OPTIMIZTION OF OKARA FERMENTATION AND PRODUCTION OF BURGER FROM FERMENTED OKARA

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ZARE DAVOOD; TAGHIZADEH TAHMINEH

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Journal: JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY Year:2016 | Volume:2 | Issue:1 Page(s): 25-38

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Title

OPTIMIZTION OF OKARA FERMENTATION AND PRODUCTION OF BURGER FROM FERMENTED OKARA

Author(s)

ZARE DAVOOD | TAGHIZADEH TAHMINEH | Issue Writer Certificate

Keywords

SOYQ2

OKARAQ2

FERMENTED FOODQ2

RHIZOPUS OLIGOSPORUSQ2

Abstract

Fermented foods have abundant benefits. One of the most popular FERMENTED FOODs is fermented SOY or tempe which is fermention of SOYbean by RHIZOPUS OLIGOSPORUS. On the other hand, OKARA or SOY bean cured residue is solid waste after production of SOY milk with capability to use for fermentation. At present study, the growth of different edible mushrooms was evaluated on OKARA and temperature was optimized for growth of selected fungus. Results indicated that among different species of Pleurotus, Agaricus, Flammulina, Rasgulla and Rhizopus, the best strain for production of a suitable FERMENTED FOOD was RHIZOPUS OLIGOSPORUS. Temperature was optimized for growth of RHIZOPUS OLIGOSPORUS on OKARA and result indicated that the optimum temperature was 32oC. Finally, fermented OKARA was formulated by some ingredients to produce a novel FERMENTED FOOD. Results showed that the best formulation for production of a suitable burger by fermented OKARA includes potato powder (25%), tofu (20%), sugar (4%), salt (2%), garlic (3.5%), spices (1.5%) and egg (20%). The amount of protein on formulated food was 40.6% which is valuable amount on human nutrition.

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APA: Copy

ZARE, DAVOOD, & TAGHIZADEH, TAHMINEH. (2016). OPTIMIZTION OF OKARA FERMENTATION AND PRODUCTION OF BURGER FROM FERMENTED OKARA. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 2(1), 25-38. SID. https://sid.ir/paper/254845/en

Vancouver: Copy

ZARE DAVOOD, TAGHIZADEH TAHMINEH. OPTIMIZTION OF OKARA FERMENTATION AND PRODUCTION OF BURGER FROM FERMENTED OKARA. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2016;2(1):25-38. Available from: https://sid.ir/paper/254845/en

IEEE: Copy

DAVOOD ZARE, and TAHMINEH TAGHIZADEH, “OPTIMIZTION OF OKARA FERMENTATION AND PRODUCTION OF BURGER FROM FERMENTED OKARA,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 2, no. 1, pp. 25–38, 2016, [Online]. Available: https://sid.ir/paper/254845/en

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