International Journal of Health Sciences and Research

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Original Research Article

Year: 2018 | Month: December | Volume: 8 | Issue: 12 | Pages: 38-43

A Study on the Acceptability of Plant-Based Milk and Curd among the Lactose Intolerant People Residing in Kolkata

Sweata Rani Raia, Jyoti Pachisiab, Shweta Singhc

aAssistant Professor, Department of Food Science and Nutrition Management, J D Birla Institute, Kolkata, India
bM.Sc in Food and Nutrition, J D Birla Institute, Kolkata, India,
cAssistant Professor, Department of Nutrition, St. Francis College for Women, Hyderabad, India

Corresponding Author: Jyoti Pachisia


Lactose intolerance is a common, gastrointestinal disorder. Its prevalence is highly variable depending on ethnicity. Hypolactasia or lactase deficiency may result in lactose mal-absorption, which combined with clinical symptoms, consists in the image of lactose intolerance. Management of lactose intolerance requires a total or partial exclusion of dairy products from diet. Plant milks may serve as boon since it contain no lactose. They are considered as suitable economical substitute for cow’s milk and ideal nutritional supplement for lactose intolerant patients. On the other hand, yogurt is a fermented product that is also well tolerated by them. The present study aimed at finding and developing a local substitute for milk based product determining the physicochemical analysis and sensory evaluation (n=20) of Milk and “Dahi” (from oats, rice and almond) with a view of knowing the consumer acceptability of the product. Milk samples were prepared from different plant sources (oats, rice and almond) and then “Dahi” samples from these milk(s) were prepared using Lactobacillus sp. as culture starter (Vizylac Capsules) Milk and “Dahi” samples were also subjected to chemical parameters (pH, acidity, Calcium, Protein, Carbohydrate). The results from analyses were encouraging since the developed product contains no lactose. Milk and Curd prepared from almonds was liked most by the sensory panelists and contains appropriate amount of nutritive values.

Key words: Lactose intolerance, plant milk, probiotics, yogurt, milk

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