Preparation of high-fiber biscuit from "Okara Tempeh".
نویسندگان
چکیده
منابع مشابه
Saccharification of Okara fiber by plant dietary fiber hydrolases.
In this paper, the saccharification process of okara fiber with pectinase, xylanase and cellulase was investigated as a preliminary attempt to effectively utilize okara fiber. The solubilization of okara fiber was raised in proportion to the number of enzymes used; that is, by a single enzyme, two enzymes and three enzymes, in that order. The saccharification of okara fiber was much more comple...
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Dietary starch and proteins varies greatly in digestibility and its effects on the utilization of other nutrients. The variation appears to be due to differences in starch, protein and antinutrients affect the digestibility of foods. Processing treatments, storage conditions, chemical modification, and genetic breeding influence the digestibility of foods. Tempeh is a solid fermented soybean pr...
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A procedure for preparation of semi-activated carbon fiber (SACF) without any treatment under high temperature was proposed. The first step of the procedure is coating of an inorganic fiber (E-glass fiber) by an adsorbent mixture including powder activated carbon, methyl cellulose and water. In this work a set of experiments was performed to attain appropriate adsorbent mixture for good quality...
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The research intended to explore the possibility of fortifying the soy flour and rice bran to formulate the functional biscuit which have the ability to improve the quality of food products due to various functional properties. Suplementation of wheat flour with soya and rice bran was tried at 10 %, 15%, 20%, 25% level each. Prepared biscuit is subjected to physical, Sensory and nutritional ana...
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The objective of the present investigation is to examine okara, a suitable substrate for polyphenol extraction, and to develop a feasible eco-friendly process to maximize the yield of antioxidant phenolics. Box-Behnken design (BBD) based on response surface methodology (RSM) was employed to investigate the effect of temperature (°C), solvent fraction (%) and incubation time (min) on polyphenol ...
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ژورنال
عنوان ژورنال: Nippon Eiyo Shokuryo Gakkaishi
سال: 1989
ISSN: 1883-2849,0287-3516
DOI: 10.4327/jsnfs.42.385