Influence of inulin on chemical, sensorial and survival of L. Acidophilus in symbiotic frozen yogurt with reduced-lactose:

Cleunice Cassalho Romano, Maria Josiane Sereia, Renata R. Oliveira, Thaise Pascoato Oliveira, Murilo E.S. Vieira


Recently, the dairy industry has given special attention to development of products containing low lactose content, to meet the needs of consumers intolerant to this sugar type. This study aimed to evaluate the effects of adding inulin on chemical, sensory and survival of probiotics in symbiotic frozen yogurt with reduced lactose content during the storage period. The hydrolysis degree achieved using 0.8 g of lactase per liter milk was about 97.54%, being below the limit quantification (0.5%) and being considered as a food for special purposes. Based on the results obtained, it can be concluded that the enzyme lactase effectively reduced the lactose content in frozen developed, not by changing the physicochemical and viability of probiotic culture. The addition of inulin caused a significant change (p<0.05) in sensory attributes evaluated and promoted the growth of L. acidophilus, showing that this type of edible ice cream is a good option for the dairy market, catering lactose intolerant consumers.




Edible ices; Hydrolysis of lactose; Inulin; Lactase; Probiotics

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DOI: 10.14685/rebrapa.v3i1.90


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