Back to Search Start Over

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

Authors :
Hugo L.A. Silva
Celso F. Balthazar
Leandro P. Cappato
Rodrigo N. Cavalcanti
Jeremias Moraes
Adriano G. Cruz
M.M. Andrade
Marcia C. Silva
Erick A. Esmerino
Mônica Q. Freitas
Yuri K.D. Abud
Renata S.L. Raices
Celso Sant’Anna
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.

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