Suitability of "Okara Tempe" as foodstuff

Suitability of "Okara Tempe" as foodstuff

Tofu residue was fermented by Rhizopus oligosporus and its properties were studied.“Okara tempe”(OT) texture was harder and springiness lower than castilla and white bread. The water holding, oil absorbability and emulsifying capacities of OT were higher than those of wheat flour. OT antioxidant act...

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Veröffentlicht in:Nippon Nōgeikagaku Kaishi 1990/07/15, Vol.64(7), pp.1235-1236
1. Verfasser: Matsuo, M. (Gifu Women's Univ. (Japan))
Format: Artikel
Sprache:jpn
Schlagworte:
ALIMENT A BASE DE SOJA
ALIMENTOS DERIVADOS DE LA SOJA
ANTIOXIDANTES
ANTIOXIDANTS
ANTIOXYDANT
RHIZOPUS
SOYFOODS
TEXTURA
TEXTURE
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Zusammenfassung:Tofu residue was fermented by Rhizopus oligosporus and its properties were studied.“Okara tempe”(OT) texture was harder and springiness lower than castilla and white bread. The water holding, oil absorbability and emulsifying capacities of OT were higher than those of wheat flour. OT antioxidant activity was equivalent to soy/miso antioxidant activity. These characteristics indicate that OT is useful as foodstuff.
ISSN:0002-1407
1883-6844
DOI:10.1271/nogeikagaku1924.64.1235