Technology and quality assessment of low-lactose desserts

Authors

DOI:

https://doi.org/10.31617/2.2023(48)06

Keywords:

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.

Author Biographies

Victoriya GNITSEVYCH, State University of Trade and Economics

Doctor of Sciences (Technical), Professor

Alina SLASHCHEVA, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky

PhD in Engineering sciences, Associate Professor, Associate Professor

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Published

2023-12-22

How to Cite

GNITSEVYCH В., & SLASHCHEVA А. (2023). Technology and quality assessment of low-lactose desserts. NTERNATIONAL CIENTIFIC-RACTICAL OURNAL "COMMODITIES ND ARKETS", 48(4), 69–80. https://doi.org/10.31617/2.2023(48)06

Issue

Section

INNOVATION TECHNOLOGIES OF THE FOOD-STUFFS