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
本实验以蛋清蛋白微粒(egg white protein microparticles,EWPM)为代脂基质,研究EWPM/黄原胶(xanthan gum,XG)共混质量分数、pH值、氯化钠含量、糖含量、均质条件等对超低脂沙拉酱产品流变学特性的影响规律。研究发现,XG对EWPM基超低脂...本实验以蛋清蛋白微粒(egg white protein microparticles,EWPM)为代脂基质,研究EWPM/黄原胶(xanthan gum,XG)共混质量分数、pH值、氯化钠含量、糖含量、均质条件等对超低脂沙拉酱产品流变学特性的影响规律。研究发现,XG对EWPM基超低脂沙拉酱具有显著的增稠效果,然而含量过高会导致低脂沙拉酱恢复性下降。基础调味组分对超低脂沙拉酱品质的影响存在较大差异,pH值和盐对体系黏度影响较大,糖添加量对黏度的影响相对较小。适度的胶体磨均质转速和均质时间可以减小产品的粒径,增加其内部均一性,显著提高产品的整体黏度。本实验以沙拉酱流变学行为调控为重点,为低脂沙拉酱的研究提供一个更加明确的工艺优化方向。展开更多
目的探讨腹腔镜辅助脂肪锚定法治疗小儿低位隐睾的临床价值。方法选取2021年1月至2023年4月该院低位隐睾患儿89例,根据手术方案分为观察组(47例)和对照组(42例)。对照组采用经腹股沟切口睾丸固定术,观察组采用腹腔镜辅助脂肪锚定法。比...目的探讨腹腔镜辅助脂肪锚定法治疗小儿低位隐睾的临床价值。方法选取2021年1月至2023年4月该院低位隐睾患儿89例,根据手术方案分为观察组(47例)和对照组(42例)。对照组采用经腹股沟切口睾丸固定术,观察组采用腹腔镜辅助脂肪锚定法。比较2组手术时间、出血量、术后6 h改良面部表情评分法(FLACC)评分、出院时间,以及随访情况。结果观察组手术时间、出血量、术后6 h FLACC评分、出院时间均优于对照组,差异有统计学意义(P<0.05)。见随访结果显示,对照组出现睾丸回缩1例,无睾丸萎缩。观察组阴囊饱满,外观满意,未出现睾丸萎缩或睾丸回缩。结论采用腹腔镜辅助脂肪锚定法治疗小儿低位隐睾,具有出血少、疼痛轻、恢复快,并发症少等优点。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.
文摘本实验以蛋清蛋白微粒(egg white protein microparticles,EWPM)为代脂基质,研究EWPM/黄原胶(xanthan gum,XG)共混质量分数、pH值、氯化钠含量、糖含量、均质条件等对超低脂沙拉酱产品流变学特性的影响规律。研究发现,XG对EWPM基超低脂沙拉酱具有显著的增稠效果,然而含量过高会导致低脂沙拉酱恢复性下降。基础调味组分对超低脂沙拉酱品质的影响存在较大差异,pH值和盐对体系黏度影响较大,糖添加量对黏度的影响相对较小。适度的胶体磨均质转速和均质时间可以减小产品的粒径,增加其内部均一性,显著提高产品的整体黏度。本实验以沙拉酱流变学行为调控为重点,为低脂沙拉酱的研究提供一个更加明确的工艺优化方向。
文摘目的探讨腹腔镜辅助脂肪锚定法治疗小儿低位隐睾的临床价值。方法选取2021年1月至2023年4月该院低位隐睾患儿89例,根据手术方案分为观察组(47例)和对照组(42例)。对照组采用经腹股沟切口睾丸固定术,观察组采用腹腔镜辅助脂肪锚定法。比较2组手术时间、出血量、术后6 h改良面部表情评分法(FLACC)评分、出院时间,以及随访情况。结果观察组手术时间、出血量、术后6 h FLACC评分、出院时间均优于对照组,差异有统计学意义(P<0.05)。见随访结果显示,对照组出现睾丸回缩1例,无睾丸萎缩。观察组阴囊饱满,外观满意,未出现睾丸萎缩或睾丸回缩。结论采用腹腔镜辅助脂肪锚定法治疗小儿低位隐睾,具有出血少、疼痛轻、恢复快,并发症少等优点。
