ارزیابی حسی توفوی تولید شده از سویا با استفاده از اسانسهای مختلف و تهیه غذای تخمیری تمپه از ضایعات باقیمانده توفو (اوکارا)

Soybean consumption as a food for human is limited by beany odors of soy. In this study four vegetable essences, including Cumin, Anise, Origanum marjoram and Cardamom were used. As taste panel, 27 persons who had good & perfect taste sense were chosen for testing samples. As result, the sample with Cardamom essence were chosen as best sample because of its good flavor, color and smell while its texture was recognized reasonable. Fermentation of Okara, hemicellulosic and fibrous residues after extraction of soymilk, by Rhisopous. loigosporus was used in order to increase the protein content(tempeh). In this way the protein content of okara was increased from (160mg/g) to (430mg/g). This enriched substrate could be regarded as food supplement in protein deficient diets in human beings, who suffers from inadequate nutrition.

Keywords:

Okara , Tempeh , Soy , R. Oligosporus