Results 1 to 10 of about 679 (164)
Functional and microbiological properties of spirulina soybean tempeh flour modified by heat-moisture treatment and annealing [PDF]
Scientific ReportsAbstract Spirulina, known for its high protein content, can be developed into tempeh and further processed into flour for bakery products. However, the direct use of spirulina-tempeh flour as a premix presents challenges, particularly in achieving stable volume and texture.
Vira Putri Yarlina +2 more
exaly +6 more sources
Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours [PDF]
GSC Biological and Pharmaceutical Sciences, 2021 Biscuits are foodstuffs that are consumed all over the world as snacks on wide range developing countries where protein and caloric malnutrition are prevalent. There is therefore need to feed on functional foods with improved formulations and substantial health benefits by world nutrition bodies due to different health problems related to food ...
Ukpong, Susana Ekere +2 more
exaly +3 more sources
Tempeh flour as a substitute for soybean flour in coconut cookies [PDF]
Food Science and Technology, 2013 The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the ...
Rodrigo Santos Leite +2 more
exaly +4 more sources
Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]
Compr Rev Food Sci Food SafABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Özpınar FB +4 more
europepmc +2 more sources
Effect of banana flour and tempeh flour on sensory characteristics of prebiotic snack bar
IOP Conference Series: Earth and Environmental Science, 2022 Abstract Prebiotic snack bar is a food innovation in the form of a bar that contains a source of functional nutrients that can improve chronic small intestinal inflammation syndrome (pediatric environmental enteropathy) in stunting children, increase the absorption of nutrition, and then improve the nutritional status of stunting ...
G Purnasari, I R A Sasmita, Y Susindra
exaly +2 more sources
Quality and organoleptic test of beef nuggets with tempeh flour substitution
IOP Conference Series: Earth and Environmental Science, 2023 Abstract Nugget is one of the processed meat products made from meat, adhesives, spices and ice cubes. Processing meat into nuggets is one way to extend the shelf life of meat, to save the nutritional value and taste of meat because the nutrients in meat are generally easily damaged during storage and distribution.
Z Hanum
exaly +2 more sources
Impact of tempeh flour on the rheology of wheat flour dough and bread staling
LWT - Food Science and Technology, 2019 Abstract Solid-state fermentation of soybeans by Rhizopus oligosporus RT-3 and Actinomucor elegans DCY-1 can be used as a natural enzyme pool for the improvement of dough and bread quality. Rheological analysis indicated that addition of tempeh flour (TF) increased G′ and G’’ moduli of dough.
Lu Huang +2 more
exaly +2 more sources
The Ratio Effect of Tempeh Flour and Wheat Flour on the Characteristic of Sweet Bread [PDF]
Advances in social science, education and humanities research, 2021 Ida Ningrumsari +2 more
exaly +2 more sources
IOP Conference Series: Earth and Environmental ScienceAbstract Malnutrition is nutritional disorder that generally occurs in children. One way to prevent this incident is by adopting healthy and balanced diet. This research studied to make cornflakes which are high in calories and protein.
Rosida
exaly +2 more sources
IOP Conference Series: Earth and Environmental Science, 2019 This study was to investigate the nutritional composition of instant porridge that produced from germinated brown rice and tempeh flour on various proportions and to determine which proportion that gave best nutritional value of instant porridge. Various proportions of composite germinated brown rice and tempeh was extruded at 100°C and feed moisture 1%
E S Murtini, Joni Kusnadi, S S Yuwono
exaly +2 more sources