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

The diversity of products with reduced lactose levels is still low, despite the worldwide deficiency of the beta-galactosidase enzyme. Therefore, our objective was to prepare a low lactose yogurt, with the addition of carob flour. Two varieties of yogurts with carob were made: with hydrolyzed milk (HI) and with non hydrolyzed milk (NHI). The physico-chemical analyzes were performed according to AOAC. Sugars were quantified by high-performance liquid chromatography. Yogurts were evaluated for overall acceptability by a nine-point hedonic scale. Results were submitted to T test for independent samples or one-way ANOVA, followed by Tukey's test (P < 0.05). After the hydrolysis (38 degrees C, 120 min) and the fermentation process, lactose was reduced by 97.65% of initial content, when compared to skimmed milk. Yogurts with carob presented a content of fiber of 1.16-1.44 g/100 g. In the sensory analysis, 15.79% of the evaluators liked the low-lactose yogurt very much. This product is in accordance with Brazilian regulations to foods for special dietary requirements, as it presented less than 0.5 g/100 g of lactose. (C) 2016 Elsevier Ltd. All rights reserved.