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Standardization of different levels of lactose hydrolysis in the preparation of lactose hydrolyzed yoghurt | ||
| Iranian Journal of Veterinary Research | ||
| مقاله 5، دوره 10، شماره 2 - شماره پیاپی 27، 2009، صفحه 132-136 اصل مقاله (93.36 K) | ||
| نوع مقاله: Full paper (Original article) | ||
| شناسه دیجیتال (DOI): 10.22099/ijvr.2009.1478 | ||
| نویسندگان | ||
| M. Nagaraj1؛ B. Sharanagouda2؛ H. Manjunath3؛ M. Manafi* 4 | ||
| 1Graduated from Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bangalore, 560024, India | ||
| 2Department of Dairy Technology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bangalore, 560024, India | ||
| 3Department of Dairy Microbiology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bangalore, 560024, India | ||
| 4Ph.D. Student in Poultry Nutrition, Department of Poultry Science, Veterinary College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bangalore, 560024, India | ||
| چکیده | ||
| Yoghurt is a unique fermented dairy product, consumed throughout the world and the trend of consumption is increasing due to its unique health benefits. Yoghurt mix is often supplemented with MSNF (milk solids-non-fat), it may contain as much as 5.7% unhydrolysed lactose. Lactose can be hydrolysed with an enzyme lactase. Deficiency of lactase in lactose-intolerant persons leads to gastrointestinal disorders; such consumers may find it difficult to consume lactose unhydrolysed yoghurt. The production of lactose hydrolysed yoghurt by pre-hydrolysing of lactose in the yoghurt mix by enzymatic hydrolysis of lactose was studied using standard materials and methods. Among the different levels of enzyme examined (0.12 to 0.56% of yoghurt mix with increment of 0.04% at each level), 0.16, 0.32 and 0.52% were found suitable to hydrolyse 50, 70 and 90% lactose in the yoghurt mix, respectively. Lactose hydrolysed yoghurt (LHY) prepared from 70% followed by 50% lactose hydrolysed mix (LHM) had significantly higher scores for body and texture, flavour and overall acceptability than control (P<0.05). However, 90% LHY secured significantly lower scores for sensory scores (P<0.05) and lactose hydrolysis in mix had no effect on colour and appearance of yoghurt at all levels of hydrolysis. Lactose hydrolysis reduced the setting time by 30-45 min over control (210 min) (P<0.05). The curd strength was checked by measuring penetration (mm/5sec) using a cone penetrometer. The yoghurt from 50, 70 and 90% LHM had shown significantly increased penetration of 280, 325 and 395 mm/5sec as compared to control (195 mm/5sec) and the amount of whey separation increased as the degree of lactose hydrolysis increased (P<0.05). | ||
| کلیدواژهها | ||
| Lactose hydrolysed yoghurt؛ Lactose hydrolysed mix؛ Lactose unhydrolysed mix؛ Lactose hydrolysis | ||
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