The Physicochemical, Microbial, and Sensorial Quality of Cow’s milk Kefir Fortified With Mango Pulp (Mangifera Indica L.)
El Latifa Sri Suharto,
Annisa Rizki Maulina,
The physicochemical, microbial, and sensory quality of kefir fortified with mango pulp (Mangifera Indica L.) at different concentrations (0, 12.5, 25, and 37.5%). This work sought to evaluate protein, lipids, moisture, ash content, pH value, total titratable acidity (TTA), total phenolic compounds, free radical scavenging activity, texture, taste, aroma, color, and overall liking of cow’s milk kefir fortified with mango pulp (Mangifera Indica L.). Based on the research, it can be concluded that the best results were found in the fortification of mango pulp in cow milk kefir at 37.5%. This cow’s milk kefir was more acidic (4.71-4.89), with total titratable acidity (0.81-0.94 g/100 g), moisture (88.41-90.11 g/100 g), protein content (3.44-4.14 g/100 g), lipids (1.82-3.75 g/100 g) and ash (0.61-0.72 g/100g). The phenolic compounds of cow’s milk kefir (197.97-351.42 mg GAE/g), free radical scavenging activity (16.07-86.76%), Total Plate Count (5.52-5.59 Log CFU/ml), lactic acid bacteria viable count (8.66-8.94 Log CFU/ml), viable yeast count (7.59-7.90 Log CFU/ml) and sensory values are still in the range preferred by the panelists.