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original articleIssue 16 (2) 2017 pp. 171-179

Katarzyna Skryplonek1, David Gomes2, Jorge Viegas2, Carlos Pereira2, Marta Henriques2

1Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland
2
Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra Bencanta, Portugal

Lactose-free frozen yogurt: production and characteristics

Abstract

Background. Nowadays, consumer demand is driving better and more nutritious dairy products. Changing from traditional to new lactose-free products poses technological challenges for the food industry in order to maintain or improve their food characteristics and consumer preferences.

Material and methods. This study investigates the production of lactose-free frozen yogurt by enzymati- cally hydrolysis of lactose, and its influence on the final product characteristics. In the case of lactose-free products, commercial Ha-lactase® was used for hydrolysis, and the reaction occurred simultaneously with fermentation. The effect of lactose hydrolysis on the physicochemical properties, texture, viscosity, overrun and sensory attributes in the final product was investigated.

Results. After yogurt maturation, the acidity of the lactose-free product was significantly higher than in the control, suggesting that breaking down lactose enhances the fermentation process. Lactose-free frozen yogurt had significantly lower hardness and stickiness and higher viscosity than control frozen yogurt. Moreover, lactose hydrolysis promoted a smooth and creamy consistency, whereas in the case of conventional prod- ucts a coarse structure, due to the presence of large ice crystals, was identified. Hydrolysis of lactose also improved the sweetness and brightness of frozen yogurt. The improved textural properties of lactose-free product results from the fact that monosaccharides produced during lactose hydrolysis depress the freezing point of the mix, which enables product with softer structure and bigger resistance to ice recrystallization to be obtained.

Conclusion. The study showed that lactose-free frozen yogurt may be used successfully for production of novel lactose-free frozen desserts. Lactose hydrolysis improves the texture and viscosity of the product,     as well as enhancing its sensory quality.

Keywords: frozen yogurt, lactose-free, lactose hydrolysis, lactase, texture, viscosity
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/6_2_2017.pdf

http://dx.doi.org/10.17306/J.AFS.0478

For citation:

MLA Skryplonek, Katarzyna, et al. "Lactose-free frozen yogurt: production and characteristics." Acta Sci.Pol. Technol. Aliment. 16.2 (2017): 171-179. http://dx.doi.org/10.17306/J.AFS.0478
APA Skryplonek K., Gomes D., Viegas J., Pereira C., Henriques M. (2017). Lactose-free frozen yogurt: production and characteristics. Acta Sci.Pol. Technol. Aliment. 16 (2), 171-179 http://dx.doi.org/10.17306/J.AFS.0478
ISO 690 SKRYPLONEK, Katarzyna, et al. Lactose-free frozen yogurt: production and characteristics. Acta Sci.Pol. Technol. Aliment., 2017, 16.2: 171-179. http://dx.doi.org/10.17306/J.AFS.0478