Powdered product for preparation of homemade low-lactose yogurt containing colostrum.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43903160" target="_blank" >RIV/60461373:22330/16:43903160 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Powdered product for preparation of homemade low-lactose yogurt containing colostrum.

Popis výsledku v původním jazyce

Some people like to make their own yogurt usually by adding small amount of store-bought yogurt to the warm milk. There are also sachets with yogurt starter or mixture of starter and milk powder on the market. Properties of yogurt as functional food can be further enhanced. Colostrum due to high content of biologically active components is very promising substance. Yogurt also reduces problems related to lactose intolerance, but approximately two thirds of lactose remain in product which could be unacceptable for sensitive people. Therefore the aim of this work was to prepare powdered product for preparation of homemade low-lactose yogurt containing colostrum and to test its application properties. The product suitable for addition to 1 L of milk contained freeze dried yogurt starter and probiotic strains Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis, inulin and different concentration of dried colostrum and ? galactosidase A4-MG (? galactosidase from Aspergillus oryzae). The effects of added enzyme with combination of colostrum on final texture and sensory properties, growth of lactic acid bacteria and content of organic acids and saccharides during fermentation (8 h at 43 oC), were evaluated. Neither growth of bacteria, nor texture properties were significantly affected, although regarding sensory properties, a positive influence on taste of product was proven. It was possible to make a product with the lactose content under 1 % using this ? galactosidase at concentration of 0.25 g L-1. Fermented dairy product with colostrum and reduced content of lactose make an attractive option for people with lactose intolerance.

Název v anglickém jazyce

Powdered product for preparation of homemade low-lactose yogurt containing colostrum.

Popis výsledku anglicky

Some people like to make their own yogurt usually by adding small amount of store-bought yogurt to the warm milk. There are also sachets with yogurt starter or mixture of starter and milk powder on the market. Properties of yogurt as functional food can be further enhanced. Colostrum due to high content of biologically active components is very promising substance. Yogurt also reduces problems related to lactose intolerance, but approximately two thirds of lactose remain in product which could be unacceptable for sensitive people. Therefore the aim of this work was to prepare powdered product for preparation of homemade low-lactose yogurt containing colostrum and to test its application properties. The product suitable for addition to 1 L of milk contained freeze dried yogurt starter and probiotic strains Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis, inulin and different concentration of dried colostrum and ? galactosidase A4-MG (? galactosidase from Aspergillus oryzae). The effects of added enzyme with combination of colostrum on final texture and sensory properties, growth of lactic acid bacteria and content of organic acids and saccharides during fermentation (8 h at 43 oC), were evaluated. Neither growth of bacteria, nor texture properties were significantly affected, although regarding sensory properties, a positive influence on taste of product was proven. It was possible to make a product with the lactose content under 1 % using this ? galactosidase at concentration of 0.25 g L-1. Fermented dairy product with colostrum and reduced content of lactose make an attractive option for people with lactose intolerance.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1210376" target="_blank" >QJ1210376: Kolostrum jako zdroj nových primárních produktů v potravinách a doplňcích stravy vyznačujících se zlepšenými dietetickými vlastnostmi a vysokým obsahem přirozených biologicky aktivních látek.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů