TITLE:
Development of Lactose Free Yogurt Technology for Personalized Nutrition
AUTHORS:
Tatiana Capcanari, Aurica Chirsanova, Eugenia Covaliov, Rodica Siminiuc
KEYWORDS:
Intolerance, Fermented Milk Products, Lactose Free, Fermentation Technology, Healthy Diet
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.11,
November
26,
2021
ABSTRACT: Due to the
widespread use of antibiotics, the bad ecological situation, fermented milk drinks are
gaining more and more popularity because of associating with an array of health
benefits. Fermented milk products contain a unique in its kind disaccharide of
animal origin lactose, which has the ability to stimulate the development of
lactic acid microorganisms that suppress the vital activity of pathogenic
microflora in the human intestine, promoting the absorption of calcium,
magnesium and phosphorus. A significant part of
the world’s population suffers from lactose
intolerance, linked to a genetically determined
deficiency of the β-galactosidase
enzyme, which is one of the main reasons for the decrease in demand for
dairy products among consumers suffering from primary or acquired intolerance
to milk sugar. Lactose is a natural disaccharide contained in dairy products. Lactase
deficiency is a variant of fermentopathy caused by the inability to break down
lactose due to the activity decrease of lactase—the parietal digestion enzyme
in the small intestine. Lactose intolerance in the gastrointestinal tract of a
person suffering from hypo- and alactasia leads to dispersion, diarrhea and
other undesirable phenomena. For the successful prevention and treatment of
these diseases, it is necessary to reduce or completely eliminate the lactose
intake. A technology for lactose-free milk production was developed using
fermentation technology. On the basis of lactose-free milk, a range of
lactose-free yoghurts was developed of animal origin of the following types:
natural, enriched and fortified. Flax seeds, sesame seeds and chia seeds, which
are rich in vitamins, were used to produce a range of enriched yogurts. To
obtain fortified yoghurts, the mineral iron was used, which prevent the
development of anemia and oncological pathologies. Experimental assortment of
lactose-free yoghurts was assessed by physicochemical and organoleptic methods.
All developed samples meet the standards of technical documentation for this
type of food product. The organoleptic characteristics were highly appreciated.
Developed lactose-free products are an
opportunity for many people to return to a normal healthy diet.