Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum

Detalhes bibliográficos
Autor(a) principal: Bento, Juliana Aparecida Correia
Data de Publicação: 2021
Outros Autores: Bassinello, Priscila Zaczuk, Colombo, Aline Oliveira, Vital, Rayane Jesus, Carvalho, Rosângela Nunes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/12503
Resumo: This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST. The best inoculum Rhizopus oligosporus obtained was made with a medium with rice flour and presented a cell concentration of 106cells/mL. Tempehs made in a traditional method presented a bacterium grown beyond limit allowed by regulation. Instead, the modified method can be recommended to the industries to ensure the sanitary quality of tempeh. Finally, BT hamburger had a good acceptance (58%) regarding general appearance, but its flavor must be improved.
id UNIFEI_63307a87386b2e3620264a912ddc9dad
oai_identifier_str oai:ojs.pkp.sfu.ca:article/12503
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum Hamburguesa vegana tempeh: preparada con granos de frijoles añejos fermentados con inóculo de Rhizopus oligosporus Hambúrguer vegano de tempeh: preparado com grãos de feijão envelhecidos fermentados por inóculo de Rhizopus oligosporus Phaseolus vulgaris LGlycine max LFermentação sólidaContaminaçãoAutoclavagem.Phaseolus vulgaris LGlycine max LSolid fermentationContaminationAutoclaving.Phaseolus vulgaris LGlycine max LFermentación sólidaContaminaciónAutoclave.This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST. The best inoculum Rhizopus oligosporus obtained was made with a medium with rice flour and presented a cell concentration of 106cells/mL. Tempehs made in a traditional method presented a bacterium grown beyond limit allowed by regulation. Instead, the modified method can be recommended to the industries to ensure the sanitary quality of tempeh. Finally, BT hamburger had a good acceptance (58%) regarding general appearance, but its flavor must be improved.Este trabajo tiene como objetivo producir inóculo que permita la producción de tempeh a partir de frijol común envejecido, mediante el control del desarrollo de la fermentación de acuerdo con la relación soja / frijol común y definiendo el procedimiento de preparación del tempeh de acuerdo con la normativa sobre estándares de contaminación microbiológica aceptable. Los tempehs de frijol común (BT), soja (ST) y ambos (SBT) fueron producidos por dos métodos (tradicional y modificado). El BT viable se utilizó para la preparación de hamburguesas, cuya aceptación sensorial se evaluó en comparación con el ST tradicional. El mejor inóculo de Rhizopus oligosporus obtenido fue elaborado con un medio con harina de arroz y presentó una concentración celular de 106 células/mL. Los tempeh elaborados con un método tradicional presentaban una bacteria que crecía más allá del límite permitido por la regulación. En cambio, el método modificado puede recomendarse a las industrias para garantizar la calidad sanitaria del tempeh. Finalmente, la hamburguesa BT tuvo una buena aceptación (58%) en cuanto al aspecto general, pero hay que mejorar su sabor.Este trabalho tem como objetivo produzir inóculo para viabilizar a produção de tempeh a partir do feijão envelhecido, verificando o desenvolvimento da fermentação segundo a relação soja / feijão comum e definindo o procedimento de preparo do tempeh de acordo com a regulamentação dos padrões de contaminação microbiológica aceitável. Tempehs de feijão (BT), soja (ST) e ambos (SBT) foram produzidos por dois métodos (tradicional e modificado). O BT viável foi utilizado para o preparo de hambúrguer, que foi avaliado quanto à aceitação sensorial em comparação ao ST tradicional. O melhor inóculo obtido de Rhizopus oligosporus foi feito com meio de farinha de arroz e apresentou concentração celular de 106 células/mL. Tempehs feitos em um método tradicional apresentaram contagem de bactérias além do limite permitido pela regulamentação. Logo, o método modificado pode ser recomendado às indústrias para garantir a qualidade sanitária do tempeh. Por fim, o hambúrguer BT teve uma boa aceitação (58%) quanto ao aspecto geral, mas seu sabor deve ser aprimorado.Research, Society and Development2021-02-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1250310.33448/rsd-v10i2.12503Research, Society and Development; Vol. 10 No. 2; e38110212503Research, Society and Development; Vol. 10 Núm. 2; e38110212503Research, Society and Development; v. 10 n. 2; e381102125032525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/12503/11386Copyright (c) 2021 Juliana Aparecida Correia Bento; Priscila Zaczuk Bassinello; Aline Oliveira Colombo; Rayane Jesus Vital; Rosângela Nunes Carvalhohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBento, Juliana Aparecida CorreiaBassinello, Priscila Zaczuk Colombo, Aline OliveiraVital, Rayane JesusCarvalho, Rosângela Nunes 2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12503Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:03.786887Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum
Hamburguesa vegana tempeh: preparada con granos de frijoles añejos fermentados con inóculo de Rhizopus oligosporus
Hambúrguer vegano de tempeh: preparado com grãos de feijão envelhecidos fermentados por inóculo de Rhizopus oligosporus
title Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum
spellingShingle Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum
Bento, Juliana Aparecida Correia
Phaseolus vulgaris L
Glycine max L
Fermentação sólida
Contaminação
Autoclavagem.
Phaseolus vulgaris L
Glycine max L
Solid fermentation
Contamination
Autoclaving.
Phaseolus vulgaris L
Glycine max L
Fermentación sólida
Contaminación
Autoclave.
title_short Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum
title_full Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum
title_fullStr Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum
title_full_unstemmed Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum
title_sort Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum
author Bento, Juliana Aparecida Correia
author_facet Bento, Juliana Aparecida Correia
Bassinello, Priscila Zaczuk
Colombo, Aline Oliveira
Vital, Rayane Jesus
Carvalho, Rosângela Nunes
author_role author
author2 Bassinello, Priscila Zaczuk
Colombo, Aline Oliveira
Vital, Rayane Jesus
Carvalho, Rosângela Nunes
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Bento, Juliana Aparecida Correia
Bassinello, Priscila Zaczuk
Colombo, Aline Oliveira
Vital, Rayane Jesus
Carvalho, Rosângela Nunes
dc.subject.por.fl_str_mv Phaseolus vulgaris L
Glycine max L
Fermentação sólida
Contaminação
Autoclavagem.
Phaseolus vulgaris L
Glycine max L
Solid fermentation
Contamination
Autoclaving.
Phaseolus vulgaris L
Glycine max L
Fermentación sólida
Contaminación
Autoclave.
topic Phaseolus vulgaris L
Glycine max L
Fermentação sólida
Contaminação
Autoclavagem.
Phaseolus vulgaris L
Glycine max L
Solid fermentation
Contamination
Autoclaving.
Phaseolus vulgaris L
Glycine max L
Fermentación sólida
Contaminación
Autoclave.
description This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST. The best inoculum Rhizopus oligosporus obtained was made with a medium with rice flour and presented a cell concentration of 106cells/mL. Tempehs made in a traditional method presented a bacterium grown beyond limit allowed by regulation. Instead, the modified method can be recommended to the industries to ensure the sanitary quality of tempeh. Finally, BT hamburger had a good acceptance (58%) regarding general appearance, but its flavor must be improved.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12503
10.33448/rsd-v10i2.12503
url https://rsdjournal.org/index.php/rsd/article/view/12503
identifier_str_mv 10.33448/rsd-v10i2.12503
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12503/11386
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 2; e38110212503
Research, Society and Development; Vol. 10 Núm. 2; e38110212503
Research, Society and Development; v. 10 n. 2; e38110212503
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052670195793920

Registros relacionados