| Title: | "Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties" |
| Author(s): | Venica CI; Wolf IV; Bergamini CV; Perotti MC; |
| Address: | "Instituto de Lactologia Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Cientificas y Tecnicas (UNL/CONICET), Facultad de Ingenieria Quimica (FIQ), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina. clauvenica@fiq.unl.edu.ar. Instituto de Lactologia Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Cientificas y Tecnicas (UNL/CONICET), Facultad de Ingenieria Quimica (FIQ), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Different types of reduced-lactose yogurt, obtained by lactose hydrolysis using beta-galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the production of prebiotic galacto-oligosaccharides (GOS), which could affect the survival and activity of starter and probiotic cultures and the parameters of yogurt quality. The extension of these changes is dependent on the yogurt matrix composition. This study aimed to evaluate the influence of lactose hydrolysis on GOS, lactose, volatile profile and physicochemical parameters of different yogurt varieties during storage. RESULTS: The presence of beta-galactosidase enzyme did not affect either the global composition or the survival of cultures. Overall, the hydrolyzed products had lower acidity than traditional ones. GOS were found at similar levels in fresh hydrolyzed yogurts, whereas in traditional yogurts they were not detected. The proportion of ketones, acids and aldehydes seems to be more dependent on yogurt variety than on addition of the enzyme. Likewise, the storage period affected the volatile fraction to different degree; the increase in acid compounds was more pronounced in hydrolyzed than in traditional yogurts. CONCLUSION: This work shows that it is possible to obtain different varieties of reduced-lactose yogurt, some of them with additional benefits to health such as reduced fat, reduced calories, added with probiotic/inulin and enriched in GOS, with similar characteristics to traditional products. (c) 2016 Society of Chemical Industry" |
| Keywords: | Chemical Phenomena Fermentation Food Storage Galactose/*analysis Hydrolysis Lactose/*analysis/*metabolism Oligosaccharides/*analysis Prebiotics Probiotics Time Factors Volatile Organic Compounds/*analysis Yogurt/*analysis beta-Galactosidase/metabolism com; |
| Notes: | "MedlineVenica, Claudia I Wolf, Irma V Bergamini, Carina V Perotti, Maria C eng England 2016/10/27 J Sci Food Agric. 2016 Dec; 96(15):4929-4939. doi: 10.1002/jsfa.7870. Epub 2016 Aug 1" |
