• 식품과학과 산업
• /
• 제52권4호
• /
• pp.387-400
• /
• 2019

Fat replacers are divided into three categories. These include carbohydrate-based, protein-based and fat-based replacers. Carbohydrate-based replacers occupy half of the fat replacers market. The main ingredients of carbohydrate-based are gums, starch, modified starch, cellulose and fiber. The functional properties of fat replacers are to retain moisture, to retard staling, to provide mouthfeel and texture, to emulsify, to stabilize emulsion, and to reduce fat. Using these functionalities, fat replacers are used in various foods such as baked goods, salad dressing, sauces, meat products, dairy products, frying foods, bakery, and confectionery. Success factors of fat replacers in the market are sensory equivalent, texture and safety as food ingredients.

• 한국식생활문화학회지
• /
• 제20권3호
• /
• pp.360-366
• /
• 2005

This study was conducted to investigate the quality characteristics of low- fat pork patties containing fat replacers. Carrageenan(CA) in combination with pectin(PE) or potato starch(PO) was added as fat replacers and physicochemical properties were evaluated in low-fat pork patties cooked by oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with fat replacers were higher in moisture and ash content and lower in fat content than those of control. The cooking yield and reduction in diameter of pork patties were significantly improved by the addition of fat replacers(p<0.05). Pork patties formulated with CA had the highest fat retention, while CA+PE had the highest water holding capacity. Hunter s L(lightness) value was not different from among patties and a(redness) and b(yellowness) values were higher in carrageenan-based patties than those of control patties. Hardness was higher in carrageenan-based patties than that of control and cohesiveness and springiness showed no difference among patties. Sensory analysis showed that flavor, juiciness and palatability of carrageenan-based patties were superior to control patties and combined use of CA with PE or PO provided improved acceptability of low-fat pork patties over that from using single carrageenan.

• 한방재활의학과학회지
• /
• 제20권2호
• /
• pp.129-143
• /
• 2010

Objectives : This study examined search on how the obesity indices, that are largely used in clinics such as waist circumference(WC), body mass index(BMI) and waist-hip ratio(WHR), are related to the visceral fat that was measured from abdominal computed tomography(CT) and the ratio of visceral fat/subcutaneous fat. Then, two groups ware compared in order to find out which characteristics of ordinary adults relationship with the abdominal obesity. Two groups are divided as follows; ones who are obese based on the measurement of WC and the others who are obese based on the level of BMI. Methods : A group of 63 test subjects that were gathered in the oriental medical hospital of Kyung-Won university is divided into two groups; ones (n=51, general obesity; group A) who have $BMI{\geq}25$ and $WC{\geq}85$, and the others (n=12, abdominal obesity; group B) who have BMI<25 and $WC{\geq}85$. Then, each group's obesity indices, abdominal CT, lipid level, glucose, adiponectin, leptin and C-reactive protein(CRP) are compared. In addition, subjects are again divided into two to examine the characteristics; ones (n=14, visceral obesity; group C) with visceral obesity based on the ratio between visceral fat and subcutaneous fat measured through abdominal CT, and the others (n=38, non-visceral obesity; group D) who are obese but not viscerally obese. Results & Conclusions : As a measurement that applies abdominal visceral fat and subcutaneous fat, BMI and WC can be considered as an appropriate obesity index while WHR cannot appropriately apply the abdominal fat amount. Moreover, the study indicates that abdominal obesity group based on the ratio of visceral fat/subcutaneous fat has more significant difference than the abdominal obesity group based on the WC in case of blood lipid index.

• Asian-Australasian Journal of Animal Sciences
• /
• 제14권10호
• /
• pp.1405-1408
• /
• 2001

Ca salt of soybean oil (PSO) and that of mustard oil plus mahua oil (PMOMO) (50:50) were prepared using double decomposition method, and further tested for their fatty acid composition and degree of saponification. Furthermore, the different levels of protected fat of PSO and PMOMO were evaluated in wheat straw based total mixed ration (TMR) in vitro. Results indicated that capric, lauric, myristic, palmitic, steric, oleic, linoleic, leinolenic acids were traces, traces, traces, 10.00, 2.00, 25.00, 58.50, 5.0% in PSO while the corresponding values in PMOMO were 1.08, 0.28, 0.45, 16.9, 12.95, 44.38, 17.46 and 6.50%, respectively. The degree of saponification of both protected fat supplements was more than 80%. Six treatment combinations were tested I.e., blank without feed and fat supplement (T1); control diet with out fat supplement (T2); control diet plus bypass fat supplement (PSO) so that diet contain 5% fat (T3); control diet plus bypass fat supplement (PSO) so that diet contain 7.5% fat (T4); two more diets viz. T5 and T6 were formulated using bypass fat supplement from PMOMO containing 5 and 7.5% fat respectively. TMR was prepared using 50% concentrate mixture and 50% wheat straw. Result indicated that TVFA, $NH_3-N$,TCA-N, total-N and total gas production were increased in treatment diets at 7.5% level of supplementation, however, fermentation pattern remain similar at 5.0% level of supplementation with respect to control diet. Nevertheless, IVDMD and IVOMD values remained unchanged, rather non-significant at both fat levels and with the both fat sources. On the basis of results it was concluded that Ca-salt of Soybean oil or Mustard plus Mahua oil did not show any negative effect either on digestibility or on microbial protein synthesis in rumen, hence the dietary fat upto 7.5% level in total mixed ration based on wheat straw, could be safely used without any adverse effect on rumen fermentation.

