Cookies High in Antioxidants from the Combination of Lactobacillus Reuteri with Mango Juice as a Functional Food Candidate for Children with Functional Digestive Problems

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Muhammad Rahimi Bahar, Fahrul Nurkolis, Jeanette Irene Christiene Manoppo, Nelly Mayulu, William Ben Gunawan, Siti Chairiyah Batubara, Piko Satria Augusta, Nurpudji Astuti Taslim, Max F. J. Mantik

Abstract

Lactobacillus reuteri is one of the good microorganisms that play a role in the digestive health of children, such as diarrhea and constipation. Mango fruit (Mangifera indica) has an abundant content of antioxidants, dietary fiber, and beta-carotene. This research aims to process mango juice with L. reuteri into functional biscuits. There were 3 variations of mango juice formulation, namely S1, S2, and S3, based on mango and CO2-free water content (S1 = 1:0.5; S2 = 2:1; and S3 = 3:2). Then, all product samples were inoculated with Lactobacillus reuteri LRE02-DSM 23878 5% b/v for 14 days under anaerobic conditions. The part of mangoes used was pure ripe flesh. The fermented products were made into flour with a freeze dryer, then the powder was mixed and stirred with the addition of 5% water using a mixer with a power of 102-189 rpm for 30 minutes and then put in the oven for 15 minutes with a temperature of 70 - 90°C so that it became cookies. Sample variation was done to determine the average significance of the antioxidant content in it. In the next step, Vitamin C analysis from 3 samples of cookies was done using the Titration Iodometric Method to determine the amount of Vitamin C (mg/100g) and also the antioxidant activity with 2.2-diphenyl-1- picrylhydrazyl (DPPH). The results of vitamin C and antioxidant activity in each sample of cookies; S1 was 89.64mg/100g with 25.78% antioxidant activity, S2 was 81.55mg/100g with 23.77% of antioxidant activity, and S3 was 96.92mg/100g with 28.67% antioxidant activity. The formulation for the number of cookie samples containing the highest vitamin C was S3. There was a significant difference (P <0.05) which determined the vitamin C level between the sample formulations..

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How to Cite
Max F. J. Mantik, M. R. B. F. N. J. I. C. M. N. M. W. B. G. S. C. B. P. S. A. N. A. T. . (2021). Cookies High in Antioxidants from the Combination of Lactobacillus Reuteri with Mango Juice as a Functional Food Candidate for Children with Functional Digestive Problems. Annals of the Romanian Society for Cell Biology, 25(6), 6593–6597. Retrieved from https://annalsofrscb.ro/index.php/journal/article/view/6728
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