Data/hora: 10/06/2024 13:48:27

Biblioteca(s): 	Embrapa Soja.	
Data corrente: 	14/10/1994	
Data da última atualização: 	20/04/2009	
Autoria: 	MARYANTO.	
Título: 	Effects of cooking method on some constituents of "tempe", an indonesian fermented soybeans.	
Ano de publicação: 	1992	
Fonte/Imprenta: 	Philippines: University of the Philippines at Los Banos, 1992.	
Páginas: 	140p.	
Idioma: 	Inglês	
Notas: 	Ph.D. Thesis.	
Conteúdo: 	The effect of cooking method on tempe was studied. The soybean variety Sj-2 was used in the prepartion of tempe. Tempe was prepared using the method commonly practiced in Indonesia. Locally produced tempe mold was used as inoculant in the fermentation. The experiment was conducted using completely randomized design which consists of 16 combined treatments of four levels of cooking practice and four levels of cooking time. The parameters observed were riboflavin, thiamine, amino acids, reducing and non-reducing sugars, ash, and the development of brown color. The kinetics of degradation of some constituents were also studied. Three levels of temperature, namely : 165, 180 and 185.C were used in the experiment. The kinetic study was evaluated using the first order reaction model. While the activation energy was calculated using Arrhenius relationship. The results showed that cooking practice as well as cooking time affected all of the parameters. While cooking temperature also affected all of the paramenters, except ash content of tempe. Tempe goreng has the highest nutrient retention in most cases. While tempe bacem the lowest one. The data from the kinetic study showed that the degradation of lysine, thiamine and reducing sugar as well as the development of brown colo can be well-represented by first order equation. the activation energy, Ea, of thiamine and lysine degradation, were similar with the values reported by previous investigator.	
Palavras-Chave: 	Method; Processing; Soybean; Tempe.	
Thesagro: 	Alimentação; Método; Processamento; Soja; Tecnologia de Alimento.	
Thesaurus Nal: 	food technology; Indonesia.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Soja (CNPSO)	
Exemplares: 	CNPSO - (15241-1) - ADD - TS - -- - 13/92 -  - 13/92 - DIS