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Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study
Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study
- Source :
- Journal of Functional Foods, Vol 35, Iss, Pp 564-573 (2017)
- Publication Year :
- 2017
- Publisher :
- Elsevier BV, 2017.
-
Abstract
- This study aimed to evaluate the impact in nutritional and rheological parameters on sheep milk ice cream by fat replacement for different prebiotic fibers (inulin, fructo-oligosaccharide, galacto-oligosaccharide, short-chain fructo-oligosaccharide, resistant starch, soluble corn fiber, and polydextrose), also consumer perception (Pivot Profile). Low caloric content, around 98 kcal/100 g, were observed due to prebiotic fibers supplementation; without loss on moisture, carbohydrates or protein values. Sheep milk ice creams presented a pseudoplastic behavior when submitted to flow curve analysis. Moreover, inulin and fructo-oligosaccharide have proven to be a promising alternative as fat substitutes in sheep milk ice cream formulation, due to the similar rheological properties, such as hardness, viscoelasticity and consistency. Sheep milk ice creams containing inulin or fructo-oligosaccharide were also perceived creamier and brighter than control full-fat ice sheep milk ice cream. In addition, most prebiotic ice creams were cited as sweeter than control, meaning those fibers could act as sweeteners. In conclusion, the replacement of sheep milk fat by prebiotics to manufacture sheep milk ice cream can be an effective alternative to improve the nutritional and physiological aspects due to low caloric value and functionality provided by prebiotics.
- Subjects :
- food.ingredient
medicine.medical_treatment
Inulin
Medicine (miscellaneous)
chemistry.chemical_compound
fluids and secretions
0404 agricultural biotechnology
food
Rheology
medicine
TX341-641
Food science
Fiber
Resistant starch
Sheep milk
Nutrition and Dietetics
Nutrition. Foods and food supply
Fat substitute
Polydextrose
Prebiotic
digestive, oral, and skin physiology
food and beverages
04 agricultural and veterinary sciences
Dietary fibers
040401 food science
chemistry
Fat replacement
Dairy dessert
Food Science
Subjects
Details
- ISSN :
- 17564646
- Volume :
- 35
- Database :
- OpenAIRE
- Journal :
- Journal of Functional Foods
- Accession number :
- edsair.doi.dedup.....c7a5cacbc4b4bae822e5cf479c16ccb2
- Full Text :
- https://doi.org/10.1016/j.jff.2017.06.004