DEVELOPMENT AND PHYSICAL-CHEMICAL CHARACTERIZATION OF LACTOSE FREE YOGURT WITH ADDED CHIA (Salvia hispanica L.)

Abstract

Developing dairy products for people with lactose intolerance is recent and, certainly, incipient. The fibrous fraction of chia seeds (Salvia hispanica L.) has high water retention capacity, enriching consistency characteristics when used in food formulation. The main goal of this work was to develop a fermented milk product (yogurt) lacfree using chia flour and analyzing the physicochemical and rheological parameters of the final product during the storage time. The chia seeds were grinded, defatted and applied in three different concentrations (0, 0.5 and 1.0%) using milk with hydrolyzed lactose. Afterwards the fermentation, the yogurt was stored in low temperature of refrigeration (4°C) and was separated as three contents: protein, fat and raw fiber. Every seven days, during 21 days, it was controlled all the pH values, acidity and viscosity. There was a significant difference between treatments (Fisher LSD, p <0.05) only regarding protein and raw fiber content. Significant instability of pH and acidity occurred, in all three treatments, during the first week of storage, with no significant variations in subsequent weeks. The samples with 1,0% chia defatted flour had the highest viscosity values, followed by 0.5% and 0% added samples. There wasn’t change in viscosity over the entire storage period, which is an important parameter with regard to the physical stability of the product during the evaluated period.

Keywords

• β-galactosidase
• fiber
• intolerance
• viscosity