Impact of Lactose Hydrolysis on Physical and Sensory Properties of Reduced Sugar Ice-cream

Authors : Çağım Akbulut Çakır, Fatma Büdüş, Musa Akın, Büşra Palabıçak

Pages : 12-23

View : 13 | Download : 11

Publication Date : 2024-11-30

Article Type : Research Paper

Abstract :It is estimated that about two third of the world population encounters lactase deficiency at different levels. Lactose constitutes about one third of the solid matters in ice-cream and can exert several texture problems due to crystallization. There is a growing trend towards healthy foods with less added sugar and lactose-free products. In this study, it is aimed to reduce the sugar content of ice-cream by taking advantage of the increase in sweetness after lactose hydrolysis. In this study, ice-creams were produced at 4 different sugar content (18%, 16%, 14%, 12%), and 100% hydrolysis of the lactose was ensured. Control group wasn’t treated with β-galactosidase. The physical, chemical, and sensorial properties of ice-creams were investigated during 60d storage period. Hydrolysis of the lactose improved the sweetness scores of ice-cream samples. Reducing the sugar content down to 14% was possible by lactose hydrolysis, receiving a similar sweetness with 18% control. Viscosity and overrun of ice-cream samples increased by lactose hydrolysis while firmness scores decreased. We observed differences in melting trends of enzyme treated samples depending on the sugar content. At 12% sugar content, enzyme treated ice-creams resisted longer to the melting than the control. However, as the sugar content increase, enzyme treated samples exhibited faster melt than the control. This study provides an alternative way of sweetening the ice-cream without the use of sweeteners which are not label friendly. Our findings are also important to show how sugar reduction influence several textural attributes of the ice-cream when lactose is completely hydrolysed.
Keywords : Laktoz Hidrolizi, Dondurma, Şeker Oranı Azaltılmış