Analysis of vitamin C in probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.)

Abstract

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.