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10.3390/foods11233861
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Article

Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes

by
Agatha Transfeld da Silva
1,
Jair José de Lima
1,
Priscila Reis
2,
Maurício Passos
3,
Catiucia Giraldi Baumgartner
4,
Aiane Benevide Sereno
1,
Cláudia Carneiro Hecke Krüger
1,* and
Lys Mary Bileski Cândido
2
1
Postgraduate Program in Food and Nutrition, Federal University of Paraná (UFPR), Curitiba 80210-170, Brazil
2
Department of Chemistry and Biology, Federal University of Technology—Paraná (UTFPR), Curitiba 81280-340, Brazil
3
Department of Pharmacy, Federal University of Paraná (UFPR), Curitiba 80210-170, Brazil
4
Frimesa Central Cooperative, Marechal Cândido Rondon 85960-000, Brazil
*
Author to whom correspondence should be addressed.
Foods 2022, 11(23), 3861; https://doi.org/10.3390/foods11233861
Submission received: 25 August 2022 / Revised: 19 September 2022 / Accepted: 26 September 2022 / Published: 29 November 2022
(This article belongs to the Special Issue Rheological Aspects regarding the Development of Novel Food and Beverages)
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Abstract

The application of β-galactosidase in the fermentation of milk enables the acquirement of lower levels of lactose that are tolerated by lactose maldigesters and can reduce the nutritional consequences of avoiding dairy products. The present study evaluated the viability of the fortification of lactose-free prebiotic Greek yogurt formulas with whey protein concentrate (WPC). Two rotational central composite designs (RCCDs) were applied: one to perform the hydrolysis of the whey protein concentrate and another for the yogurt formulations (α = 2 with 2 central points and 4 axial points). Two β-galactosidase enzymes obtained from Kluyveromyces lactis were used. The content of lactose, glucose, galactose, and lactic acid were determined in the WPC, milk (pasteurized and powdered), and yogurts. The three best formulations regarding the attributes’ viscosity, syneresis, firmness, and elasticity were sensorially evaluated by using a nine-point hedonic scale. A microbiological analysis was performed after 48 h of yogurt production. The characterization of the products and the comparison of the results obtained were evaluated using the Student’s T test and the analysis of variance with Tukey’s test (p-values < 0.05). The application of a lactose-free WPC promoted viscosity, firmness, and elasticity. The syneresis was reduced, and whey increased the protein and calcium content. Lactose-free WPC can be used as a partial substitute for skimmed powdered milk in yogurts. The obtained results are encouraging with respect to the production of lactose-free Greek yogurts by the dairy industry.
Keywords: β-galactosidase; rotational central composite design; physicochemical properties; sensory evaluation; microbiological analysis β-galactosidase; rotational central composite design; physicochemical properties; sensory evaluation; microbiological analysis
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MDPI and ACS Style

da Silva, A.T.; de Lima, J.J.; Reis, P.; Passos, M.; Baumgartner, C.G.; Sereno, A.B.; Krüger, C.C.H.; Cândido, L.M.B. Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes. Foods 2022, 11, 3861. https://doi.org/10.3390/foods11233861

AMA Style

da Silva AT, de Lima JJ, Reis P, Passos M, Baumgartner CG, Sereno AB, Krüger CCH, Cândido LMB. Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes. Foods. 2022; 11(23):3861. https://doi.org/10.3390/foods11233861

Chicago/Turabian Style

da Silva, Agatha Transfeld, Jair José de Lima, Priscila Reis, Maurício Passos, Catiucia Giraldi Baumgartner, Aiane Benevide Sereno, Cláudia Carneiro Hecke Krüger, and Lys Mary Bileski Cândido. 2022. "Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes" Foods 11, no. 23: 3861. https://doi.org/10.3390/foods11233861

APA Style

da Silva, A. T., de Lima, J. J., Reis, P., Passos, M., Baumgartner, C. G., Sereno, A. B., Krüger, C. C. H., & Cândido, L. M. B. (2022). Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes. Foods, 11(23), 3861. https://doi.org/10.3390/foods11233861

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