Assessment of suitability of yoghurts produced in Poland for the diet of children and teenagers suffering from hypolactasia
Keywords:
yoghurt, hypolactasia, β-D-galactosidase, lactic acid bacteriaAbstract
Introduction. A crucial element in the treatment of hypolactasia and lactose intolerance is to reduce its consumption. Other important aspects are high activity of endogenous lactase in yoghurt and a high count of lactic acid bacteria responsible for its presence in the consumed product.
Aim. The aim of the study was to assess suitability of yoghurts produced in Poland in the diet of patients with hypolactasia based on their contents of lactose, activity of lactase and the presence of viable lactic acid bacteria.
Material and methods. Material for analyses comprised 12 different commercially available yoghurts. Shelf-life of yoghurts was 18 to 25 days. Yoghurts were tested 12, 7 and 0 days before expiry date.
Results. The amount of lactose determined in yoghurts ranged from 2.9 to 6.9g•100g-1. It decreased during storage by over 33%. Lactase activity fell within a range from 0.23 to 0.92 μkat•100g-1. The initial count of bacteria from genus Lactobacillus in yoghurts ranged from 7.8×105 to 6.9×108 CFU∙g-1, while that from genus Streptococcus was 1.2×108 CFU∙g-1. Storage resulted in their reduction by 8.9 and 7.9%, respectively. The highest dependence was found between lactase activity and the count of bacteria from genus Lactobacillus. The count of Lactobacillus in 50% cases was at least 107 CFU∙g-1, while in 41.6% cases it was equal or lower than 105 CFU∙g-1, which corresponded to very low lactase activity (0.23-0.37 μkat•100g-1).
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