Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream.
acid whey
circular economy
ice cream
lactose
yogurt
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
21 Oct 2023
21 Oct 2023
Historique:
received:
26
09
2023
revised:
17
10
2023
accepted:
19
10
2023
medline:
28
10
2023
pubmed:
28
10
2023
entrez:
28
10
2023
Statut:
epublish
Résumé
Yogurt acid whey (YAW), a by-product of strained yogurt production, is a strong environmental pollutant because of its high organic load. Hence, efforts are made for its utilization to minimize its disposal in the environment. This study deals with the incorporation of YAW in yogurt ice cream (YIC) by partial replacement of yogurt with simultaneous lactose hydrolysis (LH) of the formulated YIC mix. Six YIC mix formulations were made, two without YAW (non-LH- and LH-control samples, A and AH), two with 12.5% YAW (samples B and BH), and two with 18.75% YAW (samples C and CH). The results showed that the partial replacement of yogurt with YAW decreased significantly (
Identifiants
pubmed: 37893753
pii: foods12203860
doi: 10.3390/foods12203860
pmc: PMC10606330
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : ELKE AUA
ID : 292.4577
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