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001-es BibID:	BIBFORM081203
035-os BibID:	(WoS)000413907500002 (Scopus)85032492564
Első szerző:	Kárnyáczki Zsuzsanna (Élelmiszer minőségbiztosító agrármérnök)
Cím:	Texture profile properties, sensory evaluation, and susceptibility to syneresis of yoghurt prepared from lactose-free milk / Kárnyáczki Zs., Csanádi J.
Dátum:	2017
ISSN:	0139-3006 1588-2535
Megjegyzések:	Milk and dairy products are high-value foods; however, consumers suffering from lactose intolerance are not able to enjoy the nutritional benefi ts of these commodities. There are more and more researches and developments focusing on lowering the lactose content of milk and dairy foods in order to make them available for lactose intolerant people. In this study, we examined the coagulation time, product quality, texture profi le properties, and syneresis of yoghurts prepared from lactose-free milk. Signifi cant differences were observed between the control and lactose-free milks with respect to coagulation time and texture profi le. The fi rst rupture time, the hardness, and the adhesion force of the lactose-free yoghurt were higher compared to the control product. We observed remarkable difference between the whey leakage of control and lactose free yoghurt samples (21.47% and 14.63%). Results coming from instrumental texture profi le analyses showed that the preliminary lactose hydrolysis of milk resulted a fi rmer texture. It was confi rmed by the results of sensory evaluation, and considering the texture and taste, there was signifi cant difference between the control and lactose-free yoghurts.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény hazai lapban folyóiratcikk yoghurt lactose-free coagulation time texture profi le whey leakage
Megjelenés:	Acta Alimentaria. - 46 : 4 (2017), p. 403-410. -
További szerzők:	Csanádi József
Internet cím:	DOI Intézményi repozitóriumban (DEA) tárolt változat
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