Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream.

Authors :: Balthazar CF
Silva HL
Vieira AH
Neto RP
Cappato LP
Coimbra PT
Moraes J
Andrade MM
Calado VM
Granato D
Freitas MQ
Tavares MI
Raices RS
Silva MC
Cruz AG
Source :: Food research international (Ottawa, Ont.) [Food Res Int] 2017 Jan; Vol. 91, pp. 38-46. Date of Electronic Publication: 2016 Nov 12.
Publication Year :: 2017
Abstract: The objective of this study was to assess the effects of different prebiotic dietary oligosaccharides (inulin, fructo-oligosaccharide, galacto-oligossacaride, short-chain fructo-oligosaccharide, resistant starch, corn dietary oligosaccharide and polydextrose) in non-fat sheep milk ice cream processing through physical parameters, water mobility and thermal analysis. Overall, the fat replacement by dietary prebiotic oligosaccharides significantly decreased the melting time, melting temperature and the fraction and relaxation time for fat and bound water (T <subscript>22</subscript> ) while increased the white intensity and glass transition temperature. The replacement of sheep milk fat by prebiotics in sheep milk ice cream constitutes an interesting option to enhance nutritional aspects and develop a functional food.<br /> (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Subjects :: Animals
Dietary Fats analysis
Food Handling standards
Food Quality
Freezing
Functional Food standards
Ice Cream standards
Nutritive Value
Oligosaccharides standards
Prebiotics standards
Quality Control
Transition Temperature
Food Handling methods
Functional Food analysis
Ice Cream analysis
Milk standards
Oligosaccharides analysis
Prebiotics analysis
Sheep

Full Text Access

Tools