Quality of yoghurt using juice extracted from mushroom and nuts paste flour

Abstract

Mushroom and nuts yoghurt were good to be consumed vegetarian and human which have lactose intolerance. This study focused on quality of yoghurt using juice extracted from mushroom and nuts paste flour. Materials used were oyster mushroom (Pleurotus ostreatus), button mushroom (Agaricus bisporus), soybean (Glycine soja) and greenbean (Vigna radiata), with milk as a comparison. Yoghurt starter was Lactobacillus bulgaricus and Streptococcus thermophillus. Detection of reduction sugar (DNS) and protein degradation (titration) was conducted in paste flour, while reduction sugar, acid total (AOAC) and proximate analysis were in yoghurt. Research results show that reduction sugar of paste flour from oyster mushroom (0.0177%) and soybean (0.0660%) were lower than button and green-bean, respectively. Degradation protein of paste flour from oyster mushroom (1.30%) and soybean (4.52%) was higher than button and greenbean. Reduction sugar of yoghurt from oyster mushroom (0.0143%) and soybean (0.0297%) was lower than button and greenbean. Acid total of yoghurt from oyster mushroom (0.073%) and soybean (0.423%) were lower than button and greenbean. Carbohydrate (11.45%), protein (0.90%) and lipid (0.55%) in oyster mushroom yoghurt were higher than a button. Carbohydrate (14.90%) and protein (3.08%) in soybean yoghurt were higher than greenbean. Based on nutrition, soybean yoghurt was the best yoghurt than others.