Research and Development Final Report Bean-Yo (Vegan Mung Bean Yogurt)

Gabriela, Elsa (2020) Research and Development Final Report Bean-Yo (Vegan Mung Bean Yogurt). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

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APPENDIX.pdf
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BIBLIOGRAPHY.pdf
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CHAPTER 1.pdf
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CHAPTER 2.pdf
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Abstract

Yogurt has plenty of nutrition that is good to the body, but not everyone can consume yogurt which is usually made from animal milk. Probiotics such as Lactobacillus bulgaricus and Lactococcus thermophilus are used in the making of yogurt. Those probiotics are cultured in the fermentation process of the milk. A firm and a hint of sour in taste are the result of milk fermentation in making yogurt. With whatever milk used in making yogurt, probiotics are good for human’s digestive system, as it can improve nutrient absorption and aid digestion. People with milk allergy and vegan became the inspiration of producing Bean-Yo. Thus, Bean-Yo is a non-dairy/vegan yogurt product. As a vegan yogurt, it is necessary to add a thickener, such as maltodextrin, a plant-based thickener. It is needed because without the presence of lactose in milk or skimmed milk, a vegan yogurt cannot be as firm as a dairy yogurt. Bean-Yo uses mung bean as the main ingredient because it gives many benefits for whoever consumed it. Consumption of mung bean may lower cholesterol to reduce heart disease risk, prevent heat stroke, reduce blood pressure, aid digestive health, lower blood sugar level, suppress hunger and raise fullness hormones, and support a healthy pregnancy.

Item Type: Thesis (Diploma)
Contributors:
ContributionContributorsEmail
UNSPECIFIEDHadiwirawan, A.Md. Par, Gilbert YanuarUNSPECIFIED
Subjects: T Technology > TX Home economics
Depositing User: Ms Nadya Oktavian Prahardi
Date Deposited: 26 Oct 2021 03:26
Last Modified: 26 Oct 2021 03:26
URI: http://repository.ottimmo.ac.id/id/eprint/426

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