Influência da inulina nas características químicas, sensoriais e sobrevivência do L. acidofilus em frozen yogurt simbiótico com teor reduzido de lactose

Abstract

Recently, the dairy industry has given special attention to the development of products containing low lactose content, to meet the needs of consumers who are intolerant to this sugar type. This study aimed to evaluate the effects of adding inulin on chemical, sensory and survival of probiotics in symbiotic frozen yogurt with reduced lactose content during the storage period. The degree of hydrolysis achieved using 0,8g of lactase per liter milk was 97,54%, being below the limit of quantification (0,5%) and may be considered as a food for special purposes. Based on the results obtained, it can be concluded that the enzyme lactase effectively reduced the lactose content in frozen developed, not by changing the physicochemical and viability of probiotic culture. The addition of inulin caused a significant change (p<0.05) in the sensory attributes evaluated and promoted the growth of L. acidophilus, showing that this type of edible ice cream is a good option for the dairy market, cater for lactose intolerant consumers.