阅读说明：本技术 低脂、高膳食纤维豆腐及其制备方法 (Low-fat high-dietary-fiber bean curd and preparation method thereof ) 是由 朱秀清 王逢秋节 黄雨洋 杨鑫鑫 于 2021-09-17 设计创作，主要内容包括：本发明公开了低脂、高膳食纤维豆腐及其制备方法,属于低脂、高膳食纤维豆腐及其制备领域。其制备方法包括：(1)将冷榨豆粉溶解得到粗浆；(2)粗浆依次经过磨浆、胶体磨均质、空化射流处理得到豆浆；(3)豆浆进行煮浆处理后加入谷氨酰胺转氨酶和MgCl-(2)进行点脑,蹲脑,即得。本发明通过对冷榨豆粉进行磨浆、胶体磨均质及空化射流处理,在谷氨酰胺转氨酶酶与氯化镁凝固剂协同诱导下并优化得到最佳凝固剂浓度,冷榨豆粉形成豆腐凝胶,最终制备得到高出品率、低脂、高膳食纤维的新型豆腐。本发明严格控制实验参数,出品率高、持水性好；膳食纤维含量高,脂肪含量低；口感接近普通豆腐,显著提高了冷榨豆粉的附加值。(The invention discloses low-fat high-dietary-fiber bean curd and a preparation method thereof, belonging to the field of low-fat high-dietary-fiber bean curd and preparation thereof. The preparation method comprises the following steps: (1) dissolving the cold-pressed bean powder to obtain coarse pulp; (2) the coarse pulp is sequentially subjected to pulping, colloid mill homogenization and cavitation jet treatment to obtain soybean milk; (3) boiling soybean milk, adding glutamine transaminase and MgCl 2 And (5) performing brain lighting and squatting to obtain the traditional Chinese medicine. The method comprises the steps of grinding the cold-pressed bean flour into thick liquid, homogenizing by a colloid mill and carrying out cavitation jet treatment, optimizing under the synergistic induction of glutamine transaminase and a magnesium chloride coagulant to obtain the optimal coagulant concentration, forming bean curd gel by the cold-pressed bean flour, and finally preparing the novel bean curd with high yield, low fat and high dietary fiber. The invention strictly controls the experimental parameters, and has high yield and good water holding capacity; high content of dietary fiberThe fat content is low; the mouthfeel is close to the common bean curd, the added value of the cold-pressed bean powder is obviously improved.)

1. A low-fat high-dietary-fiber tofu, which is characterized in that the preparation method comprises the following steps:

(1) dissolving the cold-pressed bean powder to obtain coarse pulp; (2) the coarse pulp is sequentially subjected to pulping, colloid mill homogenization and cavitation jet treatment to obtain soybean milk; (3) boiling soybean milk, adding glutamine transaminase and MgCl₂And (5) performing brain lighting and squatting to obtain the traditional Chinese medicine.

2. The low-fat high-dietary-fiber tofu as claimed in claim 1, wherein the dissolving of the cold-pressed soybean flour to obtain the raw slurry in step (1) is carried out by a hot water mixing slurry method, wherein the temperature of the hot water is in the range of 55 ℃ to 60 ℃, and the mass ratio of the cold-pressed soybean flour to water is 1: and 9, pH 7-7.2.

3. The low-fat, high dietary fiber soy curd as defined in claim 1 wherein the refining conditions in step (2) are: the grinding frequency is 2 times, the mesh number of a screen used for grinding is 100 meshes, and the rotation number of a grinding wheel is 2800 r/min.

4. The low-fat, high dietary fiber soy curd as claimed in claim 1, wherein the colloid mill in step (2) is homogenized, preferably: homogenizing for 3 times by colloid mill, each time for 2min, emulsifying fineness of 2-50um, and motor speed of 2825 r/min.

5. The low-fat high-dietary-fiber tofu according to claim 1, wherein the cavitation jet treatment conditions in the step (2) are a pressure of 100 and 140Mpa and a treatment time of 8-15 min.

6. The low-fat high dietary fiber tofu according to claim 5, wherein the cavitation jet treatment in the step (2) is performed under a pressure of 120MPa for a treatment time of 10 min.

