Search published articles


Showing 2 results for Fat Reduction
Determination of coagulation and chemical characteristics of UF-Feta cheese made from retentate powder in different levels of fat and CaCl2

Volume 9, Issue 35 (7-2012)
Abstract
In this research, the effects of different levels of retentate fat (0, 2, 6, 10, 14 and 18%) and CaCl2 (0 and 0.02%), on the coagulation (coagulation time, whey amount and yield) and chemical characteristics (fat, total solids, acidity and pH) of UF-Feta cheese made from retentate powder were studied. Furthermore, the effects of salting manner (addition on special paper after coagulation or direct addition to retentate), on the coagulation and chemical characteristics of full-fat sample were investigated. The statistical analysis showed that, the coagulation time and whey amount were increased with fat reduction, whereas the yield was decreased significantly (p < 0.05). Adding CaCl2 had significant (p < 0.001) reducing effect on coagulation time and this effect was more observable in cheese samples with fat levels lower than 10%. The effects of CaCl2 on whey amount, yield and chemical properties were insignificant. On the other hand, fat reduction had significant effect on all the chemical properties. Maximum fat content, total solids and acidity; and minimum pH were observed in cheese sample that made of 18% fat retentate so that, differences with other treatments were significant (p < 0.05). The addition of salt directly to retentate (without using of special paper) decreased the total solids and whey amount and increased yield, but      pH and acidity didn’t show significant differences.
The effect of using inulin prebiotic in the formulation of low-fat fish nuggets on the quality attributes of the product
Saharnaz Alizadeh, Masoud Rezaei,
Volume 13, Issue 3 (10-2024)
Abstract
The aim of this research was to produce low-fat and functional fish nuggets using the inulin prebiotic. In this study, inulin was used at concentrations of 0%, 1.5%, 3%, and 4.5% to enrich the fish nuggets. The results showed that increasing the concentration of inulin led to a reduction in fat content in the fish nuggets, with the greatest reduction observed in the treatment containing 4.5% inulin (T3). Additionally, the quality attributes of the fish nuggets, including moisture content, cooking loss, and shrinkage, were improved with the use of inulin. Higher concentrations of inulin resulted in a decrease in lightness (L*) and yellowness (b*) and an increase in redness (a*) during both pre-frying and final frying step. Inulin also improved the textural properties of the nuggets, such that with increasing inulin concentration, hardness, cohesiveness, chewiness, and gumminess decreased, while springiness and resilience increased. This study demonstrated that enriching fish nuggets with 4.5% inulin can effectively reduce fat content and enhance the quality of fried fish nuggets.

Page 1 from 1