Food consistency effects of quarg in lactose malabsorption

Abstract

Effects 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.