Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties
BACKGROUND Different types of reduced‐lactose yogurt, obtained by lactose hydrolysis using β‐galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the production of prebiotic galacto‐oligosaccharides (GOS), which could affect the surv...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2016-12, Vol.96 (15), p.4929-4939 |
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| creator | Vénica, Claudia I Wolf, Irma V Bergamini, Carina V Perotti, María C |
| description | BACKGROUND
Different types of reduced‐lactose yogurt, obtained by lactose hydrolysis using β‐galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the production of prebiotic galacto‐oligosaccharides (GOS), which could affect the survival and activity of starter and probiotic cultures and the parameters of yogurt quality. The extension of these changes is dependent on the yogurt matrix composition. This study aimed to evaluate the influence of lactose hydrolysis on GOS, lactose, volatile profile and physicochemical parameters of different yogurt varieties during storage.
RESULTS
The presence of β‐galactosidase enzyme did not affect either the global composition or the survival of cultures. Overall, the hydrolyzed products had lower acidity than traditional ones. GOS were found at similar levels in fresh hydrolyzed yogurts, whereas in traditional yogurts they were not detected. The proportion of ketones, acids and aldehydes seems to be more dependent on yogurt variety than on addition of the enzyme. Likewise, the storage period affected the volatile fraction to different degree; the increase in acid compounds was more pronounced in hydrolyzed than in traditional yogurts.
CONCLUSION
This work shows that it is possible to obtain different varieties of reduced‐lactose yogurt, some of them with additional benefits to health such as reduced fat, reduced calories, added with probiotic/inulin and enriched in GOS, with similar characteristics to traditional products. © 2016 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.7870 |
| format | Article |
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Different types of reduced‐lactose yogurt, obtained by lactose hydrolysis using β‐galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the production of prebiotic galacto‐oligosaccharides (GOS), which could affect the survival and activity of starter and probiotic cultures and the parameters of yogurt quality. The extension of these changes is dependent on the yogurt matrix composition. This study aimed to evaluate the influence of lactose hydrolysis on GOS, lactose, volatile profile and physicochemical parameters of different yogurt varieties during storage.
RESULTS
The presence of β‐galactosidase enzyme did not affect either the global composition or the survival of cultures. Overall, the hydrolyzed products had lower acidity than traditional ones. GOS were found at similar levels in fresh hydrolyzed yogurts, whereas in traditional yogurts they were not detected. The proportion of ketones, acids and aldehydes seems to be more dependent on yogurt variety than on addition of the enzyme. Likewise, the storage period affected the volatile fraction to different degree; the increase in acid compounds was more pronounced in hydrolyzed than in traditional yogurts.
CONCLUSION
This work shows that it is possible to obtain different varieties of reduced‐lactose yogurt, some of them with additional benefits to health such as reduced fat, reduced calories, added with probiotic/inulin and enriched in GOS, with similar characteristics to traditional products. © 2016 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.7870</identifier><identifier>PMID: 27342764</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>beta-Galactosidase - metabolism ; Chemical Phenomena ; compositional parameters ; Culture ; Enzymes ; Fermentation ; Food science ; Food Storage ; galacto-oligosaccharides ; Galactose - analysis ; Hydrolysis ; hydrolyzed-lactose yogurts ; Lactose ; Lactose - analysis ; Lactose - metabolism ; Oligosaccharides - analysis ; Parameter modification ; Parameters ; Prebiotics ; Probiotics ; Survival ; Time Factors ; volatile compound profile ; Volatile Organic Compounds - analysis ; Yogurt ; Yogurt - analysis</subject><ispartof>Journal of the science of food and agriculture, 2016-12, Vol.96 (15), p.4929-4939</ispartof><rights>2016 Society of Chemical Industry</rights><rights>2016 Society of Chemical Industry.</rights><rights>Copyright © 2016 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4570-97b0a1de88dc11f588237df84ccba5fbd9a741c57042195e18710d10046e7b183</citedby><cites>FETCH-LOGICAL-c4570-97b0a1de88dc11f588237df84ccba5fbd9a741c57042195e18710d10046e7b183</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.7870$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.7870$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27342764$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Vénica, Claudia I</creatorcontrib><creatorcontrib>Wolf, Irma V</creatorcontrib><creatorcontrib>Bergamini, Carina V</creatorcontrib><creatorcontrib>Perotti, María C</creatorcontrib><title>Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND
Different types of reduced‐lactose yogurt, obtained by lactose hydrolysis using β‐galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the production of prebiotic galacto‐oligosaccharides (GOS), which could affect the survival and activity of starter and probiotic cultures and the parameters of yogurt quality. The extension of these changes is dependent on the yogurt matrix composition. This study aimed to evaluate the influence of lactose hydrolysis on GOS, lactose, volatile profile and physicochemical parameters of different yogurt varieties during storage.
