Elaboração de um doce “brigadeiro” isento de lactose

Abstract

Lactose intolerance is the inability of the body to completely digest the lactose, the predominant sugar of milk. Due to this clinical context, individuals with this disease need to replace milk, the main lactose source, for food free of this suggar. As an alternative to consumption for individuals with intolerance, it was produced in laboratory scale a lactose-free brigadier. In order to produce this new product it was used soybean hydrosoluble extract. It acquired a sample of Brigadier industrialized comparison with lactose related physical - chemical and nutritional sample Brigadier produced in laboratory scale lactose-free. The results were processed by the comparision of the mean values by the Tukey test, with 95% confidence. It was also used principal component analysis (PCA). The results showed that the brigadier produced in laboratorial scale kept some nutrients in its composition.