CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZING MUNG BEANS AS A SUBSTITUTE OF SOY IN THE MAKING OF SOY SAUCE

Geraldine, Gabriella (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZING MUNG BEANS AS A SUBSTITUTE OF SOY IN THE MAKING OF SOY SAUCE. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Soy sauce, a staple condiment in many cuisines, is traditionally made From soybeans. Soy sauce also well known for its umami flavor and versatility in cooking Mungbeans, with their high protein and amino acid content, offer a promising substitute for soybeans in soy sauce production. The outlines the process of fermenting mungbeans to produce a flavorful and sustainable soy sauce alternative. The use of mungbeans not only can benfits in both low cost and health concerns but also provides a new avenue for culinary innovation and sustainable food production. Mungbeans, with their nutritional profile and sustainable cultivation practices, present an attractive option for soy sauce substitution. method for fermenting mungbeans to create a savory sauce reminiscent of traditional soy sauce. The process involves a fermentation period, during which enzymes break down proteins and carbohydrates into flavorful compounds. The resulting mungbean sauce offers a rich umami flavor and can be used as a substitute for soy sauce in various culinary applications. The mehtod is very simmilar byusing koji for the fermentation proscess the different its just in the main ingridient. Keyword : Soy sauce , Mung beans , Koji , Fermentation

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Soy sauce , Mung beans , Koji , Fermentation
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 05 Sep 2024 09:58
Last Modified: 05 Sep 2024 09:58
URI: http://repository.ottimmo.ac.id/id/eprint/1071

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