7. The low-fat, high dietary fiber soy curd of claim 1 wherein the soy milk is cooked under conditions selected from the group consisting of: boiling and stirring the soybean milk, wherein the stirring revolution is 125-; boiling to 95 deg.C, maintaining for 10min, taking out, and cooling to 55 deg.C.

8. The low-fat, high-dietary-fiber tofu according to claim 1, wherein glutamine transaminase and MgCl are added in step (3)₂When the brain is lighted, the addition amount of glutamine transaminase is 0.3-0.5g/L, and MgCl is added₂The addition amount of (A) is 8-12 g/L; preferably, the transglutaminase is added in an amount of 0.45g/L and MgCl₂The amount of (B) was 11 g/L.

9. The low-fat high-dietary-fiber tofu according to claim 1, wherein in the step (3), before adding transglutaminase to the tofu for curdling, the transglutaminase is activated at 35-40 ℃ for 1 hour; the brain-lighting is performed at a temperature of 55 ℃.

10. The low-fat, high dietary fiber tofu according to claim 1, wherein the conditions for the compression in step (3) are: the pressing time was 25 min.

Technical Field

The invention relates to bean curd and a preparation method thereof, in particular to low-fat and high-dietary-fiber bean curd and a preparation method thereof, belonging to the field of bean curd and preparation thereof.

Background

The cold-pressed bean flour contains rich protein, rich dietary fiber, low deformation degree and low oil content, is an important vegetable protein raw material for developing health food, and is a high-quality raw material for preparing rich dietary fiber. The bean curd is one of the most common foods on the national dining table, has high nutritional value and is easy to be absorbed by human bodies, the research and development of the bean curd and the products thereof are always hot spots in industry, and functional products with high added values are yet to be further developed. At present, functional bean curd aiming at healthy weight loss is hardly sold in the market. And the production cost of the cold-pressed bean flour is low, so that the development of the bean curd with low fat and high dietary fiber has wide prospect.

Disclosure of Invention

One of the purposes of the invention is to provide low-fat and high-dietary-fiber bean curd;

another object of the present invention is to provide a method for preparing the low-fat high-dietary-fiber tofu.

The above object of the present invention is achieved by the following technical solutions:

the invention provides low-fat high-dietary-fiber bean curd, which is prepared by the following steps:

(1) dissolving the cold-pressed bean powder to obtain coarse pulp; (2) the coarse pulp is sequentially subjected to pulping, colloid mill homogenization and cavitation jet treatment to obtain soybean milk; (3) boiling soybean milk, adding glutamine Transaminase (TG) or/and MgCl₂And (5) performing brain lighting and squatting to obtain the traditional Chinese medicine.

As a preferred embodiment of the invention, the raw slurry obtained by dissolving the cold-pressed bean flour is preferably a hot water mixed slurry method, wherein the temperature of the hot water is 55-60 ℃, and the mass ratio of the cold-pressed bean flour to the water is 1: and 9, pH 7-7.2.

As a preferred embodiment of the present invention, the refining conditions are preferably: the grinding frequency is 2 times, the mesh number of a screen used for grinding is 100 meshes, and the rotation number of a grinding wheel is 2800 r/min.

As a preferred embodiment of the present invention, the conditions for homogenizing the colloid mill are preferably: homogenizing for 3 times by colloid mill, each time for 2min, emulsifying fineness of 2-50um, and motor speed of 2825 r/min.

Experiments show that the cavitation jet treatment conditions have large influence on the texture performance of the bean curd, such as hardness, elasticity, cohesiveness, adhesiveness, etc. The cavitation jet flow treatment condition can be that the pressure is 100-140Mpa, and the treatment time is 8-15 min; as a preferred embodiment of the present invention, the conditions of the cavitation jet treatment are preferably: the pressure is 120MPa, the processing time is 10min, and the bean curd product processed under the conditions has the best texture.

As a preferred embodiment of the present invention, the conditions for cooking the soybean milk are preferably: boiling and stirring the soybean milk, wherein the stirring revolution is 125-; boiling to 95 deg.C, maintaining for 10min, taking out, and cooling to 55 deg.C.

