21605

Standardization of different levels of lactose hydrolysis in the preparation of lactose hydrolyzed yoghurt

Nagaraj M. نويسنده , Sharanagouda B. نويسنده , Manjunath H. نويسنده , Manafi M. نويسنده

132

136

5

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 700/0 followed by 50% lactose hydrolysed mix (LHM) had significantly higher scores for body and texture, flavour and overall acceptability than control (P