• 한국식품영양학회지
• /
• 제29권6호
• /
• pp.1030-1039
• /
• 2016

This study aimed to compare energy nutrient intake, health related factors, physical characteristics, blood biochemical indices, prevalence of metabolic syndrome and odds ratio (OR) of metabolic syndrome based on dietary fat energy ratio. Subjects were 1,205 men aged 40~64 years. The average fat intake was 52.8 g. Subjects were divided into three groups (deficient, normal, excess) based on dietary fat energy ratio. The dietary fat energy rations of the three groups were 36.9%, 42.9% and 20.2%, respectively. Energy and protein intake were increased significantly with dietary fat energy ratio (p<0.001), whereas carbohydrate intake decreased (p<0.001). In health related factors, amount of smoking alone showed increase based on dietary fat energy ratio (p<0.001). In comparing physical characteristics, blood pressure and blood biochemical indices, excepting diastolic blood pressure, increased significantly based on dietary fat energy ratio (p<0.01~p<0.001). The rate that exceeded criteria in risk factors for metabolic syndrome was higher in the serum triglyceride (41.2%) and was lower in the waist circumference (22.2%). Prevalence of metabolic syndrome was 37.9%, and showed significant correlation to dietary fat energy ratio (p<0.05). The OR of metabolic syndrome was higher in deficient and excess group than in normal group, but it had no relationship between fat energy ratio and metabolic syndrome. The results of this study provide basic data to establish fat intake guidelines for prevention of metabolic syndrome in middle-aged men.

• 문화기술의 융합
• /
• 제5권4호
• /
• pp.413-420
• /
• 2019

본 연구의 목적은 기존의 body fat mass 변수와 고콜레스테롤혈증의 연관성연구를 벗어나, 머신러닝기법을 기반으로 body fat mass 변수들의 조합을 이용하여 고콜레스테롤혈증 예측 모델을 개발하는 것이다. 이러한 연구를 위하여 국민건강영양조사 데이터를 기반으로 두 가지 variable selection 메소드와 머신러닝 알고리즘을 이용하여 총 6개의 모델을 생성하였고 질병 예측력을 비교분석하였다. 여러 body fat mass 관련 변수들 중에서 몸통지방량 변수가 고콜레스테롤혈증 예측력이 가장 우수한 변수인 것을 밝혀내었고, 머신러닝 기반 예측모델들 중에서 correlation-based feature subset selection 기반 naive Bayes 알고리즘을 이용한 모델이 0.739의 the area under the receiver operating characteristic curve 값과 0.36의 Matthews correlation coefficient 값을 얻었다. 이러한 연구의 결과는 향후 국내외 대규모 스크리닝 및 대중보건 연구에서 질병예측분야의 중요정보로 활용될 것으로 예상한다.

• 한국식품과학회지
• /
• 제27권6호
• /
• pp.839-844
• /
• 1995

맛, 조직감, 안정성 등에 영향을 미치지 않는 지방대체물질을 이용한 저열량, 저지방 마요네즈를 제조하기 위하여 4종류의 지방대체물질에 대한 점도를 측정하고, 지방대체물질의 식용유에 대한 유지대체비율을 달리하여 제조한 저지방 마요네즈에 대해 물성검사와 관능 검사를 시행하였다. 지방대체물질 paste는 모두 의가소성유체의 특성을 보였고, 의가소성과 항응복력은 Neutral DR(DR), N-Lite L(NL), Sta Slim 150(SS), Stellar 100X(SX)순으로 증가하였다. 지방대체물질이 첨가된 마요네즈의 경도와 부착성도 위와 같은 순으로 증가하였고, 지방대체물질의 첨가비율이 높은 마요네즈일수록 경도와 부착성이 낮았다. DR이 첨가된 마요네즈의 spreadability는 DR paste의 점조도지수를 잘 반영해준다. 지방대체물질의 이용은 마요네즈의 oily odor와 greasy aftertaste를 감소시켰다.