The invention discovers that glutamine Transaminase (TG) and MgCl are added through a large number of screening tests₂Adding transglutaminase and MgCl during brain-lighting₂The dosage of the enzyme has great influence on the bean curd yield, water retention and chromaticity, the addition amount of the transglutaminase can be 0.3-0.5g/L, and the content of MgCl is 0.3-0.5g/L₂The addition amount of (A) is 8-12 g/L; wherein the addition amount of transglutaminase is 0.45g/L, MgCl₂When the addition amount of (B) is 11g/L, the yield and water retention of the prepared bean curd are optimal, the color of the bean curd is closest to that of common bean curd, and the sensory score of the bean curd is also optimal.

Wherein, in order to realize better brain-lighting effect, the TG enzyme is activated for 1h at the temperature of 35-40 ℃ in advance before being added with the TG enzyme for brain-lighting.

As a preferred embodiment of the present invention, the brain-lighting in step (3) is preferably performed at a temperature of 55 ℃.

As a preferred embodiment of the present invention, the conditions of the pressing in the step (3) are: the pressing time was 25 min.

The method prepares the novel bean curd with high yield, low fat and high dietary fiber by performing grinding, colloid mill homogenization and cavitation jet treatment on cold-pressed bean powder, and exploring the formation of bean curd gel by cold-pressing the bean powder under the optimal coagulant concentration under the synergistic induction of TG enzyme and magnesium chloride coagulant. The invention strictly controls experimental parameters, obtains the low-fat and high-dietary fiber bean curd, improves the added value of the cold-pressed bean powder, and provides a research and development idea for healthy weight-losing functional food.

Drawings

FIG. 1 is a flow chart of the processing technology of the low-fat high-dietary-fiber bean curd of the invention.

FIG. 2 is a physical comparison of a low-fat and high-dietary-fiber tofu product prepared according to the present invention with a conventional marinated tofu product; a: the low-fat and high-dietary-fiber bean curd prepared by the invention; b: common marinated bean curd.

FIG. 3 shows the test results of the influence of different amounts of magnesium chloride and TG enzyme on the water holding capacity and yield of bean curd; the number 1 is the common brine bean curd; numbers 2-6 are respectively 8g/L, 9g/L, 10g/L, 11g/L and 12g/L of magnesium chloride; the numbers 7-11 are respectively 11g/L of magnesium chloride and 0.3g/L of TG enzyme, 11g/L of magnesium chloride and 0.35g/L of TG enzyme, 11g/L of magnesium chloride and 0.4g/L of TG enzyme, 11g/L of magnesium chloride and 0.45g/L of TG enzyme and 11g/L of magnesium chloride and 0.5g/L of TG enzyme; the data in the same group indicated significant differences between samples in different letters (P < 0.05).

FIG. 4 shows the low-field nuclear magnetic water content examination results of the low-fat and high-dietary-fiber tofu prepared by the invention and the common marinated tofu; a: common bean curd; b: the low-fat high-dietary-fiber bean curd prepared by the invention.

Fig. 5 shows the results of rheological property tests of low-fat and high-dietary-fiber tofu prepared according to the present invention and ordinary marinated tofu.

Fig. 6 shows the scanning electron microscope results of the low-fat and high-dietary-fiber tofu prepared by the present invention and the conventional marinated tofu.

Detailed Description

The invention is further described below in conjunction with specific embodiments, the advantages and features of which will become apparent from the description. These examples are illustrative only and do not limit the scope of the present invention in any way. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be within the scope of the invention.

Example 1 preparation of Low fat, high dietary fiber tofu

Weighing 0.5kg of cold-pressed bean flour, wherein the material-water ratio is 1: dissolving cold-pressed bean powder by using a hot water mixed pulp method, adding 4.5kg of 65 ℃ soft water in batches, and adjusting the pH of the soft water to 7.0 by using baking soda in advance to prepare coarse pulp; grinding the coarse pulp obtained in the previous step with a pulping machine for 2 times, and then grinding with a colloid mill for 3 times, each time for 2 min; and further performing cavitation jet treatment at 120MPa for 10min to obtain soybean milk.

Slowly stirring soybean milk with an electric stirrer and a small spoon, slowly boiling the soybean milk to above 95 ℃, keeping the boiling state for 10min, stopping heating, and adding 11g/L magnesium chloride and 0.45g/L TG enzyme into the soybean milk to perform brain-lighting; squatting at 55 deg.C for 60min, transferring to 85 deg.C water bath for 10min, and pressing for 25min to obtain low-fat and high-dietary fiber bean curd.

