A Comparative study of food products developed from standard dairy milk and lactose hydrolysed milk on their organoleptic qualities

Abstract

In Lactose intolerance, human body is unable to digest lactose present in milk and milk products due to the absence of lactase enzyme and leads to gastrointestinal symptoms. Such individuals are deprived of consuming normal dairy milk and milk products which is an important source of various nutrients. The objective of the study is to develop food products from lactose hydrolysed milk (LHM) and evaluate its organoleptic properties in comparison to regular milk products. Standard methods were used to develop six food products namely cold cocoa, rose milk, white sauce pasta, vegetable au gratin, kheer and Sandesh using standard dairy milk and lactose-free milk. Organoleptic evaluation was performed in duplicates using nine point hedonic scale by 50 semi-trained panel members who qualified the threshold test. No significant difference was observed in the organoleptic qualities of all the products except mouth feel and overall acceptability of white sauce pasta prepared from LHM which increased significantly by 6.8% (p < 0.001) and 4.12 % (p < 0.05) respectively. However, after taste and taste of rose milk prepared from LHM decreased significantly by 3.8% (p<0.05) and 5.1% (p<0.01) respectively. All the six food products namely cocoa, rose milk, white sauce pasta, vegetable au gratin, kheer and Sandesh prepared from lactose hydrolysed milk were accepted by the sensory panelist for most organoleptic qualities. Thus, products prepared from lactose hydrolysed milk can be recommended to lactose intolerant individuals which will serve as an important food group full of vital nutrients in their daily diet.