation for 8 Weeks Does Not Affect Body Composition, Lipid Profile, or Safety Biomarkers in Overweight, Hyperlipidemic Men

2011 ◽  
Vol 141 (7) ◽  
pp. 1286-1291 ◽  
Author(s):  
Shama V. Joseph ◽  
Hélène Jacques ◽  
Mélanie Plourde ◽  
Patricia L. Mitchell ◽  
Roger S. McLeod ◽  
...  
Keyword(s):  
Body Composition ◽  
Linoleic Acid ◽  
Lipid Profile ◽  
Conjugated Linoleic Acid ◽  
Acid Supplementation

scholarly journals Association of foods enriched in conjugated linoleic acid (CLA) and CLA supplements with lipid profile in human studies: a systematic review and meta-analysis

2014 ◽  
Vol 18 (11) ◽  
pp. 2041-2054 ◽  
Author(s):  
Seyede-Masome Derakhshande-Rishehri ◽  
Marjan Mansourian ◽  
Roya Kelishadi ◽  
Motahar Heidari-Beni
Keyword(s):  
Systematic Review ◽  
Linoleic Acid ◽  
Lipid Profile ◽  
Total Cholesterol ◽  
Conjugated Linoleic Acid ◽  
Ldl Cholesterol ◽  
Meta Analysis ◽  
Mean Difference ◽  
Human Studies ◽  
Cochrane Library

AbstractObjectiveThe present study aimed to review the association of conjugated linoleic acid (CLA) consumption in two forms, foods enriched in CLA and CLA supplements, with serum lipid profile in human studies.DesignSystematic review and meta-analysis.SettingSearch process was conducted in PubMed, Cochrane Library, Google Scholar, Scopus and Science Direct. Clinical trials that investigated the association of CLA intakes either in the form of supplements or enriched foods with lipid profile in healthy adults were included. All outcomes were recorded as continuous variables, and the effect size was measured by analysis of the mean and standard deviation before and after the intervention for case and control groups.SubjectsHealthy adult population.ResultsCLA supplementation was associated with a significant decrease in LDL cholesterol (mean difference=−0·218; 95 % CI −0·358, −0·077;P=0·002), a non-significant decrease in HDL cholesterol (mean difference=−0·051; 95 % CI −0·188, 0·086;P=0·468), a non-significant increase in total cholesterol (mean difference=0·009; 95 % CI −0·128, 0·146;P=0·896) and a non-significant decrease in TAG (mean difference=−0·065; 95 % CI −0·20, 0·07;P=0·344). Foods enriched with CLA were associated with significantly decreased LDL cholesterol (mean difference=−0·231; 95 % CI −0·438, −0·024;P=0·028), non-significantly increased HDL-C (mean difference=0·075; 95 % CI −0·121, 0·270;P=0·455), non-significantly decreased total cholesterol (mean difference=−0·158; 95 % CI −0·349, 0·042;P=0·124) and non-significantly decreased TAG (mean difference=−0·078; 95 % CI −0·274, 0·117;P=0·433).ConclusionsAccording to our analysis, consumption of foods enriched with CLA or CLA supplements has favourable effects on LDL cholesterol levels.

scholarly journals Goat Milk Fat Naturally Enriched with Conjugated Linoleic Acid Increased Lipoproteins and Reduced Triacylglycerol in Rats

Molecules ◽  
2014 ◽  
Vol 19 (3) ◽  
pp. 3820-3831 ◽  
Author(s):  
Raphaela Rodrigues ◽  
Juliana Soares ◽  
Hugo Garcia ◽  
Claudenice Nascimento ◽  
Maria Medeiros ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Milk Fat ◽  
Goat Milk

scholarly journals Effects of dairy products naturally enriched with cis-9,trans-11 conjugated linoleic acid on the blood lipid profile in healthy middle-aged men

2006 ◽  
Vol 83 (4) ◽  
pp. 744-753 ◽  
Author(s):  
Sabine Tricon ◽  
Graham C Burdge ◽  
Emma L Jones ◽  
Jennifer J Russell ◽  
Soraya El-Khazen ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Lipid Profile ◽  
Conjugated Linoleic Acid ◽  
Dairy Products ◽  
Blood Lipid ◽  
Middle Aged ◽  
Blood Lipid Profile

Effect of Conjugated Linoleic Acid Associated With Aerobic Exercise on Body Fat and Lipid Profile in Obese Women: A Randomized, Double-Blinded, and Placebo-Controlled Trial

2016 ◽  
Vol 26 (2) ◽  
pp. 135-144 ◽  
Author(s):  
Alex S. Ribeiro ◽  
Fábio Luiz C. Pina ◽  
Soraya R. Dodero ◽  
Danilo R. P. Silva ◽  
Brad J. Schoenfeld ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Aerobic Exercise ◽  
Lipid Profile ◽  
Conjugated Linoleic Acid ◽  
Body Fat ◽  
Controlled Trial ◽  
Plasma Lipoproteins ◽  
Obese Women ◽  
Food Record ◽  
Double Blinded

