DEVELOPMENT AND PHYSICAL-CHEMICAL CHARACTERIZATION OF LACTOSE FREE YOGURT WITH ADDED CHIA (Salvia hispanica L.)
Keywords:
β-galactosidase, Fiber, Intolerance, ViscosityAbstract
The development of dairy products to meet the needs of people with lactose intolerance is recent, and in a sense, incipient. The fibrous fraction of the seeds of Chia (Salvia hispanica L.) presents high water retention capacity, improving consistency characteristics when applied in food formulations. The objective of this work was to develop a fermented dairy product (yoghurt) without lactose and added Chia defatted flour and to evaluate the physicochemical and rheological parameters of the final product during the storage period. Chia seeds were crushed, defatted and applied at three different concentrations (0, 0.5 and 1.0%) in milk with hydrolyzed lactose. After fermentation, the yogurt formulations were stored at refrigeration temperature (4 °C) and characterized for protein, fat and crude fiber content. The pH, acidity and viscosity values were monitored every 7 days for 21 days. There was a significant difference between treatments (Fisher LSD, p <0.05) only regarding protein and crude fiber content. Significant variations in pH and acidity occurred for the three treatments during the first week of storage, with no significant variations in subsequent weeks. Samples with 1.0% chia defatted flour had the highest viscosity values, followed by 0.5% and 0% added samples. There was no significant change in viscosity during the entire storage period, which is an important parameter regarding the physical stability of the product during the evaluated period.
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