2024 Cilt 5 Sayı 1

Permanent URI for this collectionhttps://hdl.handle.net/11452/48922

Browse

Browsing by Subject "Dondurma"

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • Thumbnail Image
    Publication
    Impact of lactose hydrolysis on physical and sensory properties of reduced sugar ice-cream
    (Bursa Uludağ Üniversitesi, 2024-10-11) Çakır, Çağım Akbulut; Büdüş, Fatma; Akın, Musa; Palabıçak, Büşra; Yok
    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, we wanted to reduce the added sugar amount in ice-cream by the help of the increase in sweetness after lactose hydrolysis. Icecreams 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. Ice creams were stored for 60 days and their physical, chemical and sensory properties were examined during this 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. Lactose hydrolysis increased the viscosity and overrun of ice-cream samples while firmness scores declined. We observed differences in melting trends of enzyme treated samples depending on the sugar content. At 12% sugar content, enzyme treated icecreams 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.