KANDUNGAN BETA KAROTEN, POLIFENOL TOTAL DAN AKTIVITAS "MERANTAS" RADIKAL BEBAS KEFIR SUSU KACANG HIJAU (Vigna radiata) OLEH PENGARUH JUMLAH STARTER (Lactobacillus bulgaricus dan Candida kefir) DAN KONSENTRASI GLUKOSA 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

KANDUNGAN BETA KAROTEN, POLIFENOL TOTAL DAN AKTIVITAS "MERANTAS" RADIKAL BEBAS KEFIR SUSU KACANG HIJAU (Vigna radiata) OLEH PENGARUH JUMLAH STARTER (Lactobacillus bulgaricus dan Candida kefir) DAN KONSENTRASI GLUKOSA 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

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 microor...

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Main Author: Supriyono , Teguh (Author)
Format: Academic Paper
Published: 2008.
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NonPeerReviewed
Online Access:http://eprints.undip.ac.id/17907/
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http://eprints.undip.ac.id/17907/

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