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首页> 外文期刊>Journal of Food Processing and Preservation >Physicochemical, rheological, and microbiological properties of lactose-free functional yogurt supplemented with fructooligosaccharides
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Physicochemical, rheological, and microbiological properties of lactose-free functional yogurt supplemented with fructooligosaccharides

机译：乳糖功能酸奶乳糖糖苷的乳糖功能性酸奶的物理化学，流变和微生物性质

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摘要

This study aims to explore the impact of fructooligosaccharides (FOS) on physicochemical,rheological, and microbiological properties of lactose-free functionalyogurts fermented with probiotic cultures. Milk was hydrolyzed by addition ofβ-galactosidase and supplemented with FOS at 3% (wt/wt). Lactose hydrolysis andFOS supplementation increased acidification rate during fermentation of yogurts.FOS helped to improve syneresis but resulted in weaker gel network. Viability oflactic acid bacteria increased when FOS was added. The results suggest that it ispossible to obtain a lactose-free yogurt with functional properties contributing inimproved nutritional characteristics suitable for people with lactose intolerance.Practical applicationsLactose intolerance affects more than 75% of world population. This lactase deficiencycondition limits people from consuming healthy dairy products. Although yogurtsare known to have reduced lactose content, their lactose content, in fact, isstill high. Manufacturing of low lactose and lactose-free milk has been developed.However, the variety of products is limited. In this present study, development oflactose-free yogurts enhanced with fructooligosaccharides as prebiotics was studied.Physicochemical, rheological, and microbiological characteristics of yogurts wereevaluated. We believe that dairy product manufacturers can benefit from our findingsand utilize our approach to create a new functional product for people withlactose intolerance.
机译：本研究旨在探讨果寡糖（FOS）对物理化学的影响，无乳糖功能的流变学和微生物性质酸奶用益生菌培养物发酵。通过添加水解牛奶β-半乳糖苷酶并补充有3％（wt / wt）的FOS。乳糖水解和FOS补充在酸奶发酵过程中提高了酸化率。FOS有助于改善凝胶网络较弱的凝胶网络。可生存能力当加入FOS时，乳酸菌增加。结果表明它是可以获得一种无功能性质的无乳糖的酸奶改善了乳糖不耐受的人的营养特征。实际应用乳糖不耐受影响世界人口的75％以上。这种乳糖酶缺乏条件限制人们消费健康的乳制品。虽然酸奶已知已经减少了乳糖含量，其乳糖含量，其实是仍然很高。已经开发出低乳糖和无乳糖乳的制造。但是，各种产品有限。在本研究中，发展通过研究益生元素，无需乳糖的酸奶酸乳糖酸糖。酸奶的物理化学，流变和微生物特征是评估。我们认为乳制品制造商可以从我们的研究结果中受益并利用我们的方法为人们创建新的功能产品乳糖不耐症。

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  • 来源
    《Journal of Food Processing and Preservation》 |2021年第1期|e15017.1-e15017.8|共8页
  • 作者

    Ulisa Pachekrepapol; Nutthaporn Somboonchai; Warit Krimjai;

  • 作者单位

    Division of Food Science and Nutrition Faculty of Agricultural Product Innovationand Technology Srinakharinwirot University Nakhonnayok Thailand;

    Division of Food Science and Nutrition Faculty of Agricultural Product Innovationand Technology Srinakharinwirot University Nakhonnayok Thailand;

    Division of Food Science and Nutrition Faculty of Agricultural Product Innovationand Technology Srinakharinwirot University Nakhonnayok Thailand;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
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