Polyphenol rich mung bean (Vigna radiata) yogurt for obesity prevention

Winarsi H., . and Agustia F.C., . and Ramadhan G.R., . and Zaki I., . and Putri W.A.K., . and Sulistyaning A.R., . and Farida F., . and Sari H.P., . Polyphenol rich mung bean (Vigna radiata) yogurt for obesity prevention. pp. 136-143. ISSN 2550-2166

This study was aimed to obtain yogurt formula rich in antioxidant phenolic and soluble protein of mung beans. Mung beans were washed soaked and then drained. With a ratio of 1:8 mung-beans and water blended and then filtered to produce mung beans juice. Mung beans yogurt (Mungbe-Yo) were made with the proportion of mung bean juice and skim milk were 100:0; 95:5; 90:10 and 85:15 before added with sugar as much as 10 pasteurized in a 70C temperature for 20 mins. After that each Mungbe-Yo formula was cooled to 45C then added lactic acid bacteria (LAB) as a starter as much as 2 and 4 followed by incubation at room temperature for 24 hrs. Sensory tests included color taste flavor and viscosity were performed by fifty-five panelists on a 5-point score basis. Antioxidant phenolic content was measured using the Folin-Ciocalteu method while soluble protein was using the Lowry method. The highest score and most likable color flavor viscosity and taste by panelists were formula P3B2 it was not different significantly with P3B1 P2B1 P2B2 and P1B2 (p0.05). The proportion of mung bean juice-skim milk and LAB significantly affected the total phenolic and soluble protein (P0.05) meanwhile its interaction was also statistically significant (P0.05). Using effectivity index the best Mungbe-Yo formula according to its total phenol and soluble protein content as well as sensory was P3B1 formula which was 85 mung bean juice 15 skim milk and 2 LAB containing phenolics and soluble protein were 525.95848.9 mg GAE/L and 43.1791.87 respectively. Mungbe-Yo is suitable for individuals with obesity.

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Abstract

This study was aimed to obtain yogurt formula rich in antioxidant phenolic and soluble protein of mung beans. Mung beans were washed soaked and then drained. With a ratio of 1:8 mung-beans and water blended and then filtered to produce mung beans juice. Mung beans yogurt (Mungbe-Yo) were made with the proportion of mung bean juice and skim milk were 100:0; 95:5; 90:10 and 85:15 before added with sugar as much as 10 pasteurized in a 70C temperature for 20 mins. After that each Mungbe-Yo formula was cooled to 45C then added lactic acid bacteria (LAB) as a starter as much as 2 and 4 followed by incubation at room temperature for 24 hrs. Sensory tests included color taste flavor and viscosity were performed by fifty-five panelists on a 5-point score basis. Antioxidant phenolic content was measured using the Folin-Ciocalteu method while soluble protein was using the Lowry method. The highest score and most likable color flavor viscosity and taste by panelists were formula P3B2 it was not different significantly with P3B1 P2B1 P2B2 and P1B2 (p0.05). The proportion of mung bean juice-skim milk and LAB significantly affected the total phenolic and soluble protein (P0.05) meanwhile its interaction was also statistically significant (P0.05). Using effectivity index the best Mungbe-Yo formula according to its total phenol and soluble protein content as well as sensory was P3B1 formula which was 85 mung bean juice 15 skim milk and 2 LAB containing phenolics and soluble protein were 525.95848.9 mg GAE/L and 43.1791.87 respectively. Mungbe-Yo is suitable for individuals with obesity.

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Item Type:	Article
AGROVOC Term:	Mung beans
AGROVOC Term:	Vigna radiata
AGROVOC Term:	Phenolic content
AGROVOC Term:	Polyphenols
AGROVOC Term:	Proteins
AGROVOC Term:	Protein products
AGROVOC Term:	Fermented foods
AGROVOC Term:	Antioxidants
AGROVOC Term:	Natural antioxidants
AGROVOC Term:	Obesity
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10399

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