Spirulina platensis protein-based emulsion gel as fat substitute in meat analogs: Evaluation performance across post-processing.

In this paper, Spirulina platensis protein-based emulsion gels were investigated as fat substitutes in meat analogs and compared with conventional fat sources like palm oil, oleogel, and soybean oil. Evaluating parameters such as cooking loss, shrinkage, texture, appearance, and moisture distribution across various cooking methods. Emulsion gels imparted superior juiciness to meat analogs whereas palm oil and oleogel led to drier meat textures. Besides they also resulted in comparable cooking loss and shrinkage to traditional fats, indicating preferred fat options for incorporation of emulsion gels. The novel emulsion gel-filled meat analogs exhibited robust tolerance across three distinct cooking methods, boiling, steaming, and deep-frying. Steamed meat analogs exhibited brighter MRI signals, while fried counterparts displayed peripheral hollowing, attributed to steam's energy transfer and humidity-induced water migration, respectively. Overall, the study underscores the efficacy of these fat analogs in meat analogs, offering insights into their potential as viable alternatives in food formulations.

Thermal stability of γ-PGA modified fish gelatin emulsion.

BACKGROUND: Emulsions are thermally unstable systems. This research aimed to investigate the thermal stability of fish gelatin (FG) oil-in-water emulsions in the presence of poly-γ-glutamic acid (γ-PGA) as an additive after heat treatment. The study assessed how γ-PGA influences the thermal stability of FG emulsions over time, focusing on their properties, structure, and food application potential. RESULTS: The incorporation of γ-PGA significantly enhanced the thermal stability of FG emulsions, preserving their morphology after heating. Emulsions containing 0.1% γ-PGA showed no significant changes after 24 h at 90 °C, while emulsions without γ-PGA experienced noticeable delamination. Rheological evaluations revealed that the energy storage modulus and loss modulus of FG-γ-PGA emulsions remained consistently higher than those of FG emulsions, regardless of heating duration. Particle size analysis indicated minimal changes for FG-γ-PGA emulsions (413 nm after 24 h) compared to a substantial increase for FG emulsions (1598 nm). After heating, FG-γ-PGA emulsions demonstrated significantly higher emulsifying activity index (EAI) (74 m2 g-1 versus 22.7 m2 g-1) and emulsifying stability index (ESI) (97% versus 76%). Additionally, the texture properties of meat mince formulated with FG-γ-PGA emulsions were comparable to those containing fat, showcasing their potential as a fat replacement. CONCLUSION: The study concludes that γ-PGA enhances the thermal stability of FG emulsions, maintaining their integrity and improving functional properties under heat treatment. These findings offer valuable insights for the formulation of thermally stable emulsions, presenting promising opportunities for innovative applications in the food industry. © 2024 Society of Chemical Industry.

Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages.

In order to mitigate the risk of cardiovascular diseases associated with excessive saturated fatty acid intake, utilizing high internal phase emulsions (HIPEs) as a substitute for animal fat in producing high-quality fat-substituted meat products is an ideal approach. This study involves the preparation of glycosylation products of egg white protein (EWP) through saccharification at high temperatures in the presence of fructooligosaccharides (FO). The resulting glycation products of EWP were employed to create colloidal particles, forming HIPEs, which were further utilized to induce the formation of HIPEs gels (HIPEs-Gs). The study investigated the effects of substituting different ratios (25%, 50%, 75%, and 100%) of animal fat with HIPEs and HIPEs-Gs on the gel properties and flavor characteristics of sausages. Results showed that, compared to the control group, substituting fat with HIPEs significantly improved the gel properties, cooking yield, and G' of sausages, while excessive HIPEs-Gs substitution yielded negative effects. Low-field nuclear magnetic resonance results also demonstrated that adding HIPEs improved water and oil distribution in the sausage batter, enhancing protein's binding capacity with water. Scanning electron microscope revealed that HIPEs substitution led to a denser gel network with smaller pores, effectively "locking in" more water. Analysis of volatile compounds indicated accelerated release of aromatic compounds, alkanes, sulfides, and lipids when fat was substituted with HIPEs and HIPEs-Gs. Electronic tongue analysis suggested that HIPEs-Gs substitution reduced response values for umami and saltiness. In conclusion, compared to HIPEs-Gs, using HIPEs as a fat substitute improves the quality of sausages.

Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage.

