Yoghurt: A Predigested Food for Lactose-Intolerant People

Sansanwal, Rekha; Ahlawat, Umang; Dhanker, Rinku

doi:10.20546/ijcmas.2017.612.158

Cited by 5 publications

(5 citation statements)

References 11 publications

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“…It has been shown in the literature that the fat content of mare's milk is lower than other species. The fat content (14.5 ±0.59) is similar to that reported by other authors for raw mare's milk (Cais-Sokolińska et al, 2018;Claeys et al, 2014;Salimei and Fantuz, 2012;Sansanwal et al, 2017). In our study, the lactose content 64.6 ±1.01 g/kg is comparable to that indicated by Potočnik et al (2011) for the same breed.…”

Section: Characteristics Of Mare's Milk Compositionsupporting

confidence: 91%

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The effect of chia seed (Salvia hispanica) addition on the fatty acid profile and lactase activity of fermented mare’s milk

Teichert¹,

Chudy²

2022

Acta Sci Pol Technol Aliment

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Background. Fermented mare's milk beverages supplemented with chia and inoculated with mesophilic LAB with probiotic bacteria were produced. Mare's milk has recently been gaining attention due to its nutraceutical properties. The dominant protein fractions are albumin and globulin. The low fat content is comprised of a distinctive profile. Taking into account the lower casein-to-whey-protein ratio, emulsification and quickly absorbed fat, mare's milk is more desirable for digestion than cow's milk. Fermented mare's milk with chia is free of chemical additives and is a functional dairy product with low fat content and high nutritional value. Materials and methods. The basic chemical composition was determined using DairySpec FT (Bentley Instruments, Chaska, MN, USA). Mare's milk was pasteurized using a MILKY FJ 15 milk pasteurizer machine. For production beverages with chia, mesophilic LAB with probiotic bacteria BB-12® Probio-Tec™ were used . The fatty acid profiles and lactase activity were determined. Additionally, the atherogenic index (AI), thrombogenic index (TI) and hypercholesterolemic fatty acid index (HcFA) of fat milk samples were calculated. Results. It was found that the lactase enzyme activity of the fermented mare's beverages with chia ranged from 0.17 (in fermented milk with 3 weeks storage) to 0.84 µkat•100 g -1 immediately after production. The number of probiotic bacteria remained unchanged in the fermented beverages for the first 2 weeks of storage. After this time, the number of Bifidobacterium decreased by 11%. The addition of chia seeds increased the Σ UFA and Σ MUFA respectively by about 12.31% and 6.78%. It could be concluded that fermentation and chia can improve the nutritional value of the product. Conclusion.The analyses conducted in this study demonstrate that it was possible to produce fermented mare's milk with chia seed (Salvia hispanica) addition increasing the Σ UFA and Σ MUFA.

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Section: Characteristics Of Mare's Milk Compositionsupporting

confidence: 91%

“…Lactase deficiency may lead to lactose intolerance. In addition, the consumption of fermented milk is very important for the health of the gut microbiota (Facioni et al, 2020;Hill et al, 2017;Oak and Jha, 2018;Sansanwal et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

The effect of chia seed (Salvia hispanica) addition on the fatty acid profile and lactase activity of fermented mare’s milk

Teichert¹,

Chudy²

2022

Acta Sci Pol Technol Aliment

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“…Also, those who are lactose intolerant prefer yoghurt to dairy milk because, in contrast to unfermented dairy milk, a sizable part of the lactose in yoghurt is transformed during fermentation to readily digestible lactic acid. [4]. Probiotic organisms are also increasingly being included in foods as nutritional supplements to help maintain a healthy microbial gastrointestinal balance, and their presence in yoghurt has expanded its appeal throughout the world.…”

Section: Introductionmentioning

confidence: 99%

Developing a plant-based yoghurt recipe that has the same high-quality characteristics as conventional yoghurt

Adeyanju

Adejuyitan

Ogunsimiro

et al. 2022

Preprint

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Interest in using plant-based milk to make yoghurt has increased in recent times due to the prevalence of lactose intolerance and the exorbitant cost of importing milk in the majority of sub-Saharan African nations. In this study, the qualitative characteristics of yoghurt made from tigernut, soybean, and powder milks were examined and compared with yoghurt made from whole powder milk (cow milk) as the control. Tigernut, soybean, and powder milk were used to make five distinct milk formulations, which were subsequently fermented with Lactobacillus bulgaricus and Streptococcus thermophilus to make yoghurt. The yoghurt samples' proximate composition, physicochemical characteristics, total phenolic content, radical-scavenging ability, and microbial loads as well as sensory attributes were assessed. The study showed that the proximate composition and physicochemical properties of the yoghurt samples were within acceptable limits. The total phenolic content and DPPH radical scavenging capacity of the plant-based yoghurts were significantly (p < 0.05) higher than 100% powder milk yoghurt by 161–273% and 42–106%, respectively. The sensory attributes showed that while 100% powder milk yoghurt was the most preferred, plant-based yoghurt formulations were able to achieve good ratings in most of the measured qualities. Therefore, Soybean and tigernut milks can be utilized to make yoghurt with the same high-quality characteristics as conventional yoghurt.

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“…Yoghurt is one of the most popular fermented dairy products, and it is a semisolid milk product and the best known of all fermented milk products with increasing consumption worldwide (Shiby and Mishra, 2013 ). It is obtained by the souring of milk using a pure culture of a particular strain of Lactobacillus or a mixed culture of bulgaricus and Streptococcus thermophilus and Lactobacillus bulgaricus in a 1:1 ratio (Sansawal et al., 2017 ). It can be manufactured from fresh animal liquid cow milk.…”

Section: Introductionmentioning

confidence: 99%

Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set Yoghurt

Eze

Aremu

Alamu³

et al. 2021

Food Science & Nutrition

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Yoghurt: A Predigested Food for Lactose-Intolerant People

Cited by 5 publications

References 11 publications

The effect of chia seed (Salvia hispanica) addition on the fatty acid profile and lactase activity of fermented mare’s milk

The effect of chia seed (Salvia hispanica) addition on the fatty acid profile and lactase activity of fermented mare’s milk

Developing a plant-based yoghurt recipe that has the same high-quality characteristics as conventional yoghurt

Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set Yoghurt

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