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Vegetable-Enriched Brownies: A Healthier Twist on a Classic Treat.
Nutrients
January 2025
Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicz Av., 31-120 Krakow, Poland.
Background/objectives: In response to concerns about high-fat and low-fiber diets, this study modified a traditional brownie recipe by replacing butter with plant-based ingredients, including sweet potatoes, red beans, beetroot, zucchini, pumpkin, lentils, and spinach. The goal was to increase vegetable consumption while identifying the best vegetable fat replacer using sensory and instrumental analyses.
Methods: Chemical analyses were conducted to measure dry matter, protein, fat, ash, and dietary fiber, alongside texture, color, and sensory evaluations.
Recent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review.
Foods
January 2025
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing 100080, China.
As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit excellent stability to satisfy consumer expectations and maintain its competitive position in the market. However, its high fat content, particularly unsaturated fatty acids, makes it highly susceptible to quality deterioration during storage.
View Article and Find Full Text PDFMicrobial production of food lipids using the oleaginous yeast Apiotrichum brassicae.
Food Res Int
January 2025
VTT Technical Research Centre of Finland, Tekniikantie 21, 02044 VTT Espoo, Finland. Electronic address:
Oleaginous yeasts offer a promising sustainable alternative for producing edible lipids, potentially replacing animal and unsustainable plant fats and oils. In this study, we screened 11 oleaginous yeast species for their lipid profiles and identified Apiotrichum brassicae as the most promising candidate due to its versatility across different growth media. A.
View Article and Find Full Text PDFA Comparative Analysis of Butter, Ghee, and Margarine and Its Implications for Healthier Fat and Oil Group Choices: SWOT Analysis.
Food Sci Nutr
December 2024
Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences Tehran Iran.
This study aims to comparatively analyze butter, ghee, and margarine fatty acid profiles and their implications for healthier fat and oil group choices. In this cross-sectional study, 60 samples from best-selling brands of butter, ghee, and margarine were randomly selected from five food chain stores in Tehran, Iran. Then, all the samples were coded, packed in cool conditions, and sent to the laboratory to determine the fatty acid profiles by using gas chromatography (GC).
View Article and Find Full Text PDFAssociation of dietary preferences with primary ovarian insufficiency (POI): a mendelian randomization-based analysis.
BMC Womens Health
December 2024
Nutrilite Health Institute, 720 Cailun Road, 201203, Shanghai, China.
Background: Primary ovarian insufficiency (POI) is a critical cause of infertility and is increasingly recognized as a complex metabolic disorder. Dietary factors may influence the risk of POI, but causal relationships remain unclear.
Methods: We conducted an MR study using genetic instrumental variables for 83 dietary preferences from the UK Biobank, with the Inverse Variance Weighted method as the primary analysis.
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