نتایج جستجو برای: fat content
تعداد نتایج: 521318 فیلتر نتایج به سال:
background and objective : mozzarella is a soft cheese belonging to the pasta filata family, containing 18-24 % fat. the objective of this study was to determine the effect lowering mozarella fat content to 6% and adding whey protein concentrate on the rheological properties of the low-fat cheese. materials and methods : low-fat mozzarella was produced using 3 fat replacers ( dairy-lo, 35% prot...
It has been hypothesized that visceral fat releases free fatty acids and adipokines and thereby exposes the liver to fat accumulation. The authors aimed to evaluate current epidemiologic evidence for an association between abdominal fat and liver fat content. Clinical and epidemiologic studies with data on abdominal fat and liver fat content were reviewed. Studies using waist circumference to e...
The effect of carcass weight, age at slaughter and sex on some chemical components was evaluated in twenty-two Boutsiko lambs (twelve females and ten males). Chemical composition of meat was expressed as percentage of fat, protein, collagen and moisture content. Measures of the four chemical components were taken by carcass cuts included shoulder, leg, racks, kidney, rear flank, breast ribs and...
Partial hydrolysis of starch yields a product called maltodextrin, which has a dextrose equivalent of less than 20. Maltodextrin with a dextrose equivalent of less than 10 is used as a fat replacer in various products. Industries are constantly developing low-fat products or reducing the fat content of products as much as possible according to the wishes and tastes of consumers so that the calo...
The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce ...
low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. in this research, by using protein components especially full-fat soy flour, a product were produced which has extreme similarity to ordinary butter and also has good organoleptic properties. water : b...
regarding the unique properties of camel milk, it can be used as a nutraceutical product. in this study, the effect of different variables on the quality characteristics of synbiotic yoghurt made from camel milk was studied. independent variables (all in three levels) in this study were: β-glucan (prebiotic agent) 0 - 1 - 2%, fat content 0 - 2.5 - 5%, the amount of probiotic bacteria 0.5 - 1 –...
The reproducibility, accuracy, and precision of dual-energy X-ray absorptiometry (DXA) was assessed by scanning 13 piglets (1471-5507 g) in triplicate. In four piglets, fat content was increased with porcine lard around the abdomen; additional measurements were performed on these animals. Reproducibility in DXA measurements from the animals without added fat was 0.09% for body weight, 1.95% for...
Exo-polysaccharide (EPS) production by some lactic acid bacteria (starter) during fermentation could affect the physical properties of yoghurt. In this study, at first EPS content and its effects on physical properties of three traditional (S1, S2 and G) and one industrial (I) yoghurt samples were studied. The results showed that there was significant differences in fat content, solid non-fat c...
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