Germination increases the dissolved protein, dietary fiber, and phenolic antioxidants content in yogurt based on red bean, a functional obesity drink
Hery Winarsi1, Aisyah Tri Septiana2, Syekhfani Nungestu Kasnen 1
Nutritional Science Study Program, Faculty of Health Sciences,
Abstract
This study aims to compare dissolved protein content, dietary fiber, and phenolic antioxidants in red bean milk yogurt and red bean sprouts milk yogurt. Water as much as 8 times added to red beans or sprouts that are complete with the skin and then made milk by blending and filtering. In the milk, 10% sucrose is added and skim milk is 10%, then pasteurized at 70°C for 10 minutes, then cooled to 45oC. The BAL 2% was added to milk, then incubated at room temperature for 24 hours. The yogurt obtained was tested for total phenol content (by the Folin-Ciocalteu method), dissolved protein (Lowry method), and fiber (gravimetric method). Data were analyzed using ANOVA, followed by Duncan test with an error rate of 5% if there was significance. The total phenol content of red bean sprouts milk yogurt was 673.03 ppm higher than red bean milk yogurt 113.29 ppm (P <0.05); as well as dissolved protein and dietary fiber (P <0.05). Therefore, yogurt with red bean sprouts milk is potential for alternative obesity drinks.
Keywords: red bean sprouts yogurt, phenolic antioxidants, dietary fiber, dissolved protein, obesity
Topic: Nutrition and Functional Food