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  • Journal of Food Engineering Vol. 56, PP 249-254

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    Isabella Supardi
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    The document discusses Indonesia's soybean imports, which are projected to reach 4.3 million tons in 2014 according to the Indonesian Tempeh and Tofu Producers Association. It also reviews several academic studies that examined the effects of processing techniques like soaking, cooking and fermentation using Rhizopus oligosporus mold on the nutritional components of soybeans, cowpeas and groundbeans. Additionally, it mentions studies on using pressure and temperature combinations to inactivate trypsin inhibitors in soymilk, tracking isoflavones from soybeans to soy flour and functional soy bread, and the in vitro digestibility of Bacillus fermented soybeans.

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    The document discusses Indonesia's soybean imports, which are projected to reach 4.3 million tons in 2014 according to the Indonesian Tempeh and Tofu Producers Association. It also reviews several academic studies that examined the effects of processing techniques like soaking, cooking and fermentation using Rhizopus oligosporus mold on the nutritional components of soybeans, cowpeas and groundbeans. Additionally, it mentions studies on using pressure and temperature combinations to inactivate trypsin inhibitors in soymilk, tracking isoflavones from soybeans to soy flour and functional soy bread, and the in vitro digestibility of Bacillus fermented soybeans.

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    © All Rights Reserved
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    12 views1 page

    Journal of Food Engineering Vol. 56, PP 249-254

    Uploaded by

    Isabella Supardi
    The document discusses Indonesia's soybean imports, which are projected to reach 4.3 million tons in 2014 according to the Indonesian Tempeh and Tofu Producers Association. It also reviews several academic studies that examined the effects of processing techniques like soaking, cooking and fermentation using Rhizopus oligosporus mold on the nutritional components of soybeans, cowpeas and groundbeans. Additionally, it mentions studies on using pressure and temperature combinations to inactivate trypsin inhibitors in soymilk, tracking isoflavones from soybeans to soy flour and functional soy bread, and the in vitro digestibility of Bacillus fermented soybeans.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Gabungan Koperasi Produsen Tempe Tahu Indonesia (Gakopti). 2014.

    Impor
    Kedelai Tahun Ini Tembus 4,3 Juta Ton, investor.co.id. Available from
    http://www.investor.co.id/agribusiness/impor-kedelai-tahun-ini-tembus-43-juta-
    ton/87180; Internet; accesed 30 Juli 2014.

    Egounlety, M dan Aworh, A.C. 2003. Effect of soaking, dehulling, cooking and
    fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin
    inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea
    (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms).
    Journal of Food Engineering Vol. 56, pp 249-254.

    Guerrero-Beltran, J.A., Estrada-Giron, Y., Swanson, B.G., dan Barbosa-Canovas, G.
    2009. Pressure and temperature combination for inactivation of soymilk trypsin
    inhibitors. Food Chemistry Vol. 116, pp 676-679.

    Shao, S., Duncan, A.M., Yang, R., Marcone, M.F., Rajcan, I., dan Tsao, R. 2009.
    Tracking isoflavones: from soybean to soy flour, soy protein isolates to
    functional soy bread. Journal of Functional Foods Vol. 1, pp 119-127.

    Kiers, J.L., Van Laeken, A.E.A, Rombouts, F.M., dan Nout, M.J.R. 2000. In vitro
    digestibility of Bacillus fermented soya bean. International Journal of Food
    Microbiology Vol. 60, pp163-169.

    Raja, J., Punoo, H.A. dan Masoodi, F.A. 2014. Comparative study of soy paneer
    prepared from soymilk, blends of soymilk and skimmed milk. Journal of Food
    Processing and Technology 5:2.

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