Abstract
Introduction: The lactose-intolerant public represents an important portion of the population; however, the diversification of products that serve this population is still very limited.
Objective: In this bias, this study aimed to develop a low-lactose yogurt added with blueberry jelly, combining sensory and functional characteristics of the fruit.
Methods: Different concentrations of β-galactosidase were evaluated in the fermentations, in addition to four formulations of blueberry jelly that were sensorially tested for preference, a formulation was selected and its global acceptance and purchase intent were verified.
Results: The use of 1.5 g L- 1 of β-galactosidase allowed for a more significant reduction of lactose during the fermentation process. Of the four jelly formulations tested, the whole fruit was sensory preferred, and the low-lactose two-layer yogurt showed 86% acceptance and 74% purchase intention.
Conclusion: It was possible to develop a product with low lactose content and sensorially pleasant to the consumer.
Graphical Abstract
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