テンペ菌培養おからの組織・成分・物理化学的性質の変化
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概要
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"Okara" (OC), a by-product of the "tofu" industry, was fermented with Rhizopus oligosporus (a fungus for making tempeh) in order to improve it as a high-fiber, low-energy foodstuff. <I>R. oligosporus</I> cells proliferated to form a network in cavities within the soybean cells. The OC fermented with <I>R. oligosporus</I> (OT) contained more free amino acids, acid-soluble nitrogen, free sugars and inorganic hosphorus, and less fiber than the control. The fermentation resulted in degradation of some constituents of OC into low-molecular-weight materials and an improvement of their digestibility. Chemical analysis revealed that the dietary fiber content of OT was more than 50%, and its energy content half that of wheat flour. Also, the waterholding and emulsifying capacities, oil-absorbability and antioxidant activities of OT were higher than those of OC. These results indicate that OT could be useful as a high-fiber, low-energy food material.
- 社団法人 日本栄養・食糧学会の論文