Example 2 preparation of Low fat, high dietary fiber tofu

The only difference from example 1 is that 11g/L magnesium chloride and 0.3g/L TG enzyme were added to the soybean milk for the purpose of brain-spotting; the rest is exactly the same as in example 1.

Example 3 preparation of Low fat, high dietary fiber tofu

The only difference from example 1 is that 11g/L magnesium chloride and 0.35g/L TG enzyme were added to the soybean milk for the purpose of brain-spotting; the rest is exactly the same as in example 1.

Example 4 preparation of Low fat, high dietary fiber tofu

The only difference from example 1 is that 11g/L magnesium chloride and 0.4g/L TG enzyme were added to the soybean milk for the purpose of brain-spotting; the rest is exactly the same as in example 1.

Example 5 preparation of Low fat, high dietary fiber tofu

The only difference from example 1 is that 11g/L magnesium chloride and 0.5g/L TG enzyme were added to the soybean milk for the purpose of brain-spotting; the rest is exactly the same as in example 1.

Example 6 preparation of Low fat, high dietary fiber tofu

The only difference from example 1 is that 8g/L magnesium chloride was added to the soymilk for the purpose of curdling; the rest is exactly the same as in example 1.

Example 7 preparation of Low fat, high dietary fiber tofu

The only difference from example 1 is that 9g/L magnesium chloride was added to the soymilk for the purpose of curdling; the rest is exactly the same as in example 1.

Example 8 preparation of Low fat, high dietary fiber tofu

The only difference from example 1 is that 10g/L magnesium chloride was added to the soymilk for the purpose of curdling; the rest is exactly the same as in example 1.

Example 9 preparation of Low fat, high dietary fiber tofu

The only difference from example 1 is that 11g/L magnesium chloride was added to the soymilk for the purpose of curdling; the rest is exactly the same as in example 1.

Example 10 preparation of Low fat, high dietary fiber tofu

The only difference from example 1 is that 12g/L magnesium chloride was added to the soymilk for the purpose of curdling; the rest is exactly the same as in example 1.

Test example 1 testing of the Properties of Low fat, high dietary fiber tofu

1. Measurement of Water holding Property

Accurately weighing 3g of bean curd sample m by using an electronic balance₁Centrifuging in a centrifuge tube (9000r/min) for 20min, collecting supernatant, retaining precipitate, oven drying at 37 deg.C for 30min, and measuring mass m₂And calculating the water retention of the bean curd according to the mass ratio of the bean curd to the soybean curd.

2. Measurement of Bean curd yield

Taking out the bean curd just pressed at room temperature, standing for 60min, and recording the weight m₁And calculating and cold-pressing bean flour m₂The ratio is the yield of the bean curd.

As can be seen from FIG. 3, the addition of 11g/L of the magnesium chloride coagulant in combination with 0.45g/L of the TG enzyme (i.e., the soybean curd product prepared in example 1) resulted in the optimal soybean curd yield and water retention.

3. Measurement of tofu color

Sealing bean curd, storing at 4 deg.C for 12 hr, taking out, standing at room temperature for 45min, and measuring bean curd color with colorimeter. The specific operation is as follows: cutting and sampling, wherein the sample specification is 3cm x 3cm x 3cm, and then placing on a clean food sensory workbench to measure the chromaticity.

As can be seen from Table 1, the addition of 11g/L of magnesium chloride coagulant in combination with 0.45g/L of TG enzyme gave a tofu color closest to that of ordinary tofu.

TABLE 1 measurement results of tofu color

Note: the same column data indicate significant differences between samples (P <0.05) in different letters, as shown below. The number 1 is the common brine bean curd; 2-6 are 8g/L magnesium chloride, 9g/L magnesium chloride, 10g/L magnesium chloride, 11g/L magnesium chloride and 12g/L magnesium chloride; 7-11 is 11g/L of magnesium chloride + 0.3g/L of TG enzyme, 11g/L of magnesium chloride + 0.35g/L of TG enzyme, 11g/L of magnesium chloride + 0.4g/L of TG enzyme, 11g/L of magnesium chloride + 0.45g/L of TG enzyme and 11g/L of magnesium chloride + 0.5g/L of TG enzyme; the following tables 2 and 4 are the same.

