Nutritional and sensory evaluation of tempeh products made with soybean, ground-nut, and sunflower-seed combinations
نویسنده
چکیده
Tempeh products made from soybeans and from combinations of soybeans with ground-nuts and sunflower seed at ratios of 52:48 and 46:54 respectively were tested for their appearance, texture, aroma, flavour, and over-all acceptability. In addition, tempeh was prepared with and without the addition of bakla (Vicia faba) to soybeans in various ratios to obtain a tempeh of acceptable quality and nutritional value (1). Bakla tempeh at a 1:1 ratio was found to be crisper and more palatable than plain soybean tempeh, but at 3:1 the tempeh had a mushroom odour.
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