Molecular pairings
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Source & License
Source
foodgeist-seed
License
proprietary
Verification
Multi-layer verified
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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“These fermented food products are produced by traditional methods that exploit mixed cultures of various non-toxic microorganisms”
tempeh → produced by → traditional methods
“This flour had higher ( p ≤”
chickpea tempeh flour → has higher → in vitro protein digestibility (PD), true protein (TP), and water absorption index (WAI)
“A central composite experimental design with two factors and five levels was used. The process variables FT and Ft had variation levels of 31–36 °C and 48–72 h respectively. Rhizopus oligosporus (1 × 10 9 spores l −1 in distilled water) was used as starter. Prediction models for response variables were developed as a function of process variables. A conventional graphical method was applied to obtain maximum PD, TP and WAI. Contour plots of each of the response variables were superimposed to obtain a contour plot for observation and selection of the best combination of FT (34.9 °C) and Ft (51.3 h) for producing of chickpea tempeh, which was dried (52 °C, 24 h) and milled to pass through an 80‐US mesh (0.180 mm) screen to obtain optimised chickpea tempeh flour.”
solid state fermentation (SSF) → optimizes → chickpea tempeh flour
“Steaming of tempeh for 2 hr or less had no effect on the amino acids”
amino acids → no effect → tempeh
“Tempeh and ontjom are Indonesian foods prepared from soybeans and peanuts, respectively.”
tempeh → is prepared → from soybeans in Indonesia