Analysis of the Yogurt Nutrient Content and Antioxidant Activity by Adding Podang Urang Mango Juice (Mangifera Indica L.)

Afiyah, Dyah Nurul; Sarbini, Riska Nurtantyo; Huda, M. Shofaul

doi:10.30736/jt.v13i2.144

Cited by 4 publications

(3 citation statements)

References 10 publications

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“…LAB is a group of gram-positive bacteria that do not form spores and can ferment carbohydrates to produce lactic acid. However, yoghurt with Podang Urang Mango extracts has fulfilled the quality requirements specified by [Afiyah et al, 2022b] at least 10 7 CFU mL -1 . The amino acids are the building blocks of protein, and their composition is unique for each type of protein.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract

Afiyah

Sarbini

Arief

et al. 2023

Braz. J. Food Technol.

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Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated milk then added with lactic acid bacteria and allowed to ferment. However, the series of processes makes some of the nutritional content of milk lost. Therefore, probiotic yoghurt needs to replace this nutritional loss and improve the yoghurt quality. The addition of herbs or natural ingredients could be an effective way to improve the functional properties of yoghurt, such as the addition of Podang Urang mango extract (Mangifera indica L.). This research aimed to recognize the physicochemical, and amino acid profiles of probiotic yoghurt through the addition of Podang Urang mango extract. The addition of Podang Urang mango extracts into yoghurt has significantly affected titratable acid (TA), viscosity, moisture, ash, protein, fat, and lactic acid bacteria (LAB). However, it did not significantly affect water activity and pH. The highest levels of amino acids in yoghurt with the addition of Podang Urang mango extract were leucine and lysine. There was a significant difference in alanine, arginine, tyrosine, proline, and histidine in the percentage of Podang Urang mango extract, while the other amino acids showed insignificant differences.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract

Afiyah

Sarbini

Arief

et al. 2023

Braz. J. Food Technol.

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“…Sodini et al [45] fortified yogurt with commercial whey protein concentrates and found that the fat contents ranged between 2.10% and 3.70%. In one recent study, Afiyah et al [69] found the fat content of control yogurt to be 3.15%. The addition of JSPI in the formulation clearly did not contribute to the increment of fat in the fortified yogurt samples, so the changes are also statistically insignificant.…”

Section: Fat Contentmentioning

confidence: 97%

Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt

Hossain,

Dewan,

Billah

et al. 2023

Journal of Food Processing and Preservation

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A significant proportion of the global population is currently suffering from protein and mineral malnutrition. Food enrichment or fortification is an effective strategy being utilized worldwide to fight malnutrition. The objective of the study was to extract protein and minerals from an underutilized natural source of jackfruit seed and to incorporate these nutrients into a widely consumed food yogurt. Protein isolation was achieved through the removal of the major component starch from jackfruit seed flour (JSF) followed by spray drying to get jackfruit seed protein isolate (JSPI). Mineral extraction was performed from the residuals after protein extraction. Four different yogurt samples were formulated enriched with varying concentrations of extracted protein (8%, 6%, 4%, and 2%) and a constant mineral concentration of 747 mg/100 g of yogurt. A plain yogurt served as the control sample (S5), which was not enriched with protein and mineral. The yogurts were successfully enriched with protein and minerals in this study. The sensory evaluation experiment suggested that the yogurt sample (S2) prepared with 6% protein and 747 mg/100 g mineral secured better sensory acceptance than any other sample prepared in this study. Shelf-life study showed that the yogurts were safe for consumption up to 12 days when stored under refrigeration temperature and 4 days when stored at room temperature.

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“…The production was based on Afiyah et al (2022) with some modifications. Briefly, the cow's milk was subjected to heating at 115°C for a duration of 3 min, and subsequently, the temperature was lowered to 40-45°C.…”

Section: Yogurt Productionsmentioning

confidence: 99%

Physicochemical profile, amino acid, and flavors of probiotic yogurt with the addition of nano ZnO food grade

ARIEF,

ABIDIN,

WULANDARI

et al. 2023

Food Sci. Technol (Campinas)

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Yogurt is a functional food produced through milk fermentation by yogurt bacteria. The addition of Lactiplantibacillus plantarum IIA-1A5 in the fermentation of yogurt yielding a yogurt probiotic has been shown to exhibit some functional properties. The effects of adding ZnO on the overall properties of the yogurt are unknown. This study aimed to investigate the effect of ZnO nanoparticles on the characteristics of conventional yogurt and yogurt probiotics. Four sets of yogurts were prepared: conventional yogurt, yogurt with added ZnO, yogurt probiotic, and yogurt probiotic with added ZnO. Most of the physicochemical properties of all yogurts were found to be comparable, except for fat and solid non-fat contents. The addition of ZnO increased the total lactic acid bacteria (LAB) in the yogurt, but it apparently inhibited L. plantarum IIA-1A5 as indicated by a lower LAB population in the yogurt probiotic with added ZnO compared with the yogurt probiotic without ZnO. However, the combination of L. plantarum IIA-1A5 and ZnO in yogurt significantly enhanced the DPPH inhibition activity. Additionally, the positive effects of ZnO were also observed on the total amino acid content, which significantly modulate the flavor compounds. This indicates that, overall, ZnO contributed to the better characteristics of yogurts.

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Analysis of the Yogurt Nutrient Content and Antioxidant Activity by Adding Podang Urang Mango Juice (Mangifera Indica L.)

Cited by 4 publications

References 10 publications

Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract

Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract

Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt

Physicochemical profile, amino acid, and flavors of probiotic yogurt with the addition of nano ZnO food grade

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