Quality indicators in lactose hydrolyzed milks and soy beverages from Colombia

• Published in: Journal of food science and technology 2022-02, Vol.59 (2), p.646-654
• Main Authors: Rada-Mendoza, Maite, Villamiel, Mar, Ramírez, Alfonso, Usuriaga, Yennifer, Montilla, Antonia
• Format: Article
• Language: English
• Subjects: Beverages; Carbohydrates; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Composition; Controlled storage; Food Science; Furfural; Galactooligosaccharides; Galactosides; Indicators; Lactose; Maillard reaction; Nutrition; Original; Original Article; Storage conditions
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-021-05055-y

Worldwide there is great interest in producing low lactose milk and drinks, such as soy beverages, suitable for consumption by lactose-intolerant people. These products have different carbohydrate compositions, which affect quality indicators derived from Maillard reaction (furosine and 5-hydroxyl-methyl furfural, HMF). In this study, quality parameters have been determined in 11 commercial samples (8 lactose-hydrolyzed milks and 3 soy beverages). Presence of β-galactooligosaccharides in milks (22.2–458.1 mg/100 mL) correlating roughly with the remaining lactose content (1.9–357.7 mg/100 mL). Soy beverages contained α-galactosides in concentrations of 30–75 mg/100 mL. HMF and furosine were detected in all milk samples. In addition, powdered milks subjected to controlled storage (40 °C, a w 0.44) showed a furosine increase up to 88%. In conclusion, a great composition diversity was observed in the different products, probably favored by the lack of regulation and underline the importance of controlling processing and storage conditions to preserve product quality.