The aim of this study was to analyze the effects of 8 weeks of conjugated linoleic acid (CLA) supplementation associated with aerobic exercise on body fat and lipid profile on obese women. We performed a randomized, double-blinded and placebo-controlled trial with 28 obese women who received 3.2 g/day of CLA or 4 g/day of olive oil (placebo group) while performing an 8-week protocol of aerobic exercise. Dietary intake (food record), body fat (dual-energy X-ray absorptiometry), and biochemical analysis (blood sample) were assessed before and after the intervention period. Independent of CLA supplementation, both groups improved (p < .05) oxygen uptake (CLA group, 13.2%; PLC group, 14.8%), trunk fat (CLA group, −1.0%; PLC group, −0.5%), leg fat (CLA group, −1.0%; PLC group, −1.6%), and total body fat (CLA group, −1.7%; PLC group, −1.3%) after the 8-week intervention. No main effect or Group × Time interaction was found for total cholesterol, triglycerides, and plasma lipoproteins (p > .05). We conclude that CLA supplementation associated with aerobic exercise has no effect on body fat reduction and lipid profile improvements over placebo in young adult obese women.

scholarly journals Taste Panel Perception of Sweetness as it Correlates to Refractometer Measurements and HPLC Analysis of Sugar Content

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 879A-879
Author(s):  
Teri Hale* ◽  
Richard Hassell ◽  
Tyron Phillips
Keyword(s):  
Hplc Analysis ◽  
Sweet Corn ◽  
Sugar Content ◽  
Total Sugar ◽  
Taste Panel ◽  
Soluble Solids ◽  
Early Maturity ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Total Sugar Concentration

Taste panel perception and preference of sweetness in three phenotypes (su, se and sh2) of sweet corn harvested at three maturities (early, mature and late) were compared to refractometer measurements and HPLC analysis of fructose, sucrose, and glucose. Panelist rating of sweetness and acceptability significantly correlated with HPLC analysis. These correlations were found for sucrose and total sugars present (for sweetness, r2 = 0.70 and 0.61; acceptability, r2 = 0.64 and 0.55). Sucrose significantly correlated with the total sugars present (r2 = 0.95). The panelists' perception of flavor also correlated significantly with the amount of sucrose present and total sugars (r2 = 0.66 and 0.59, respectively). Sucrose content was significantly different between se, sh2 and su, with sh2 having the highest level. Taste panels indicated this difference but showed not significant differnece between se and sh2 acceptablity. Su was only acceptable to panelists at early maturity. °Brix did not reflect the taste panels scores and HPLC measurements postively. Soluble solids and taste panel scores were negatively correlated in both the panel's perception of sweetness and acceptability (r2 = -0.66 and -0.66, respectively) which indicates that as panel scores decreased °Brix increased. Comparison of soluble solids to HPLC analysis, indicate that °Brix was negatively correlated to sucrose and total sugar content, and that as soluble solids increased, the sucrose or total sugar concentration remained constant or decreased. Soluble solids measurements have been positively correlated with sucrose levels in other crops; but this was not the case with sweet corn.

scholarly journals Addition of conjugated linoleic acid in whole milk improves lipid profile in high fat diet induced hypercholesterolemia of rats

2016 ◽  
Vol 48 (04) ◽  
pp. 185-192
Author(s):  
Arta Farmawati ◽  
Rio Jati Kusuma ◽  
Bayu Sigha Iswara ◽  
. Wulandari ◽  
Kurniati Dwi Utami ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Lipid Profile ◽  
Conjugated Linoleic Acid ◽  
High Fat Diet ◽  
High Fat ◽  
Whole Milk

scholarly journals Effect of conjugated linoleic acid and different type of dietary fat on serum lipid profile, liver enzymes activity and oxidative stress markers in wistar rats

2018 ◽  
pp. 27-33
Author(s):  
Magdalena Franczyk-Żarów ◽  
Edyta Kuś ◽  
Renata B. Kostogrys
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Lipid Profile ◽  
Conjugated Linoleic Acid ◽  
Significant Influence ◽  
Dietary Fat ◽  
Serum Lipid ◽  
Wistar Rats ◽  
Liver Enzymes ◽  
The Body

Background. Nutritional recommendations emphasize the need to limit consumption of saturated fatty acids and to increase the intake of polyunsaturated fatty acids in the prevention of non-communicable chronic diseases, particularly cardiovascular diseases. Among the fatty acids with health-related effects on the body, conjugated fatty acids are mentioned (i.e. CLA). Objective. The current study was designed to determine the effects of conjugated linoleic acid (CLA) on serum lipid profile, glucose, liver enzymes activity (AST and ALT), malonic dialdehyde (MDA) as well as lipid hydroperoxide (LPO) concentrations in rats fed diet differing in type of dietary fat. Material and methods. Male Wistar rats were divided into six groups and fed the following diets: control AIN-93G diet contained soybean oil (O) and diets with modification of fat source: butter (B) and margarine (M). The experimental diets were supplemented with 1% of conjugated linoleic acid (O+CLA, B+CLA, M+CLA). After 21 days the blood was collected and lipid profile, glucose, liver enzymes, MDA as well as LPO were analyzed. Results. The dietary treatments had no significant effect on the body weight and liver weight of the animals. The concentrations of total cholesterol (TC) and LDL+VLDL cholesterol were unchanged. Both experimental factors (fat source and CLA) had a significant influence on the TAG and HDL levels. Margarine (M) significantly increased the TAG concentration, whereas CLA had a significant impact on the TAG reduction (M+CLA). Glucose level was significantly decreased in all groups fed diets supplemented with CLA. Serum ALT significantly increased in all CLA groups. Fat source had statistically significant influence on the MDA concentration. The LPO level was significantly elevated in all CLA groups. There was statistically significant interaction of experimental factors (fat source and CLA supplementation) on LPO level. Conclusions. Margarine had an adverse effect on the rat’s lipid profile. However, in the group fed with margarine, the addition of CLA decreased the concentration of TAG. Regardless of the type of the dietary fat, CLA supplementation increased the level of LPO in the blood serum of animals.

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