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

Food Res Int. 2017 Jan:91:38-46. doi: 10.1016/j.foodres.2016.11.008. Epub 2016 Nov 12.

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.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

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

Substances

  • Dietary Fats
  • Oligosaccharides
  • Prebiotics