CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF RED KIDNEY BEAN AS SOY-FREE ALTERNATIVES IN NATTO

Sandjojo, Grace Evania (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF RED KIDNEY BEAN AS SOY-FREE ALTERNATIVES IN NATTO. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"This study explores the development of red kidney bean natto as a soy-free alternative to traditional natto, along with its integration into furikake seasoning. Red kidney beans (Phaseolus vulgaris L.), rich in protein, fiber, and essential minerals, offer a nutritious base for natto production, catering to individuals with soy allergies or dietary restrictions. The fermentation of red kidney beans using Bacillus subtilis produces a product with similar probiotic and nutritional benefits as traditional natto, while offering a unique flavor and texture. Additionally, the use of red kidney beans as a furikake base enhances the nutritional profile of this popular Japanese seasoning. By incorporating local ingredients, such as red kidney beans, this research not only supports sustainability and reduces dependence on imported soybeans but also promotes diversity in functional foods. The findings suggest that red kidney bean natto and furikake provide viable, health-conscious alternatives that meet modern dietary needs, while maintaining the traditional essence of Japanese cuisine. Further research into fermentation techniques, consumer acceptance, and packaging innovation could optimize the market potential of these products. Keyword: Red Kidney Bean, Natto, Furikake, Bacillus subtilis"

Item Type: Thesis (Diploma)
Additional Information: 2274130010073
Uncontrolled Keywords: Red Kidney Bean, Natto, Furikake, Bacillus subtilis"
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 08 Oct 2024 09:24
Last Modified: 08 Oct 2024 09:24
URI: http://repository.ottimmo.ac.id/id/eprint/1115

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