文章基本信息

标题：Analysis of vitamin C in probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.)
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作者：Dyah Nurul Afiyah ; Irma Isnafia Arief ; Tuti Suryati 等
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2022
卷号：335
页码：1-6
DOI：10.1051/e3sconf/202233500007
语种：English
出版社：EDP Sciences
摘要：Yoghurt is a functional drink that is beneficial to health. However, nutritional losses, e.g. vitamin C, occurs during the thermal process. Therefore, vitamin C supplementation is needed to replace the lost amount during processing by adding the extract of podang urang mango (Mangifera indica L.). The yoghurt was made by adding 3% (v/v) of starter culture (Lactobacillus delbrueckii subsp bulgaricus RRAM-01 and Streptococcus salivarus subsp thermophillus RRAM-01) and mango extract at 0%, 2%, 4%, 6%, 8% and 10% (v/v) in four replications. The determination of vitamin C content was performed using titration method. The results showed that heating process at 85-90 °C in 35 minutes lowered the amount of vitamin C in the final product. However, the addition of podang urang mango extract at 6%, 8% and 10% could increase the amount of vitamin C.