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

C. F. Balthazar; H. L.A. Silva; A. H. Vieira; R. P.C. Neto; L. P. Cappato; P. T. Coimbra; J. Moraes; M. M. Andrade; V. M.A. Calado; D. Granato; M. Q. Freitas; M. I.B. Tavares; R. S.L. Raices; M. C. Silva; A. G. Cruz

doi:10.1016/j.foodres.2016.11.008

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

C. F. Balthazar, H. L.A. Silva, A. H. Vieira, R. P.C. Neto, L. P. Cappato, P. T. Coimbra, J. Moraes, M. M. Andrade, V. M.A. Calado, D. Granato, M. Q. Freitas, M. I.B. Tavares, R. S.L. Raices, M. C. Silva, A. G. Cruz

Research output: Contribution to journal › Article › peer-review

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.

Original language	English
Pages (from-to)	38-46
Number of pages	9
Journal	Food Research International
Volume	91
DOIs	https://doi.org/10.1016/j.foodres.2016.11.008
Publication status	Published - 1 Jan 2017
Externally published	Yes

Keywords

Prebiotic dietary oligosaccharides
Sheep milk ice cream
Thermal analysis: time domain nuclear magnetic resonance

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10.1016/j.foodres.2016.11.008

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Balthazar, C. F., Silva, H. L. A., Vieira, A. H., Neto, R. P. C., Cappato, L. P., Coimbra, P. T., Moraes, J., Andrade, M. M., Calado, V. M. A., Granato, D., Freitas, M. Q., Tavares, M. I. B., Raices, R. S. L., Silva, M. C., & Cruz, A. G. (2017). Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream. Food Research International, 91, 38-46. https://doi.org/10.1016/j.foodres.2016.11.008

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title = "Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream",

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.",

keywords = "Prebiotic dietary oligosaccharides, Sheep milk ice cream, Thermal analysis: time domain nuclear magnetic resonance",

author = "Balthazar, {C. F.} and Silva, {H. L.A.} and Vieira, {A. H.} and Neto, {R. P.C.} and Cappato, {L. P.} and Coimbra, {P. T.} and J. Moraes and Andrade, {M. M.} and Calado, {V. M.A.} and D. Granato and Freitas, {M. Q.} and Tavares, {M. I.B.} and Raices, {R. S.L.} and Silva, {M. C.} and Cruz, {A. G.}",

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year = "2017",

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doi = "10.1016/j.foodres.2016.11.008",

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Balthazar, CF, Silva, HLA, Vieira, AH, Neto, RPC, Cappato, LP, Coimbra, PT, Moraes, J, Andrade, MM, Calado, VMA, Granato, D, Freitas, MQ, Tavares, MIB, Raices, RSL, Silva, MC & Cruz, AG 2017, 'Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream', Food Research International, vol. 91, pp. 38-46. https://doi.org/10.1016/j.foodres.2016.11.008

TY - JOUR

T1 - Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream

AU - Balthazar, C. F.

AU - Silva, H. L.A.

AU - Vieira, A. H.

AU - Neto, R. P.C.

AU - Cappato, L. P.

AU - Coimbra, P. T.

AU - Moraes, J.

AU - Andrade, M. M.

AU - Calado, V. M.A.

AU - Granato, D.

AU - Freitas, M. Q.

AU - Tavares, M. I.B.

AU - Raices, R. S.L.

AU - Silva, M. C.

AU - Cruz, A. G.

PY - 2017/1/1

Y1 - 2017/1/1

N2 - 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.

AB - 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.

KW - Prebiotic dietary oligosaccharides

KW - Sheep milk ice cream

KW - Thermal analysis: time domain nuclear magnetic resonance

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VL - 91

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JO - Food Research International

JF - Food Research International

ER -

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

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Keywords

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