The use of plant-derived emulsified gel systems as fat substitutes for meat products has always been an important direction in the development of healthy foods. In this study, a composite matrix emulsion gel was prepared with soy protein isolate (SPI) and different concentrations of cassia bean gum (CG), and then the selected emulsion gel was applied to meat sausage as a fat substitute to explore its stability. Our results showed that the hardness, chewiness, viscosity, shear stress, and G' and G″ moduli of the emulsion gel increased considerably with the cassia bean gum concentration, the thickness of the emulsion gel increased, and the pore size decreased. The gel strength of the 1.75% CG/SPI emulsion gel was the highest, which was 586.91 g. The elasticity was 0.94 mm, the masticability was 452.94 mJ, and the water-holding capacity (WHC) was 98.45%. Then, the 1.75% CG/SPI emulsion gel obtained via screening was applied as a fat substitute in meat sausage. With an increase in the substitution amount, the cooking loss, emulsification stability, pH, color difference, texture, and antioxidant activity of the meat sausage before and after freezing and thawing increased first and then decreased. The indexes of meat sausage with 50% fat replacement were not considerably different from those of full-fat meat sausage. This study can provide a theoretical basis for the application of plant-derived emulsified gel systems as fat substitutes in meat sausage.

Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl2 as fat replacers: Insights from physicochemical and sensory properties.

This study aimed to utilize blueberry pectin and calcium chloride to design a gel network structure for loading nut oils (peanut and walnut oil, respectively). The optimization of emulsion gel preparation was conducted through orthogonal experiments, utilizing the oil-holding ratio and gel strength as critical indicators. The emulsion gel was applied to the ice cream production. It was revealed that the peroxide value of the nut oil emulsion gels was significantly lower than that of nut oils. Both nut oil emulsion gel ice creams exhibited higher expansion rates, lower melting rates, and decreased hardness than the nut oil ice creams. Notably, walnut oil emulsion gel ice cream demonstrated a melting rate similar to traditional butter-based ice cream. Emulsion gel ice cream has higher fat globule instability and viscosity. Overall, the comprehensive emulsion gel ice cream indicators were comparable to conventional butter ice cream and notably superior to peanut and walnut oil ice cream. Using emulsion gel as a fat substitute in ice cream was feasible. The implications of these results were significant for advancing the utilization of nut oil emulsion gel within the ice cream industry.

Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion-filled gels based on lutein-loaded rice bran oil body emulsion.

BACKGROUND: Rice bran oil body is rich in nutritional value, which is a byproduct of rice processing. The aim of this study is to develop a novel emulsion-filled gel with lutein-loaded rice bran oil body and investigate its functionality as a fat replacer in cookies. The effects of incorporating structured oil body in the form of emulsion-filled gel instead of butter in cookies with a ratio of 0, 10, 20 and 50 wt% formulation were determined by measuring appearance, texture, thermodynamic properties, moisture distribution and microstructure. RESULTS: The results demonstrated the relationship between geometry, moisture and structure. The 20 wt% emulsion-filled gel substitution ratio yielded mobility and distribution abilities of melted fat and sugar in the cookies that were closest to those of butter. The addition of emulsion-filled gel increased the L* value and decreased the a* value, while the b* value of the cookie increased due to the advanced delivery of lutein by oil body. By controlling the addition ratio, the texture of the cookies can be adjusted. Starch granules were separated due to colloidal particles, reducing saturated fat content and decreasing cookie gelatinization enthalpy. The fat coating on starch particles enhanced the binding capacity of free water, improving air entrapment and forming a constrained gluten network structure. CONCLUSION: These findings provide a theoretical basis for rice bran oil body as a novel substitute for butter in the development of healthy, high-quality cookies. © 2024 Society of Chemical Industry.

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein.

In promoting healthy diet, developing animal fat substitutes for meat products has been a prominent trend in food science. In this study, Prinsepia utilis Royle protein (PuRP) with amphiphilic property was extracted from waste oil pomace. High internal phase emulsions (HIPEs) were prepared with a 75% oil phase and stabilized with 2% (w/v) PuRP due to their excellent elastic-gel property. Furthermore, the PuRP-HIPEs were used to substitute animal fat in low-fat meatballs. Below 100 mM ionic strength, the uniformly distributed PuRP-HIPEs exhibited an approximate Gaussian size distribution with an average particle size of about 100 µm. The PuRP-HIPEs exhibited good thermodynamic stability and improved the texture of meatballs. Additionally, the PuRP-HIPEs significantly increased the mobile water content in steamed meatballs, resulting in better water retention and distribution than the free-fat and lard-added meatballs. Overall, the PuRP-HIPEs could substitute 100% animal fat in meatballs and maintain their cooking characteristics.

