title: Rheological properties of lactose-free dairy desserts.
abstract: People suffering from lactose intolerance cannot digest milk or lactose-containing foods. Lactose-free diet is essential for them since they do not have the ability to produce lactase to breakdown milk sugar. Physical properties of lactose-free dairy desserts will most probably be different than that of lactose containing ones because of lactose hydrolysis. In this study, it was aimed to analyze the rheological and textural behaviors of different lactose-free dessert formulations containing different gum types and different waxy maize starch and sucrose concentrations. Waxy maize starch was used at concentrations of 0.032 g·mL-1, 0.040 g·mL-1, and 0.048 g·mL-1In addition to waxy maize starch, guar gum, gum arabic, or κ-carrageenan at two different concentrations (1.0% w/w and 0.5% w/w) was added. Sucrose was added at concentrations of 0.14 g·mL-1and 0.10 g·mL-1in lactose-free desserts. Power law model was found to be suitable to explain the flow behavior of desserts. The storage and loss modulus of lactose-free desserts were higher than that of lactose-containing desserts. The κ-Carrageenan was found to be the most effective gum for structure build-up.
authors.affiliation: Department of Food Engineering, Middle East Technical University, Ankara, Turkey serp@metu.edu.tr.
authors.forename: Serpil
authors.initials: S
authors.lastname: Sahin
authors.affiliation: Department of Food Engineering, Middle East Technical University, Ankara, Turkey.
authors.forename: Haluk
authors.initials: H
authors.lastname: Hamamci
authors.affiliation: Department of Food Engineering, Middle East Technical University, Ankara, Turkey.
authors.forename: Sultan
authors.initials: S
authors.lastname: Garayev
mesh_terms: D002351:Carrageenan / Q000032:analysis; D055598:Chemical Phenomena; D003611:Dairy Products / Q000032:analysis*; D005503:Food Additives / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D005685:Galactans / Q000032:analysis; D006170:Gum Arabic / Q000032:analysis; D007785:Lactose / Q000032:analysis*; D008351:Mannans / Q000032:analysis; D053149:Plant Gums / Q000032:analysis; D012212:Rheology; D013213:Starch / Q000737:chemistry; D013395:Sucrose / Q000032:analysis; D003313:Zea mays / Q000737:chemistry
chemical_list: D005503:Food Additives; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D013395:Sucrose; D006170:Gum Arabic; D002351:Carrageenan; D013213:Starch; C007894:guar gum; D007785:Lactose
keywords: Dessert; lactose free; lactose intolerance; milk; waxy maize