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Abstract
Development of Lassi For Lactose Intolerance People
Shruti Nagrale*, Samudre S. P, Lokhande S. M and Sahoo A. K
Buffalo milk which was used to prepare lassi had moisture, total solids, fat, solid non fat, protein, lactose, glucose and galactose content of 83.6%, 16.4%, 6.92%, 9.42% and 3.79%, 4.87%, 0.01% and 0.18% respectively. The average acidity and pH of buffalo milk were 0.13% and 6.64 respectively. By various methods like lane and eynon, Fourier Transform Infrared Spectroscopy (FTIR) and spectrophotometer it was not possible to differentiate between lactose, glucose and galactose. So by High Performance Liquid Chromatography Evaporative Light Scattering Detector (HPLC-ELSD) different concentrations of lactase enzyme that is 5%, 2%, 1% of buffalo milk sample and lassi sample having 1% lactase enzyme were analyzed for lactose percent. The lactose was 0% for all above concentrations. Glucose and galactose resulting from hydrolysis of lactose are sweeter than lactose, and thereby increase the sweetness of the lactose-free lassi. So lassi sample A, sample B, sample C, sample D were prepared by varing sugar concentrations. Control sample had hedonic score 8.5. Lassi sample A, sample B, sample C had average of 7.0, 7.0, 7.7 and sample D had 8.0 hedonic score. So, sample D was selected on the basis of sensory analysis and overall acceptability. The lassi sample D of 12% sugar added and 1% lactase enzyme added was further analyzed which had average of moisture, total solid, fat and lactose content of 81.22%, 18.78%, 3.1% and 0% respectively. The acidity and pH of lassi were 0.54% and 4.44 respectively. By shelf life analysis of lassi sample D it was found to be 10 days acceptable in food grade polystyrene cups. By microbial analysis of lassi sample D the coliform count on prepared day and on 12th day was not detected. Similarly the yeast mold count was not detected on prepared day but it was 70 cfu/ml on the 12th day.
Published Date: 2024-08-29; Received Date: 2019-09-16