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International Journal of Latest Research in Science and Technology

DOI:10.29111/ijlrst   ISRA Impact Factor:3.35,  Peer-reviewed, Open-access Journal

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THE EFFECT OF LACTOSE HYDROLYSIS ON RHEOLOGICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF FROZEN YOGHURT

Open Access

International Journal of Latest Research in Science and Technology Vol.9 Issue 1, pp 9-14,Year 2020

THE EFFECT OF LACTOSE HYDROLYSIS ON RHEOLOGICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF FROZEN YOGHURT

J.A.O. Ahmed, Hala M. Ali and Ibtisam E.M. El Zubeir*

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Received : 22 December 2019; Accepted : 20 March 2020 ; Published : 01 April 2020

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Abstract

Objectives: The effect of lactose hydrolysis on the rheological and sensory characteristics of frozen yoghurt was investigated during this study. Methods: Yoghurt mix was hydrolyzed by commercial lactase enzyme before the fermentation step. Results: The study revealed that the hydrolyzed samples had slightly shorter fermentation time and higher acidity. Moreover, lactose hydrolysis affected the rheological properties of the frozen yoghurt mix considerably. At shear rate range (2.6- 50 s-1), the maximum apparent viscosity value of hydrolyzed frozen yoghurt mix was 50% less than the regular samples. Similarly, the shear stress value of the hydrolyzed samples was 30% less than the regular samples. Additionally, the hydrolyzed samples showed higher melting rate and significantly lower overrun (39.33±0.732%) compared to (44.63±0.645%) for regular samples. Furthermore, sensory evaluation result showed that creaminess and texture attributes were ranked significantly different (P≤ 0.05). It can be concluded that lactose hydrolysis had a negative impact on some quality attributes and profitability of frozen yoghurt.

Key Words   
lactose hydrolysis, frozen yoghurt, viscosity, texture

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To cite this article

J.A.O. Ahmed, Hala M. Ali and Ibtisam E.M. El Zubeir* , " The Effect Of Lactose Hydrolysis On Rheological, Physical And Sensory Characteristics Of Frozen Yoghurt ", International Journal of Latest Research in Science and Technology . Vol. 9, Issue 1, pp 9-14 , 2020

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