5, Varian Inc., Palo Alto, CA, USA) and a 30 m fused silica capillary column (ID = 0.25 mm) coated with 0.25 mm of CP-Wax 52CB (Chrompack, Minnesota, MN, USA). Helium carrier gas flow was 1.5 ml/min at a split ratio of 1:50. Injector temperature was 250 °C. Detector temperature was 280 °C. The oven temperature was set initially at 75 °C for 3 min, and then programmed at 37.5 °C/min to 150 °C and at 3 °C/min to 215 °C. After drawing up some air into the filled syringe (sample volume 1 μl) and inserting the needle into the heated injector, samples were injected manually after a dwell-time of 2 s. Qualitative FA composition was determined by comparing

the retention times of the peaks with the respective FA standards. Quantitative composition was accomplished OSI-906 in vitro by area normalization. The proportion of each individual FA (FAi) in the whole

samples was estimated according to the Equation (1): equation(1) FAi(g/100g)=FAMEi×(FAiMWFAMEiMW)×FAT×0.933∑FAMEi×(FAiMWFAMEiMW),where Selleckchem Vorinostat FAMEi is the percentage of each individual FAME (g/100 g total FAME), FAiMW and FAMEiMW are the corresponding FA and FAME individual molecular weights, FAT is the percentage of total fat in samples (g/100 g) and 0.933 is the coefficient for the mean FA proportion in total milk fat described by Glasser, Doreau, Ferlay, and Chilliard (2007). Protein was analyzed by measuring the nitrogen content of mousses through the micro Kjeldahl method and multiplying by a conversion factor (6.38), according to the AOAC official methods 690.52 and 991.20 (AOAC, 2003). Dietary fibre other than fructans (DFotf) estimates were adapted from AOAC method 985.29 for total dietary fibre (TDF) (Prosky et al., 1985). The modification lies

in an additional enzymatic treatment of mousse samples with a purified fructanase mixture E-FRMXLQ (2000 units exo-inulinase and 200 units endo-inulinase per ml, Megazyme, Bray County, Ireland, 1 ml/g fructan, 60 °C, 30 min) for the complete hydrolysis of fructans, once these types of dietary fibres are not totally quantified through the original method, which leads to an underestimate of the real content of TDF. This analysis was carried out on duplicate samples. The fructan content of samples was estimated based on the fructan present in whole Beneo P95 and Beneo Farnesyltransferase HP-Gel batches used for the addition in the mousse trials, 95.2 g/100 g and 98.5 g/100 g, respectively (data given by Orafti). The DFotf plus the fructan values from those ingredients were used to estimate the TDF content of samples. Available carbohydrate content (carbohydrate excluding TDF), was obtained by difference in order to achieve 100 g/100 g of total composition (FAO, 2003). Total energy value from each mousse formulation was obtained from energy equivalents for available carbohydrate, fat, and protein, 4 kcal/g, 9 kcal/g, and 4 kcal/g, respectively (FAO, 2003), and mean energy from inulin and FOS (1.5 kcal/g) (Roberfroid, 1999).