Wijaya, Chiara (2014) Increasing acceptability of winged-bean (psophocarpus tetragonolobus (l.) dc.) milk by addition of stabilizer and ginger juice. Bachelor thesis, Universitas Pelita Harapan.
Text (Title)
Title.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (239kB) |
|
Text (Abstract)
Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (0B) |
|
Text (ToC)
ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB) |
|
Text (Chapter1)
Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (261kB) |
|
Text (Chapter2)
Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (276kB) |
|
Text (Chapter3)
Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (528kB) |
|
Text (Chapter4)
Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (379kB) |
|
Text (Chapter5)
Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (252kB) |
|
Text (Bibliography)
Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (279kB) |
|
Text (Appendices)
Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (2MB) |
|
Text (Publication-Agreement)
Publication-Agreement.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (363kB) |
Abstract
Little attention has been devoted to employ winged bean (Psophocarpus tetragonolobus (L.) DC.) as alternative source of dietary protein due to beany flavour exposed from the processed beans. This research aimed to increase acceptability of winged-bean milk by addition of stabilizer and ginger juice. Both hot-water and steam blanching methods did not significantly affect consumer acceptability on aroma, flavour, viscosity, and overall acceptance. Evaluations for the effect of different winged beans to water ratios and stabilizer concentrations on milk stability and consumer acceptance showed that winged bean milk with 1:8 (winged beans:water) ratio and 0.01% kappa carrageenan had the lowest precipitation rate of 0.0002±0.0001 ppm/m and preferable organoleptic properties. Results of Consumer Rejection Threshold (CRT) for white, yellow, and red ginger juice concentration added into winged-bean milk were respectively 26.91%, 12.27%, and 5.57%. Formulation of 1:8 (winged beans:water) ratio, 0.01% kappa carrageenan, and 12.27% yellow ginger juice addition significantly increased acceptability of winged-bean milk. Physicochemical analysis results revealed that the resulted milk has 52.75 lightness value, viscosity of 16.18 mPa.s, pH of 6.92, total phenolic content of 0.27 mg gallic acid equivalent (GAE)/g sample, flavonoid content of 0.24 mg quercetin equivalent (QE)/g sample, antioxidant capacity of 14.53 mg vitamin C equivalent (VCE)/L sample (26.62% scavenging activity), tannin content of 0.24 mg catechin equivalent (CE)/g sample, and lethal concentration 50% (LC50) of 3630.78 ppm. The content of 10.29% total solid, 1.58% protein, and 0.88% fat made it qualified and comparable with other soy-based beverage products.
Item Type: | Thesis (Bachelor) | ||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Creators: |
|
||||||||||||
Contributors: |
|
||||||||||||
Additional Information: | SK 34-10 WIJ i | ||||||||||||
Uncontrolled Keywords: | beany odor ; crt, ginger juice ; kappa carrageenan ; rate of precipitation ; winged-bean milk | ||||||||||||
Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture | ||||||||||||
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
||||||||||||
Depositing User: | Users 17 not found. | ||||||||||||
Date Deposited: | 16 Oct 2018 07:54 | ||||||||||||
Last Modified: | 16 Dec 2021 07:20 | ||||||||||||
URI: | http://repository.uph.edu/id/eprint/1627 |
Actions (login required)
View Item |