Lactose-Free Food Products for Lactose Intolerant Children

Sekar, Rakshanya; Selvasekaran, Pavidharshini; Kar, Asaranti; Varalwar, Tejaswi; Godli, Charis; Chidambaram, Ramalingam

doi:10.1007/978-3-030-35997-3_7

Cited by 8 publications

(5 citation statements)

References 32 publications

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“…First of all, coconut milk is naturally free from lactose, making it an excellent option for individuals with lactose intolerance or dairy sensitivities. 87 Second, while coconut milk is rich in fat, it mainly comprises MCTs. MCTs are easily digestible and have been linked to various health benefits, including increased energy expenditure and improved cognitive function.…”

Section: Coconut Milk and Cream In Dairy Alternativesmentioning

confidence: 99%

“…Coconut milk offers several nutritional advantages over animal-based dairy, making it an attractive option for those seeking alternatives. First of all, coconut milk is naturally free from lactose, making it an excellent option for individuals with lactose intolerance or dairy sensitivities . Second, while coconut milk is rich in fat, it mainly comprises MCTs.…”

Section: Coconut Milk and Cream In Dairy Alternativesmentioning

confidence: 99%

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From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

Lu,

Zhang,

Wang

2024

J. Agric. Food Chem.

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This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.

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Section: Coconut Milk and Cream In Dairy Alternativesmentioning

confidence: 99%

Section: Coconut Milk and Cream In Dairy Alternativesmentioning

confidence: 99%

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

Lu,

Zhang,

Wang

2024

J. Agric. Food Chem.

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“…While yogurt is generally considered a healthy food, choosing varieties that are low in added sugars and artificial ingredients is important. Some people may also be sensitive to dairy or lactose intolerance and should opt for lactose-free or non-dairy alternatives such as coconut or almond milk yogurt (Sekar et al 2020). Figure 1 shows the process of yogurt production.…”

Section: Types Of Fermented Foodsmentioning

confidence: 99%

A review of fermentation and the nutritional requirements for effective growth media for lactic acid bacteria

Yeboah,

Ibrahim,

Krastonov

2023

FSAB

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Lactic acid bacteria are useful microorganisms that are well-known to have probiotic effects and provide foods with unique sensory qualities such as aroma and taste (flavor). Probiotic bacteria such as Lactobacillus delbrueckii subsp. bulgaricus are found in many fermented food products and confer several human health benefits. Probiotic strains help to strengthen and boost the human immune system, increasing the body's resistance to a wide range of disease conditions. The food industry’s effort to meet customers' sensory and health demands in dairy and fermented food items has boosted the need for probiotic starter cultures with superior performance and health-beneficial qualities. One of the crucial dairy starter cultures for producing fermented dairy products such as yogurt and cheese is lactic acid bacteria, particularly L. bulgaricus. An enhanced fermentation media improves the generation of essential metabolites, such as lactic acid and the sensory attribute of fermented food. Therefore, this review aims to present an overview and the importance of lactic acid bacteria in fermentation. The review also presents information on specific nutritional requirements of growth media for fermentation purposes as well as new classifications and views on the present commercial applications of these healthy bacteria.

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“…LPL enzyme releases these LCFA from circulating triglycerides in chylomicrons or VLDL, then imports them from the plasma [ 8 ]. Lactose, a disaccharide composed of glucose and galactose, is the primary carbohydrate in milk [ 9 ]. Milk lactose has numerous uses, including preserving milk osmolarity with the help of dissolved inorganic ions (Na + , K + , Cl) [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Mammary fat globules as a source of mRNA to model alterations in the expression of some milk component genes during lactation in bovines

Shaban,

Hassan,

Hassanin

et al. 2024

BMC Vet Res

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Background The milk's nutritional value is determined by its constituents, including fat, protein, carbohydrates, and minerals. The mammary gland's ability to produce milk is controlled by a complex network of genes. Thereby, the fat, protein, and lactose synthesis must be boost in milk to increase milk production efficiency. This can be accomplished by fusing genetic advancements with proper management practices. Therefore, this study aimed to investigate the association between the Lipoprotein lipase (LPL), kappa casein CSN3, and Glucose transporter 1 (GLUT1) genes expression levels and such milk components as fat, protein, and lactose in different dairy breeds during different stages of lactation. Methods To achieve such a purpose, 94 milk samples were collected (72 samples from 36 multiparous black-white and red-white Holstein–Friesian (HF) cows and 22 milk samples from 11 Egyptian buffaloes) during the early and peak lactation stages. The milk samples were utilized for milk analysis and genes expressions analyses using non- invasive approach in obtaining milk fat globules (MFGs) as a source of Ribonucleic acid (RNA). Results LPL and CSN3 genes expressions levels were found to be significantly higher in Egyptian buffalo than Holstein–Friesian (HF) cows as well as fat and protein percentages. On the other hand, GLUT1 gene expression level was shown to be significantly higher during peak lactation than early lactation. Moreover, lactose % showed a significant difference in peak lactation phase compared to early lactation phase. Also, fat and protein percentages were significantly higher in early lactation period than peak lactation period but lactose% showed the opposite pattern of Egyptian buffalo. Conclusion Total RNA can be successfully obtained from MFGs. The results suggest that these genes play a role in glucose absorption and lactose synthesis in bovine mammary epithelial cells during lactation. Also, these results provide light on the differential expression of these genes among distinct Holstein–Friesian cow breeds and Egyptian buffalo subspecies throughout various lactation phases.

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Lactose-Free Food Products for Lactose Intolerant Children

Cited by 8 publications

References 32 publications

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

A review of fermentation and the nutritional requirements for effective growth media for lactic acid bacteria

Mammary fat globules as a source of mRNA to model alterations in the expression of some milk component genes during lactation in bovines

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