scholarly journals Meat Fat Replacement with Olive Oil

10.5772/29506 ◽  
2012 ◽  
Author(s):  
Basem Mohammed ◽  
Khalid M. ◽  
Khaled Al-Mrazeeq ◽  
Malak Angor ◽  
Radwan Ajo
Keyword(s):  
Olive Oil ◽  
Fat Replacement

Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 339-345 ◽  
Author(s):  
Mariagrazia Giarnetti ◽  
Vito Michele Paradiso ◽  
Francesco Caponio ◽  
Carmine Summo ◽  
Antonella Pasqualone
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fat Replacement

scholarly journals Healthier pineapple tart pastry using oleogel-based solid fat replacement

2021 ◽  
Vol 27 (2) ◽  
Author(s):  
Shaun Yong Jie Sim ◽  
◽  
Kah Xuan Wong ◽  
Christiani Jeyakuma Henry ◽  
◽  
...  
Keyword(s):  
Olive Oil ◽  
Health Effects ◽  
Nutritional Value ◽  
Saturated Fat ◽  
Textural Properties ◽  
Nutritional Content ◽  
Food Grade ◽  
Solid Fat ◽  
Fat Replacement ◽  
Positive Effects

Introduction: Pineapple tarts are a commonly consumed Southeast Asian pastry made using solid fats like butter and palm shortening. These solid fats predominantly contain high amounts of saturated fats which have been implicated in negative health effects. However, solid fats impart important textural properties in pastry formation and is not easy to replace. To overcome this challenge, a concept to enhance the nutritional value whilst maintaining the textural properties of pineapple tart pastry formed the basis of this study. Methods: This short study explored the use of “healthy” avocado-olive oil-based oleogels structured with food-grade ethylcellulose (EC), monoglycerides (MG) or its combination (EC-MG) as solid fat replacements to butter and palm shortening. The textural properties of the pastry dough and tart were determined using a texture analyser, while the nutritional content of the pastries was compared. Results: The firmness of pastry dough decreased in the order: EC >> EC-MG > butter ~ MG ~ shortening, while tart hardness decreased: EC > shortening ~ butter > MG > EC-MG. The combination EC-MG oleogel had positive effects on the textural properties by improving the dough workability and reducing the tart hardness compared to EC. Remarkably, the oleogel tart pastries had up to 70% less saturated fat compared to the butter or palm shortening pastries. Conclusion: This study confirms the ability to create healthier pastries whilst maintaining its texture.

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

A Little Olive Oil May Do the Trick

PsycCRITIQUES ◽  
2016 ◽  
Vol 61 (28) ◽  
Author(s):  
Anne Moyer ◽  
Jennifer M. Bowers
Keyword(s):  
Olive Oil
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