Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia

Bertolin, Telma Elita; Centenaro, Andressa Inez; Giacomelli, Bruna; Reinehr, Christian Oliveira; Gutkoski, Luiz Carlos

doi:10.1590/s0101-20612013005000054

Cited by 5 publications

(7 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Based on the results of the physicochemical and sensory analyzes, the study concluded that cupuassu fat was effective as a substitute for Decreasing the amount of fat added to biscuits is a good way to obtain a healthier and lower-calorie product. The effect of partial replacement of fat by different fat replacers on the quality of biscuits has been studied by different authors (Bertolin et al, 2013).…”

Section: The Role Of Fat In Biscuitsmentioning

confidence: 99%

Application of fats in some food products

Rios¹,

Pessanha²,

Almeida³

et al. 2014

Food Sci. Technol (Campinas)

159

View full text Add to dashboard Cite

Section: The Role Of Fat In Biscuitsmentioning

confidence: 99%

Application of fats in some food products

Rios¹,

Pessanha²,

Almeida³

et al. 2014

Food Sci. Technol (Campinas)

159

View full text Add to dashboard Cite

“…According to Bertolin (2013), high values in texture negatively influence the overall acceptance of cookies. In the present work, this relationship of hardness with acceptance was not observed, considering that there was no significant difference in the sensory perception of texture (Table 5) [27]. Regarding hardness, the order was CB>CG = CGCLA>CFV (Table 3).…”

Section: Resultsmentioning

confidence: 46%

“…When developing biscuits formulated with different concentrations of oats and palm oil, Bertolin et al (2013) found that higher concentrations of oats (51 %) and lower concentrations of palm oil (8 %) negatively interfered in the sensorial acceptance of this biscuit [27]. Similar data regarding the fat content in biscuits were observed by Biguzzi, Schlich and Lange (2014) when evaluating the sensorial perception in biscuits with a reduction of different concentrations of fats (15 % and 25 %) compared to the standard biscuits, observing that the cookies made with lower fat percentage (25 % reduction) obtained sensorial difference in relation to the formulation with lower fat reduction and the standard formulation [32].…”

Section: Resultsmentioning

confidence: 99%

Processing cookies formulated with goat cream enriched with conjugated linoleic acid

Costa

Pereira

Veríssimo

et al. 2019

Preprint

View full text Add to dashboard Cite

24Goat fat is one of the most important sources of conjugated linoleic acid (CLA), a fatty 25 acid which has health benefits. However, CLA consumption is limited to meats and milk 26 products as CLA is generated in ruminants. This study aimed to replace vegetable fat by goat 27 cream enriched with CLA. Four cookie recipes were developed with only the fat source being 28 different: CVF -vegetable fat; CB -butter; CGC -goat cream without CLA; CGCLA -goat 29 cream with CLA. Cookies were evaluated according to physical (color and texture) and 30 physical-chemical parameters (lipids, proteins, total sugars, fiber, ash, moisture and Aw), 31 Consumer Testing (n = 123) and lipid profile. The CGCLA presented higher values in the color 32 parameters, and the higher and the lower scores in relation to hardness were 5.54 (CB) and 2.21 33 (CVF), respectively. Lipids and total sugars varied inversely, and the highest percentages of 34 lipids were in the CVF and CG samples, which obtained lower total sugar content. There was 35 no difference in the acceptance and preference of the four formulations, and the formulations 36 with the goat creams (CG and CGCLA) were as accepted as CFV. The lipid profile of the 37 cookies presented CFV with the highest percentage of trans fatty acids (TFA) with 16.76 %. 38CGCLA presented 70 % more CLA in relation to CB and CGC, thus certifying that CLA was 39 present in relevant quantities in the CGCLA, even after cooking. The CGCLA is a biscuit with 40 higher levels of CLA, and in this study it was possible to verify that the goat milk cream 41 enriched with CLA can be used in producing cookies which adds functional and nutritional 42 properties to them and offers other alternatives to produce food from goat's milk cream. 43 44 Keywords: Goat milk, biscuits, rumen trans fatty acid.45 46 47 49 The trans-industrial fatty acids (TFA) present in hydrogenated vegetable fat are 50 associated with adverse health impacts, particularly on changes in the lipoprotein profile in 51 blood plasma which are directly related to cardiovascular diseases and other non-chronic 52 diseases communicable diseases (CNCD). Trans-rumen fatty acids (TFAr) are the TFA formed 53 by the biohydrogenation process of linoleic and linolenic acids in ruminants, and by the 54 enzymatic action of Δ 9 -dessaturase on vaccinic acid such as conjugated linoleic acid (CLA) 55 [1]. CLA is scientifically known as having functional anti-carcinogenic, anti-obese, abdominal 56 fat reducing, anti-atherogenic and immunomodulatory properties [2, 3]. 57 Due to TFAr production occurring in ruminants, CLA is characteristic of these animals 58 and is found in the lipids fraction of its milk or meat. Caprine fat is one of the main sources of 59 CLA, in addition to having other physiological benefits such as lowering cholesterol levels 60 without altering triglycerides, HDL, TGO or TGP levels, inducing neurodevelopment stimulus, 61 reducing anxiety and reducing intestinal inflammation in rats [4-6]. 62Hydrogenated vegetable fat is used industrially ...