• 대한지역사회영양학회지
• /
• 제11권1호
• /
• pp.72-82
• /
• 2006

The purpose of this study was to compare the body compositions and food behaviors of middle aged men with different obesity indices. The subjects were 62 middle aged men who lived Gunsan city. Heights, body weights, soft/lean masses, fat masses, percentages of body fat, and fat distributions were measured. Food habits and health-related lifestyle habits were evaluated based on questionnaires. The subjects were assigned to one of the following groups based on their percentage of body fat ($\%$Fat) ; normal, overweight and obesity. The results were as follows: their heights, fat masses, percentages of body fat, WHR, RBW, BMI and fitness scores were significantly higher in the obese subjects when compared to the normal and overweight subjects. Self-perceptions of weight and desires of weight control were significantly related with their percents of Fat. The overweight and the obese groups skipped meals, ate supper out, ate snacks, smoked tobacco, and exercised less frequently than the normal group. There were no significant differences in the scores of the dietary habits and drinking of alcohol among the three groups. Therefore, proper nutritional education on regular meals and intervention is required if middle aged men want to be of normal weight and have healthy lifestyles.

• 산업경영시스템학회지
• /
• 제38권2호
• /
• pp.1-7
• /
• 2015

As a measure of health, the percentage of body fat has been utilized for many ergonomist, physician, athletic trainers, and work physiologists. Underwater weighing procedure for measuring the percentage of body fat is popular and accurate. However, it is relatively expensive, difficult to perform and requires large space. Anthropometric techniques can be utilized to predict the percentage of body fat in the field setting because they are easy to implement and require little space. In this concern, the purpose of this study was to find a regression model to easily predict the percentage of body fat using the anthropometric circumference measurements as predictor variables. In this study, the data for 10 anthropometric circumference measurements for 252 men were analyzed. A full model with ten predictor variables was constructed based on subjective knowledge and literature. The linear regression modeling consists of variable selection and various assumptions regarding the anticipated model. All possible regression models and the assumptions are evaluated using various statistical methods. Based on the evaluation, a reduced model was selected with five predictor variables to predict the percentage of body fat. The model is : % Body Fat = 2.704-0.601 (Neck Circumference) + 0.974 (Abdominal Circumference) -0.332 (Hip Circumference) + 0.409 (Arm Circumference) - 1.618 (Wrist Circumference) + $\epsilon$. This model can be used to estimate the percentage of body fat using only a tape measure.

• 동아시아식생활학회지
• /
• 제18권6호
• /
• pp.1032-1038
• /
• 2008

This study was conducted to develope carbohydrate-based fat replacement for use in the preparation of non-(trans) fatty acid and low-caloric bread. Characteristics such as leavening height of batter, pH, titratable acidity, specific volume, sensory evaluation, shelf life and texture change of bread made using 11 types of carbohydrate-based fat replacements were measured. The 11 carbohydrate-based fat replacers (No. $1{\sim}11$) were prepared using maltodextrin as a base, and different ratios of calcium sulfate, ascorbic acid, sodium stearoyl lactylate and methyl cellulose. The pH was lowered and the total titratable acidity was increased after four hours of fermentation in the control and the samples of dough that contained the fat replacement. In addition, the leavening height of the control was 5.0cm (maximum) after two hours of fermentation and 4.6 cm after four hours of fermentation, which was similar to the heights observed when No.$9{\sim}11$ were evaluated. When the specific volume of the bread was evaluated, the 3% of fat replacement No. 10 produced the best results. When taste was evaluated, there was no significant difference between the control and the bread produced using 1% No. 10, however, there was a significant difference between the control and all samples that contained 2% or more of the fat replacement. Furthermore, the addition of a greater concentration of the fat replacer resulted in a greater moisture. However, there were no significant differences in the color of the control and any of the samples. Additionally, measurement of the firmness of the bread during four days of storage at $25^{\circ}C$ revealed that it decreased as the concentration of fat replacer increased. In addition, the sample that contained 3% of sample No. 10 showed a firmness of 18kgf after three days of storage, while the control showed a firmness of 18kg after two days, which indicates that the degradation of the bread that contained the fat replacer was delayed by one day. The bread made using fat replacers was found to have a better taste, flavor, color, texture and firmness than the control, and the best results were observed in response to the addition of 3% of replacement No. 10. The results of this study will be useful in the production of non-(trans) fatty acid, low caloric bread.