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.
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Brazil.
authors.forename: C F
authors.initials: CF
authors.lastname: Balthazar
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Brazil.
authors.forename: H L A
authors.initials: HL
authors.lastname: Silva
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Brazil; Instituto GPA - NATA, 24750-213 São Gonçalo, Brazil.
authors.forename: A H
authors.initials: AH
authors.lastname: Vieira
authors.affiliation: Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil.
authors.forename: R P C
authors.initials: RP
authors.lastname: Neto
authors.affiliation: Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos (DTA), 23890-000 Seropédica, Rio de Janeiro, Brazil.
authors.forename: L P
authors.initials: LP
authors.lastname: Cappato
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
authors.forename: P T
authors.initials: PT
authors.lastname: Coimbra
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
authors.forename: J
authors.initials: J
authors.lastname: Moraes
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
authors.forename: M M
authors.initials: MM
authors.lastname: Andrade
authors.affiliation: Universidade Federal do Rio de Janeiro (UFRJ), Escola de Química (EQ), 21949-900 Rio de Janeiro, Brazil.
authors.forename: V M A
authors.initials: VM
authors.lastname: Calado
authors.affiliation: Universidade Estadual de Ponta Grossa, Departamento de Engenharia de Alimentos, 84030-900 Ponta Grossa, Brazil.
authors.forename: D
authors.initials: D
authors.lastname: Granato
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Brazil.
authors.forename: M Q
authors.initials: MQ
authors.lastname: Freitas
authors.affiliation: Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil.
authors.forename: M I B
authors.initials: MI
authors.lastname: Tavares
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
authors.forename: R S L
authors.initials: RS
authors.lastname: Raices
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
authors.forename: M C
authors.initials: MC
authors.lastname: Silva
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Electronic address: food@globo.com.
authors.forename: A G
authors.initials: AG
authors.lastname: Cruz
mesh_terms: D000818:Animals; D004041:Dietary Fats / Q000032:analysis; D005511:Food Handling / Q000379:methods* / Q000592:standards; D063427:Food Quality; D005615:Freezing; D055951:Functional Food / Q000032:analysis* / Q000592:standards; D007054:Ice Cream / Q000032:analysis* / Q000592:standards; D008892:Milk / Q000592:standards; D009753:Nutritive Value; D009844:Oligosaccharides / Q000032:analysis* / Q000592:standards; D056692:Prebiotics / Q000032:analysis* / Q000592:standards; D011786:Quality Control; D012756:Sheep; D044366:Transition Temperature
chemical_list: D004041:Dietary Fats; D009844:Oligosaccharides; D056692:Prebiotics
keywords: Prebiotic dietary oligosaccharides; Sheep milk ice cream; Thermal analysis: time domain nuclear magnetic resonance