SENSORY ATTRIBUTES OF CEREAL AND PULSE BASED ‘TEMPEH’ CHIPS

Publication Date : 16/09/2015


Author(s) :

Lakshmy P S , Usha V , Sharon C L , Aneena E R.


Volume/Issue :
Volume 1
,
Issue 9
(09 - 2015)



Abstract :

A variety of indigenous fermented foods exist today; however ‘Tempeh’ has been one of the most widely accepted and researched mould modified fermented product. In the present study, tempeh types developed using twenty different combinations of cereals, pulses were evaluated for their organoleptic qualities. Tempeh chips were made with fresh tempeh and was assessed for their acceptability. Among the tempeh chips, the overall acceptability score of 8.9 was for T2 (100 % green gram tempeh) and the lowest overall acceptability score (6.9) was for T16( green gram 50% + cowpea 50%). Tempeh chips prepared with all the combination had a very good acceptability score.


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