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.
Highlights
The food industry has targeted healthy and diversified food for the development of new products in the market all over the world
Phaseolus vulgaris L. is one of the primary sources of protein and one of the essential foods for the Brazilian population. It presents an average protein content of 28% and has all the essential amino acids in its composition; it is rich in lysine, but limiting in sulfur amino acids—methionine and cysteine [4]
The Rhizopus oligosporus strain was purchased from the Tropical Cultures Collection of André Tosello Research and Technology Foundation, Campinas/SP
Summary
The food industry has targeted healthy and diversified food for the development of new products in the market all over the world. The fermented food is one example of recent products demanded by a considerable population group whose interest in variability and new foods with functional, nutritional, and tasty attributes has increased lately [1]. Tempeh is a traditional Indonesian food, produced by fermentation of soybeans using Rhizopus species, having nutritional qualities and metabolic regulation functions [2]. It can be produced from other substrates, such as beans, corn, rice, lentils, and barley. (common beans) is one of the primary sources of protein and one of the essential foods for the Brazilian population. There is a growing potential for types of beans with different characteristics of color, shape, and size, attracting gourmet gastronomy for different culinary preparations and in the food industry, as the traditional cooked beans [6]
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