Overall Evaluation of Produced Flavored Low Lactose Milk Powder for Lactose Intolerants

SeyedehZeynab Hatami Takami, SeyedReza Hejazian and Esmaeil Ghanbari Shendi

Modern Applied Science, 2016, vol. 10, issue 3, 149

Abstract: One of the ways that can prevent lactose intolerant refuge to use dairy products is generation of new productswhich is easily accessible.In this study, flavored (banana, cocoa) low-lactose milk powder, flavored (banana and cocoa) milk powder,low-lactose milk powder and milk powder were produced using a co-current spray dryer. The inlet and outlettemperature was 145°C and 75°C, respectively.Moisture, fat and lactose of treatments were measured and carbohydrates were compared also. Samples whichtreated with enzyme (lactase, 0.15%) are bare of harmful carbohydrate for lactose intolerant and they canreconstitute this powder for using and benefit the nutritional matters of milk without any side effects.After reconstituting of samples, sensory evaluation was investigated. Investigations revealed that flavoredlow-lactose milk accepted as a new product that doesn’t have disadvantages of low-lactose milk because of itssweetness taste and flavored milk because of adding sugar (6-7%).

Date: 2016
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