Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt

Autores
Vénica, Claudia Inés; Bergamini, Carina Viviana; Zalazar, Carlos Antonio; Perotti, Maria Cristina
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Reduced-lactose yogurts are still not available in the Argentinean market despite the fact in Latin America the incidence of deficient lactose individual is very high. In this work, variables to hydrolyze the lactose (three levels of beta-galactosidase enzyme and the time of its addition) were evaluated during manufacture of natural and sweetened drinkable yogurts. Experimental yogurts (with enzyme) were compared with controls (without enzyme). The evolution of lactose content, pH, titratable acidity and syneresis were analyzed during 28 days of storage at 5ºC. Results showed feasibility in the simultaneous addition of enzyme and starter. The hydrolysis percentages in experimental yogurts ranged from 74 to 93% at the end of manufacture and stayed without changes during storage. For control yogurts, the lactose content decreased approximately 15%, which was doubled at 14 days. The inclusion of sucrose did not substantially affect the hydrolysis process. After 14 days, the pH and acidity in experimental yogurts were slightly higher and lower, respectively, in comparison to controls. On the other hand, the sensory panel found that the reduced-lactose and traditional yogurt where similar.
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: Bergamini, Carina Viviana. 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: Zalazar, Carlos Antonio. 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
LACTOSE INTOLERANCE
ENZYMES
YOGURT
LACTOSE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/1550
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/1550
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of lactose hydrolysis during manufacture and storage of drinkable yogurtVénica, Claudia InésBergamini, Carina VivianaZalazar, Carlos AntonioPerotti, Maria CristinaLACTOSE INTOLERANCEENZYMESYOGURTLACTOSEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/4.2https://purl.org/becyt/ford/4https://purl.org/becyt/ford/3.2https://purl.org/becyt/ford/3Reduced-lactose yogurts are still not available in the Argentinean market despite the fact in Latin America the incidence of deficient lactose individual is very high. In this work, variables to hydrolyze the lactose (three levels of beta-galactosidase enzyme and the time of its addition) were evaluated during manufacture of natural and sweetened drinkable yogurts. Experimental yogurts (with enzyme) were compared with controls (without enzyme). The evolution of lactose content, pH, titratable acidity and syneresis were analyzed during 28 days of storage at 5ºC. Results showed feasibility in the simultaneous addition of enzyme and starter. The hydrolysis percentages in experimental yogurts ranged from 74 to 93% at the end of manufacture and stayed without changes during storage. For control yogurts, the lactose content decreased approximately 15%, which was doubled at 14 days. The inclusion of sucrose did not substantially affect the hydrolysis process. After 14 days, the pH and acidity in experimental yogurts were slightly higher and lower, respectively, in comparison to controls. On the other hand, the sensory panel found that the reduced-lactose and traditional yogurt where similar.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; ArgentinaFil: Bergamini, Carina Viviana. 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: Zalazar, Carlos Antonio. 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; ArgentinaSciTechnol2013-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/1550Vénica, Claudia Inés; Bergamini, Carina Viviana; Zalazar, Carlos Antonio; Perotti, Maria Cristina; Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt; SciTechnol; Journal of Food & Nutritional Disorders; 2; 5; 12-2013; 1-72324-9323enginfo:eu-repo/semantics/altIdentifier/doi/10.4172/2324-9323.1000125info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:48Zoai:ri.conicet.gov.ar:11336/1550instacron: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:34982025-09-03 10:07:48.583CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt
title Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt
spellingShingle Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt
Vénica, Claudia Inés
LACTOSE INTOLERANCE
ENZYMES
YOGURT
LACTOSE
title_short Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt
title_full Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt
title_fullStr Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt
title_full_unstemmed Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt
title_sort Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt
dc.creator.none.fl_str_mv Vénica, Claudia Inés
Bergamini, Carina Viviana
Zalazar, Carlos Antonio
Perotti, Maria Cristina
author Vénica, Claudia Inés
author_facet Vénica, Claudia Inés
Bergamini, Carina Viviana
Zalazar, Carlos Antonio
Perotti, Maria Cristina
author_role author
author2 Bergamini, Carina Viviana
Zalazar, Carlos Antonio
Perotti, Maria Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv LACTOSE INTOLERANCE
ENZYMES
YOGURT
LACTOSE
topic LACTOSE INTOLERANCE
ENZYMES
YOGURT
LACTOSE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/4.2
https://purl.org/becyt/ford/4
https://purl.org/becyt/ford/3.2
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Reduced-lactose yogurts are still not available in the Argentinean market despite the fact in Latin America the incidence of deficient lactose individual is very high. In this work, variables to hydrolyze the lactose (three levels of beta-galactosidase enzyme and the time of its addition) were evaluated during manufacture of natural and sweetened drinkable yogurts. Experimental yogurts (with enzyme) were compared with controls (without enzyme). The evolution of lactose content, pH, titratable acidity and syneresis were analyzed during 28 days of storage at 5ºC. Results showed feasibility in the simultaneous addition of enzyme and starter. The hydrolysis percentages in experimental yogurts ranged from 74 to 93% at the end of manufacture and stayed without changes during storage. For control yogurts, the lactose content decreased approximately 15%, which was doubled at 14 days. The inclusion of sucrose did not substantially affect the hydrolysis process. After 14 days, the pH and acidity in experimental yogurts were slightly higher and lower, respectively, in comparison to controls. On the other hand, the sensory panel found that the reduced-lactose and traditional yogurt where similar.
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: Bergamini, Carina Viviana. 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: Zalazar, Carlos Antonio. 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 Reduced-lactose yogurts are still not available in the Argentinean market despite the fact in Latin America the incidence of deficient lactose individual is very high. In this work, variables to hydrolyze the lactose (three levels of beta-galactosidase enzyme and the time of its addition) were evaluated during manufacture of natural and sweetened drinkable yogurts. Experimental yogurts (with enzyme) were compared with controls (without enzyme). The evolution of lactose content, pH, titratable acidity and syneresis were analyzed during 28 days of storage at 5ºC. Results showed feasibility in the simultaneous addition of enzyme and starter. The hydrolysis percentages in experimental yogurts ranged from 74 to 93% at the end of manufacture and stayed without changes during storage. For control yogurts, the lactose content decreased approximately 15%, which was doubled at 14 days. The inclusion of sucrose did not substantially affect the hydrolysis process. After 14 days, the pH and acidity in experimental yogurts were slightly higher and lower, respectively, in comparison to controls. On the other hand, the sensory panel found that the reduced-lactose and traditional yogurt where similar.
publishDate 2013
dc.date.none.fl_str_mv 2013-12
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/11336/1550
Vénica, Claudia Inés; Bergamini, Carina Viviana; Zalazar, Carlos Antonio; Perotti, Maria Cristina; Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt; SciTechnol; Journal of Food & Nutritional Disorders; 2; 5; 12-2013; 1-7
2324-9323
url http://hdl.handle.net/11336/1550
identifier_str_mv Vénica, Claudia Inés; Bergamini, Carina Viviana; Zalazar, Carlos Antonio; Perotti, Maria Cristina; Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt; SciTechnol; Journal of Food & Nutritional Disorders; 2; 5; 12-2013; 1-7
2324-9323
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.4172/2324-9323.1000125
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv SciTechnol
publisher.none.fl_str_mv SciTechnol
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_ 1842270018390196224
score 13.13397

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