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
以前期制备的Lactobacillus plantarum JLAU103胞外多糖(exopolysaccharide,EPS)为原料,将其按不同比例与鱼明胶(fish gelatin,FG)混合添加到低脂酸奶中,研究其对低脂酸奶品质特性的改善作用。结果表明:添加0.1%(m/m)EPS和0.6%(m/m)FG...以前期制备的Lactobacillus plantarum JLAU103胞外多糖(exopolysaccharide,EPS)为原料,将其按不同比例与鱼明胶(fish gelatin,FG)混合添加到低脂酸奶中,研究其对低脂酸奶品质特性的改善作用。结果表明:添加0.1%(m/m)EPS和0.6%(m/m)FG可提高低脂酸奶的持水力和pH值,降低滴定酸度,黏度趋于正常酸奶;使低脂酸奶的蛋白网状结构空隙变小,结构更加紧密。与低脂酸奶相比,0.6%FG+0.1%EPS组低脂酸奶的活菌数得到显著提升(P<0.05),达到8.40×10^(8)CFU/mL;特征挥发性风味物质如双乙酰、2-壬酮、2,3-戊二酮等含量明显增多,感官评分较高,且质构得到显著改善。流变学结果表明,添加EPS减小了低脂酸奶的触变环面积,增强了稳定性和总应变,使低脂酸奶形成更牢固的凝胶网络。因此,L.plantarum JLAU103 EPS与FG联合使用能够明显改善低脂酸奶的品质,具有很好的应用前景。展开更多
“高蛋白低脂”作为一种新的食品理念备受欢迎。为研究一款以蛋清蛋白颗粒(egg white protein particle,EWPP)为增稠剂的低脂酸奶,该研究通过测定低脂酸奶的pH、质构、流变性等指标,探究EWPP添加对低脂酸奶品质的影响,同时探索了低脂酸...“高蛋白低脂”作为一种新的食品理念备受欢迎。为研究一款以蛋清蛋白颗粒(egg white protein particle,EWPP)为增稠剂的低脂酸奶,该研究通过测定低脂酸奶的pH、质构、流变性等指标,探究EWPP添加对低脂酸奶品质的影响,同时探索了低脂酸奶配方中白砂糖和代糖配比对产品品质的影响。研究发现,EWPP添加后低脂酸奶的pH降低,保水性增加;EWPP在低脂酸奶中表现出良好的吸水性和增稠性。流变学研究发现,含EWPP的低脂酸奶表现出剪切变稀的非牛顿流体特性,EWPP添加量增加后G’显著提高,表观黏度和触变环大小也随着EWPP添加量的增加而提高,说明EWPP的添加有利于低脂酸奶弹性和黏度提升。代糖比例提高对酸奶保水性、质构和黏稠度均有不利影响。感官评定结果发现,添加1%EWPP,m(白砂糖)∶m(代糖)=2∶4的酸奶样品具有最佳的风味、口感和色泽。展开更多
目的本研究旨在观察高脂饮食联合链脲佐菌素诱导的糖尿病大鼠糖脂代谢指标及肠道菌群结构的变化,以及低脂饮食对其干预的影响。方法实验分别将普通饮食和高脂饮食喂养的大鼠作为对照组和模型组,对其进行8W的低脂饮食干预。实验在开始前...目的本研究旨在观察高脂饮食联合链脲佐菌素诱导的糖尿病大鼠糖脂代谢指标及肠道菌群结构的变化,以及低脂饮食对其干预的影响。方法实验分别将普通饮食和高脂饮食喂养的大鼠作为对照组和模型组,对其进行8W的低脂饮食干预。实验在开始前、后记录所有大鼠体重,取大鼠眼眶血检测糖脂代谢指标,留取大鼠粪便进行肠道微生物多样性检测。结果实验组在低脂饮食干预后,体重、低密度脂蛋白胆固醇(Low Density Lipoprotein Cholesterol,LDL-C)下降明显,差异具有统计学意义(P<0.05),其余指标差异无统计学意义(P>0.05)。糖尿病大鼠中拟杆菌门、放线菌门升高,在低脂饮食控制后TM7及厚壁菌门/拟杆菌门比例显著升高。糖尿病大鼠的关键菌属为普雷沃菌属和拟杆菌属,在低脂饮食干预后,变为瘤胃球菌和梭菌属。低脂饮食干预的关键通路是脂多糖生物合成、糖胺聚糖降解、其他聚糖降解和鞘脂代谢。结论低脂饮食可显著降低糖尿病大鼠体重,改变肠道菌群结构。低脂饮食可能通过改变肠道脂肪代谢通路干预糖尿病的进展。展开更多
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“高蛋白低脂”作为一种新的食品理念备受欢迎。为研究一款以蛋清蛋白颗粒(egg white protein particle,EWPP)为增稠剂的低脂酸奶,该研究通过测定低脂酸奶的pH、质构、流变性等指标,探究EWPP添加对低脂酸奶品质的影响,同时探索了低脂酸奶配方中白砂糖和代糖配比对产品品质的影响。研究发现,EWPP添加后低脂酸奶的pH降低,保水性增加;EWPP在低脂酸奶中表现出良好的吸水性和增稠性。流变学研究发现,含EWPP的低脂酸奶表现出剪切变稀的非牛顿流体特性,EWPP添加量增加后G’显著提高,表观黏度和触变环大小也随着EWPP添加量的增加而提高,说明EWPP的添加有利于低脂酸奶弹性和黏度提升。代糖比例提高对酸奶保水性、质构和黏稠度均有不利影响。感官评定结果发现,添加1%EWPP,m(白砂糖)∶m(代糖)=2∶4的酸奶样品具有最佳的风味、口感和色泽。
文摘目的本研究旨在观察高脂饮食联合链脲佐菌素诱导的糖尿病大鼠糖脂代谢指标及肠道菌群结构的变化,以及低脂饮食对其干预的影响。方法实验分别将普通饮食和高脂饮食喂养的大鼠作为对照组和模型组,对其进行8W的低脂饮食干预。实验在开始前、后记录所有大鼠体重,取大鼠眼眶血检测糖脂代谢指标,留取大鼠粪便进行肠道微生物多样性检测。结果实验组在低脂饮食干预后,体重、低密度脂蛋白胆固醇(Low Density Lipoprotein Cholesterol,LDL-C)下降明显,差异具有统计学意义(P<0.05),其余指标差异无统计学意义(P>0.05)。糖尿病大鼠中拟杆菌门、放线菌门升高,在低脂饮食控制后TM7及厚壁菌门/拟杆菌门比例显著升高。糖尿病大鼠的关键菌属为普雷沃菌属和拟杆菌属,在低脂饮食干预后,变为瘤胃球菌和梭菌属。低脂饮食干预的关键通路是脂多糖生物合成、糖胺聚糖降解、其他聚糖降解和鞘脂代谢。结论低脂饮食可显著降低糖尿病大鼠体重,改变肠道菌群结构。低脂饮食可能通过改变肠道脂肪代谢通路干预糖尿病的进展。
