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Functional and microbiological properties of spirulina soybean tempeh flour modified by heat-moisture treatment and annealing [PDF]
Scientific ReportsSpirulina, 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 ...
Vira Putri +2 more
exaly +6 more sources
Utilization of kepok banana flour and tempeh flour in making flakes
Agrointek, 2023 Utilization of banana flour in making flakes is one of the efforts to diversify flakes products. Flakes made from kepok banana flour have a high carbohydrate but low protein content.
Yossie Kharisma Dewi +3 more
doaj +2 more sources
International Islamic University Malaysia Engineering Journal, 2022 Gluten and casein free cookie products are increasingly in demand by consumers. Gluten and casein free cookies were made using mocaf as a substitute for gluten-free flour and tempeh flour as a casein-free protein source.
Dita Kristanti, Woro Setiaboma
doaj +2 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 ...
Carrão-Panizzi M C +2 more
exaly +4 more sources
Jurnal Kedokteran Hewan, 2019 The objective of this research was to examine the correlation between estrogen level and estrous cycle of rat fed with soybean flour and tempeh flour.
Safrida Safrida +2 more
doaj +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
Amerta Nutrition, 2022 Background: Tempeh is a fermented soybean product which high in protein, that beetroot also contains protein and antioxidant compounds. The substitution of tempeh flour and beetroot flour for the cookies can increase the protein nutritional value in ...
Oktavina Permatasari +3 more
doaj +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.
A Abubakar +5 more
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.
Mingsheng Dong, Lu Huang
exaly +2 more sources