Development and Evaluation of Lactose-Free Pastries
Öz
The increasing prevalence of lactose intolerance has driven the demand for allergen-free and functional bakery foods. The aim of the study was to investigate the effect of cow's milk replacement with plant-based beverage (almond milk) on the rheological, sensory, and microbiological properties of sponge pastries. Four samples were prepared: a control with cow's milk and 50%, 80%, and 100% plant-based beverage substitution. Sensory evaluation was conducted with a semi-trained panel (n = 20) for appearance, color, texture, taste, and global acceptability on a 9-point hedonic scale. Rheological properties of the batters were measured by steady-shear flow and oscillatory test for viscosity and viscoelasticity. Microbiological safety was analyzed by screening for total viable count, yeasts and molds, and presence of Escherichia coli, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. Results demonstrated that partial milk replacement (50%) maintained sensory quality and textural properties comparable to the control, whereas higher levels of substitution (80% and 100%) reduced texture and flavor scores. All samples were microbiologically acceptable, with TVC < 10² CFU/g and no pathogens isolated upon refrigeration storage. These findings indicate that moderate use of a plant-based beverage can provide pastries suitable for lactose-free labeling with acceptable sensory and structural properties, supporting their utility in functional bakery applications.
Anahtar Kelimeler
Kaynakça
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