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Yoghurt Shiitake: Nutraceutical Innovation by Pradita Putra Al-Suhanda is a document available to read on EtoBox.
This document summarizes a study on the production of yoghurt supplemented with shiitake mushroom powder as a nutraceutical food. The study analyzed the nutrient content of shiitake mushroom powder and evaluated how adding it affected the growth of yoghurt bacteria and probiotics. Fermentation was conducted at 42°C until pH reached 4.5 using starter cultures. Adding 4% shiitake powder supported the growth of probiotic bacteria and reduced fermentation time. The final yoghurt product with 4% shiitake had hig
- Author
- Pradita Putra Al-Suhanda
- Language
- EN