Development and characterization of wax-bovine bone protein-grapeseed oil composite oleogels: Experimental and molecular simulation studies.

Three new types of composite oleogel formulations were designed. Specifically, oleogels were prepared using 90% grapeseed oil as the oil phase and carnauba wax (CW)/beeswax/rice bran wax-bovine bone protein (BBP) as gelators. All samples were solid and had an oil-binding capacity of >90%. BBP addition considerably improved the waxy texture of the oleogel and had an important effect on the crystalline network. X-ray diffractometry indicated that BBP increased the ß'-crystal content. All samples showed sol-gel thermodynamic behavior under temperature scanning. Fourier-transform infrared spectroscopy and molecular docking confirmed the formation of noncovalent interactions dominated by van der Waals forces during the development of the oleogel. The optimal components of the three oleogels exhibited an excellent effect of slowing down the release of free fatty acids. This study could serve as a reference for the development and application of wax-protein as a new binary gelator in the food industry.

Effects of sn-2 Palmitic Triacylglycerols and the Ratio of OPL to OPO in Human Milk Fat Substitute on Metabolic Regulation in Sprague-Dawley Rats.

In this study, the influence of total sn-2 palmitic triacylglycerols (TAGs) and ratio of 1-oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) to 1,3-dioleoyl-2-palmitoylglycerol (OPO) in human milk fat substitute (HMFS) on the metabolic changes were investigated in Sprague-Dawley rats. Metabolomics and lipidomics profiling analysis indicated that increasing the total sn-2 palmitic TAGs and OPL to OPO ratio in HMFS could significantly influence glycine, serine and threonine metabolism, glycerophospholipid metabolism, glycerolipid metabolism, sphingolipid metabolism, bile acid biosynthesis, and taurine and hypotaurine metabolism pathways in rats after 4 weeks of feeding, which were mainly related to lipid, bile acid and energy metabolism. Meanwhile, the up-regulation of taurine, L-tryptophan, and L-cysteine, and down-regulations of lysoPC (18:0) and hypoxanthine would contribute to the reduction in inflammatory response and oxidative stress, and improvement of immunity function in rats. In addition, analysis of targeted biochemical factors also revealed that HMFS-fed rats had significantly increased levels of anti-inflammatory factor (IL-4), immunoglobulin A (IgA), superoxide dismutase (SOD), and glutathione peroxidase (GSH-px), and decreased levels of pro-inflammatory factors (IL-6 and TNF-α) and malondialdehyde (MDA), compared with those of the control fat-fed rats. Collectively, these observations present new in vivo nutritional evidence for the metabolic regulatory effects of the TAG structure and composition of human milk fat substitutes on the host.

A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl3-citric acid hydrolysis as a potential fat substitute.

This study aims to fabricate composite gels using nano citrus fiber (Nano-CF) derived from the hydrolysis process of citric acid (CA) with FeCl3, with a simultaneous exploration of its potential as an substitute to fats. Investigation of varying FeCl3 concentrations (0.01 to 0.03 mmol/g of CA) revealed a significant enhancement in the water-holding and oil-retention capacity of the Nano-CF. The meticulous synthesis of the composite gels involved integrating nano citrus fibers with konjac glucomannan (KGM) through high-speed shearing, followed by a comprehensive evaluation of its microstructure and physicochemical attributes. Increasing the Nano-CF concentration within the gels led to a synergistic interaction with KGM, resulting in enhanced viscosity, improved thermal stability, and restricted water molecule mobility within the system. The gels initially displayed reduced firmness, resilience, and adhesive characteristics, followed by subsequent improvement. When the ratio of Nano-CF to KGM was 0.5:1, the composite gels exhibited texture parameters, viscosity, and viscoelastic stability comparable to whipped animal cream formulations. These findings provide a new idea for the application of Nano-CF/KGM composite gels in whipped cream.

O1/W/O2 double emulsion gels based on nanoemulsions and Pickering particles for co-encapsulating quercetin and cyanidin: A functional fat substitute.

