Physicochemical properties and sensory acceptance of Canavalia ensiformis tempeh energy bar

N.A Zainal Abidin,M.A.A Abdullah,N.D Rusli,Z Mohd Zin,M.K Zainol

doi:10.26656/fr.2017.4(5).150

Abstract

The food industry needs a creative approach to innovation in order to produce revolutionary materials, innovations and fresh, nutritious, sustainable food products. Tempeh is a traditional meal prepared using Rhizopus oligosporus to ferment dehulled and cooked soybeans to a compact and sliceable cake. Because of their high content of proteins, carbohydrates, lipids, and minerals, energy bars are snacks offering good sensory and nutritional properties. Canavalia ensiformis (Kacang Koro), is an underutilised legume that contains up to 32% of protein. To our knowledge, no prior studies have studied regarding tempeh and energy bars, especially in Malaysia. This research aimed to evaluate both the physicochemical properties and sensory acceptance of the C. ensiformis tempeh energy bar. Energy bars of six formulations (Formulation A – E) were produced using different percentages of C. ensiformis tempeh namely 0%, 4.8%, 9.5%, 14.3%, 19.0% and 23.8%. The physical characteristics of the energy bar were analysed based on colour profile analysis, texture analysis and also the pH value, while the chemical characteristics were analysed based on proximate analysis, calories, mineral content, and toxicity analysis. The results showed that the energy bars consist of moisture content of 9.29-13.09%, ash of 0.99-1.56%, crude fibre of 1.82-7.27%, protein of 4.93-10.34%, crude fat of 12.36-15.97%, carbohydrate of 58.91-64.94%, and calorie content of 4627.55 - 5267.80 cal. Energy bars with 23.8% of C. ensiformis tempeh exhibited highest in moisture and protein, moderate in ash and fibre and showed no significance in carbohydrate and fat contents. The taste and overall acceptability indicate that formulation A showed the best acceptance among the prepared formulations. The utilization C. ensiformis tempeh could diversify the usage of C. ensiformis in the food industry, hence promoting their application.

Highlights

Tempeh is a traditional fermented soy food, prepared from soaked and cooked soybeans by salt-free aerobic fermentation using Rhizopus oligosporus (Krisnawati and Adie, 2015)
The purpose of this research was to evaluate the effect of C. ensiformis tempeh on the physicochemical properties and the sensory acceptability of the C. ensiformis energy bar
Other ingredients used in the production of C. ensiformis tempeh energy bar include butter, raisins, honey, and brown sugar which were purchased in Kuala Terengganu, Terengganu, Malaysia

Summary

Introduction

Tempeh is a traditional fermented soy food, prepared from soaked and cooked soybeans by salt-free aerobic fermentation using Rhizopus oligosporus (Krisnawati and Adie, 2015). The energy bar is a convenient and healthy ready to eat food that supplies balanced nutrients which contain protein, fat, minerals, vitamins and carbohydrates (Ho et al, 2016). The current market's energy bars are filled with a lot of fruit, nuts, granola, and sugar combinations (Norajit et al, 2011) to increase the product's sugar, protein, and fibre content. Energy bar provides an effective sensory and nutritious snack because of their high carbohydrate, protein, lipid, and mineral content (Nadeem et al, 2012). Athletes and other physically active people use energy bars to fulfil their nutritional needs, since they can have high amounts of protein, fats and carbohydrates (Norajit et al, 2011). The protein content in energy bars was usually derived from soybeans and milk products as well as from other protein sources, such as peanut butter, nuts, to increase the protein quality (Aldrich, 2015). The purpose of this research was to evaluate the effect of C. ensiformis tempeh on the physicochemical properties and the sensory acceptability of the C. ensiformis energy bar

Objectives

Methods

Results