DEVELOPMENT VEGAN COOKIES BY USING FERMENTED SOYBEAN (TEMPEH)

Tanakwan  Budsabun; Wattana  Panphut; Kitthisak  Khlaeo Chansukh

Tanakwan Budsabun Department of Industrial Microbiology, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand
Wattana Panphut Department of Applied Thai Traditional Medicine, College of Allied Health Sciences, Suan Sunandha Rajabhat University, Bangkok, Thailand
Kitthisak Khlaeo Chansukh Department of Applied Thai Traditional Medicine, College of Allied Health Sciences, Suan Sunandha Rajabhat University, Bangkok, Thailand

Keywords: Development, Vegan cookies, Tempeh

Abstract

Tempeh is a soybean fermented vegetarian food. It is made from soybean. The aim of this study was develop vegan cookies by using tempeh. The tempeh was replaced powder in cookies ingredient for plus nutrient in vegan cookies. The experiment was divided into 5 groups with difference weigh of tempeh; 50 grams, 75 grams, 100 grams, 125 grams and no tempeh. Sensory test was done with 40 persons for the experiment and raw data was analyzed by statistical method. The results of the experiment indicated that the cookie with 50 grams tempeh obtained the highest satisfaction score at 7.27.