Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 11 of 11 for “"fat replacer"”.
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Physico-chemical and therapeutic properties of low-fat yogurt as influenced by fat replacers, exopolysaccharides and probiotics
… objective of this research was to develop a low-fat probiotic yogurt using fat replacers and EPS producing strains of Streptococcus thermophilus along with probiotics and to establish its antihypertensive property in vitro and in vivo. The specific aims of this project were: a) to select suitable …
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Development of low fat and reduced fat mozzarella cheese
This study broadly aimed to develop an ultra low fat mozzarella (ULFM) cheese by modifying the traditional manufacturing method used by dairy farmers and other dairies; examine the effects of method of salting, use of proteolytic strains of starter cultures, effect of preacidificafion of milk using …
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Delivering β-glucan via selected bakery systems : cake
… western world intake of dietary fibre is low and fat consumption is high. This leads to many diet related diseases, such as, type 2 diabetes, colorectal cancer and cardiovascular disease. Fibre enrichment and fat replacement are effective ways in developing a health-promoting diet. β-glucan, a …
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Development of Hybrid Meat Products by Replacing Animal Fats with Faba bean Protein Isolate-Stabilized Canola Oil-In-Water Emulsion Gel
… oil-in-water emulsion gel as a suitable animal fat replacer in meat products (pork bologna and beef burger). Emphasis was given to converting the viscous emulsion into a strong, self-supporting viscoelastic gel by modifying the emulsifying proteins to influence their interfacial properties and …
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Impact of sugar and fat reduction strategies on the sensory and quality properties of bakery products
… of foods and beverages rich in sugar and fat negatively impacts on human health. The primary objective of this thesis was to examine different strategies for the reduction of sugar and fat in Chocolate brownies, Sponge cake and Shortbread biscuits assessed using sensory (hedonic & …
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Evaluation of microbial adjuncts and their effect on the ripening of cheddar cheese
… the level of some biogenic amines. A low-fat Cheddar cheese was made with Bifidobacterium animalis subsp. lactis, strain BB-12® at level of 108 cfu/ml, as a probiotic adjunct culture and Hi-Maize® 260 (resistant high amylose maize starch) at level of 2% and 4% w/v, as a prebiotic fiber …
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The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins
… the complications of obesity with an array of fat reduced products that maintain the functionality of fat in given systems. In baked products, it appears that no one single ingredient effectively mimics these functions. The present study investigated the effect of liquid or dry honey as a …
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Rheology and microscopy of low calorie mayonnaise-type emulsions made with stearic acid- modified maize and teff starches
Excessive consumption of diet rich in fat has been identified as a risk factor for lifestyle diseases. Fat replacers which can imitate the functional properties of fats with lower or no calorie contribution have been developed to produce low-calorie foods. Starch (mostly modified) can be used as …
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Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium
<p>Excess consumption of fat and sodium are considered potential health threats. Process cheese (PC) is one of the major sources of dietary fat and sodium. In order to reduce the amount of dietary fat and sodium in PC, the current study focused on improving the quality of low fat and reduced sodium …
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Utilizzo della tecnica di ultrafiltrazione per la produzione di prodotti caseari freschi low-fat e a valenza funzionale
… per ottenere prodotti caseari freschi low-fat e caratterizzati da potenziali effetti benefici per la salute. La tecnica di ultrafiltrazione applicata al latte o al siero magro permette infatti di incrementare e/o standardizzare il contenuto di proteine di questi prodotti. Il latte o il …