Preparation and Preferences of Peanut-Tempeh, Peanuts Fermented with Rhizopus oligosporus

この論文にアクセスする

この論文をさがす

著者

抄録

In the present study, to develop a new, soft and nutritious peanut product (P-tempeh) to encourage their consumption, peanuts were steamed and were fermented with <I>Rhizopus oligosporus. </I> P-tempeh was suggested to have more free fatty acids than ordinary peanuts and to be readily digestible. Frying and roasting proved to be the preferred ways to prepare P-tempeh. Fried, roasted or steamed, P-tempeh was rated as being more flavorful than soybean-tempeh (S-tempeh), but had 1.7 times the calorific content of soybean tempeh. However, when P-tempeh was prepared with peanuts substituted with 20% quinoa (P<SUB>8</SUB>Q<SUB>2</SUB>-tempeh), the calorific content decreased to 1.2 times that of S-tempeh. While this made it less preferable in comparison to P-tempeh, it remained comparable with S-tempeh. When P<SUB>8</SUB>Q<SUB>2</SUB>-tempeh was pre-seasoned with miso, taste scores improved and were similar to those of P-tempeh. Based on these results, when prepared properly, P<SUB>8</SUB>Q<SUB>2</SUB>-tempeh tastes good, and is a very nutritious and digestible new food source that holds considerable promise.

収録刊行物

  • Food science and technology research  

    Food science and technology research 12(4), 270-274, 2006-11-01 

    Japanese Society for Food Science and Technology

参考文献:  14件

参考文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

キーワード

各種コード

  • NII論文ID(NAID)
    10018441186
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
ページトップへ