Enhancing the sweetening power of lactose by enzymatic modification in the reformulation of dairy products |
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Authors: | Giuseppina Luzzi Marco Steffens Ingrid Clawin‐Rdecker Wolfgang Hoffmann Charles M A P Franz Jan Fritsche Peter Chr Lorenzen |
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Affiliation: | Giuseppina Luzzi,Marco Steffens,Ingrid Clawin‐Rädecker,Wolfgang Hoffmann,Charles M A P Franz,Jan Fritsche,Peter Chr Lorenzen |
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Abstract: | Lactose solutions of up to 50% (w/v) were incubated with lactases and glucose isomerases for subsequent implementation in dairy product samples to enhance sweetness. A degree of hydrolysis of >90% and of isomerisation of 50% were attainable. The sensory sweetening power of lactose in solutions of up to 50% (w/v) can be enhanced 2–3 times. Based on sensory experiments, application of this bi‐enzymatic system in yoghurt and pudding samples allowed for a 10–20% (w/w) reduction in the total sugar content, whilst retaining equal sweetness. The growth of yoghurt starter cultures was not affected, yet furosine formation more than doubled in high heated, enzyme‐modified milk. |
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Keywords: | Dairy technology Dairy microbiology Lactose Physicochemical properties Sensory analysis Yoghurt |
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