TANTO, ELAINE ANDRIO PUTRI CHRIS (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT BROSO MUFFIN (Lowering Cholesterol muffin from brown rice flour and soy milk). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.
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Abstract
Ordinary muffin uses normal flour and dairy milk as the main ingredients. BROSO muffin change the main ingredients by using brown rice flour and also soy milk. The author change the main ingredients for lowering cholesterol content. Beside of the main ingredients, other ingredients that BROSO muffin use contain low cholesterol. These is the reason why brown rice flour and soy milk is better than normal flour and milk. Brown rice can be a cholesterol-lowering herbal remedy. Brown rice is a whole grain that is low calories, high in fiber and also gluten free. Brown rice make digestion system improves so the liver pulls cholesterol from the blood to create bile acid that reduce the amount of LDL. Brown rice is very healthy for the body. Not different from tahu and tempe, soy milk that also processed from soybean rich of fitokirriawi isoflavon compound that is anti-cholesterol. Compared to dairy milk, soy milk have more nutritional value so soy milk is healthier than dairy milk. Using soy milk can make people with dairy milk allergy consume this muffin. The taste of BROSO muffin will be dark chocolate and cinnamon muffin.
| Item Type: | Thesis (Diploma) | ||||||
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| Additional Information: | 1574130010052 | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 24 Feb 2020 07:36 | ||||||
| Last Modified: | 24 Feb 2020 07:51 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/108 |
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