Agustian, Daniel and Santoso, Filiana (2016) Evaluation Of Properties Of Sugar-Free Yoghurt With Mung Bean And Edamame As Protein Sources. Bachelor thesis, Swiss German University.

Preview	Text Daniel Agustian 14212032 TOC.pdf Download (1MB) | Preview
	Text Daniel Agustian 14212032 1.pdf Restricted to Registered users only Download (457kB)
	Text Daniel Agustian 14212032 2.pdf Restricted to Registered users only Download (2MB)
	Text Daniel Agustian 14212032 3.pdf Restricted to Registered users only Download (1MB)
	Text Daniel Agustian 14212032 4.pdf Restricted to Registered users only Download (2MB)
	Text Daniel Agustian 14212032 5.pdf Restricted to Registered users only Download (446kB)
Preview	Text Daniel Agustian 14212032 Ref.pdf Download (666kB) | Preview

Abstract

Plant-based legumes are known to have health-enhancing nutrients due to their high protein content. Therefore, they are potential to be used as protein sources in yoghurt production replacing cow‟s milk. However, the different proteins in legumes and cow‟s milk are expected to affect the yoghurt properties. This study was aimed to investigate the effect of utilization of legumes in yoghurt fermentation. Two legumes (edamame and mung bean) were chosen for the study. Moreover, in order to develop a sugar-free yoghurt product, three artificial sweeteners were applied in this study as sucrose replacer. It was found that the yoghurt appearance was significantly influenced by the type of protein source, particularly the texture and appearance of cow‟s milk yoghurt were better than those made from legumes. From analysis of pH value, acid value and viscosity, yoghurts with combination of fructose and xylitol were the best samples. All properties of cow‟s milk and legumes yoghurt samples lied within the standard range, with the exception of viscosity. The viscosity of all yoghurt samples were far below the standard, with the viscosity of cow‟s milk yoghurt slightly higher. This might be caused by insufficient fermentation time. The sensory analysis showed that mung bean yoghurt was highly desirable in terms of taste and odour. Cow‟s milk yoghurt scored better in appearance & texture and colour. Interestingly, the overall acceptance for cow‟s milk and mung bean yoghurts was similar. This offered the potential usage of mung bean to replace cow‟s milk in yoghurt.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Yoghurt; Mung Bean; Edamame; Artificial Sweeteners
Subjects:	R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	25 Sep 2020 08:46
Last Modified:	25 Sep 2020 08:46
URI:	http://repository.sgu.ac.id/id/eprint/887

Actions (login required)

View Item