Nutritional and sensory evaluation of tempeh products made with soybean, ground-nut, and sunflower-seed combinations
1985
Vaidehi, M.P. | Annapurna, M.L. | Vishwanath, N.R.
Tempeh products were prepared from soybeans and from soybean/ground-nut mixtures (52/48%) and evaluated for various sensory characteristics (appearance, texture, aroma, flavor, overall acceptability). Tempeh products also were prepared with/without the addition of varying amounts of bakla (Vivia faba) to soybeans to obtain a product of acceptable sensory characteristics and nutritional value. A tempeh of 1:1 bakla/soybean was crispier and more palatable than plain soybean tempeh, but increasing the bakla content made the tempeh less acceptable. Of the three tempeh types, the soybean/sunflower and tempeh excelled in acceptability, and in protein and caloric values. Second in acceptability as the ground nut tempeh. The fatty acid and amino acid compositions of the various tempehs also are described. (wz)
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