4. Texture measurement of tofu

Fresh tofu was stored at 4 ℃ for 1 hour and then measured in Texture Profile Analysis (TPA) mode by a texture analyzer. Measuring hardness, elasticity, cohesiveness, and adhesiveness of bean curd. Sampling at the middle part and two sides of the bean curd by using a stainless steel cube sampler with the side length of 3cm, and taking three samples in each group; a P50 probe was selected, test force 5gf, rate 1mm/s, return distance 30mm, and depression distance 30% of the height of the tofu sample. Each set of samples was assayed in parallel 3 times.

TABLE 2 texture measurement results of tofu

Note: the same column data indicates significant differences between samples (P <0.05) in different letters. The number 1 is the common brine bean curd; 2-6 are 8g/L magnesium chloride, 9g/L magnesium chloride, 10g/L magnesium chloride, 11g/L magnesium chloride and 12g/L magnesium chloride; 7-11 are 11g/L of magnesium chloride + 0.3g/L of TG enzyme, 11g/L of magnesium chloride + 0.35g/L of TG enzyme, 11g/L of magnesium chloride + 0.4g/L of TG enzyme, 11g/L of magnesium chloride + 0.45g/L of TG enzyme and 11g/L of magnesium chloride + 0.5g/L of TG enzyme.

As can be seen from Table 2, the addition of 11g/L of magnesium chloride coagulant in combination with 0.45g/L of TG enzyme resulted in the best texture of tofu.

TABLE 3 test results of the effects of different cavitation flow conditions on the texture of bean curd

Note: optimization experiments of different cavitation flow conditions are carried out on the cold-pressed bean powder group with the addition of 8g/L magnesium chloride.

As can be seen from Table 3, the texture of the test group after cavitation jet treatment at 120MPa for 10min was the best.

5. Sensory evaluation of tofu

As can be seen from Table 5, the sensory evaluation of tofu was best when 11g/L of magnesium chloride coagulant was added together with 0.45g/L of TG enzyme.

TABLE 4 sensory evaluation criteria for tofu

TABLE 5 sensory evaluation of tofu

Note: the same column data indicates significant differences between samples (P <0.05) in different letters. The number 1 is the common brine bean curd; 2-6 are 8g/L magnesium chloride, 9g/L magnesium chloride, 10g/L magnesium chloride, 11g/L magnesium chloride and 12g/L magnesium chloride; 7-11 are 11g/L of magnesium chloride + 0.3g/L of TG enzyme, 11g/L of magnesium chloride + 0.35g/L of TG enzyme, 11g/L of magnesium chloride + 0.4g/L of TG enzyme, 11g/L of magnesium chloride + 0.45g/L of TG enzyme and 11g/L of magnesium chloride + 0.5g/L of TG enzyme.

6. Low field nuclear magnetic resonance

And (3) taking a proper amount of sample in a sample tube at room temperature of 25 ℃ and sampling. Single sampling parameters: main frequency sf (mhz) 18; the 90 ° pulse width P1 ═ 14; TD is 1020; w is 1500; sw (khz) 100; rfd (ms) ═ 0.002; RG1 ═ 20; DRG1 ═ 3; DR is 1; NS is 1. Accumulating sampling parameters: main frequency sf (mhz) 18; the 90 ° pulse width P1 ═ 14; TW is 1500; DR is 1; NS is 4; the 180 ° pulse width P2 ═ 29; NECH 1000; TE ═ 0.221; rfd (ms) ═ 0.150; RG1 ═ 20; and (3) inverting the DRG1, and drawing by using nuclear magnetic resonance imaging software according to the obtained map.

As can be seen in FIG. 4, the low-fat, high dietary fiber tofu prepared according to the present invention has the best internal moisture distribution.

7. Protein secondary structure content determination

Taking a frozen and dried bean curd sample, and detecting the bean curd sample by a Spectrum Two infrared spectrometer. The test parameters were as follows: the pressure of the dynamometer is 58, and the scanning range is 4000-400 cm^-1(wavenumber meter), resolution 4cm^-1And scanning at a frequency of 32 to obtain an original spectrum, and obtaining an infrared spectrum after ATR (correction), baseline revision, smoothing factor adjustment to 9 and standardization processing. Fitting protein amide I band (1700-1600 cm)^-1) Then, a Peakfit 4.12 derivative software and Origin 2021 are used to make a second derivative spectrum and a normal distribution curve, and the relative percentages of alpha helix, beta turn, beta sheet and random coil are calculated according to the peak spectrum of the amide I band.

