Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance
作者： Priscila F de Melo , Daneysa L Kalschne , Rosana A da Silva‐Buzanello , Joana S Amaral , Alex S Torquato
DOI: 10.1111/IJFS.14384
关键词:
摘要: The aim of this study was to produce cereal bars (CB) added with tempeh flour (TF) and evaluate the nutritional composition, fatty acids profile, isoflavone content sensory acceptance. Tempeh produced from organic soya beans cotyledons fermented by Rhizophus oligosporus followed freeze‐drying milling in order obtain TF. addition 10%, 15% 20% TF CB resulted both protein lipid increase a higher polyunsaturated/saturated ratio. aglycones, forms considered have biological activity, than bean, which also reflected chemical composition. An acceptance test showed that (up 15%) were accepted. Overall results suggest as an ingredient allows improving functional characteristics type ready‐to‐eat foods.
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