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Foods 2018, 7(9), 136; https://doi.org/10.3390/foods7090136

Production, Quality, and Acceptance of Tempeh and White Bean Tempeh Burgers

1
Faculty of Nutrition, Paulista University—UNIP, Goiânia 74845-090b, GO, Brazil
2
Department of Food Science, Embrapa Arroz e Feijão, Santo Antonio de Goiás 75375-000, GO, Brazil
3
Food Engineering School, Goias Federal University—UFG, Goiânia 74690-900, GO, Brazil
4
Grain and Byproducts Laboratory, Embrapa Arroz e Feijão, Santo Antonio de Goiás 75375-000, GO, Brazil
5
Food Science and Technology School, Paulista University—UNIP, Goiânia 74845-090, GO, Brazil
6
Graduate Program on Food Science and Technology, Goias Federal University—UFG, Goiânia 74690-900, GO, Brazil
*
Author to whom correspondence should be addressed.
Received: 7 June 2018 / Revised: 24 August 2018 / Accepted: 25 August 2018 / Published: 30 August 2018
(This article belongs to the Special Issue Food Legumes: Physicochemical and Nutritional Properties)
Full-Text   |   PDF [777 KB, uploaded 30 August 2018]   |  

Abstract

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. View Full-Text
Keywords: tempeh; Phaseolus vulgaris L.; nutritional value; sensory analysis; Glycine max L. tempeh; Phaseolus vulgaris L.; nutritional value; sensory analysis; Glycine max L.
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Vital, R.J.; Bassinello, P.Z.; Cruz, Q.A.; Carvalho, R.N.; de Paiva, J.C.M.; Colombo, A.O. Production, Quality, and Acceptance of Tempeh and White Bean Tempeh Burgers. Foods 2018, 7, 136.

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