Results 11 to 20 of about 668 (167)

Tempeh flour as a substitute for soybean flour in coconut cookies [PDF]

Food Science and Technology (Campinas), 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 ...
Leite, Rodrigo Santos, Carrão-Panizzi, Mercedes Concórdia, Curti, Jessika Menck, Dias, Isabela Pereira, Seibel, Neusa Fátima   +4 more
openaire   +5 more sources

Impact of tempeh flour on the rheology of wheat flour dough and bread staling

LWT, 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, Zhihai Huang, Yongzhu Zhang, Siduo Zhou, Wenxiu Hu, Mingsheng Dong   +5 more
openaire   +3 more sources

Nutritional properties of tempeh flour from quality protein maize (Zea mays L.)

LWT - Food Science and Technology, 2006
Abstract The objective of this investigation was to evaluate physico-chemical and nutritional properties of tempeh flour from a quality protein maize (QPM). In comparison to untreated QPM, the QPM tempeh flour showed a higher ( P ⩽ 0.05 ) gelatinization temperature (81.7 vs 73.9 °C), and resistant starch (4.24 vs 1.9 g/100 g dry flour), and a
E.O. Cuevas-Rodríguez, N.M. Verdugo-Montoya, P.I. Angulo-Bejarano, J. Milán-Carrillo, R. Mora-Escobedo, L.A. Bello-Pérez, J.A. Garzón-Tiznado, C. Reyes-Moreno   +7 more
openaire   +3 more sources

Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process

LWT - Food Science and Technology, 2004
Abstract Solid state fermentation (SSF) process represents a technological alternative for a great variety of legumes and cereals, or combination of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics.
E.O. Cuevas-Rodrı́guez, J. MiIán-Carrillo, R. Mora-Escobedo, O.G. Cárdenas-Valenzuela, C. Reyes-Moreno   +4 more
openaire   +3 more sources

THE QUALITY OF COOKIES WITH THE SUBSTITUTION OF TEMPEH PEANUT FLOUR AND CILEMBU CULTIVAR SWEET POTATO FLOUR

Jurnal Teknologi Pertanian
A cookie is a biscuit made from wheat flour as its main ingredient. Cookies have a crunchy and less dense texture. Wheat flour can be substituted with peanut tempeh flour and Cilembu cultivar sweet potato flour to increase the nutritional value.
Yustina Wanda Dwi Oktaviani, Yuliana Reni Swasti, Franciscus Sinung Pranata   +2 more
doaj   +2 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 Saf
ABSTRACT 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, Dere S, Altunay S, Sagdic O, Dertli E.   +4 more
europepmc   +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, Njoku, Henry Obiyo, Ire, Francis Sopuruchukwu   +2 more
openaire   +1 more source

Flour made from cacao-soybean tempeh fermented using soybean tempeh inoculum

Food Science and Technology, 2023
Raw cacao beans are non-premium cacao without cacao pulp fermentation. This raw bean still contains enough protein and polyphenol contents for functional food. In this study, cacao bean was used to substitute soybeans in tempeh fermentation. The soybean-cacao tempeh, called tekao tempeh, was then processed to make tekao flour.
Mariana WAHJUDI, Audrey Layana TJAHYADI, Christina Mumpuni ERAWATI, Johan SUKWEENADHI   +3 more
openaire   +1 more source

The Formulation of Corn Tempeh Flour (Zea Mays L.) and Wheat Flour toward Chemical, Physical and Sensory Characteristics of Baked Brownies

Jurnal Teknologi & Industri Hasil Pertanian, 2017
The objective of this research was to obtain different chemical, physical and sensory characteristics of baked brownies from various formulations of corn tempeh flour and wheat flour, and to obtain the formulation of corn tempeh flour and wheat flour ...
ayud pratiwi
doaj   +1 more source

Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa flours

Brazilian Journal of Food Technology
This research aimed to enhance the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana flours.
Samantha Arnie Wibowo, Ingrid Suryanti Surono   +1 more
doaj   +2 more sources