Preparation of high-fiber biscuit from "okara tempeh"
1989
Matsuo, M. (Gifu Women's Univ. (Japan)) | Yumoto, Y.
In order to utilize "Okara Tempeh" (OT, okara, a by-product of the "tofu" industry, fermented by Rhizopus oligosporus), a high fiber food used as a food additive for dietary fiber biscuits containing 15% or 30% OT as replacement for flour were prepared and their characteristics were compared with those of ordinary biscuits. Addition of 30% OT to the biscuits had no effect on their appearance or aroma, but caused insufficient swelling. Changes in texture such as decreased hardness and brittleness were detected rheolometrically, but difficult to detect by sensory testing. Addition of 30% OT to biscuits increased the content of dietary fiber 7-fold and suppressed the formation of lipid peroxide during storage at room temperature. These results indicate that OT is useful and an ingredient for making biscuits
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