Grounding and Development of Low-Lactose Biologically Active Milk Ice Cream Formula

• Main Authors: Anastasiia Trubnikova, Oksana Chabanova, Tat'jana Sharahmatova, Sergej Bondar, Svitlana Vikul
• Format: Article
• Language: English
• Published: Altezoro s.r.o. (Slovak Republic) and Publishing Center "Dialog" (Ukraine) 2018-09-01
• Series: Traektoriâ Nauki
• Subjects: low-lactose ice cream; lactose-free protein concentrate; yoghurt base; foam-forming ability; antioxidant activity; viscosity
• Online Access: http://pathofscience.org/index.php/ps/article/download/548/567

Lactose intolerance is widespread in the world, although its frequency varies considerably in different countries. In Ukraine, 15-35% of the adult population suffer from this illness. For these people, it is necessary to develop special dairy products – lactose-free and low-lactose. A promising direction in the development of the dairy industry is the targeted production of exclusive ice cream types, intended for people intolerant to lactose. The article substantiates the expediency of the development of a low-lactose ice cream formulation of therapeutic and prophylactic purpose with antioxidant and pre-probiotic properties using secondary milk and plant material. The selection of the main components – liquid lactose-free protein concentrate (LFPC) and yoghurt base with reduced lactose and high protein content (YB) – was carried out according to foaming ability, foam stability, viscosity, antioxidant activity and organoleptic parameters. The ratio of LFPC / YB components was 60:40 (for a non-lactose concentrate, obtained by ultrafiltration of buttermilk at FC = 4 and by diafiltration (DF = 7) UF buttermilk retentate) and LFPC / YB – 50:50 (for a lactose concentrate, obtained by ultrafiltration of buttermilk at FC = 5 and diafiltration (DF = 7) UF buttermilk retentate). Both samples had the best technological characteristics: foaming ability – 28% and 32 %, respectively, foam resistance – 120 and 130 minutes, respectively. According to organoleptic parameters, the samples were similar, they had a pleasant sour-milk taste, a homogeneous consistency, a homogeneous white-yellow color, which is characteristic of sour milk ice cream. The antioxidant activity of the samples was 315 and 330 c. u., respectively. The rational mass fractions of the auxiliary components of a mixture of ice cream were determined: inulin – 4%; lactulose – 1%; ginger – 0,3%; citric acid – 0,15%; stabilizer – 0,2% (for LFPC (FC = 4) / YB) and 0,25 % (for LFPC (FC = 5) / YB). The recipe composition of low-lactose biologically active ice cream was developed. The antioxidant activity of samples of a mixture of low-lactose ice cream and a mass fraction of lactose, which was 1.1-1.4 % depending on the ratios of LFPC / YB, were determined.