Status : Verified
| Personal Name | Panganiban, William Patrick J. |
|---|---|
| Resource Title | Development of probiotic beverage using mung bean (Vigna radiata) milk cultured with lactic acid bacteria |
| Date Issued | 13 June 2025 |
| Abstract | This study aimed to develop a probiotic beverage through fermenting mung bean milk. Mung bean-to-water ratio was first optimized where a 1:5 bean-to-water ratio was deemed to have ideal physicochemical conditions for lactic acid bacteria (LAB) growth. Ideal heating temperature and duration was then determined to be 95°C maintained for 2 minutes as it ensured microbial safety while preserving nutritional and physical quality. Ideal fermentation setup was then assessed where refrigerated setup at 4°C was chosen as it maintained emulsion stability, prevented premature curdling, and yielded minimal physicochemical change. LAB was then inoculated into mung bean milk at a concentration of 0.8 mL per 200 mL of milk and fermented at 4°C for 3 days. LAB growth was monitored daily, revealing an increase from 6.87 to 9.81 log CFU/mL after 3 days, indicating adaptation and proliferation. Post-fermentation analysis showed that color values, pH, and total soluble solids (TSS) decreased, and free fatty acid (FFA) content increased during fermentation, indicative of microbial activity. Proximate analysis showed that the probiotic mung bean milk was rich in carbohydrates and low in fat, protein, and ash content. Shelf life was assessed via storage at room temperature post-fermentation, with spoilage observed after 1 day at 30°C, yielding a calculated refrigerated shelf life of about 6 days. Overall, the findings demonstrate that cold fermentation is a viable approach for mung bean milk, enabling microbial growth while preserving its emulsion stability, thus laying the groundwork for the development of a functional, plant-based and fermented probiotic beverage. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Fermented beverages; Lactic acid bacteria; Fermentation; Probiotics; Mung bean milk |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : F - Regular work, i.e., it has no patentable invention or creation, the author does not wish for personal publication, there is no confidential information.
Access Permission : Open Access