ArticleScientific reports2026
Development and characterization of lactose-hydrolyzed whey candy.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Whey represents one of the largest dairy by-product streams worldwide, retaining 55-60% of the nutrients originally present in milk, yet its high lactose content, limited solubility, and environmental disposal challenges restrict its utilization; enzymatic lactose hydrolysis using β-galactosidase improves sweetness, reduces the risk of lactose crystallization, enhances digestibility, and broadens its applicability in frozen confections. This study aimed to develop, optimize, and characterize a reduced-sugar, lactose-hydrolyzed whey-based frozen candy by determining the optimal enzyme concentration for lactose hydrolysis, evaluating the combined effects of sugar and CMC stabilizer on compositional, physico-chemical, and sensory attributes, and assessing the suitability of four flavour emulsions, orange, pineapple, kalakhatta, and jaljira. Sweet whey was hydrolyzed using Maxilact L5000 (0.2-0.4 mL/L), with 0.3 mL/L selected based on achieving ~ 85% lactose conversion; candies were formulated with four sugar levels (18-24%) and three CMC levels (0.2-0.4%) and evaluated for composition, pH, acidity, melting resistance, and sensory assessment. Lactose hydrolysis increased considerably with enzyme concentration, plateauing at 0.3 mL/L. Sugar level significantly influenced total solids, carbohydrates, acidity, melting resistance, and flavour scores, while CMC level significantly affected body, texture, and melting quality due to its water-binding and cryo-stabilizing effects. The optimized formulation, 22% sugar and 0.4% CMC, exhibited desirable composition (TS 30.75%, fat 0.15%, protein 0.75%), physico-chemical characteristics (pH 3.91; acidity 0.53% citric acid; melting resistance 82.62%), and good sensory acceptability. Among the flavours tested, orange achieved the highest consumer preference (8.70), followed by jaljira (8.40), while pineapple and kalakhatta showed comparatively lower acceptability. These findings demonstrate that reduced-sugar frozen candy can be formulated using lactose-hydrolyzed whey, enabling 35% relative reduction in sucrose without influencing sensory quality.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.