Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.)

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• 作者：Thaí ; s Caroline Moreira^a ; Á ; gatha Transfeld da Silva^a ; Cristiane Fagundes^a ; Sila Mary Rodrigues Ferreira^a ; Lys Mary Bileski Câ ; ndido^b ; Maurí ; cio Passos^c ; Clá ; udia Carneiro Hecke Krü ; ger^a ; ^{cchecke@ufpr.br}
• 关键词：Yogurt ; Kluyveromyces lactis ; Low-lactose ; Carob
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PB
• 页码：326-329
• 全文大小：281 K
• 卷排序：76

文摘

The elaboration of a low-lactose yogurt added of dietetic fiber is proposed. Carob addition allowed a total fiber content of 1.16–1.44 g/100 g Lactose hydrolysis increases the acceptance of yogurt. Carob enriched yogurt had a good acceptability.