Technology and quality assessment of low-lactose desserts
DOI:
https://doi.org/10.31617/2.2023(48)06Keywords:
secondary dairy raw materials, crumbs, lactose intolerance, low-lactose dairy products, β-galactosidase enzyme preparations, desserts, nutritional value, comprehensive quality indicator.Abstract
The analysis of international and domestic experience in the development of low-lactose food products was carried out. It was determined that protein-carbohydrate dairy raw materials are promising raw materials, namely whey and buttermilk, which are a valuable source of complete protein, the potential of which is used to a limited extent. It was established that the gentlest for raw materials is the enzymatic hydrolysis of lactose by the enzyme β‑galactosidase. The analysis of the market for products in the "free from" category made it possible to determine that practically no low-lactose semi-finished products for the production of culinary products have been developed. An innovative technology of a dry semi-finished product based on low-lactose buttermilk with licorice root extract is proposed, which can be used as a basis for the production of desserts and drinks with a foam structure. The technology of the line of whipped desserts using semi-finished products is presented, their nutritional value and organoleptic properties are analysed. A comprehensive indicator of the quality of desserts was determined, which allowed positioning them as a high-quality product.
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