Characteristics and antioxidant activity of kidney bean (Phaseolus vulgaris L.) tempeh as functional food

Kidney bean (Phaseolus vulgaris L.) are seeds have antioxidant activity and their activity can be increased by fermentation. The study were aim to produce kidney bean tempeh varians of yeast concentration, namely 0.2; 0.4; 0.8; and 1.0% (w/w), and fermented for 24 hours at room temperature. The sens...

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Hauptverfasser:	Chalid, Sri Yadial, Muawanah, Anna, Nurbayti, Siti, Utami, Widyani Meisa
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Antioxidants Aroma Beans Fermentation Flavonoids French beans Functional foods & nutraceuticals Kidney beans Room temperature Scavenging Seeds Soy products Surface layers Texture Yeast
Online-Zugang:	Volltext
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