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

Afiyah, Dyah Nurul; Sarbini, Riska Nurtantyo; Arief, Irma Isnafia; Suryati, Tuti

doi:10.1590/1981-6723.09422

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 26 • 2023 • https://doi.org/10.1590/1981-6723.09422 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

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.

Keywords:
Extraction; Lactic acid bacteria; L. bulgaricus RRAM-01; Natural ingredient; S. thermophillus RRAM-01

HIGHLIGHTS

Processing probiotic yoghurt by heating and fermenting milk, makes some milk nutritional content lost

Podang Urang mango is one local fruit from Kediri Indonesia and has a lot of starch, high cellulose, hemicellulose, lignin, carotin, and organic acids, such as acetic acid, ascorbate, citrate, butyrate, propionate

Yoghurt has a higher nutritional value than fresh milk mainly due to the increase in total solids, fat, and protein. The lactose component in yoghurt is less than fresh milk and the shelf life of yoghurt is longer than fresh milk

The addition of Podang Urang mango extracts in probiotic yoghurt significantly affected titratable acid (TA), viscosity, moisture, ash, protein, fat, and lactic acid bacteria (LAB)

The addition of Podang Urang mango extracts in probiotic yoghurt showed significant differences in alanine, arginine, tyrosine, proline, and histidine, while the other amino acids showed insignificant differences

Items	Values
pH	6.74 ± 0.01
Moisture (%)	88.96 ± 0.16
Ash (%)	0.86 ± 0.08
Protein (%)	4.06 ± 0.12
Fat (%)	3.41 ± 1.10

Items	Values
pH	5.11 ± 0.01
Titratable acid (TA)	0.12 ± 0.01

Parameters	P1	P2	P3	P4	P5	P6
pH	4.20^a ± 0.03	4.17^a ± 0.01	4.15^a ± 0.01	4.13^a ± 0.07	4.13^a ± 0.08	4.13^a ± 0.07
Titratable acid	1.02^a ± 0.01	1.03^a ± 0.01	1.03^a ± 0.01	1.04^b ± 0.01	1.04^b ± 0.01	1.04^b ± 0.01
a_w	0.96^a ± 0.01	0.96^a ± 0.01	0.96^a ± 0.01	0.97^a ± 0.01	0.97^a ± 0.01	0.96^a ± 0.01
Viscosity (dpa)	2.42^a ± 0.51	2.44^a ± 0.15	2.45^a ± 0.36	2.89^a ± 0.30	2.90^a ± 0.79	2.98^a ± 0.66
Moisture (%)	86.54^b ± 0.30	86.52^b ± 0.35	86.50^b ± 0.45	86.23^ab ± 0.81	86.19^a ± 0.81	85.30^ab ± 0.85
Ash (%)	0.82^d ± 0.01	0.81^d ± 0.01	0.79^c ± 0.01	0.78^b ± 0.01	0.78^b ± 0.01	0.76^a ± 0.01
Protein (%)	3.67^a ± 0.06	3.68^a ± 0.06	3.70^a ± 0.05	3.79^ab ± 0.06	3.89^b ± 0.06	3.89^b ± 0.18
Fat (%)	3.19^c ± 0.23	3.09^bc ± 0.17	3.01^abc ± 0.14	2.98^abc ± 0.15	2.91^ab ± 0.05	2.81^a ± 0.04
LAB (log cfu/mL)	10.88^a ± 0.82	9.56^a ± 0.31	10.00^a ± 0.00	11.36^b ± 0.82	11.79^b ± 0.86	11.59^b ± 0.51

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Dyah Nurul Afiyah, Kadiri Islamic University, Faculty of Agriculture, Department of Animal Science, Jalan Sersan Soeharmadji nº 38 Kediri, Kediri - Indonesia, e-mail: dyahnurula@gmail.com