Kan phatthana phalittaphan tempeh chak thualisong.
1989
Penkwan Chompreeda | Vichai Haruthaithanasan | Thongchai Suwannasich
Tempeh is an Indonesian product prepared by mold fermentation of soybean. The objectives of this study were to determine fermentation process or making tempeh form groundnut and to evaluate the acceptability of groundnut tempeh product. Effects of type of groundnut, groundnut cooking time and type of the starter on groundnut tempeh were investigated. Fried groundnut tempeh was prepared and subjected to consumer test to determine their acceptance. Preliminary result indicated that the fermentation process or groundnut tempeh including blanching, cooking groundnut for one and a half hour and inoculating groundnuts with the mixture of tempeh powder and starter (ratio 1:1). Peanut tempeh contained less protein and fat content than raw groundnut and had higher protein content than boiled groundnut. Both groundnut tempeh and bolied groundnut had the same level of fat content. Consumer test indicated preference of this groundnut tempeh product as slightly alike. Further development is needed for this product.
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