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FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: RELATIVE SWEETNESS
Author(s) -
SHAH N. O.,
NICKERSON T. A.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02546.x
Subject(s) - sweetness , lactose , chemistry , hydrolysis , sucrose , food science , lactose intolerance , disaccharide , galactose , carbohydrate , sugar , biochemistry
ABSTRACT A sensory panel of 11 judges determined the relative sweetness of lactose/glucose/galactose mixtures simulating hydrolyzed lactose syrups in a semi‐model system similar to unflavored ice cream mix. The hydrolyzed syrups were evaluated at two levels of substitutions (25% and 50%) of the sucrose in the control mix, which contained 15% sucrose. A paired‐comparison method was used, and the samples were served at 4.5 ± 0.7°C. The equisweetness point was determined graphically. The data showed a synergistic sweetness effect. A small amount of lactose enhanced sweetness, e.g. less sucrose was needed for equisweetness when 25% of the sucrose was replaced with 70%‐hydrolyzed lactose syrup than with 100%hydrolyzed syrup.