Effects of Milk

Substitutes on
Overall Likeability
of Rice Pudding
Lauren Rudolph
Section 2 Station 3
Lactose Intolerance

- Lactose is a disaccharide found in milk

- The enzyme lactase normally breaks down lactose in the body into smaller, easily digestible sugars
galactose and glucose
- Lactose intolerant individuals do not produce the enzyme lactase, so lactose passes into the large
intestine undigested, causing fermentation which leads to abdominal pain and gas
- Lactose maldigestion is prominent in a large population:
In North American adults lactose maldigestion is found in approximately 79% of Native Americans,
75% of blacks, 51% of Hispanics, and 21% of Caucasians. In Africa, Asia, and Latin America
prevalence rates range from 15-100% depending on the population studied.

Scrimshaw, N S, and E B Murray. (1988)

 Why I chose Lactose Intolerance
- Prevalence of this condition is high in many populations
- In my experience many people with this condition still eat dairy products and just deal with the
consequences
- Shouldn’t have to deal with the discomfort after eating foods they love, alternatives may help
- High popularity in milk alternatives in recent years, wanted to see effects of these alternatives and how they
may act differently
- According to MarketsandMarkets, the dairy alternatives market is estimated to be valued at USD 22.6
billion in 2020 and is projected to reach USD 40.6 billion by 2026

“Dairy Alternatives Market.”

Market Research Firm (2013)
 Food Product I Chose: Rice Pudding
What was Why Rice Rice Pudding vs
the variable? Pudding? Other Recipes
Many included other
Milk alternatives (Soy Easy to isolate the changing
ingredients with lactose (ex:
milk, Lactose Free Milk) variable (milk) from this recipe
Mac and Cheese)
in a rice pudding recipe

Basic Rice
Relevance Pudding Recipe
Whole milk is one of the Includes:
main ingredients, not suitable Rice, Milk, Vanilla,
for those with lactose Butter, Sugar, Salt,
intolerance Egg
The Milks Used and Their Ingredients 07 01 21

Lactose Free
Whole Milk Soy Milk (Variable
Milk (Variable
(Control) 1)
2)
Ingredients: Milk, Ingredients:
Vitamin D3 Organic Soymilk
(filtered Water,
Organic Soybeans),
Organic Cane
Sugar, Calcium
Carbonate, Sea
Salt, Natural
Flavors, Gellan
Gum, Vitamin A
Palmitate, Vitamin
D2, Riboflavin
(vitamin B2) And Ingredients: Milk,
Vitamin B12 Lactase enzyme,
Vitamin D3
Hypothesis

The substitution of lactose free milks in the product of rice pudding will
not affect mouthfeel or flavor but will affect the creaminess, cook time,
and may change overall likeability of the pudding.
The Basic Recipe

1. Began by cooking the rice on the stovetop until soft and fluffy.

2. Combine milk and salt with rice, cook for ~15 minutes. (Objective taken
at this time: time to thicken.)
3.
Stir in remaining milk, beaten egg, and sugar until combined.
4. Once combined, remove from heat and stir in butter and vanilla.

5.
Perform other objective evaluations: Percent Sag and Linespread
6. Separate into containers for sensory evaluation.
FINISHED PRODUCTS

Whole milk
Lactose Free Milk

Soy Milk Soy Milk

Whole milk
The lactose free and
regular whole milk had
similar appearances:
Lactose Free Milk Soy milk had a slightly
darker appearance
Objective Results

Lactose Free Milk had the greatest linespread

average (least viscous)

Soy milk: took the longest to thicken

Objective Results

% Sag

Whole Milk 33.3

Soy Milk 29.6

Lactose Free Milk 16

Lactose free milk had the lowest % Sag, kept its shape and
form best.
Sensory Evaluation- How 04 06 21

shiny is the sample?

- Whole milk was shiniest, soy milk
was least
- Significant P Values:
Whole Milk & Soy Milk (0.009)
Soy Milk & Lactaid (0.016)
 Sensory: How Cream Colored is the
sample?
Whole milk highest rating, Soy
Milk lowest

- Significant P values:
Soy milk & Whole milk (0.004)
Soy Milk & Lactaid (5.65E-05)
Sensory: How smooth is the sample?
Lactose Free Milk ranked
highest, Soy milk lowest

Significant P values:

Soy Milk & Whole Milk

(0.016)
Sensory: How thick is the sample?

Whole milk highest rating

No significant p-values in
this data
Sensory: How sweet is the sample?
Lactose free milk greatest
rating

Significant p values:

Soy Milk & Lactaid

(0.030)

Whole Milk & Lactaid

(0.016)
Sensory: How milky is the sample?
Lactose free highest

Significant p values:

Soy Milk & Lactaid

(0.045)
Sensory: Overall Liking of
Sample?
Lactose free milk greatest
rating

Significant p values:

Soy milk & Whole Milk

(0.030)

Soy milk & Lactaid

(0.028)
Whole Milk Soy Milk Lactose Free Milk
 Ingredients Comparison
Lactose Free
Whole Milk Soy Milk
Milk

Milk
Lactase Enzyme
Vitamin D3

Soy milk has a large amount of

ingredients to mimic real milk, as
well as added nutrients.
Discussion
Hypothesis
Supported?
The substitution of lactose
free milks in the product of
rice pudding will not affect
mouthfeel or flavor but will
affect the creaminess, cook
time, and may change overall
likeability of the pudding.
Somewhat
Supported
In comparison, some
factors were affected
more than others.
Creaminess, cook time,
and overall likeability
were affected, but so
were some other factors.
 Discussion

Surprises in the results:

Lactose free milk was overall the most liked and sweetest. This was interesting to note because it
wasn’t the control, meaning it was an improvement on the control with an alternative. The reason
for this could be because it is typically known to be sweeter, since it contains lactase which
breaks down the lactose into its simpler sugars which are slightly sweeter.

Soy milk has a lot of great nutrient properties, but was the least liked overall. This is likely due to
its difference in color and slightly off-flavor. Soy milk is not always popularly used in recipes
due to its sometimes bean-y flavor.

Cruz, N.S (2008)

What would I have done
differently?
- Would have picked another alternative more similar to lactose free milk
and whole milk
- Soy milk was very different in properties and may have not been the best
comparison to the other two that are relatively very similar

- Potentially serve the rice pudding cold in order to make it more palatable,
room temperature could have affected likeability
- Aside from that, the experiment worked well and took the perfect amount
of time for the lab time allotted (wasn’t rushed or compromised recipe to
make up time)
 References
Scrimshaw, N S, and E B Murray. “The acceptability of milk and milk products in populations with a high prevalence of
lactose intolerance.” The American journal of clinical nutrition vol. 48,4 Suppl (1988): 1079-159.
doi:10.1093/ajcn/48.4.1142
https://pubmed.ncbi.nlm.nih.gov/3140651/

“Dairy Alternatives Market.” Market Research Firm, www.marketsandmarkets.com/Market-Reports/dairy-alternative-plant-

milk-beverages-market-677.html.

Cruz, N.S., et al. “Soymilk Treated by Ultra High-Pressure Homogenization: Acid Coagulation Properties and
Characteristics of a Soy-Yogurt Product.” Food Hydrocolloids, Elsevier, 25 Mar. 2008,
www.sciencedirect.com/science/article/pii/S0268005X08000593.

https://www.recipal.com/

https://www.allrecipes.com/recipe/24059/creamy-rice-pudding/