Affiliation:
1. Food Chemistry School, Federal University Foundation of Rio Grande, Rio Grande, Brazil
Abstract
Introduction:
The lactose-intolerant public represents an important portion of the population;
however, the diversification of products that serve this population is still very limited.
Objective:
In this bias, this study aimed to develop a low-lactose yogurt added with blueberry jelly,
combining sensory and functional characteristics of the fruit.
Methods:
Different concentrations of β-galactosidase were evaluated in the fermentations, in addition
to four formulations of blueberry jelly that were sensorially tested for preference, a formulation
was selected and its global acceptance and purchase intent were verified.
Results:
The use of 1.5 g L- 1 of β-galactosidase allowed for a more significant reduction of lactose
during the fermentation process. Of the four jelly formulations tested, the whole fruit was
sensory preferred, and the low-lactose two-layer yogurt showed 86% acceptance and 74% purchase
intention.
Conclusion:
It was possible to develop a product with low lactose content and sensorially pleasant
to the consumer.
Funder
Coordination for the Improvement of Higher Education Personnel-Brazil
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science