The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

Latoch, Agnieszka; Glibowski, Paweł; Libera, Justyna

doi:10.17306/j.afs.2016.3.30

Cited by 14 publications

(8 citation statements)

References 21 publications

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“…The results showed a gradual increase in the amount of malondialdehyde across all reduced-fat muffins by the end of storage (Figure 3d). The amount of malondialdehyde was observed to be slightly higher in all reduced-fat muffins from Day 0 to Day 3, probably associated with the pro-oxidative effect of inulin as reported by Latoch et al (2016) when replacing pork fat with inulin on guinea fowl pate. Lower levels of malondialdehyde were observed in reduced-fat muffins after Day 3, while the amount of malondialdehyde in the control increased sharply.…”

Section: Oxidative Stabilitysupporting

confidence: 53%

Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage

Chiang

et al. 2021

J. Food Process. Preserv.

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In this study, vegetable oil in the muffins' formulation was substituted with inulinkonjac (IK) suspensions (in the ratio of 70:30) at 30, 45, 60, and 75% concentration.Muffins formulated with higher IK concentrations (IK60 and IK75) showed a lower increase in hardness after storage (51% and 48%). By the end of storage, lipid peroxidation was lower in all reduced-fat muffins, with up to a 49% reduction seen in the IK30 muffin. The addition of IK suspension greatly improved the nutritional profile of the reduced-fat muffins significantly and demonstrated efficacy in delaying lipid oxidation, and starch retrogradation during prolonged storage. These findings suggest that functional muffins with reduced fat and increased dietary fiber can be produced using IK suspensions. Although the use of inulin in baked goods is well documented, there are limited studies that explore the possible use of konjac glucomannan (KGM) in baked products.Novelty impact statement: Vegetable oil was substituted with a combination of inulin and konjac glucomannan. An improvement in the overall nutritional profile for reduced-fat muffins. Reduced-fat muffins showed a delay in lipid oxidation and starch retrogradation.

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Section: Oxidative Stabilitysupporting

confidence: 53%

Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage

Chiang

et al. 2021

J. Food Process. Preserv.

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“…Inulin is incorporated into numerous foodstuffs such as yogurts and cheeses, 4 cakes, 5 and dough. 6 Added to coffee, inulin showed an effect on satiety by mitigation of the sensation of hunger. 7 By reinforcing the gut microbiota, inulin participates in the increase of resistance to infections as observed for the anti-inflammatory effects on asthmatic patients.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Inulin is especially consumed and has received a notice from the European Food Safety Authority concerning positive health effects. Inulin is incorporated into numerous foodstuffs such as yogurts and cheeses, cakes, and dough . Added to coffee, inulin showed an effect on satiety by mitigation of the sensation of hunger .…”

Section: Introductionmentioning

confidence: 99%

Chicory Roots for Prebiotics and Appetite Regulation: A Pilot Study in Mice

Fouré

Dugardin

Foligné

et al. 2018

J. Agric. Food Chem.

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The objectives of this work are to address the prebiotic effects of chicory ( Cichorium intybus) together with its possible role in appetite control. We compared nine chicory genotypes in order to determine if variations in the content of metabolites in the roasted roots would lead to modifications in release of satiety hormones and in composition of gut microbiota. To this aim, a 5-week dietary-intervention study was achieved using mice fed with distinct chicory-based preparations. A 16S rRNA gene-based metagenetic analysis of fecal microbiota was performed. In vitro gastrointestinal digestions were performed in order to study the effect of chicory intestinal digests on gut hormone regulation in enteroendocrine cells. Firmicutes/Bacteroidetes ratio and gut bacterial groups, such as Alloprevotella, Blautia, Alistipes, and Oscillibacter, were found to be modulated by chicory. On the other hand, CCK and GLP-1 satiety hormones were demonstrated to be significantly increased by chicory in vitro.

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“…Inulin (Orafti®HPX) was provided by the ARTEMIS Ltd. company. The inulin was used in the form of a gel obtained by hydration in a 1:4 (w/v) ratio (Latoch et. al., 2016).…”

Section: 1experimental Statementmentioning

confidence: 99%

Inulin and Lentil Flour as Fat Replacers in Meat-Vegetable Pâté – A Mixture Design Approach

2019

CRPJFST

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In the present work, the possibilities of using inulin gel and/or lentil flour as fat replacers in recipes for canned meat products were investigated. Different inulin gel and/or lentil flour concentrations were applied in canned poultry meat pâté samples. The influence of functional replacers on the emulsion stability, texture, water content, and organoleptic parameters were studied. Significant differences were found as a result of the replacement or reduction of fat, the type and quantity of functional ingredients (inulin gel and/or lentil flour), (P < 0.05). A direct relationship was observed between the hardness and quantity of lentil flour and inulin gel. The hardest (P < 0.05) samples were obtained with the highest lentil flour concentration as fat content substitute. To sum up, the substitution of half of the fat with inulin and lentil flour in the formulations of the sterilized meat pâtés can be used to improve the texture and emulsification, nutrition value and health benefits of the product.

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The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

Cited by 14 publications

References 21 publications

Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage

Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage

Chicory Roots for Prebiotics and Appetite Regulation: A Pilot Study in Mice

Inulin and Lentil Flour as Fat Replacers in Meat-Vegetable Pâté – A Mixture Design Approach

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