Low-fat microwaved peanut snacks production:Effect of defatting treatment on structural characteristics,texture,color,and nutrition

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.

Effect of rice fat mimics on texture and microstructure of low-fat yoghurt

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.

Evaluation of Total Fatty Acid Profiles of Two Types of Low-Fat Goat Milk Ice Creams

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.

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Five beefburger formulations were prepared with substituting beef fat with olive oil and levels of wheat bran and irradiated at doses of 0 and 3 kGy, then samples were refrigerated stored and their quality characteristics were investigated. The results indicated that replacement of beef fat with olive oil and ascending levels of wheat bran in burger batter significantly decreased their contents of total lipids and saturated fatty acids, while increased their contents of dietary fibers, unsaturated fatty acids and the ratios of unsaturated and polyunsaturated fatty acids to the saturated ones. Moreover, significant improvements were observed in the cooking yield and moisture and fat retention of samples, proportionally to the added wheat bran, and both raw and cooked burger samples showed a high sensory acceptability. Irradiation of samples effectively inactivated Staphylococcus aureus, Salmonella and enterobacteriaceae and significantly reduced the counts of mesophilic and psychrophilic bacteria as well as molds and yeasts without any adverse effects on the quality characteristics of samples. Thus, reducing beef fat levels with the addition of olive oil and wheat bran produced a highly acceptable beefburger products with improved nutritional content as well as improved cooking and binding properties, while irradiation improved their microbiological quality.

Liver fibrosis in primary intestinal lymphangiectasia: An undervalued topic

The relationship between primary intestinal lymphangiectasia(PIL) and liver fibrosis is an emerging topic with many obscure aspects due to the rarity of the disorder.A recent paper reported that a six-month lowfat diet improved liver fibrosis.We report the case of a 17-year-old girl affected by PIL whose hepatic fibrosis progressively worsened within one year,despite dietetic support.This and the previous case report describe extraordinary events,which do not allow clear-cut clinical aspects to be established.Nevertheless,both cases suggest that in patients with PIL,it is necessary to closely monitor liver morphology with in-depth investigations including not only ultrasonography,but also elastography.

Dietary manipulation and testosterone replacement therapy may explain changes in body composition after spinal cord injury: A retrospective case report

BACKGROUND Reduced level of physical activity,high-fat diet and skeletal muscle atrophy are key factors that are likely to contribute to deleterious changes in body composition and metabolic following spinal cord injury (SCI).Reduced caloric intake with lowering percentage macronutrients of fat and increasing protein intake may likely to improve body composition parameters and decrease ectopic adiposity after SCI.AIM To highlight the effects of dietary manipulation and testosterone replacement therapy (TRT) on body composition after SCI METHODS A 31-year-old male with T5 SCI was administered transdermal TRT daily for 16 wk.Caloric intake and percentage macronutrients were analyzed using dietary recalls.Magnetic resonance imaging and dual-energy x-ray absorptiometry were used to measure changes in body composition.RESULTS Caloric intake and fat percentage were reduced by 445 kcal/d and 6.5%,respectively.Total body weight decreased by 8%,body fat decreased by 29%,and lean mass increased by 7%.Thigh subcutaneous adipose tissue cross-sectional area was reduced by 31%.CONCLUSION Manipulation of caloric intake,fat percentage,and protein percentage may have influenced body composition after SCI.

Dietary lysophospholipids improves growth performance and hepatic lipid metabolism of largemouth bass(Micropterus salmoides)

This study was conducted to evaluate the influence of dietary lysophospholipids combined with 1%dietary fish oil reduction on the growth performance and hepatic lipid metabolism of largemouth bass(Micropterus salmoides).Five isonitrogenous feeds were prepared with lysophospholipids at 0%(fish oil group,FO),0.05%(L-0.05),0.1%(L-0.1),0.15%(L-0.15)and 0.2%(L-0.2),respectively.The dietary lipid was 11%in the FO diet and 10%in the other diets.Largemouth bass were fed for 68 d(initial body weight=6.04±0.01 g)with 4 replicates per group and 30 fish per replicate.The results showed that the fish fed diet containing 0.1%lysophospholipids had higher digestive enzyme activity and obtained better growth performance compared to the fish fed FO diet(P<0.05).The feed conversion rate in the L-0.1 group was significantly lower than that in the other groups.Serum total protein and triglyceride contents in L-0.1 group were significantly higher than those in other groups(P<0.05)and the contents of total cholesterol and low-density lipoprotein cholesterol in L-0.1 group were significantly lower than those in FO group(P<0.05).The activity and genes expression of hepatic glucolipid metabolizing enzymes in L-0.15 group were significantly increased compared to those in FO group(P<0.05).Reducing 1%fish oil along with 0.1%lysophospholipids added to the feed could improve the digestion and absorption of nutrients,enhance the activity of liver glycolipid metabolizing enzymes,and thus effectively promote the growth of largemouth bass.

Effects of standardized management among high risk cardiovascular patients in rural areas

Objective To explore the effects of standardized management among high risk cardiovascular patients in rural areas and to supply data facilitating the establishment of targeted effective strategies to reduce the cardiovascular events in this population.Methods Data from the present study were derived from the“China Rural Health Action”.A total of 651 eligible patients from 12 villages of 2 counties(6 townships in each county and 1 village in each town)from Shanxi province,who received standardized management by 44 village doctors,were enrolled in this study.Standardized management refers to detection of high risk patients,evidenced based therapy,regular follow-up(once per month)and timely transfer to higher level hospitals.Changes on the prevalence of blood pressure control rate,smoking,medication adherence and low-salt diet during the follow-up period were analyzed.Results The total follow up time was 10 274.Blood pressure control rate was significantly increased at the 6th follow up as compared to the baseline level(80.53% vs 33.64%,P<0.01).Smoking rate was significantly lower at the 15t h follow up as compared to baseline level(52.04% vs 66.05%,P<0.01).Medication adherence increased from 82.64% at baseline to 98.43% at 1s t follow up and thereafter(P<0.01).Percent of low-salt diet increased from 67.74% at baseline to 99.84% post 1th follow up(P<0.01).Multiple regression analysis showed that age,BMI,follow-up times,medication adherence,low-salt diet and smoking were the determinants affecting the blood control rate.Conclusion The standardized management operated by village doctors is an effective strategy to prevent and treat the cardiovascular diseases and effectively controls the blood pressure.Targeted management based on controlling related risk factors could further improve the efficacy of standardized management in individual patient.