Journal of Nutrition and Health
- 제16권4호
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- Pages.281-286
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- 1983
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
Tempeh 제조시 Phytic Acid 함량변화 및 그에 따른 단백질, 무기질과의 상호작용에 관한 연구
The Changes of Phytic Acid Content and its Interactions with Protein and Minerals in the Preparation of Tempeh
- Park, Eun-Soon (Department of Food & Nutrition, Yonsei University) ;
- Yoon, Sun (Department of Food & Nutrition, Yonsei University)
- 발행 : 1983.12.30
초록
본 연구에서는 tempeh제조 과정중의 phytic acid함량 변화를 측정하였고 그에 따른 단백질, 무기질과의 상호작용을 조사하였다. 또한 한국인의 기호에 맞는 대두 발효식품의 소개를 목적으로 tenpeh의 수응도도 아울러 조사하였다. 이상의 실험결과를 요약하면 다음과 같다. 1 ) Tempeh제조시 회수율은 75.28 %였다. 2) 날콩, 삶은 콩, teulpeh의 총 인 함량은
The interactions of phytic acid with protein and minerals has been blamed to decrease the bioavailability of protein and minerals in soybean products. Tempeh, the traditional Infonesian fermented soybean product, was prepared to investigate the changes of phytic acid contents nesian fermented soybean product, was prepared to investigate the changes of phytic acid contents and its interactions with protein and minerals in the fermentation. The acceptability of tempeh were also studied by conducting sersory evaluation. 1) Phytic acid contents of cooked soybeans and of tempch were significantly lower than that of raw soybeans, indicating that cooking and fermentation resulted in the decrease in phytic acid content of soybeans. In tempeh the fraction of phytic acid retained after ultrafiltration was significantly lower than that in raw soybeans. 2) The total protein contents were not significantly different between raw soybeans and tempeh. Phytic acid contents per gram of protein retained ultrafiltration were significantly higher in raw soybeans than in tempeh. This result is interpreted as that raw soybeans contain higher amounts of phytic acid- protein complexes than tempeh. 3) Both of calcium and zinc contents were not significantly different among raw, cooked soybeans and tempeh. However, the retained Ca and Zn fraction after ultrafiltration were significantly lower in tempeh comparing with that in raw soybeans. Lower retention of Ca and Zn after ultrafiltration in tempeh may be the result of lower phytate content of tempeh, thereby less chance of forming mineral- phytate complexes. 4) Tempeh received the sensory evaluation scores between good and fair and the addition of garlic to tempeh significantly improved the odor, general desirability and total score.
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