| Literature DB >> 28290325 |
C F Balthazar1, H L A Silva1, A H Vieira2, R P C Neto3, L P Cappato4, P T Coimbra5, J Moraes5, M M Andrade5, V M A Calado6, D Granato7, M Q Freitas1, M I B Tavares3, R S L Raices5, M C Silva5, A G Cruz8.
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 (T22) 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.Entities:
Keywords: Prebiotic dietary oligosaccharides; Sheep milk ice cream; Thermal analysis: time domain nuclear magnetic resonance
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Year: 2016 PMID： 28290325 DOI： 10.1016/j.foodres.2016.11.008
Source DB: PubMed Journal: Food Res Int ISSN： 0963-9969 Impact factor: 6.475