THE CONTENT OF BETA CAROTENE, TOTAL POLYPHENOL AND FREE RADICAL SCAVENGING ACTIVITY OF MUNGBEAN MILK KEFIR (Vigna Radiata) AS AFFECTED BY CULTURES (Lactobacillus Bulgaricus And Candida Kefir) AND GLUCOSE CONCENTRATION

Teguh Supriyono

The functional properties of mungbean can be improved by fermentation using Lactobacillus bulgaricus and Candida kefir cultures. The main energy source of both microorganism is lactose as found in milk, however lactose is absent in mungbean milk. Sugar content in mungbean milk for the growth microorganisms activity is limited. Therefore additional glucose is needed to provide readily usable energy.This study was carried out to study the influence of cultures (Lactobacillus bulgaricus and Candida kefir) and glucose concentration on beta carotene level, total polyphenol and free radical scavenging activity of mungbean milk kefir (MBK).

Complete random design experiment was employed in this study. Beta carotene level was determined by spectrophotometry, total polyphenol by Folin-Ciocalteu method and free radical scavenging activity by DPPH radical scavenging assay. Data were analized using ANOVA. When the result of ANOVA was significant, Tukey’s multiple comparison was conducted.

http://www.magi.undip.ac.id/penelitian/28-english-version/64-the-content-of-beta-carotene-total-polyphenol-and-free-radical-scavenging-activity-of-mungbean-milk-kefir-vigna-radiata-as-affected-by-cultures-lactobacillus-bulgaricus-and-candida-kefir-and-glucose-concentration