Lactose Intolerance Testing

Orr, Brian J.; Kaczor, Tina; Baker, Jeff

doi:10.1016/b978-0-323-43044-9.00021-2

Cited by 2 publications

(2 citation statements)

References 69 publications

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“…Among the symptoms that identify lactose intolerance are gastrointestinal symptoms that can be presented with mild to moderate signs of indigestion, flatulence, nausea, diarrhea, and abdominal cramps after consumption of milk and dairy products [23].…”

Section: Adverse Reactions To Milk Compositionmentioning

confidence: 99%

Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health

Zandona¹,

Lima²,

Lannes³

2021

Milk Substitutes - Selected Aspects

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The consumption of vegetable milk has grown in recent years. Medical reasons are some reasons for the increase in the number of consumers of this type of drink. Lactose intolerance and allergy to cow’s milk protein are the major factors that lead to this consumption in addition to the option for a healthier lifestyle, there are also consumers concerned with animal health and welfare who are adept at restrictive diets like vegetarianism and veganism. Vegetable extracts are water-soluble extracts from legumes, oilseeds, cereals, or pseudocereals that resemble bovine milk in appearance, are considered substitutes for cow’s milk due to the similar chemical composition and can also be used as substitutes for direct use or in some animal milk-based preparations. In contrast, these substitutes have different sensory characteristics, stability, and nutritional composition of cow’s milk. Plant extracts have health-beneficial compounds, phenolic compounds, unsaturated fatty acids, antioxidant activity and bioactive compounds such as phytosterols and isoflavones making plant-based milk substitutes an interesting choice.

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Section: Adverse Reactions To Milk Compositionmentioning

confidence: 99%

Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health

Zandona¹,

Lima²,

Lannes³

2021

Milk Substitutes - Selected Aspects

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“…With regards to allergy to bovine milk proteins occurring due to an immune response to cow milk dietary antigen, certain negative consequences on human health of sensitive population can be expected (Rangel et al, 2016;Zandona et al, 2021). Another concern is lactose intolerance, largely exacerbated by consuming animal milk, occurring due to inability to digest and absorb lactose, and arising because of decreased lactase expression after weaning (referred to as "lactase non-persistence") (Heine et al, 2017;Orr et al, 2020). In recent years, there is an increasing demand for plantbased milk substitutes, especially in ice cream production.…”

Section: Introductionmentioning

confidence: 99%

Quality indices of ice cream produced from dairy milk partially substituted with Bambara groundnut (Vigna subterranean (L)Verdc.) beverage

Eze¹

2023

Mljekarstvo

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The most important ingredient in ice cream production is milk. However, keeping the body, structure, and texture of ice cream requires maintaining the right balance of various constituent ingredients. Recently, a number of plant-based milk alternatives have emerged with reduced particle size distribution. Although Bambara groundnut milk (BGNM) beverage appears increasingly applicable in yoghurt production, there is paucity of relevant literature reporting its application in ice cream production. In order to supplement the existing information, this work investigated the quality indices of ice cream from dairy milk partially substituted with Bambara groundnut beverage. Different proportions of dairy milk and BGNM blended to produce ice cream involved seven formulations (100:0, 0:100, 90:10, 80:20, 70:30, 60:40 and 50:50, all v/v %). Quality indices measured included the antinutrients (phytic acid and tannins), physicochemical, microbial and sensory aspects. The obtained results showed that fat and ash content decreased with increased substitution of dairy milk, whereas the protein, carbohydrate, calcium, iron, potassium and magnesium contents increased with addition of Bambara groundnut. In addition to statistical differences that occurred across the samples (p<0.05) in most cases, with varying ranges from pH (5.20-6.61), overrun (11.00-73.50%), total solids (10.98-12.35%), viscosity (1.00-2.25 Pa.s), to total titratable acidity (0.05-0.11 g/100 mL). Besides the increased meltdown values, and the somewhat varying anti-nutrients (tannin = 0.32-2.64 mg/100 g; phytic acid = 2.97-63.85 mg/100 g), the total viable count ranged from 1.2 x 103 to 8.7 x 102 CFU/mL, while sensory characteristics had quite a number of resemblances (p>0.05) between some samples. This current work has demonstrated a desirable ice cream can be produced by partially substituting dairy milk with up to 30% Bambara groundnut extract.

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Lactose Intolerance Testing

Cited by 2 publications

References 69 publications

Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health

Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health

Quality indices of ice cream produced from dairy milk partially substituted with Bambara groundnut (Vigna subterranean (L)Verdc.) beverage

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