Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters

Autores
Wolf, Irma Veronica; Vénica, Claudia Inés; Perotti, Maria Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A comparative study between reduced-lactose yogurts made with added b-galactosidase (E yogurts) and controls (C yogurts) was performed. The evolution of lactose content, pH, acidity and volatile compounds was measured during fermentation and storage at 5 °C. The hydrolysis percentages of lactose ranged from 75% to 78% in E yogurts and from 10% to 13% in C yogurts at the end of manufacture and stayed without changes throughout storage. There were no significant differences in pH and titratable acidity values among yogurts. A total of 22 volatile compounds were identified. The change in lactose level by the action of b-galactosidase influenced the production of some volatile compounds derived from this sugar.At the end of fermentation, minor differences in volatile composition were recorded among yogurt samples.During storage, acetaldehyde and diketone levels were always higher in hydrolysed yogurts than their respective controls.
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Vénica, Claudia Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
FLAVOURS
LACTOSE
SOLID PHASE MICROEXTRACTION (SPME)
YOGURT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/31599
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parametersWolf, Irma VeronicaVénica, Claudia InésPerotti, Maria CristinaFLAVOURSLACTOSESOLID PHASE MICROEXTRACTION (SPME)YOGURThttps://purl.org/becyt/ford/4.2https://purl.org/becyt/ford/4A comparative study between reduced-lactose yogurts made with added b-galactosidase (E yogurts) and controls (C yogurts) was performed. The evolution of lactose content, pH, acidity and volatile compounds was measured during fermentation and storage at 5 °C. The hydrolysis percentages of lactose ranged from 75% to 78% in E yogurts and from 10% to 13% in C yogurts at the end of manufacture and stayed without changes throughout storage. There were no significant differences in pH and titratable acidity values among yogurts. A total of 22 volatile compounds were identified. The change in lactose level by the action of b-galactosidase influenced the production of some volatile compounds derived from this sugar.At the end of fermentation, minor differences in volatile composition were recorded among yogurt samples.During storage, acetaldehyde and diketone levels were always higher in hydrolysed yogurts than their respective controls.Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Vénica, Claudia Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaWiley Blackwell Publishing, Inc2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/31599Wolf, Irma Veronica; Vénica, Claudia Inés; Perotti, Maria Cristina; Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 5; 1-2015; 1076-10820950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12745info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12745/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:46:48Zoai:ri.conicet.gov.ar:11336/31599instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:46:48.472CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters
title Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters
spellingShingle Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters
Wolf, Irma Veronica
FLAVOURS
LACTOSE
SOLID PHASE MICROEXTRACTION (SPME)
YOGURT
title_short Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters
title_full Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters
title_fullStr Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters
title_full_unstemmed Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters
title_sort Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters
dc.creator.none.fl_str_mv Wolf, Irma Veronica
Vénica, Claudia Inés
Perotti, Maria Cristina
author Wolf, Irma Veronica
author_facet Wolf, Irma Veronica
Vénica, Claudia Inés
Perotti, Maria Cristina
author_role author
author2 Vénica, Claudia Inés
Perotti, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv FLAVOURS
LACTOSE
SOLID PHASE MICROEXTRACTION (SPME)
YOGURT
topic FLAVOURS
LACTOSE
SOLID PHASE MICROEXTRACTION (SPME)
YOGURT
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.2
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv A comparative study between reduced-lactose yogurts made with added b-galactosidase (E yogurts) and controls (C yogurts) was performed. The evolution of lactose content, pH, acidity and volatile compounds was measured during fermentation and storage at 5 °C. The hydrolysis percentages of lactose ranged from 75% to 78% in E yogurts and from 10% to 13% in C yogurts at the end of manufacture and stayed without changes throughout storage. There were no significant differences in pH and titratable acidity values among yogurts. A total of 22 volatile compounds were identified. The change in lactose level by the action of b-galactosidase influenced the production of some volatile compounds derived from this sugar.At the end of fermentation, minor differences in volatile composition were recorded among yogurt samples.During storage, acetaldehyde and diketone levels were always higher in hydrolysed yogurts than their respective controls.
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Vénica, Claudia Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description A comparative study between reduced-lactose yogurts made with added b-galactosidase (E yogurts) and controls (C yogurts) was performed. The evolution of lactose content, pH, acidity and volatile compounds was measured during fermentation and storage at 5 °C. The hydrolysis percentages of lactose ranged from 75% to 78% in E yogurts and from 10% to 13% in C yogurts at the end of manufacture and stayed without changes throughout storage. There were no significant differences in pH and titratable acidity values among yogurts. A total of 22 volatile compounds were identified. The change in lactose level by the action of b-galactosidase influenced the production of some volatile compounds derived from this sugar.At the end of fermentation, minor differences in volatile composition were recorded among yogurt samples.During storage, acetaldehyde and diketone levels were always higher in hydrolysed yogurts than their respective controls.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/31599
Wolf, Irma Veronica; Vénica, Claudia Inés; Perotti, Maria Cristina; Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 5; 1-2015; 1076-1082
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/31599
identifier_str_mv Wolf, Irma Veronica; Vénica, Claudia Inés; Perotti, Maria Cristina; Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 5; 1-2015; 1076-1082
0950-5423
1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12745
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12745/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082981964283904
score 13.22299

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