Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory properties of beef sausages fermented by lactic acid bacteria of Lactobacillus plantarum IIA-2C12 and L. acidophilus IIA-2B4. These strains were isolated from beef cattle and have shown to display probiotic features. While the nutrient contents were not affected by the probiotics, the pH, texture, and color varied among the sausages. Further analysis on fatty acids showed different profiles of saturated (C14:0, C17:0, and C20:0) and unsaturated (C14:1, C18:1n9c, C18:2n6c, and C22:6n3) fatty acids in sausages with probiotics. Gas chromatography-mass spectrometry further revealed some flavor development compounds including acid, alcohols, aldehydes, aromatic, ketones, sulfur, hydrocarbons and terpenes, varied among the sausages. Hedonic test showed no difference in the preference toward aroma, texture, and color for untrained panelists.
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.
Nowadays, the consumption of probiotic yogurt has been a significant increase. Mostly people prefer to consume probiotic yoghurt because of its taste and high nutrients. However, in the manufacturing process of probiotic yogurt, a thermal process causes some nutritional losses, e.g., β-carotene. Therefore, to replace the loss of β-carotene during this thermal process, then added an extract of Podang Urang mango (Mangifera indica L.). Podang Urang Mango is one of the famous fruits favored by consumers in Kediri, East Java. This fruit is available in a significant amount in Kediri, so the sustainability of the probiotic yogurt with the addition of Podang mango will be acceptable. This research objective was to determine the quality properties and β-carotene of the probiotic yogurt supplemented with Podang Urang mango extract. The probiotic yogurt was made by adding 3% (v/v) of starter culture (Lactobacillus delbrueckii subsp bulgaricus RRAM-01 and Streptococcus salivarius subsp thermophilus RRAM-01) and Podang Urang Mango extract at 0%, 2%, 4%, 6%, 8%, and 10% (v/v) divided in four replications. pH, titratable acid, viscosity, and β- carotene content included as the observed variables. The results showed that Podang Urang mango extract had a significant effect on the quality properties, which could significantly lower the pH, increase the titratable acid, and increase the viscosity of probiotic yogurt. The thermal process of making probiotic yoghurt at 85-90°C for 35 minutes had lowered the amount of β-carotene. However, the supplementation of Podang Urang mango extract showed significantly increase the yogurt β-carotene. The increase of β-carotene could be influenced by the use of Podang Urang mango extract in yoghurt. The more Podang Urang mango extract added, the greater the β-carotene content found in yoghurt.
Yogurt is a nutrient-rich drink and is mostly liked by many consumers. However, the thermal process in yogurt manufacturing reduces its final product nutrients. Therefore, Podang Urang mango (Mangifera indica l.) juice is added to give the supplementation of the yogurt. This research aims to find out the yogurt nutrient content and antioxidant activity by adding Podang Urang mango juice. There were four different treatments in the process of adding Podang Urang mango juice, there was P0 (0%), P1 (3%), P2 (6%), and P3 (9%). The observed parameter used in this research were the water content, ash, protein, fat, carbohydrate, vitamin C, and antioxidant activity. This result showed that addition Podang Urang mango juice has significantly increased the water content, carbohydrate content, vitamin C, and antioxidant activity. Nonetheless, it has significantly decreased the fat content in yogurt. Whereas, there were no significant differences between the ash content and protein when adding Podang Urang mango juice.
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