NGINSI, FEINANCYA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT Blossom Tamarind Bubble Pearl Antioxidant Pearls Made From Potato Starch With Pandan and Tamarind Flavour. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.
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Abstract
Nowadays, people are really enjoy Bubble Pearls. People now can find bubble peara in many places and it is easy to make. Usually they serve bubble pearls with another foods or drinks such as milk tea, thai tea, cakes, ice cream, and many others. Bubble pearl has a round shapes, chewy texture and has a sweet taste. There are clear and black boba varieties. Ckar boba are made from normal tapioca pearls, and black ones are usually created using brown sugar or caramel coloring. Now, some bubble tea shops offer boba in other colors as well, such as yellow, red, and orange. Bubble pearl usually are made from tapioca starch. Using tapioca starch as a main ingredient of bubble pearl can make bubble pearl texture become chewy and sticky, But usually bubble pearls are made only just using 4 ingredients such as water, tapioca starch, food coloring and white sugar. Of course this makes bubble pearh lack in mutrition and taste.Therefore I wat to make Bubble pearls that are more unige and rich in flavour and also content much more ingredients than bubble pearls in general. Blossom Tamarind Bubble Pearl does not use tapioca flour but we use potato flour for the main ingredient. Potato starch has elasticity texture that is softer than tapioca starch. Potato starch is gluten-free and ik helpful blood sugar regulation. Potato starch also could help poople struggling with metabolie syndrome and improved insulin sensitivity (journal Diabetic Medicine in 2010). Blossom Tamarind Bubble Pearl also contain tamarind because tamarind have unique sour taste and also fragrant. Tamarind can threat cold and flu because tamarind is source of vitamin B, vitamin C. potassium, and magnesium. This product also contain pandan leaves for fragrant and palm sugar for sweetener that has a low glycemic index which means that consuming palm sugar will not cause a Nadden spike in blood sugar lkvels.
| Item Type: | Thesis (Diploma) | ||||||
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| Additional Information: | 1774130010046 | ||||||
| Uncontrolled Keywords: | PEART, TAMARIND, POTATO STARCH | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 07 Apr 2021 04:51 | ||||||
| Last Modified: | 07 Apr 2021 04:51 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/270 |
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