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REDUCTION IN PHYTIC ACID LEVELS IN SOYBEANS DURING TEMPEH PRODUCTION, STORAGE AND FRYING.

Author(s) : SU TARDI, BUCKLE K. A.

Type of article: Article

Summary

TEMPEH WAS PREPARED FROM DELMAR VARIETY SOYBEANS INOCULATED WITH THE INDONESIAN INOCULUM (USAR) AND TWO PURE CULTURE STRAINS OF THE MOULD RHIZOPUS OLIGOSPORUS. THE PREPARATORY TREATMENTS DURING TEMPEH PRODUCTION DECREASED THEPHYTIC ACID CONTENT EXCEPT FOR THE FIRST SOAKING WHICH SIGNIFICANTLY INCREASED THE PHYTIC ACID CONTENT. THE PHYTIC ACID CONTENT OF SOAKED SOYBEANS WAS HALVED DURING TEMPEH FERMENTATION AND WAS FURTHER REDUCED WHEN TEMPEH WAS STORED FOR 72 HR AT 278 AND 303 K (5 AND 30 DEG C).

Details

  • Original title: REDUCTION IN PHYTIC ACID LEVELS IN SOYBEANS DURING TEMPEH PRODUCTION, STORAGE AND FRYING.
  • Record ID : 1985-2454
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 1; 1985.01-02; 260-261; 263; 1 fig.; 1 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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