An O1/W/O2 double emulsion gel, as a functional fat substitute and based on nanoemulsions and hydrophobic Pickering particles, is prepared by two-step emulsification to co-encapsulate hydrophilic cyanidin and hydrophobic quercetin. Nanoemulsions loading quercetin are fabricated by Tween-80 and combining high-speed and high-pressure emulsification. Phytosterol nanoparticles stabilize the W-O2 interface of the secondary emulsion to load cyanidin in the W phase. The concentration of Tween-80 is optimized as 0.3% by the droplet size and viscosity of nanoemulsions. The structural stability of double emulsion gels will be weakened along with the increase of nanoemulsions, showing lower modulus and encapsulation efficiency (EE) and bigger droplets. In double emulsion gels, the EE of quercetin and cyanidin reaches 93% and 85.6%, respectively. Analysis of molecular interaction indicates that Tween-80 would decrease the in-situ hydrophobicity of phytosterol nanoparticles by hydrogen bonding adsorption, thereby weakening the emulsification. The pH-chromic 3D printing of double emulsion gels is designed according to the pH sensitivity of cyanidin. Texture profile analysis is performed to test the textural properties of 3D-printed objects. The simulated digestion is conducted on double emulsion gels. The double emulsion gel with fewer nanoemulsions is beneficial for protecting quercetin and improving the delivery due to the higher structural stability, while that with more nanoemulsions is conducive to the digestion of cyanidin and camellia oil due to weakened semi-solid properties. This double emulsion gel further simulates fat tissues by co-encapsulating hydrophilic and hydrophobic substances, promoting the application of fat substitutes in the food industry.

Novel Human Milk Fat Substitutes Based on Medium- and Long-Chain Triacylglycerol Regulate Thermogenesis, Lipid Metabolism, and Gut Microbiota Diversity in C57BL/6J Mice.

Human milk is naturally rich in medium- and long-chain triacylglycerols (MLCT), accounting for approximately 30% of the total fat. However, infant formula fat is prepared using a physical blend of vegetable oils, which rarely contains MLCT, similar to human milk. The differences in MLCT between human milk and infant formulas may cause different lipid metabolisms and physiological effects on infants, which are unknown. This study aimed to analyze the metabolic characteristics of formula lipid containing novel human milk fat substitutes based on MLCT (FL-MLCT) and compare their effects with those of the physical blend of vegetable oils (FL-PB) on lipid metabolism and gut microbiota in mice. Compared with the FL-PB group, the FL-MLCT group showed increased energy expenditure, decreased serum triacylglycerol level, and significantly lower aspartate aminotransferase level, epididymal and perirenal fat weight, and adipocyte size. Moreover, the abundances of Firmicutes/Bacteroidota, Actinobacteriota, and Desulfovibrionaceae were significantly decreased in the FL-MLCT group. Novel human milk fat substitutes MLCT could inhibit visceral fat accumulation, improve liver function, and modulate the mice gut microbiota composition, which may contribute to controlling obesity.

Evaluation of lupine seeds (Lupinus albus L.) neutral extract as a texture improver in low-fat yogurt production.

Aqueous lupine seeds (Lupinus albus L.) extracts were evaluated as a natural fat substitute in low-fat yogurt production. Thus, the chemical composition, particle size, molecular weight, total phenolic (TPC), and total flavonoids (TFC) of the selected extract were estimated. Also, the antimicrobial activity and antioxidant capacity of selected extract were investigated. Yogurt with neutral lupine extract (NeLP) had the highest all sensorial attributes compared to other extracts. Also, the incorporation of NeLP during low-fat yogurt processing increased the solid content, and viscosity, as well as improved the textural profile and sensorial attributes without any negative effect on the yogurt's color. SEM micrographs of NeLP-yogurt microstructure showed a matrix characterized by large fused casein micelles clusters with comparatively lower porosity compared to control yogurt (without NeLP). The chemical composition of NeLP indicated that the major sugar constituents are glucose and galactose with different molar fractions. The molecular weight of NeLP is 460.5 kDa with a particle size of 1519.9 nm. Also, IC50 of NeLP is 0.589 mg/ml, while TPC and TFC are 7.17, and 0.0137 g/100 g sample, respectively. Hence, lupine neutral extract (0.25%) could be used as a fat replacer or texture improver ingredient in such low-fat yogurt which led to improved its characteristics without any negative defect during 7 days at 5 °C.

Exploring the potential of bacterial cellulose paste as a fat replacer for low-fat plant-based hamburger patties.

