This cross‐sectional study attempts to determine the rancidity and quality of discarded oils in fast food restaurants. Samples of the discarded frying oils were collected randomly from 50 fast food restaurants in Tehran, Iran. Their physicochemical properties were assessed and compared to the standard values. The means (± SD ) of the physicochemical indicators of the rancidity in the discarded oils were as follows: peroxide value, 3.06 (0.51) (mEq/kg); free fatty acids content, 1.52 (2.26) (%); p ‐anisidine value, 57.63 (4.02) (mEq/kg); total oxidation value, 64.53 (4.15); total polar compounds (TPC), 20.19 (1.02) (%); viscosity, 107.87 (2.35) (cp); and red color, 9.64 (0.84). Positive correlations were found between the TPC, viscosity, and red color ( p ≤ 0.01) of the oil samples. The majority of discarded oil from fast food restaurants were overdegraded containing hazardous secondary oxidative products, and also, the consumption of nonstandard frying oil has increased in fast food restaurants. Policymakers should develop guidelines to determine whether and when frying oils should be discarded and consider the consumption of overdegraded oils as a public health hazard.
This paper aimed to investigate the effect of rheological properties on the sensory acceptance of two (Ferni and cocoa drink) model dysphagia‐oriented food products. The results showed that the cocoa drink with the highest viscosity had the maximum score in overall liking and ease of swallowing. Among the Ferni samples, the one with minimum viscosity had the highest score in overall liking and ease of swallowing. A negative correlation ratio was found between n (flow behavior index in power law model), n′ (viscoelastic nature of sample) and hysteresis area and ease of swallowing in the cocoa drink. The three mentioned parameters showed a positive correlation ratio with the ease of swallowing scores for the Ferni samples. These results recommended that, in nectar‐like products, higher viscosities might lead to ease of swallowing, but in the spoon‐thick category, higher viscosities did not necessarily result in the increased ease of swallowing. Practical Applications Most studies in the field of rheology–dysphagia have been only focused on the rheological experiments of dysphagia‐oriented food products (DOFPs) and do not deal with the sensory acceptance of these products. Moreover, developing clinically relevant criteria for classifying DOFPs is helpful for both food rheologists and healthcare teams. The present study provided additional evidence for the inadequacy of current classification strategies for DOFPs.
Various innovations have so far been devised to extract cholesterol from foods. Achieving a supercritical fluid is perhaps one of the greatest human successes in the field of extraction from foodstuffs in last 2 decades. Supercritical fluid extraction (SFE) offers a rapid, environment-friendly and selective method for extracting cholesterol from foods. This review aims at investigating the application of supercritical fluids in extraction of cholesterol. Various factors affecting the SFE, collection systems, examples of cholesterol extraction and SFE benefits are some of the issues discussed in this study.
Cake shortening is an important ingredient that imparts taste and texture in the cake as the final product. Hydrogenated shortenings contain high amounts of trans fatty acids, which is considered a risk factor for obesity, cancers, and cardiovascular diseases. In this research, chemically interesterified blends of canola oil (CO) and palm stearin (PS) were recruited in order to formulate zero-trans shortening, specifically for cake application. The optimization of shortening formulation was performed by Design-Expert software, considering melting, congelation, textural, and rheological properties of cake shortening as responses. The formulated shortening in the weight ratio of 66.41:33.58 (PS:CO) (%, w/w) was analyzed and compared with two commercial cake shortenings in terms of fatty acid and triacylglycerol composition, slip melting point (SMP), solid fat content (SFC), and rheological and textural properties. The results showed that the formulated zero-trans cake shortening with 0.2% trans, 47.2% saturated fatty acids, SMP of 40.9 C, SFC of 10.51% at 37 C, firmness of 1522.5 g, and linear viscoelastic range of 0.035% had the most acceptable criteria among cakeshortening samples. The findings of this study offer insights into the relationship between shortening functionality and physicochemical properties and serve as a base for future studies on zero-trans shortenings formulation.
