Production, quality, and acceptance of Tempeh and white bean Tempeh burgers.
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094783 |
Resumo: | The food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability. |
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Production, quality, and acceptance of Tempeh and white bean Tempeh burgers.Valor nutricionalFeijão BrancoConsumo AlimentarNutriçãoAnálise OrganolépticaPhaseolus VulgarisSojaGlycine MaxBeansNutritional behaviorSensory evaluationSoybeansTempehHamburgersFood processing qualityThe food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability.RAYANE J. VITAL, UNIP; PRISCILA ZACZUK BASSINELLO, CNPAF; QUÉDMA A. CRUZ, UFG; ROSANGELA NUNES CARVALHO, CNPAF; JULIA C. M. DE PAIVA, UNIP; ALINE O. COLOMBO, UFG.VITAL, R. J.BASSINELLO, P. Z.CRUZ, Q. A.CARVALHO, R. N.PAIVA, J. C. M. deCOLOMBO, A. O.2018-08-31T00:35:40Z2018-08-31T00:35:40Z2018-08-3020182019-08-15T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFoods, v. 7, n. 9, 136, Sept. 2018.2304-8158http://www.alice.cnptia.embrapa.br/alice/handle/doc/109478310.3390/foods7090136enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2018-08-31T00:35:48Zoai:www.alice.cnptia.embrapa.br:doc/1094783Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542018-08-31T00:35:48falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542018-08-31T00:35:48Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. |
title |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. |
spellingShingle |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. VITAL, R. J. Valor nutricional Feijão Branco Consumo Alimentar Nutrição Análise Organoléptica Phaseolus Vulgaris Soja Glycine Max Beans Nutritional behavior Sensory evaluation Soybeans Tempeh Hamburgers Food processing quality |
title_short |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. |
title_full |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. |
title_fullStr |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. |
title_full_unstemmed |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. |
title_sort |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. |
author |
VITAL, R. J. |
author_facet |
VITAL, R. J. BASSINELLO, P. Z. CRUZ, Q. A. CARVALHO, R. N. PAIVA, J. C. M. de COLOMBO, A. O. |
author_role |
author |
author2 |
BASSINELLO, P. Z. CRUZ, Q. A. CARVALHO, R. N. PAIVA, J. C. M. de COLOMBO, A. O. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
RAYANE J. VITAL, UNIP; PRISCILA ZACZUK BASSINELLO, CNPAF; QUÉDMA A. CRUZ, UFG; ROSANGELA NUNES CARVALHO, CNPAF; JULIA C. M. DE PAIVA, UNIP; ALINE O. COLOMBO, UFG. |
dc.contributor.author.fl_str_mv |
VITAL, R. J. BASSINELLO, P. Z. CRUZ, Q. A. CARVALHO, R. N. PAIVA, J. C. M. de COLOMBO, A. O. |
dc.subject.por.fl_str_mv |
Valor nutricional Feijão Branco Consumo Alimentar Nutrição Análise Organoléptica Phaseolus Vulgaris Soja Glycine Max Beans Nutritional behavior Sensory evaluation Soybeans Tempeh Hamburgers Food processing quality |
topic |
Valor nutricional Feijão Branco Consumo Alimentar Nutrição Análise Organoléptica Phaseolus Vulgaris Soja Glycine Max Beans Nutritional behavior Sensory evaluation Soybeans Tempeh Hamburgers Food processing quality |
description |
The food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-08-31T00:35:40Z 2018-08-31T00:35:40Z 2018-08-30 2018 2019-08-15T11:11:11Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Foods, v. 7, n. 9, 136, Sept. 2018. 2304-8158 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094783 10.3390/foods7090136 |
identifier_str_mv |
Foods, v. 7, n. 9, 136, Sept. 2018. 2304-8158 10.3390/foods7090136 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094783 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503461573754880 |