Preference of Female Students for "Tempe" Preparations Composed of Glandless Cottonseed and Defatted Soybean or Corn at Various Ratios

スポンサーリンク

概要

• 論文の詳細を見る

• Cottonseed kernels are rich in protein, but they have not been effectively utilized as a foodstuff because of the occurrence of glands that secrete gossypol, a toxic yellow pigment. Glandless cottonseeds (GLCS) are now available, and their kernels or flour are sold as a foodstuff. For this reason, a GLCS-tempe was prepared after the pattern of a traditional food called “Tempe” in Indonesia (fermented with Rhizopus oligosporus), and any gossypol remaining in GLCS proved to be lost in the process. Corn has not yet been used for tempe because of its difficulty to dehull; nevertheless, corn tempe was satisfactorily made from corn grits. Although GLCS-tempe was good, it smelled slightly unique just at swallowing. The preference for GLCS-tempe was correlated to the smell and taste. A combination of GLCS and defatted soybeans or corn at ratio of 1:1 led to many good effects on GLCS-tempe; e.g., favorable improvement in smell, taste, amino acid score, nutrient balance, and decrease of oligosaccharides related to the flatulence of the GLCS-tempe. Thus GLCS-tempe containing defatted soybeans or corn half of what can be expected to serve as a nutritious tasty food.

• 財団法人 学会誌刊行センターの論文
• 2000-08-01

著者

• Matsuo Masako

  Faculty Of General Education Gifu Women's University

関連論文

• Chemical Components, Palatability, Antioxidant Activity and Antimutagenicity of Oncom Miso Using a Mixture of Fermented Soybeans and Okara with Neurospora intermedia
• Preparation and Preferences of Peanut-Tempeh, Peanuts Fermented with Rhizopus oligosporus
• Preparations of Tasty Imprved Defatted Soybean Ontjoms (Fermented Products with Neurospora intermedia)
• Antioxidant Activity of Hydrophilic Compounds of Defatted Soybean Fermented with Neurospora intermedia (D-Ontjom)
• In Vivo Antioxidant Activity of Methanol Extract from Quinoa Fermented with Rhizopus oligosporus
• Low-Salt O-Miso Produced from Koji Fermentation of Oncom Improves Redox State and Cholesterolemia in Rats More than Low-Salt Soybean-Miso
• Hydrophilic Antimutagens in Fermented Defatted Soybeans with Neurospora intermedia (D-Oncom)
• Saccharification of Okara Fiber by Plant Dietary Fiber Hydrolases
• Plasma Cholesterol Reduction by Defatted Soy Ontjom (Fermented with Neurospora intermedia) in Rats Fed a Cholesterol-free Diet
• Preference of Female Students for "Tempe" Preparations Composed of Glandless Cottonseed and Defatted Soybean or Corn at Various Ratios

スポンサーリンク