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Samudre S. P
Department of Food Technology, Shivaji University, Kolhapur, India
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Research Article
Development of Lassi For Lactose Intolerance People
Author(s): 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.. View more»