The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and re...The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and reduced-fat cheeses on the Finnish market. The evaluation of the nutritional quality of fat in these products is of significance to dieticians and to the development of fat products with enhanced nutritional value. Remarkable differences between fatty acid profiles of vegetable fat products were found. Vegetable fat ice creams may have a lot of saturated fat and, in addition, the proportion of polyunsaturated fatty acids may be very low. Vegetable fat half creams had, in general, less saturated fat and more polyunsaturated fatty acids than cream. The spreads and shortenings studied contained less than 2% trans fatty acids of total fatty acids. Consumption of reduced-fat cheese in place of full-fat cheese does not negatively affect the nutritional quality of the consumed fat.展开更多
This study investigated physical,chemical and lipid oxidative properties of emulsion gels(W/O)incorporating Jerusalem artichoke(JA)inulin.Primary purified inulin extract(PPIE,1%)improved the homogeneity of emulsion ge...This study investigated physical,chemical and lipid oxidative properties of emulsion gels(W/O)incorporating Jerusalem artichoke(JA)inulin.Primary purified inulin extract(PPIE,1%)improved the homogeneity of emulsion gel(with no syneresis)and developed smaller particle size droplets(average 40μm)than control(average size 60μm).HPLC revealed that PPIE had 80.28%inulin content compared with commercial inulin(CI,100%).Crude inulin extract(CIE,0.08–0.33 mg/mL)delayed linoleic acid oxidation because of higher total phenolic content(4.96±0.01,mg GAE/g),compared with PPIE(0.72±0.03).Lipid oxidative stability of emulsion gels with inulin samples was in the order of CI>PPIE>CIE(P<0.05)by Rancimat analysis,which agreed with volumetric gel index results.This study suggests that emulsion gels with JA inulin(PPIE)could act as a potential fat replacement in food systems.展开更多
文摘The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and reduced-fat cheeses on the Finnish market. The evaluation of the nutritional quality of fat in these products is of significance to dieticians and to the development of fat products with enhanced nutritional value. Remarkable differences between fatty acid profiles of vegetable fat products were found. Vegetable fat ice creams may have a lot of saturated fat and, in addition, the proportion of polyunsaturated fatty acids may be very low. Vegetable fat half creams had, in general, less saturated fat and more polyunsaturated fatty acids than cream. The spreads and shortenings studied contained less than 2% trans fatty acids of total fatty acids. Consumption of reduced-fat cheese in place of full-fat cheese does not negatively affect the nutritional quality of the consumed fat.
基金supported by Natural Science and Engineering Research Council of Canada[grant number 315080].
文摘This study investigated physical,chemical and lipid oxidative properties of emulsion gels(W/O)incorporating Jerusalem artichoke(JA)inulin.Primary purified inulin extract(PPIE,1%)improved the homogeneity of emulsion gel(with no syneresis)and developed smaller particle size droplets(average 40μm)than control(average size 60μm).HPLC revealed that PPIE had 80.28%inulin content compared with commercial inulin(CI,100%).Crude inulin extract(CIE,0.08–0.33 mg/mL)delayed linoleic acid oxidation because of higher total phenolic content(4.96±0.01,mg GAE/g),compared with PPIE(0.72±0.03).Lipid oxidative stability of emulsion gels with inulin samples was in the order of CI>PPIE>CIE(P<0.05)by Rancimat analysis,which agreed with volumetric gel index results.This study suggests that emulsion gels with JA inulin(PPIE)could act as a potential fat replacement in food systems.
