NGHIÊN CỨU ỨNG DỤNG ĐƯỜNG TREHALOSE TRONG LÊN MEN SỮA CHUA

Abstract

Trehalose is a non-reducing disaccharide with structure and chemical properties as same as sucrose, which is abundant in nature and has many health benefits. The most widespread applications of this sugar are preservation in the food industry and maintenance food quality. Currently, trehalose is used in yogurt as a preservative additive.
This study investigates the ability of starter cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) to ferment trehalose in yoghurt, establishes a yoghurt production process using trehalose and evaluates a survey of consumer tastes with trehalose-added yogurt. Initial results show that trehalose can be used to ferment
by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus with the percentages of starter culture is 0,02%, at 420C and in 11 hours. The usage of trehalose contributes to reduce fermentation duration, increases the water-holding capability (>4%) and microorganisms (higher than 10-20 times compared to yogurt without using trehalose). In sensory survey, the proportions of sugar mixture (trehalose/sucrose) in the most favorite yogurt samples is 2/8.