Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers

摘要

Frozen yogurt is a type of dairy product that isconsidered to be a more healthful alternative to conventionalice cream due to its lower fat content andthe presence of viable lactic acid bacteria. Lactose-freeproducts are a growing trend in the dairy industry, andlactose-free yogurts and ice creams can both be foundon the market. However, lactose-free frozen yogurt hasnot yet reached the market. In this study, we aimedto investigate the effect of adding κ-carrageenan (0.05,0.1, and 0.15%) and corn starch (1, 2, and 3%) onacidity, texture, viscosity, overrun, melting properties,color attributes, and sensory characteristics of lactosefreefrozen yogurts. Lactose was reduced by enzymatichydrolysis during the fermentation process. The effectivenessof the hydrolysis was measured by HPLC, andlactose was reduced to 0.05% after 80 min of incubationwith the enzyme. The addition of stabilizers did notchange overrun and melting properties of frozen yogurt,but it did affect pH, titratable acidity, and color parameters.The product with 0.15% κ-carrageenan hadthe highest hardness and stickiness values. Moreover,κ-carrageenan had a positive effect on sensory attractivenessof lactose-free frozen yogurt, and it reducedthe coarse texture in comparison with the control withoutstabilizers. A lactose-free frozen yogurt with goodquality and nutritional characteristics was produced,particularly with the use of κ-carrageenan as stabilizer.