Fat Content

Bombardent of the body with x-rays can differentiate between fat mass and lean body mass

The Soxhlet method for determining crude

fat content is a lengthy process requiring up

to a day for a single analysis. The solvent

extraction step alone takes six hours. The

method is therefore not favoured for routine

testing purposes in the meat industry, rather

it is used as a standard reference method.

As well as being used to determine the fat

content of meat and meat products, the

Soxhlet method can be used to determine

the fat content of meat meal. In the case of

meat meal, the Soxhlet method is often the

method of choice as a routine test.

Crude fat content is determined by

extracting the fat from the sample using a

solvent, then determining the weight of the

fat recovered. The sample is contained in a

porous thimble that allows the solvent to

completely cover the sample. The thimble is

contained in an extraction apparatus that

enables the solvent to be recycled over and

over again. This extends the contact time

between the solvent and the sample and

allows it time to dissolve all of the fat

contained in the sample. In order for the

solvent to thoroughly penetrate the sample it

is necessary for the sample to be as finely

comminuted as possible.

Before the solvent extraction step can begin

the sample must be dried. Often a moisture

analysis is required as well as a fat analysis

and this can be achieved by accurately

weighting the sample after drying and before

extraction, as well as before drying. If a

moisture analysis is not required the sample

need only be weighed before drying and

again after solvent extraction. In either case

the sample must be weighed accurately on

an analytical balance at each stage of the

analysis.

When the sample is being weighed it is

important not loose any part of it including

any moisture that may weep from the sample

during weighting. Loss of this moisture can

be avoided by weighing the sample directly

into a pre-dried extraction thimble or

alternatively on to a pre-dried filter paper. If

a moisture analysis is required, the dried

extraction thimble or filter paper also has to

be pre-weighed. After weighing, the sample

(in the thimble or filter paper) can be placed

in the oven for drying. After drying, the

sample can be placed directly into the

distillation apparatus for extraction.

lean body mass

They make up structural parts of cell membranes

23%-31%

Yoghurt typically contains between 5% and 15% protein.

help me?

ive been asked this question in my food tecnology theory work and i have no clue!

any idea's?

thanks.

about 92 grams

Fats could be -

melted to fry things in,

Mixed in with flour etc to make pastry. or

spread on bread to make sandwiches

No, low carb diets do not cause diabetes. Low carb diets do the opposite. A low carbohydrate diet helps to treat diabetes.

based on 7ounce serving Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/4" fat, USDA choice, raw 30.82 Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/4" fat, USDA select, raw 25.42 Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, USDA choice, raw 33.62 Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, USDA select, raw 23.68

Saturated Fat

Yes, it tastes much better. Most tasty foods like butter have saturated fats.

Unsaturated fats are more nutritious than saturated fats.

Cornflakes are generally low in fat, typically containing about 0.5 to 1 gram of fat per serving (approximately 30g). This makes them a popular breakfast choice for those looking for a low-fat option. However, it's essential to check the nutritional label, as different brands may have slight variations in fat content. Additionally, the fat content can increase if cornflakes are served with milk, especially whole milk or cream.

• 1 walnut half = 2 grams
• 1 ounce of walnuts = 14 halves
• 1 cup walnut pieces = 120 grams
• 1 cup walnuts, chopped = 120 grams
• 1 cup shelled walnuts = 50 halves = 100 grams

Yes, carbohydrates are made up of C, H, and O.

Those that contribute to the taste and flavor of a food, but cannot see, are invisible fats. When visible fats are used to cook foods, they become an integral part of the food and are then called invisible fats. These include the fats present in many favorite snacks and deserts such as potato chips, cookies, cakes, doughnuts, pastries, ice creams and chocolate. Invisible fats are the major source of energy in foods like burgers, fries, pizzas, cheese, processed and luncheon meats. Eggs, milk, coconuts and most nuts also contain invisible fat.

suet.

You can cook without any oil in microwave or by steaming. Or you can "pan fry" with almost no oil, as long as you use non-stick pan (a good quality).

is this the answer you're looking for?

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Say a cooked chapati weighs 35 grams. Of that, assume 5 grams to be the water weight, leaving 30 grams of flour weight in the chapati. For whole-wheat flour, the protein content is about 13%, and 11.5% for 'normal' flour. So, a whole-wheat flour chapati has about 4 grams of protein, while a 'normal' flour chapati has about 3.5 grams.

The are two different types of Unsaturated fat, Monounsaturates and Polyunsaturates. If the question is which foods contain little or no saturated fat, you'll probably find it difficult to find many foods that are included in the answer. Generally, processed meals are higher in saturates, as well as most dairy products (especially cheese).

You should be fine eating anything that has been made from fresh ingredients, though. Meat, vegetables, nuts and egg are enough to make countless healthy meals.

About 20g per serving. This is a rough, catch all estimate though.

There are a couple of ways to reduce the fat content in the foods you prepare and reduce the fat content in your overall diet:

1) In meats or meat dishes: Trim away excess fat found on the edges of beef steaks, pork chops, or other red meats. Strain (and temporarily reserve) prepared ground meats before adding additional ingredients. (If the recipe is too dry, you can always add back a tablespoon at a time, but at least you can control the amount of fat you need.) Prepare chicken dishes with only white mean, and remove skin and excess fat before cooking. Use canola oil for any deep-frying needs, or instead pan-fry in a non-stick pan using a small amount of olive oil. To reduce fat even further, broil, grill, or bake on a rack rather than fry at all. When preparing eggs, use only the whites rather than the whole egg.

2) In other recipes, substitute a less saturated fat. For example, butter, lard, or shortening can be substituted with canola or safflower oils in many preparations. (Note: Because of the chemistry involved in baking, substitutions do not work for most pastries.)

3) At the grocery store: Look for reduced fat products such as skim milk, or cheeses made with skim milk. Often they are labeled 'Light' or 'Lite', but this is not necessarily an indication of 'Reduced Fat'. Check nutrition labels to be sure.