Determination of vitamin C in kombucha-based fermented milk products | Odredjivanje vitamina C u fermentisanim mlecnim proizvodima od kombuhe
2009
Malbasa, R.V., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Loncar, E.S., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Kolarov, Lj.A., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
Determination of vitamic C in fermented milk products obtained by kombucha fermentation in milk with 0.9 and 2.2% of milk fat was researched. RP-HPLC with UV-DAD detection was used. Samples were analyzed after production and after 5- and 10-days storage. Average content of vitamin C in fermented milk products obtained by kombucha fermentation was 13.47 mg/100 g, with average recovery test value of 82.9%. Standard analysis of obtained kombucha products shows characteristics with are in accordance with current quality regulations.
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