A B S T R A C TIn recent decades, the oil industry has changed its direction toward vegetable oil use instead of animal fats due to various reasons such as a small numbers of animal fat resources and high saturated fatty acids content in animal fats. Therefore, different modification processes have been used to alter the physicochemical properties of vegetable oils, which lack functionality and oxidative stability in their native form. Hydrogenation process is a common way to produce plastic fats with different functionality in order to formulate different bakery fats, spreads and margarines. Unfortunately, formation of trans fatty acids (TFAs), which have several negative impacts on human health, is the consequence of this process. Therefore, international and national organizations have established legislations and policies to reduce or preferably eliminate TFAs from hydrogenated vegetable oils.The objective of this study is firstly to review international and national legislations as well as the current status of TFAs in food products in Iran and worldwide, to discuss the gaps. Secondly, the strategies to address these gaps will be proposed. Through this article we will show that despite great efforts having been made in Iran, there is still room to make the documented policies and their conformities with each other to minimize the amount of TFAs in food products much more efficient.
A B S T R A C TBackground and Objectives: Previous research has established that Vitamin D 3 (Cholecalciferol) deficiency is considered to be a highly prevalent nutritional problem worldwide. Data from National Food and Nutrition Surveillance Program (2015) revealed that prevalence of vitamin D 3 deficiency in Iran is more than 70% of the population. Vegetable oils are considered to be potential candidates for fortification with vitamin D 3 . Although exposure to high temperatures has been shown to cause adverse effects in vitamin D 3 content of food products, research to date has not yet determined the stability of added vitamin D 3 in vegetable oils during cooking procedures. Materials and Methods:An 80/20 % (eighty/twenty) mixture of fortified oils/water subjected to low temperature (105°C, for 0, 60, 120 and 180 minutes) and high temperature (160°C, for 0, 5, 10, 15, 20, 30, 60 minutes) under reflux condition in order to determine the destruction rate of vitamin D 3 . The vitamin D 3 concentration was determined by HPLC method with following operating conditions: apparatus, SHIMADZU10-ATVP; column, C18 column, 5 mm, 150_4mm id; mobile phase, methanol; ambient temperature; flow rate, 1.0 ml/min Results: This study has identified that retention rate of added vitamin D 3 in corn, sunflower and canola oils during normal cooking process varies from 68.6% to 87.4%. Conclusions:This study has shown that retention of added vitamin D 3 in various vegetable oils depends on the range of natural vitamin D 3 retention in cooking of foodstuffs. This result will be of interest to clinical researchers and policymakers concerned with the fortification of food products mainly vitamin D 3 fortification .
The main aim of the current study was to model the rheological and textural properties of chemically interesterified palm stearin (PS)/canola oil (CO) blends as a function of saturated fatty acids (SFA), solid fat content (SFC), and temperature. The results and proposed models in this study can be used in design and development of new fat products by trying to limit the need for instrumental methods. To describe and predict how the viscoelastic properties and firmness of the blends change with SFA content, several models have been proposed. The firmness curves of fat samples were described as a function of (SFA, Firmness f(SFA), Rsqr = 0.94, and mean absolute error (MAE) = 1009.00 g) and (SFC20, Firmness f(SFC20), Rsqr = 0.98, and MAE = 750.80 g) using a one‐variable Quadratic model. In the next step, a two‐variable Quadratic function for expression of firmness as a function of both SFA content and SFC20 with high goodness of fit and low error (Rsqr = 1.00 and MAE = 0.00) was developed. The G′ modulus as a function of temperature (G′ f(T)) and SFC (G' f(SFC)) curves was S‐shaped and the three Sigmoidal functions (Logistic, Gompertz, and Sigmoid models) were well able to describe their properties. However, the Logistic models described the G′ f(T) (Rsqr>0.99 and MAE < 7838.00 Pa) and G′ f(SFC) (Rsqr>0.94 and MAE < 20,802.00 Pa) curves in the best way. Finally, a two‐variable Logistic model considering both temperature and SFC as variables was developed and fitted on the experimental data with Rsqr of 0.97 and MAE of 85,367.56 Pa. The validation of the proposed models shows their efficiency and ability for prediction of rheological and textural values of various interestrified blends.
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