File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Food consistency effects of quarg in lactose malabsorption

TitleFood consistency effects of quarg in lactose malabsorption
Authors
Issue Date1992
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 1992, v. 2 n. 4, p. 257-269 How to Cite?
AbstractEffects of food consistency on lactose absorption from quarg prepared with yogurt (QY) or buttermilk (QBM) cultures, pasteurized quarg (QP) and quarg whey (WY) were evaluated in four lactose malabsorbers in comparison to a semi-liquid yogurt. The subjects consumed 250 g of each product containing 15 g lactose after an overnight fast. Blood glucose was measured at 15 min intervals for 90 min and symptoms of lactose intolerance were noted for 6 h following consumption of the food. All the quarg products (QY, QBM or QP) were tolerated as well as the yogurt while the whey (WY), containing similar levels of lactose and viable yogurt organisms as the quargs or the yogurt, caused symptoms of lactose malabsorption. The blood glucose rise with all products was < 20 mg/dl; QY, QBM and QP caused smaller rises but higher total blood glucose accumulation over a 90 min period than the WY. Food consistency seemed to be the common factor related to lack of lactose malabsorption effects with all the quarg products while microbial enzyme activity or the presence of viable yogurt culture organisms appeared insignificant. © 1992.
Persistent Identifierhttp://hdl.handle.net/10722/144376
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991

 

DC FieldValueLanguage
dc.contributor.authorShah, NPen_HK
dc.contributor.authorFedorak, RNen_HK
dc.contributor.authorJelen, PJen_HK
dc.date.accessioned2012-01-20T09:01:43Z-
dc.date.available2012-01-20T09:01:43Z-
dc.date.issued1992en_HK
dc.identifier.citationInternational Dairy Journal, 1992, v. 2 n. 4, p. 257-269en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144376-
dc.description.abstractEffects of food consistency on lactose absorption from quarg prepared with yogurt (QY) or buttermilk (QBM) cultures, pasteurized quarg (QP) and quarg whey (WY) were evaluated in four lactose malabsorbers in comparison to a semi-liquid yogurt. The subjects consumed 250 g of each product containing 15 g lactose after an overnight fast. Blood glucose was measured at 15 min intervals for 90 min and symptoms of lactose intolerance were noted for 6 h following consumption of the food. All the quarg products (QY, QBM or QP) were tolerated as well as the yogurt while the whey (WY), containing similar levels of lactose and viable yogurt organisms as the quargs or the yogurt, caused symptoms of lactose malabsorption. The blood glucose rise with all products was < 20 mg/dl; QY, QBM and QP caused smaller rises but higher total blood glucose accumulation over a 90 min period than the WY. Food consistency seemed to be the common factor related to lack of lactose malabsorption effects with all the quarg products while microbial enzyme activity or the presence of viable yogurt culture organisms appeared insignificant. © 1992.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyjen_HK
dc.relation.ispartofInternational Dairy Journalen_HK
dc.titleFood consistency effects of quarg in lactose malabsorptionen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0005648642en_HK
dc.identifier.volume2en_HK
dc.identifier.issue4en_HK
dc.identifier.spage257en_HK
dc.identifier.epage269en_HK
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridFedorak, RN=7005513192en_HK
dc.identifier.scopusauthoridJelen, PJ=7004283846en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats