ELABORAÇÃO DE SORVETES COM TEOR REDUZIDO DE LACTOSE

Lactose intolerance is characterized as an altered response to a food containing this disaccharide without activation of the immune response, and is thus described as the inability to absorb lactose. Aiming to provide greater menu diversification for people with lactose intolerance, the objective of this study was to develop reduced lactose ice cream. Three ice cream formulations (A, B, C) were produced, distinct from each other by milk replacement. The base was composed of Nolac® sour cream, homemade de-condensed condensed milk, passion fruit pulp, emulsifier, chia, oat bran, unflavored gelatin. In formulation A lactose-free Ninho® milk was added; in Bwater-soluble soy extract Ades® and in C whole milk Nolac®. Nutritional labels were prepared with 60g portion. Carbohydrate, protein, total and saturated lipid, sodium, energy and fiber values for each serving were calculated based on the food composition tables and compared with those of QMexe® passion fruit lactose-free ice cream. The sensorial analysis consisted in evaluating the sensorial differences of the formulations elaborated in the attributes aroma, flavor, texture, color, appearance. The threeformulations elaborated presented much lower carbohydrate contents, high protein value and lower caloric and sodium values compared to Qmexe®. The fiber contents found in the three formulations were higher than Qmexe® due to the addition of chia and oats. The formulations had similar attributes as aroma and texture. The formulations of recipe A containing de-skimmed milk powder and recipe C with de-skimmed whole milk approached the ice cream consumed in the market. general population: food with quality, practicality and satisfaction.