Lactose reduced ice cream enriched with whey powder
Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP) has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive ind...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2017-05-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/25474 |
| _version_ | 1828531020119408640 |
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| author | Ana Claudia Tsuchiya Ana da Graça Monteiro da Silva Daniela Brandt Daneysa Lahis Kalschne Deisy Alessandra Drunkler Eliane Colla |
| author_facet | Ana Claudia Tsuchiya Ana da Graça Monteiro da Silva Daniela Brandt Daneysa Lahis Kalschne Deisy Alessandra Drunkler Eliane Colla |
| author_sort | Ana Claudia Tsuchiya |
| collection | DOAJ |
| description | Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP) has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive individuals. This study aimed to produce ice cream with milk powder (MP) replaced by WP (MP/WP), decrease the lactose content by enzymatic hydrolysis and verify the physicochemical and microbiological parameters of the final product. Initially, the variables ?-galactosidase concentration and reaction time were studied for the response of the percentage of lactose hydrolysis in a milk ice cream base, using a full 22 factorial design(FFD).With the reaction conditions defined (0.5 g L-1 of ?-galactosidase at 37 C for 4 h)the sucrose concentration and MP/WP replacement variables were then studied in the ice cream formulation for the percentage of lactose hydrolysis and overrun responses using a 22 FFD. The lactose hydrolysis, which ranged between 86.59-97.97%, was not affected by the MP/WP replacement in the ice cream, whilst the overrun was increased by the MP/WP replacement. The physicochemical and microbiological parameters of the ice cream were either not influenced or positively influenced by lactose hydrolysis and MP/WP replacement. |
| first_indexed | 2024-12-11T22:31:33Z |
| format | Article |
| id | doaj.art-dbb10c8e7beb497597f7057da1f7446b |
| institution | Directory Open Access Journal |
| issn | 1676-546X 1679-0359 |
| language | English |
| last_indexed | 2024-12-11T22:31:33Z |
| publishDate | 2017-05-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Agrárias |
| spelling | doaj.art-dbb10c8e7beb497597f7057da1f7446b2022-12-22T00:48:08ZengUniversidade Estadual de LondrinaSemina: Ciências Agrárias1676-546X1679-03592017-05-0138274975810.5433/1679-0359.2017v38n2p74915123Lactose reduced ice cream enriched with whey powderAna Claudia Tsuchiya0Ana da Graça Monteiro da Silva1Daniela Brandt2Daneysa Lahis Kalschne3Deisy Alessandra Drunkler4Eliane Colla5Universidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáIce cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP) has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive individuals. This study aimed to produce ice cream with milk powder (MP) replaced by WP (MP/WP), decrease the lactose content by enzymatic hydrolysis and verify the physicochemical and microbiological parameters of the final product. Initially, the variables ?-galactosidase concentration and reaction time were studied for the response of the percentage of lactose hydrolysis in a milk ice cream base, using a full 22 factorial design(FFD).With the reaction conditions defined (0.5 g L-1 of ?-galactosidase at 37 C for 4 h)the sucrose concentration and MP/WP replacement variables were then studied in the ice cream formulation for the percentage of lactose hydrolysis and overrun responses using a 22 FFD. The lactose hydrolysis, which ranged between 86.59-97.97%, was not affected by the MP/WP replacement in the ice cream, whilst the overrun was increased by the MP/WP replacement. The physicochemical and microbiological parameters of the ice cream were either not influenced or positively influenced by lactose hydrolysis and MP/WP replacement.http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/25474Enzymatic hydrolysisLactose hydrolysisLactose intoleranceOverrun. |
| spellingShingle | Ana Claudia Tsuchiya Ana da Graça Monteiro da Silva Daniela Brandt Daneysa Lahis Kalschne Deisy Alessandra Drunkler Eliane Colla Lactose reduced ice cream enriched with whey powder Semina: Ciências Agrárias Enzymatic hydrolysis Lactose hydrolysis Lactose intolerance Overrun. |
| title | Lactose reduced ice cream enriched with whey powder |
| title_full | Lactose reduced ice cream enriched with whey powder |
| title_fullStr | Lactose reduced ice cream enriched with whey powder |
| title_full_unstemmed | Lactose reduced ice cream enriched with whey powder |
| title_short | Lactose reduced ice cream enriched with whey powder |
| title_sort | lactose reduced ice cream enriched with whey powder |
| topic | Enzymatic hydrolysis Lactose hydrolysis Lactose intolerance Overrun. |
| url | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/25474 |
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