Development of technology of low-lactose ice cream on the basis of non-lactone concentrate of oils

Trubnikova, Anastasia; Chabanova, Oksana; Sharakhmatova, Tetyana; Bondar, S.; Savchak, Yelyzaveta

doi:10.20998/2413-4295.2018.45.30

Bulletin of the National Technical University «KhPI» Series: New Solutions in Modern Technologies

2018

DOI: 10.20998/2413-4295.2018.45.30

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Development of technology of low-lactose ice cream on the basis of non-lactone concentrate of oils

Anastasia Trubnikova¹,

Oksana Chabanova²,

Tetyana Sharakhmatova³

et al.

Abstract: Проблема видалення лактози з молочних продуктів є актуальною із-за лактозної непереносимості деяких верств населення. На ринку молочної продукції найбільш динамічно розвиваються групи продуктів з вторинної молочної сировини -напої і десерти спеціального призначення. До даної групи належать низьколактозні і безлактозні молочні продукти, які можуть забезпечити повноцінне харчування людям з лактазною недостатністю. До десертів відносять й морозиво -найулюбленіший та популярний усіма верстами населення продукт. На… Show more

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Lactose-Free Ice Cream Technology Based on Secondary Dairy Raw Materials

Trubnikova,

Chabanova,

Sharakhmatova

et al. 2023

FST

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Expanding the assortment of lactose-free dairy products, namely, ice cream for people who cannot tolerate lactose is a promising direction of research. The purpose of the work is to develop the technology of milk lactose-free synbiotic yogurt ice cream based on buttermilk protein-lipid concentrate, obtained by ultrafiltration/diafiltration, with the addition of natural flavoring and food additives, and the study of its quality indicators. A protein-lipid concentrate of buttermilk with a low lactose content was obtained by ultrafiltration/diafiltration, and its quality indicators were determined. The concentrate has a high protein content (16.01%) and a low lactose content (1.28%). Protein-lipid concentrate fermented with synbiotic sourdough is the main component included in the formulation of lactose-free synbiotic yogurt ice cream. The main physico-chemical parameters of the obtained fermented protein-lipid concentrate were determined, which ensures a rational content of the main components of the chemical composition in the finished lactose-free ice cream (it does not contain lactose, the protein content is 8.46%) and a high content of useful microflora (bifido- and lactobacilli). A mixture for lactose-free synbiotic yogurt ice cream was obtained according to a scientifically based recipe. A sample of lactose-free ice cream was made from the mixture using traditional technology, and organoleptic, physico-chemical and microbiological quality indicators were investigated. A comparison of the quality indicators of the studied sample with the control, which was taken as classic yogurt ice cream, was carried out. The mass fraction of lactose in samples of lactose-free ice cream is 0,011%. The developed lactose-free synbiotic yogurt ice cream has high probiotic activity (contains lacto- (3.0•108 CFU/g) and bifidobacteria (3.5•109 CFU/g)).

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Lactose-Free Ice Cream Technology Based on Secondary Dairy Raw Materials

Trubnikova,

Chabanova,

Sharakhmatova

et al. 2023

FST

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Biotechnological aspects of application of strains with β-galactosidase activity in the production of fermented dairy products

Minorova¹,

Danylenko²,

Rudakova³

et al. 2021

Food.Res

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Subject of study. In the Ukrainian market, most ща fermented dairy products are traditional and ерун фку in great demand among various segments of the population. However, for a certain category of consumers, this segment of dairy products is not recommended for use due to lactase deficiency, which prevents the breakdown and assimilation of lactose containing dairy products. Consumption of dairy products causes discomfort and disorders in the gastrointestinal tract and malaise of such people. This review article is based on the results of basic and applied research of foreign and domestic scientists in this area, it indicates ways to solve this problem and the feasibility of the presence of these products in the diet of this group of people. The aim of the work is a systematic analysis of modern scientific information on the ways to reduce lactose content by the use of fermenting preparations based on strains with β galactosidase activity and integrated use of bacterial cultures and enzyme preparation of β galactosidase in the production of fermented dairy products. Results and discussion. It is shown that there are strains of microorganisms that have a sufficiently high β-galactosidase activity. However, the actual breakdown of lactose occurs in small quantities. The analysis of the literature showed that most often for the production of milk and dairy products with low lactose or lactose-free content, the enzyme lactase is used, which breaks down lactose into individual sugars – glucose and galactose. And the combination of microorganisms and enzyme preparation allows expanding the range of products and meet the needs of lactose intolerant consumers. Scope of research results. The obtained search results will be used in the development of technologies for fermented dairy products with low lactose or lactose-free content.

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Development of technology of low-lactose ice cream on the basis of non-lactone concentrate of oils

Cited by 2 publications

References 0 publications

Lactose-Free Ice Cream Technology Based on Secondary Dairy Raw Materials

Lactose-Free Ice Cream Technology Based on Secondary Dairy Raw Materials

Biotechnological aspects of application of strains with β-galactosidase activity in the production of fermented dairy products

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