Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/981621
Research center of Embrapa/Collection: Embrapa Trigo - Artigo em periódico indexado (ALICE)
Date Issued: 2013
Type of Material: Artigo em periódico indexado (ALICE)
Authors: LEITE, R. S.
CARRÃO-PANIZZI, M. C.
CURTI, J. M.
DIAS, I. P.
SEIBEL, N. F.
Additional Information: RODRIGO SANTOS LEITE, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JESSIKA MENCK CURTI, UTFPR; ISABELA PEREIRA DIAS, UTFPR; NEUSA FÁTIMA SEIBEL, UTFPR.
Title: Tempeh flour as a substitute for soybean flour in coconut cookies.
Publisher: Food Science and Technology, Campinas, v. 33, n. 4, p. 796-800, Oct./Dec. 2013.
Language: en
Keywords: Rhizopus oligosporus
Sensory analyses
Alimentação humana.
Description: 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 effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products.
Thesagro: Biscoito
Coco
Farinha
Soja.
NAL Thesaurus: fatty acids
isoflavones.
Data Created: 2014-03-05
ISSN: 0101-2061
Appears in Collections:Artigo em periódico indexado (CNPT)

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