RESULTS
The presence of β‐galactosidase enzyme did not affect either the global composition or the survival of cultures. Overall, the hydrolyzed products had lower acidity than traditional ones. GOS were found at similar levels in fresh hydrolyzed yogurts, whereas in traditional yogurts they were not detected. The proportion of ketones, acids and aldehydes seems to be more dependent on yogurt variety than on addition of the enzyme. Likewise, the storage period affected the volatile fraction to different degree; the increase in acid compounds was more pronounced in hydrolyzed than in traditional yogurts.
CONCLUSION
This work shows that it is possible to obtain different varieties of reduced‐lactose yogurt, some of them with additional benefits to health such as reduced fat, reduced calories, added with probiotic/inulin and enriched in GOS, with similar characteristics to traditional products. © 2016 Society of Chemical Industry</description><subject>beta-Galactosidase - metabolism</subject><subject>Chemical Phenomena</subject><subject>compositional parameters</subject><subject>Culture</subject><subject>Enzymes</subject><subject>Fermentation</subject><subject>Food science</subject><subject>Food Storage</subject><subject>galacto-oligosaccharides</subject><subject>Galactose - analysis</subject><subject>Hydrolysis</subject><subject>hydrolyzed-lactose yogurts</subject><subject>Lactose</subject><subject>Lactose - analysis</subject><subject>Lactose - metabolism</subject><subject>Oligosaccharides - analysis</subject><subject>Parameter modification</subject><subject>Parameters</subject><subject>Prebiotics</subject><subject>Probiotics</subject><subject>Survival</subject><subject>Time Factors</subject><subject>volatile compound profile</subject><subject>Volatile Organic Compounds - analysis</subject><subject>Yogurt</subject><subject>Yogurt - analysis</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc9u1DAQhy0EotvCgRdAlriA1LS2Y8fJsapoKaqWQ_lztBxnvOslG2_tpDTPwQvjkG0PSEg9jWR_83k8P4TeUHJCCWGnm2j1iSwleYYWlFQyI4SS52iR7lgmKGcH6DDGDSGkqoriJTpgMudMFnyBfl91th2gM4C9xa02vY-A12MTfDtGF7Hv8Er_Pc9861Y-amPWOrgG4vEDf4zvfKt71wLeBW-nqrsG79bJYLxZw9YZ3eKdDnoLPYQ4vdU4ayFA1-PRr4bQ47tkhd5BfIVeWN1GeL2vR-jbxcev55-y6y-XV-dn15nhQpKskjXRtIGybAylVpQly2VjS25MrYWtm0pLTk1COaOVAFpKSpq0MF6ArGmZH6H3szcNfTtA7NXWRQNtqzvwQ1S0FCIvOWPkCWg-r5Q-AWVFGoSKyfruH3Tjh9ClP09CRipekEn4YaZM8DEGsGoX3FaHUVGipvzVlL-a8k_s271xqLfQPJIPgSfgdAZ-pZTG_5vU55uLs70ymztc7OH-sUOHn6qQuRTqx_JSkRuxFHLJ1Pf8D7tVyq0</recordid><startdate>201612</startdate><enddate>201612</enddate><creator>Vénica, Claudia I</creator><creator>Wolf, Irma V</creator><creator>Bergamini, Carina V</creator><creator>Perotti, María C</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201612</creationdate><title>Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties</title><author>Vénica, Claudia I ; Wolf, Irma V ; Bergamini, Carina V ; Perotti, María C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4570-97b0a1de88dc11f588237df84ccba5fbd9a741c57042195e18710d10046e7b183</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>beta-Galactosidase - metabolism</topic><topic>Chemical Phenomena</topic><topic>compositional parameters</topic><topic>Culture</topic><topic>Enzymes</topic><topic>Fermentation</topic><topic>Food science</topic><topic>Food Storage</topic><topic>galacto-oligosaccharides</topic><topic>Galactose - analysis</topic><topic>Hydrolysis</topic><topic>hydrolyzed-lactose yogurts</topic><topic>Lactose</topic><topic>Lactose - analysis</topic><topic>Lactose - metabolism</topic><topic>Oligosaccharides - analysis</topic><topic>Parameter modification</topic><topic>Parameters</topic><topic>Prebiotics</topic><topic>Probiotics</topic><topic>Survival</topic><topic>Time Factors</topic><topic>volatile compound profile</topic><topic>Volatile Organic Compounds - analysis</topic><topic>Yogurt</topic><topic>Yogurt - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Vénica, Claudia I</creatorcontrib><creatorcontrib>Wolf, Irma V</creatorcontrib><creatorcontrib>Bergamini, Carina V</creatorcontrib><creatorcontrib>Perotti, María C</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Vénica, Claudia I</au><au>Wolf, Irma V</au><au>Bergamini, Carina V</au><au>Perotti, María C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2016-12</date><risdate>2016</risdate><volume>96</volume><issue>15</issue><spage>4929</spage><epage>4939</epage><pages>4929-4939</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND
Different types of reduced‐lactose yogurt, obtained by lactose hydrolysis using β‐galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the production of prebiotic galacto‐oligosaccharides (GOS), which could affect the survival and activity of starter and probiotic cultures and the parameters of yogurt quality. The extension of these changes is dependent on the yogurt matrix composition. This study aimed to evaluate the influence of lactose hydrolysis on GOS, lactose, volatile profile and physicochemical parameters of different yogurt varieties during storage.
RESULTS
The presence of β‐galactosidase enzyme did not affect either the global composition or the survival of cultures. Overall, the hydrolyzed products had lower acidity than traditional ones. GOS were found at similar levels in fresh hydrolyzed yogurts, whereas in traditional yogurts they were not detected. The proportion of ketones, acids and aldehydes seems to be more dependent on yogurt variety than on addition of the enzyme. Likewise, the storage period affected the volatile fraction to different degree; the increase in acid compounds was more pronounced in hydrolyzed than in traditional yogurts.
CONCLUSION
This work shows that it is possible to obtain different varieties of reduced‐lactose yogurt, some of them with additional benefits to health such as reduced fat, reduced calories, added with probiotic/inulin and enriched in GOS, with similar characteristics to traditional products. © 2016 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>27342764</pmid><doi>10.1002/jsfa.7870</doi><tpages>11</tpages></addata></record> |
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| subjects | beta-Galactosidase - metabolism Chemical Phenomena compositional parameters Culture Enzymes Fermentation Food science Food Storage galacto-oligosaccharides Galactose - analysis Hydrolysis hydrolyzed-lactose yogurts Lactose Lactose - analysis Lactose - metabolism Oligosaccharides - analysis Parameter modification Parameters Prebiotics Probiotics Survival Time Factors volatile compound profile Volatile Organic Compounds - analysis Yogurt Yogurt - analysis |
| title | Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties |
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