Tempeh processing from soymilk residue and the use in traditional Thai foods
2000
Hengsawadi, D. | Cuptapun, Y. | Niyomvit, B. | Phoopat, P. | Phoopat, S. | Boonyaratanakornkit, M. | Charoenthamawat, P.(Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Soymilk residue which commonly discarded or used as feed for domestic animals, had been considered to develop for human food through biotechnology process. The acidified and pasteurized residue was inoculated with 0.2 percent w/w spore powder of Rhizopus oligosporus, then packed in perforated plastic bag and finally incubated at room temperature for 22-36 hrs. Proximate composition, protein evaluation, dietary fiber and minerals were determined. The unsaturated fatty acid content was higher than saturated fatty acid. To extend the shelf life as well as to make most potential recipes, the dried and powdered forms were developed. The investigations result that tempeh and its products were very nutritious and applicable in Thai cooking.
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