Plant-based hamburger patties (PHPs) with reduced fat content made using fat replacers will meet the consumption goals of individuals who consume meat alternative products for health. In this study, we developed a dual-alternative food model by analysing the applicability of bacterial cellulose paste (BCP) as a fat replacer and supplementing it in PHPs. BCPs were prepared with solid contents of (w/w; 1.0%, 1.5%, 2.0%, 2.5%, and 3.0%) and compared and analyzed with three types of conventional vegetable [coconut oil, margarine, and shortening (SH)] and animal fats (beef tallow, butter, and lard) for various characteristics (appearance, dimensional stability, hardness level, and rheological properties). According to the results, BCP with a solid content of 3.0% (w/w) had the most similar characteristics to SH. Therefore, using SH as a control fat, PHPs in which 0%, 25%, 50%, 75%, and 100% (w/w) SH were replaced by 3.0% (w/w) BCP were prepared. Analysis of the appearance, instrumental color, diameter reduction, thickness, cooking loss, and texture profile of the PHPs, confirmed that replacement of 25%-50% (w/w) SH with 3.0% (w/w) BCP in the preparation of PHP resulted in i) redder color, ii) better dimensional stability, iii) lower cooking loss, and iv) higher chewiness of the final products. The results of the sensory evaluation showed that the PHPs, with 25%-50% (w/w) SH replaced with 3.0% (w/w) BCP, exhibited no significant differences (p < 0.05) in overall preference scores compared to the full-SH sample. In conclusion, this study demonstrated the potential of BCP as a fat substitute for the production of PHPs.

Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions.

Flaxseed-derived diglyceride (DAG)-based Pickering emulsions were fabricated using soy protein isolate (SPI) nanoparticles as stabilizer. The SPI nanoparticles were prepared under the combined action of heating and ultrasound treatment. The SPI nanoparticles exposed to 600 W power exhibited the smallest particle size (133.36 nm) and zeta potential (-34.77 mV). Ultrasonic treatment did not significantly impact the polypeptide chain's primary structure but induced changes in the secondary structure. The Pickering emulsions stabilized with ultrasound-treated SPI nanoparticles showed smaller particle size, lower zeta potential, and improved emulsifying properties. Notably, at 450 W power, these emulsions showed a higher solid-liquid balance, reduced mean square displacement, backscattering fluctuations, and turbiscan stability index. Besides, they displayed a more compact microstructure with smaller droplets. In conclusion, SPI subjected to heating and 450 W ultrasound power resulted in the fabrication of DAG-based Pickering emulsions with enhanced microstructure and stability.

Total Sn-2 Palmitic Triacylglycerols and the Ratio of OPL to OPO in Human Milk Fat Substitute Modulated Bile Acid Metabolism and Intestinal Microbiota Composition in Rats.

In this study, the impact of sn-2 palmitic triacyclglycerols (TAGs) in combination with their ratio of two major TAGs (1-oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) to 1,3-dioleoyl-2-palmitoylglycerol (OPO)) in human milk fat substitute (HMFS) on bile acid (BA) metabolism and intestinal microbiota composition was investigated in newly-weaned Sprague-Dawley rats after four weeks of high-fat feeding. Compared to those of control group rats, HMFS-fed rats had significantly increased contents of six hepatic primary BAs (CDCA, αMCA, ßMCA, TCDCA, TαMCA and TßMCA), four ileal primary BAs (UDCA, TCA, TCDCA and TUDCA) and three secondary BAs (DCA, LCA and ωMCA), especially for the HMFS with the highest sn-2 palmitic acid TAGs of 57.9% and OPL to OPO ratio of 1.4. Meanwhile, the inhibition of ileal FXR-FGF15 and activation of TGR5-GLP-1 signaling pathways in HMFS-fed rats were accompanied by the increased levels of enzymes involved in BA synthesis (CYP7A1, CYP27A1 and CYP7B1) in the liver and two key thermogenic proteins (PGC1α and UCP1) in perirenal adipose tissue, respectively. Moreover, increasing sn-2 palmitic TAGs and OPL to OPO ratio in HMFS also altered the microbiota composition both on the phylum and genus level in rats, predominantly microbes associated with bile-salt hydrolase activity, short-chain fatty acid production and reduced obesity risk, which suggested a beneficial effect on host microbial ecosystem. These observations provided important nutritional evidence for developing new HMFS products for infants.

Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties.

Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet to be developed. In this study, water-in-oil (W/O) emulsion gels were structured with water, peanut sprout oil (PSO), sorbitan monostearate (SMS), and candelilla wax (CW) in different ratios, and their potential as shortening substitutes in muffins was evaluated on physicochemical and sensory properties. PSO comprised 67% unsaturated fatty acids and had higher phospholipid (17.97%) and resveratrol (15.95 µg/L) contents and antioxidant activity (71.52%) compared to peanut oil. The PSO emulsion gels were physically structured without changing their chemical compositions. The SMS and CW ratios were found to have a significant influence on the textural properties, solid fat content, rheology, and crystallization of the emulsion gels. The viscoelastic properties of the emulsion gels showed a higher storage modulus than loss modulus and increased with increasing gelator content. Muffins prepared with emulsion gels were characterized by a harder texture and larger pore size, while in the case of muffins mixed with a ratio of 25% SMS and 75% CW, there was no significant difference in overall preference of sensory evaluation compared to shortening muffins. Thus, these findings reveal the potential utility of PSO as a fat substitute and indicate that W/O emulsion gels are suitable for producing muffins without a loss of quality.

Characteristics of reduced-fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant.

Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid-based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster flour in different concentrations (4%, 6%, and 8%) as a natural preservative, whereas the second one was studying the effect of oleaster as different fat replacement (FR) levels (10%, 20%, 30%, and 40%) on the physicochemical, antioxidant, and the rheological properties and stability of reduced-fat mayonnaise samples. Given results showed that with increasing the oleaster concentration, the antioxidant property increased significantly. The peroxide value after 60 days of storage for the 30% FR 8 was 2.01%, compared to the control sample without antioxidant and with TBHQ, which were 10% and 2.68%, respectively. The highest stability index (100%) was observed in the 30% FR and 40% FR samples. In terms of rheological characteristics, the 30% FR 8 oleaster showed the highest viscosity and the lowest frequency dependency. It can be concluded that oleaster has a high potential to be used in the formulation of low-fat mayonnaise as a fat replacer.

Preparation of fat substitute based on maize starch hydrolysates and application in reduced-fat acidified milk gel.

Reduced-fat food has become a popular choice among contemporary consumers. This study aims to develop a starch-based fat substitute and incorporate it into reduced-fat milk gel acidified with glucono-δ-lactone (GDL) to achieve similar rheological properties as a full-fat gel. The gel properties of the fat substitute were assessed. The study examined the rheological properties, syneresis, textural properties and microstructure of acidified milk gels while also monitoring acidification process. Starch hydrolysates with low dextrose equivalent (DE) (<5.1 %) can serve as an effective fat substitute due to their excellent gelling properties The rheological and textural properties of the reduced-fat acidified milk gel with DE at 3.1 % of starch hydrolysate and 30 % fat substitution are similar to those of the full-fat milk gel. The syneresis and confocal laser scanning microscopy (CLSM) results indicated that the microstructure of the reduced-fat acidified milk gel was similar to the full-fat version. Moreover, the sensory properties of the reduced-fat acidified milk gel were acceptable when the DE was 3.1 %, and 30 % fat was replaced. In our study, we utilized hydrolyzed starch to produce reduced-fat acidified milk gels, which could potentially be used in the development of reduced-fat yogurt formulations.

Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat.

In this study, it was aimed to develop gluten-free beef burger patties with walnut and safflower oils and to examine the effects of different cooking methods on the quality and nutritional value of the product. Two different cooking methods (oven and pan cooking) and 60 days of storage were applied to the patties that were produced by replacing 50% animal fat content with walnut and safflower oils and using buckwheat flour instead of rusk. The highest MUFA+PUFA and MUFA+PUFA/SFA values were determined in walnut oil added oven cooked samples at the beginning of the storage and safflower oil added oven cooked samples at the end of the storage (P < 0.05). The nutritional quality indexes (NVI, HH, AI, HPI) of fat of beef burger patties improved with the replacement of fat with safflower and walnut oil and preserved better with the oven-cooked method according to the pan cooking method. The addition of walnut oil significantly increased the vitamin E values compared to those of the control sample and these values were preserved during storage (P < 0.05). However, the flavor and overall acceptability scores of the safflower oil samples were higher than those of the walnut oil samples during 30 days of storage (P < 0.05). It was concluded that safflower-added samples could be preferred in terms of lower hardness, oxidation value, total saturated fatty acid, higher cooking yield and sensory evaluation scores.