Microbia, Chemical Characteristics and Nutritional Value of Mango Probiotics Drink by Biocapsules Lactobacillus paracasei ssp. paracasei Ml.3

Elida Mutia (), Agustina Agustina (), M. Fadhina (), Amelia Putri Mega () and Elviati Elviati ()
Additional contact information
Elida Mutia: Food Technology Department, Agricultural Polytechnic of Payakumbuh, West Sumatera, 26271, Indonesia
Agustina Agustina: Food Technology Department, Agricultural Polytechnic of Payakumbuh, West Sumatera, 26271, Indonesia
M. Fadhina: Food Science Study Program, Postgraduate School, Bogor Agricultural University, Bogor
Amelia Putri Mega: Department of Agribusiness Management, Agricultural Polytechnic of Payakumbuh, West Sumatera, 26271, Indonesia
Elviati Elviati: Department of Plantation Management, Agricultural Polytechnic of Payakumbuh, West Sumatera, 26271, Indonesia

Eximia Journal, 2022, vol. 5, issue 1, 33-40

Abstract: This study aimed to investigate microbia amount, chemical properties and nutritional value of mango probiotics drink by biocapsules Lb. paracasei ssp. paracasei Ml.3. The production of biocapsules Lb. paracasei ssp. paracasei Ml.3 by extrusion carregenan-skim (2:1) of 12 bio-capsule. The result indicated that the exponential phase of the bio-capsule Lb. paracasei ssp. paracasei Ml3 at 17 hours of incubation required 2.09/hours of generation time and 8.12 generation number to reach 10.81 log CFU/ mL. The chemical characteristics indicated that the moisture content was 82.57%, ash content 0.12%, protein content 1.35%, fat content 0.2%, organic acid content 0.5%, vitamin C content 9.73% and crude fiber content 0.04%. Additionaly, this product contains 1.7x108 CFU/ mL Lb. paracasei ssp. paracasei Ml 3. According to the analysis of nutritional value (diet 2000 kkal) considerable high nutritional value and could be developed for functional food. This nutritional value showed protein were 0.949 kkal (0.47%), fat 1,71 kkal (0.43%), carbohydrate 74.373 kkal (5.31%) and total energy 77.032 kkal.

Keywords: chemical characteristics; microbia; nutritional value; probiotic drink (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://eximiajournal.com/index.php/eximia/article/view/129/73 (application/pdf)
https://eximiajournal.com/index.php/eximia/article/view/129 (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:tec:eximia:v:5:y:2022:i:1:p:33-40

Access Statistics for this article

Eximia Journal is currently edited by Tanase Tasente

More articles in Eximia Journal from Plus Communication Consulting SRL
Bibliographic data for series maintained by Tanase Tasente ().