Tempeh (Tempeh) food is very popular in Asia. Because
tempeh is a source of protein. Vitamins and minerals are high Generally fermented with the fungus Rhizopus oligosporus but because this fungus is not available in Thailand. The experiments so that fungus can make tempeh and readily available in the market have the mushrooms used in the trial, which was conducted in four conditions, including pH adjusted light the pH is not lighting the pH is. no light, no light, which is pH adjusted tempeh, mushrooms in the pH conditions are not optical fiber occurs most considered the best conditions. Then analyze the chemical and nutritional comparison with tempeh fungus Rhizopus oligosporus result is tempeh fungus Rhizopus oligosporus nutritious than tempeh, mushrooms, oyster capital is no more considered to be in the standard. also acceptable Remove the tempeh and two types of sensory testing. It turns out that most panelists like tempeh produced by the fungus Rhizopus oligosporus than tempeh, mushrooms, oyster capital. But the difference is not much. This may be because the test is not enough expertise in the manufacture of tempeh, mushrooms, tempeh, which is thought to make up the difference clearly. However, the advantages of mushrooms, tempeh is a raw material used to make concentrate easily affordable and can be developed for the better future possible.
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