In the present study, quality characteristics of yogurt supplemented with trehalose and fructooligosaccharide(FOS) were determined. Subcultured Lactobacillus rhamnosus was inoculated into milk with 2% (w/v) to manufacture yogurt supplemented with either trehalose (6.5%, w/v) or FOS (6.5%, w/v). Physicochemical and microbial changes, such as pH, titratable acidity (TA) and viable cell count were measured during fermentation at 37 °C for 14 hrs with every 2 hr interval after inoculation. The pH change of yogurts gradually decreased, and after 14 hr fermentation, pH of trehalose and FOS added yogurt reached 4.8, however, sucrose added control yogurt group reached 5.52. Viable cell count of yogurt showed over 6 log CFU/ml after 8 hr fermentation period. After 14 hr fermentation, trehalose and FOS added yogurt group displayed about 8.5 log CFU/mL and it was higher than sucrose added yogurt (7.7 log CFU/mL). The results in the present study indicated that addition of trehalose and FOS in the yogurt could increase growth rate of Lactobacillus rhamnosus growth during fermentation.

Quality characteristics of yogurt supplemented with trehalose and fructooligosaccharide

253rd National Meeting (2017)

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