Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects

Mariana C. Rosa,Benjamin Mahieu,Elson Rogério Tavares Filho,Rodrigo N. Cavalcanti,Manoela Martins,Louise A. Sobral,Celso Sant'Anna,Erick A. Esmerino,Rosana Goldbeck,Tatiana C. Pimentel,Marcia Cristina Silva,Adriano G. Cruz

Food Research International（2023）

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摘要

•Adding XOS to butter improves consistency, taste, and creaminess.•The XOS encapsulated in alginate and gelatin/alginate was physical stability.•Free XOS negatively impacts shear stress, viscosity, consistency, rigidity, viscosity, and elasticity.•Encapsulated XOS maintained shear stress, viscosity, consistency index, rigidity, and elasticity similar to control.

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关键词

xylooligosaccharides,butter

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