ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A tempeh fermented product was prepared from fresh and hard-to-cook (HTC) common beans with the mold Rhizopus oligosporus. Fresh samples fermented for 0, 24 and 48 hr were used to prepare fried tempeh, atoles and cookies at various substitution levels. Atoles were also prepared with fermented hardened beans. A panel evaluated samples for the sensory variables: appearance, odor, color, flavor, texture, and acceptability. For fried tempeh, flavor and acceptability were the sensory variables most affected by fermentation. Atoles, supplemented with fermented fresh and HTC seeds, had significantly lower (P〈0.05) flavor and color than controls, respectively. Interestingly, acceptability of atoles, from both fresh and HTC samples, and of cookies was not significantly different (P〉0.05) from the controls.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06032.x
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