Bovine Milk Fats and Their Replacers in Baked Goods: A Review

Huang, Zhi‐Guang; Stipkovits, Letitia; Zheng, Haotian; Serventi, Luca; Brennan, Charles S.

doi:10.3390/foods8090383

Cited by 18 publications

(10 citation statements)

References 133 publications

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“…The UPFs classified as O, including French fries, biscuits, hotcakes, and mashed potatoes, contained 31.52% of SFA, confirmed by their reference values in the USDA (Huang et al., 2019; USDA, 2018). Palmitic acid (C16:0), stearic acid (C18:0), lauric acid (C12:0), caprylic acid (C8:0), and myristic acid (C14:0) were the five leading fatty acids with 19.99%, 5.39%, 2.99%, 2.56%, and 1.71%, respectively.…”

Section: Resultsmentioning

confidence: 63%

Evaluation of the nutritional quality of ultra‐processed foods (ready to eat + fast food): Fatty acids, sugar, and sodium

Maldonado‐Pereira

Barnaba

Campos

et al. 2022

Journal of Food Science

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The average American consumes more than 50% of their total dietary energy from ultra-processed foods (UPFs). From a nutritional standpoint, as UPFs intake increases, fiber, vitamin, and mineral intake decrease. High consumption of UPFs, mainly from fast foods (FF) and ready-to-eat (RTE) food items, emerges as a critical public health concern linking nutritional quality and food safety. In the present work, a systematic database of the fatty acid composition of the most consumed UPFs in the Midwest is reported. Saturated and monounsaturated fatty acids were predominant in RTE (42.5%) and FF (43.2%), respectively. In addition, the fatty acid profile in UPFs is reported according to six food categories: meat and poultry, eggs and derivatives, dairy products, seafood, baby foods, and others. Meat and poultry, and dairy products were the dominant food categories among UPFs. Meanwhile, polyunsaturated fatty acids were abundant in the eggs and seafood groups UPFs (61.8% and 46.4%, respectively) regardless of the food group. Furthermore, no significant differences were found in sugar content in UPFs. Caloric content was positively correlated with sodium (ρ = 0.748) and price (ρ = 0.534). The significance of this study relies on providing new quantitative data on the fat, sodium, and sugar contents of the most consumed UPFs in the Midwestern area of the United States. This information suggests paying more attention to these nutritional attributes, aiming to reduce their incorporation in UPF preparations. Additionally, more quantitative data are needed regarding other nutritional parameters such as protein and lipid degradation in UPFs. K E Y W O R D Sfast foods, fatty acid composition, nutritional quality, public health, ready to eat, ultraprocessed foodsPractical Application: This study provides a profile of the fatty acid composition of the most consumed UPFs in the Midwestern region of the United States, as well as correlations with fat, sodium, and sugar contents in UPFs. The information offered a new perspective on the nutrition quality of UPFs, suggesting the reduction of the incorporation of these attributes in UPFs. Additionally, it will

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Section: Resultsmentioning

confidence: 63%

Evaluation of the nutritional quality of ultra‐processed foods (ready to eat + fast food): Fatty acids, sugar, and sodium

Maldonado‐Pereira

Barnaba

Campos

et al. 2022

Journal of Food Science

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“…OAC of optimized flour was 0.63 g g −1 . High OAC of food material helps in better retention of flavor and mouth feel in the developed end products (Huang et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Phytonutrient content, antioxidant potential and acceptability of muffins functionalized with soy and citrus industry waste

Sethi

Joshi

Seth

et al. 2022

Food Processing Preservation

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The study aimed to effectively utilize soy (okara) and citrus juice (citrus peel) industry waste for developing functionalized bakery product. Muffins were prepared using composite flours having okara along with candied citrus peel. Flours were evaluated for the change in techno‐functional properties with increasing level of okara addition. Muffins were analyzed for their physical, chemical, functional and sensory characteristics. Muffins with 15% okara with 2% candied citrus peel were found to be highly acceptable with improved protein (12.70%), dietary fiber (8.26%), total mineral (1.86%), phenols (88.12 mg 100 g−1) and flavonoid content (96.31 μmole Trolox 100 g−1) with insignificant changes in mouthfeel and total calorific value. Majorly, citrus peel contributed to the antioxidants (phenols and flavonoids) of functionalized muffins. Okara addition resulted in ~22% increase in protein and ~45% increase in dietary fiber content of the muffins. Performance of polypropylene was superior over cling film in terms of muffin quality during 9 days ambient storage. Functionalized muffins, high in protein, dietary fiber, total ash and antioxidants, can be developed by effective utilization of waste from soy (okara) and citrus juice industry (citrus peel). The naturally colored candied peel can serve as an alternate to the synthetically colored tutti fruitti that is added to the baked products to improve their appearance and taste. Almost similar baking losses and raw material input cost associated with the optimized product shows its possible adoption by any bakery industry. Practical applications Functionalized muffins, high in protein, dietary fiber, total ash and antioxidants, can be developed by effective utilization of waste from soy (okara) and citrus juice industry (citrus peel). The naturally colored candied peel can serve as an alternate to the synthetically colored tutti fruitti that is added to the baked products to improve their appearance and taste. Almost similar baking losses and raw material input cost associated with the optimized product shows its possible adoption by any bakery industry.

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“…Aside from nutritional value and health benefits, MPLs may provide technical functionalities in food systems, for example, MPLs have been used in the preparation of liposomes [24] and constructing vesicles of bioactive compounds [25]; they are also food emulsifiers and surfactants, foaming agents, texture improvers for bakery goods, and may improve moisture retention for yogurt [26,27].…”

Section: Introductionmentioning

confidence: 99%

Production of Milk Phospholipid-Enriched Dairy Ingredients

Huang

Zheng

Brennan

et al. 2020

Foods

Self Cite

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Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the original source, this review assessed four typical extraction processes and estimated that the life-cycle carbon footprints (CFs) of MPLs were 87.40, 170.59, 159.07, and 101.05 kg CO2/kg MPLs for membrane separation process, supercritical fluid extraction (SFE) by CO2 and dimethyl ether (DME), SFE by DME, and organic solvent extraction, respectively. Regardless of the MPL content of the final products, membrane separation remains the most efficient way to concentrate MPLs, yielding an 11.1–20.0% dry matter purity. Both SFE and solvent extraction processes are effective at purifying MPLs to relatively higher purity (76.8–88.0% w/w).

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Bovine Milk Fats and Their Replacers in Baked Goods: A Review

Cited by 18 publications

References 133 publications

Evaluation of the nutritional quality of ultra‐processed foods (ready to eat + fast food): Fatty acids, sugar, and sodium

Evaluation of the nutritional quality of ultra‐processed foods (ready to eat + fast food): Fatty acids, sugar, and sodium

Phytonutrient content, antioxidant potential and acceptability of muffins functionalized with soy and citrus industry waste

Production of Milk Phospholipid-Enriched Dairy Ingredients

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