scholarly journals Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

2014 ◽  
Vol 28 (2) ◽  
pp. 252-259 ◽  
Author(s):  
Akhilesh K. Verma ◽  
Manish Kumar Chatli ◽  
Devendra Kumar ◽  
Pavan Kumar ◽  
Nitin Mehta
Keyword(s):  
Sweet Potato ◽  
Quality Attributes ◽  
Low Fat ◽  
Fat Replacer ◽  
Added Water ◽  
Potato Powder ◽  
Pork Patties

Efficacy of Composite Fat Replacer Mixture of Sodium Alginate and Carrageenan for Development of Low Fat Pork Patties

2018 ◽  
Vol 8 (5) ◽  
pp. 1
Author(s):  
Vishal Kumbhar ◽  
Manish Chatli ◽  
Rajesh Wagh ◽  
Pavan Kumar ◽  
Om Malav ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Low Fat ◽  
Fat Replacer ◽  
Pork Patties

scholarly journals Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

2021 ◽  
Author(s):  
Anam Khalid ◽  
Muhammad Sohaib ◽  
Muhammad Tahir Nadeem ◽  
Farhan Saeed ◽  
Ali Imran ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Wheat Germ ◽  
Wheat Germ Oil ◽  
Low Fat ◽  
Fat Replacer ◽  
Beef Patties

Efficacy of lemon albedo as fat replacer for development of ultra low fat chicken patties

2021 ◽  
Author(s):  
Anita M. Chappalwar ◽  
Vikas Pathak ◽  
Meena Goswami ◽  
Arun kumar Verma ◽  
V. Rajkumar
Keyword(s):  
Low Fat ◽  
Fat Replacer ◽  
Chicken Patties

SONICATION EFFECT ON POTATO STARCH AND SWEET POTATO POWDER

1979 ◽  
Vol 44 (3) ◽  
pp. 801-804 ◽  
Author(s):  
A. AZHAR ◽  
M. K. HAMDY
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Potato Powder

Sweet potato (Ipomoea batatas) attenuates diet-induced aortic stiffening independent of changes in body composition

2017 ◽  
Vol 42 (8) ◽  
pp. 802-809 ◽  
Author(s):  
Tyler Garner ◽  
An Ouyang ◽  
Adam J. Berrones ◽  
Marilyn S. Campbell ◽  
Bing Du ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Body Composition ◽  
Sweet Potato ◽  
Body Mass ◽  
Aortic Stiffness ◽  
Ipomoea Batatas ◽  
Uncoupling Protein ◽  
High Fat ◽  
Low Fat ◽  
Mitochondrial Uncoupling

We hypothesized a sweet potato intervention would prevent high-fat (HF) diet−induced aortic stiffness, which would be associated with decreased arterial oxidative stress and increased mitochondrial uncoupling. Young (8-week old) C57BL/6J mice were randomly divided into 4 groups: low fat (LF; 10% fat), HF (60% fat), low-fat sweet potato (LFSP; 10% fat containing 260.3 μg/kcal sweet potato), or high-fat sweet potato diet (HFSP; 60% fat containing 260.3 μg/kcal sweet potato) for 16 weeks. Compared with LF and LFSP, HF- and HFSP-fed mice had increased body mass and percent fat mass with lower percent lean mass (all, P < 0.05). Sweet potato intervention did not influence body composition (all, P > 0.05). Arterial stiffness, assessed by aortic pulse wave velocity and ex vivo mechanical testing of the elastin region elastic modulus (EEM) was greater in HF compared with LF and HFSP animals (all, P < 0.05). Advanced glycation end products and nitrotyrosine abundance were greater in aortic segments from HF mice compared with LF and HFSP animals (all, P < 0.05). Aortic elastin and uncoupling protein 2 expressions, however, were reduced in HF compared with LF and HFSP mice (all, P < 0.05). Aortic segments cultured with 2,4-dinitrophenol (DNP), a mitochondrial uncoupler, for 72 h reduced the EEM of HF arteries compared with nontreated HF segments (P < 0.05). DNP had no effect on the EEM of aortic segments from HFSP mice. In conclusion, sweet potato attenuates diet-induced aortic stiffness independent of body mass and composition, which is associated with a normalization of arterial oxidative stress possibly due to mitochondrial uncoupling.

Impact of Xanthan Gum as Fat Replacer on Characteristics of Low Fat Kariesh Cheese

2016 ◽  
Vol 11 (3) ◽  
pp. 106-113
Author(s):  
H.A. Murad ◽  
Sahar H. Mohamed ◽  
Asmaa G. Abu-El- Khair ◽  
E.A. Azab ◽  
Maha A. Khalil
Keyword(s):  
Xanthan Gum ◽  
Low Fat ◽  
Fat Replacer

scholarly journals The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

2015 ◽  
Vol 35 (3) ◽  
pp. 370-381 ◽  
Author(s):  
Eda Demirok Soncu ◽  
Nuray Kolsarici ◽  
Neslihan Cicek ◽  
Gorsen Salman Ozturk ◽  
Ilker T. Akoglu ◽  
...  
Keyword(s):  
Low Fat ◽  
Comparative Effect ◽  
Fat Replacer ◽  
Organoleptic Quality ◽  
Physico Chemical
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