Effect of reduction of lactose in yogurts by addition of beta-galactosidase enzyme on volatile compound profile and quality parameters

WOLF I. V.; VÉNICA C.; PEROTTI M.C.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2015 vol. 50 p. 1076 - 1082

0950-5423

A comparative study between reduced-lactose yogurts made with added beta-galactosidase (E yogurts) and controls (C yogurts) was performed. The evolution of lactose content, pH, acidity and volatile compounds was measured during fermentation and storage at 5 °C. The hydrolysis percentages of lactose ranged from 75% to 78% in E yogurts and from 10% to 13% in C yogurts at the end of manufacture and stayed without changes throughout storage. There were no significant differences in pH and titratable acidity values among yogurts. A total of 22 volatile compounds were identified. The change in lactose level by the action of beta-galactosidase influenced the production of some volatile compounds derived from this sugar. At the end of fermentation, minor differences in volatile composition were recorded among yogurt samples. During storage, acetaldehyde and diketone levels were always higher in hydrolysed yogurts than their respective controls.