TABLE 6 determination of protein Secondary Structure content

As can be seen from table 6, the low-fat, high dietary fiber tofu had a secondary structure content mainly based on β -sheet and a random curl content higher than that of ordinary tofu.

8. Determination of free and Total thiol groups

Tris-Gly buffer (pH 8.0, referred to as solution A), Tris-Gly-Urea solution (referred to as solution B) and 4mg/mL DTNB solution (Ellman reagent) were prepared.

Determination of free thiol groups: accurately weighing 15mg of sample, adding 5ml of solution A and 50ul of Ellman reagent, not adding the Ellman reagent for blank control, reacting at 25 ℃ for 1h after fully mixing, centrifuging at 5000r/min for 10min, and measuring absorbance at 412 nm.

Determination of total thiol groups: 15mg of sample was weighed out accurately, 5ml of solution B and 50ul of Ellman reagent were added, and no Ellman reagent was added for the blank control, and the rest of the procedure was as described above. The free sulfhydryl, total sulfhydryl and disulfide bond contents are calculated according to the formula.

Calculating the formula:

in the formula: 73.53 is the molar extinction coefficient of Ellman's reagent at PH 8.0; a. the₄₁₂The absorbance value of the measured sample liquid at 412 nm; c is the measured sample concentration (in mg/mL).

The results in table 6 show that the low-fat and high-dietary-fiber tofu prepared according to the present invention has the same contents of free thiol, total thiol and disulfide bonds as the conventional tofu.

9. Rheological Property measurement

Preparing a sample: taking a squatting pan sample after the optimal coagulant addition amount obtained by experiments is used for counting the brain, wherein the experimental group only added with the magnesium chloride coagulant and the experimental group added with the magnesium chloride coagulant and the TG enzyme in a compounding way are sampled for 60 min; the control bean curd was sampled for 25 min. And (3) taking a proper amount of samples, uniformly placing the samples on a rheometer objective table, placing a test fixture, and scanning. A clamp: 40mm parallel plates, temperature 25 ℃, gap: 1mm, pre-equilibrium for 5min after sample loading, frequency 1rad/s, scanning range: 0.01 to 100 percent.

Figure 5 rheological frequency sweep results show that the storage modulus of the low fat, high dietary fiber tofu prepared according to the present invention is comparable to that of ordinary tofu.

10. Scanning electron microscope detection

Cutting a sample into small strips of 2x5mm on a clean food workbench by using a double-sided blade, adding the sample into a sample bottle prepared with glutaraldehyde with the concentration of 2.5% and the pH of 7.2, and hermetically storing for 2 hours at the temperature of-4 ℃; washing the sample bottle with 0.1mol, pH7.2 phosphoric acid buffer solution for three times, each time for 10min, and adsorbing the old solution with a rubber-tipped dropper; dehydrating with three kinds of ethanol with different concentrations (50%, 70%, 90%) for one time, and dehydrating with 100% ethanol for two times, each for 10 min; according to the weight percentage of pure ethanol: replacing the solution prepared by the ratio of tert-butyl alcohol to 1:1 for 10min, and replacing the solution by pure tert-butyl alcohol twice for 15min each time; and finally, after the sample is frozen and dried, coating a film, detecting under a scanning electron microscope, and observing the microstructure.

FIG. 6 shows the result of scanning electron microscope that the protein gel network of the low-fat and high-dietary-fiber bean curd prepared by the invention is more compact.

11. Detection of main raw material and product components

Measuring the water content according to the national standard GB 5009.3-2016; protein is measured according to the national standard GB 5009.5-2016; fat was measured according to the national standard GB 5009.6-2016. The dietary fiber is measured according to the national standard method GB 5009.88-2014.

TABLE 7 determination of moisture, protein, fat and dietary fiber of the product v

Table 7 basic ingredient test results show that the low-fat and high-dietary fiber tofu product prepared in example 1 has a fat content of 30.39% of that of ordinary tofu, a dietary fiber content of 301.23% of that of ordinary tofu, and a protein content and a moisture content similar to each other, and meets the definition of low-fat and high-dietary fiber products.