CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : SOY BEANS AND MUNG BEANS YOGHURT DRINK

Lorenzo, Lawrence (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : SOY BEANS AND MUNG BEANS YOGHURT DRINK. Diploma thesis, OTTIMMO INTERNATIONAL.

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Executive Summary.pdf
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Chapter 1.pdf
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Chapter 5.pdf
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Abstract

"Yoghurt is the most well-known fermented product all over the world and has significant importance in the human diet due to its high nutritional value and superior sensory properties. The objective of this study is to develop a yoghurt drink that is low in calorie. The main ingredients of this product are soy beans and mung beans that is known for its high fiber content. This yoghurt product also contains minerals that are good for bone health. The result of this study showed that this product has good sight, smell and taste but it was a bit too sour and the texture was lacking. Some Skimmed milk is a nonfat milk powder that is made by drying to remove of the water and fat contained in it but also does not remove lactose, protein, minerals, fat-soluble vitamins, and water-soluble vitamins (B12). In the manufacture of skim milk, it is necessary to add fillers that function to dissolve the material in water and can also facilitate the drying process. Skim milk can increase the amount of protein that coagulated in the fermentation process so that the texture of the resulting yogurt is thicker The nutrition value of this product stated that it has 180 kcal energy per serving with the serving size of 100 grams. The selling price of this product is Rp11,000/pack. Keyword: Low Calorie, High Fiber, Soy Beans, Mung Beans,skim milk Yoghurt Drink"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Low Calorie, High Fiber, Soy Beans, Mung Beans,skim milk Yoghurt Drink"
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 19 Sep 2024 04:23
Last Modified: 19 Sep 2024 04:23
URI: http://repository.ottimmo.ac.id/id/eprint/1096

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