Anais do 15° SLACAN - Simpósio Latino Americano de Ciência de Alimentos e Nutrição

Stability of galactooligosaccharide (GOS) in prebiotic chocolate-flavored whey dairy beverages (70:30 % v/v pasteurized milk/sweet whey, 3.0 w/v % galactooligosaccharide) submitted to ohmic heating (30V, 100,200,300 Hz, OH31, OH32, OH33 and 60V, 100,200,300 Hz, OH61, OH62, OH63, 72-75°C/15-20s) was evaluated. Sugars and GOS analysis were performed by High-Performance Anion Exchange Chromatography coupled with Pulsed Amperometric Detection (HPAEC-PAD) using an ion chromatographer Dionex. The concentration profile of simple sugars indicates that the OH processing did not cause hydrolysis of carbohydrates, as there was no decrease in disaccharides and no increase in the concentration of monosaccharides, observing, overall, certain stability in their concentrations. The observed stability can be extended to not triggering the Maillard reaction, which would also cause a decrease in the concentration of sugars. In addition, no degradation of the GOS levels was observed, as their concentrations did not show a decline in the treated samples. Degradation behavior of high molecular weight GOS (final peaks) into low molecular weight GOS (initial peaks) was also not observed. These results indicate the chemical stability of GOS through the combinations of ohmic heating parameters, and this finding should be considered in prebiotic beverages' processing.