show abstract

“…A study carried out with biscuits modified by using oil rich in omega-3, observed that the formulation presenting intermediate hardness also obtained better indices of sensorial acceptance [26]. According to Bertolin et al [27], high hardness values in texture negatively influenced the global acceptance of biscuits. In this study, interferences in hardness (Table 3) were not observed in relation to the overall evaluation (p> 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…When developing biscuits formulated with different concentrations of oats and palm oil, Bertolin et al [27] found that higher oat concentrations (51%) and lower palm oil concentrations (8%) negatively interfered in the sensorial acceptance of the biscuit. Biguzzi, Schlich and Lange [32], evaluating sensorial perception in biscuits with reductions in fats (by 15% and 25%) as compared to standard biscuits, have observed that the cookies made with the lowest fat percentage (the 25% reduction) revealed significant sensorial differences in relation to the 15% formulation, and the standard formulation.…”

Section: Resultsmentioning

confidence: 99%

Developing cookies formulated with goat cream enriched with conjugated linoleic acid

et al. 2019

View full text Add to dashboard Cite

Goat fat is one of the best sources of conjugated linoleic acid (CLA), a fatty acid which has health benefits. However, though CLA is generated in ruminants, CLA consumption is limited to meats and milk products. This study aimed to replace vegetable fat with goat milk fat enriched with CLA. From differing fat sources, four cookie recipes were developed: CVF–vegetable fat cookies; CB–butter cookies; CG–goat milk fat cookies without CLA; CGCLA–goat milk fat cookies with CLA. The cookies were evaluated using physical (color and texture), physical-chemical parameters (lipids, proteins, total sugars, fiber, ash, moisture and Aw), consumer testing (n = 123), and lipid profiles. The CGCLA presented higher values in the color parameters. The highest and the lowest scores obtained for hardness were respectively 5.54 (CB) and 2.21 (CVF). Lipids and total sugars varied inversely; the highest percentages of lipids were in the CVF and CG samples which obtained lower total sugar content. There were no differences in acceptance or preference for the four formulations. The goat cream formulations (CG and CGCLA) were as well accepted as the CFV formulation. For lipid profiles, CFV presented the highest percentage of trans-fatty acids (TFA) at 16.76%. CGCLA presented 70% more CLA than either CB or CG, certifying that CGCLA presents CLA in relevant quantities, even after cooking. The CGCLA presented higher levels of CLA, and in this study it was verified that goat milk cream enriched with CLA can be used in producing cookies, adding functional and nutritional properties, and offering another alternative(s) to produce food from goat milk fat.

show abstract

Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia

Cited by 5 publications

References 31 publications

Application of fats in some food products

Application of fats in some food products

Processing cookies formulated with goat cream enriched with conjugated linoleic acid

Developing cookies formulated with goat cream enriched with conjugated linoleic acid

Contact Info

Product

Resources

About