DSpace Repository

Development of Lactose Free Yogurt Technology for Personalized Nutrition

Show simple item record

dc.contributor.author CAPCANARI, Tatiana
dc.contributor.author CHIRSANOVA, Aurica
dc.contributor.author COVALIOV, Eugenia
dc.contributor.author SIMINIUC, Rodica
dc.date.accessioned 2024-06-05T11:44:25Z
dc.date.available 2024-06-05T11:44:25Z
dc.date.issued 2021
dc.identifier.citation CAPCANARI, Tatiana et al. Development of Lactose Free Yogurt Technology for Personalized Nutrition. In: Food and Nutrition Sciences, 2021. vol. 12. nr. 11, pp. 1116-1136. ISSN 2157-944X. e-ISSN 2157-9458. en_US
dc.identifier.issn 2157-944X
dc.identifier.issn 2157-9458
dc.identifier.uri https://doi.org/10.4236/fns.2021.1211082
dc.identifier.uri http://repository.utm.md/handle/5014/27311
dc.description Acces full text - https://doi.org/10.4236/fns.2021.1211082 en_US
dc.description.abstract Due to the widespread use of antibiotics, the bad ecological situation, fermented milk drinks are gaining more and more popularity because of associating with an array of health benefits. Fermented milk products contain a unique in its kind disaccharide of animal origin lactose, which has the ability to stimulate the development of lactic acid microorganisms that suppress the vital activity of pathogenic microflora in the human intestine, promoting the absorption of calcium, magnesium and phosphorus. A significant part of the world’s population suffers from lactose intolerance, linked to a genetically determined deficiency of the β-galactosidase enzyme, which is one of the main reasons for the decrease in demand for dairy products among consumers suffering from primary or acquired intolerance to milk sugar. Lactose is a natural disaccharide contained in dairy products. Lactase deficiency is a variant of fermentopathy caused by the inability to break down lactose due to the activity decrease of lactase—the parietal digestion enzyme in the small intestine. Lactose intolerance in the gastrointestinal tract of a person suffering from hypo- and alactasia leads to dispersion, diarrhea and other undesirable phenomena. For the successful prevention and treatment of these diseases, it is necessary to reduce or completely eliminate the lactose intake. A technology for lactose-free milk production was developed using fermentation technology. On the basis of lactose-free milk, a range of lactose-free yoghurts was developed of animal origin of the following types: natural, enriched and fortified. Flax seeds, sesame seeds and chia seeds, which are rich in vitamins, were used to produce a range of enriched yogurts. To obtain fortified yoghurts, the mineral iron was used, which prevent the development of anemia and oncological pathologies. Experimental assortment of lactose-free yoghurts was assessed by physicochemical and organoleptic methods. All developed samples meet the standards of technical documentation for this type of food product. The organoleptic characteristics were highly appreciated. Developed lactosefree products are an opportunity for many people to return to a normal healthy diet. en_US
dc.language.iso en en_US
dc.publisher Scientific Research Publishing Inc. en_US
dc.relation.ispartofseries Food and Nutrition Sciences;2021. vol. 12. nr. 11
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject fermented milk products en_US
dc.subject lactose intolerance en_US
dc.subject lactose free products en_US
dc.subject healthy diet en_US
dc.title Development of Lactose Free Yogurt Technology for Personalized Nutrition en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Advanced Search

Browse

My Account