Comments on: “Meat 2.0” http://88proof.com/synthetic_biology/blog/archives/434 Genetically Engineered Organisms, Systems Biology, and Synthetic Biology from an Engineer's Viewpoint Wed, 02 Dec 2009 23:20:08 +0000 hourly 1 https://wordpress.org/?v=5.4.2 By: JonathanCline http://88proof.com/synthetic_biology/blog/archives/434/comment-page-1#comment-85 Wed, 02 Dec 2009 23:20:08 +0000 http://88proof.com/synthetic_biology/blog/?p=434#comment-85 Food Science and Technology Research
Vol. 12 (2006) , No. 4 pp.270-274

Preparation and Preferences of Peanut-Tempeh, Peanuts Fermented with Rhizopus oligosporus
Masako MATSUO1)
1) Faculty of Home Science, Gifu Women’s University
(Received: October 8, 2005)
(Accepted: September 6, 2006)
In the present study, to develop a new, soft and nutritious peanut product (P-tempeh) to encourage their consumption, peanuts were steamed and were fermented with Rhizopus oligosporus. P-tempeh was suggested to have more free fatty acids than ordinary peanuts and to be readily digestible. Frying and roasting proved to be the preferred ways to prepare P-tempeh. Fried, roasted or steamed, P-tempeh was rated as being more flavorful than soybean-tempeh (S-tempeh), but had 1.7 times the calorific content of soybean tempeh. However, when P-tempeh was prepared with peanuts substituted with 20% quinoa (P8Q2-tempeh), the calorific content decreased to 1.2 times that of S-tempeh. While this made it less preferable in comparison to P-tempeh, it remained comparable with S-tempeh. When P8Q2-tempeh was pre-seasoned with miso, taste scores improved and were similar to those of P-tempeh. Based on these results, when prepared properly, P8Q2-tempeh tastes good, and is a very nutritious and digestible new food source that holds considerable promise.
Keywords: Peanut, Tempeh, Quinoa, Peanut-tempeh

]]> By: JonathanCline http://88proof.com/synthetic_biology/blog/archives/434/comment-page-1#comment-84 Wed, 02 Dec 2009 23:13:31 +0000 http://88proof.com/synthetic_biology/blog/?p=434#comment-84 Suitability of Quinoa Fermented with Rhizopus oligosporus as an Ingredient of Biscuit
Accession number;06A0073921
Title;Suitability of Quinoa Fermented with Rhizopus oligosporus as an Ingredient of Biscuit
Author;MATSUO MASAKO(Gifu Women’s Univ., Faculty of Home Economics, JPN)
Journal Title;Journal of the Japanese Society for Food Science and Technology
Journal Code:F0895A
ISSN:1341-027X
VOL.53;NO.1;PAGE.62-69(2006)
Figure&Table&Reference;FIG.5, TBL.6, REF.14
Pub. Country;Japan
Language;Japanese
Abstract;To examine the possibility of using quinoa fermented with Rhizopus oligosporus (known as quinoatempeh or Q-tempeh) as an ingredient for daily-use food, soft and hard biscuits were prepared using soft flour and medium flour partially substituted with powdered quinoa and Q-tempeh, respectively. The physical properties, palatability and iron and .ALPHA.-tocopherol contents of the biscuits were compared with those of control biscuits prepared using 100% soft flour and medium flour. It was found that substituting 20% of the flour with powdered Q-tempeh or quinoa did not alter the thickness or volume of either type of biscuit. Substitution with quinoa powder did not affect the sensory evaluation scores of either type. Substitution with Q-tempeh powder resulted in higher sensory evaluation scores for brittleness and taste in soft biscuits, but the reddish surface color became slightly stronger. Thirty-percent substitution of flour with powder of quinoa and Q-tempeh resulted in a decrease in volume and hardness in both types of biscuit. Biscuits prepared with quinoa powder-substituted flour were given lower sensory evaluation scores in terms of the overall acceptability of hard biscuits due to their low solubility in the mouth, but substitution with Q-tempeh powder did not have the same effect. The iron and .ALPHA.-tocopherol contents of biscuits made with flour containing 20% Q-tempeh powder were more than 2.5 times higher than those of control biscuits. The absorption of iron from Q-tempeh powder was found to be higher than that of quinoa powder in rats for partial digestion of phosphoric compounds. These results suggest that Q-tempeh powder is more suitable than quinoa powder as an ingredient of biscuit, and may be added to flour in amounts of up to 20%. Moreover, Q-tempeh powder may be used to increase the iron and .ALPHA.-tocopherol contents of food products. (author abst.)

]]>