THE EFFECT OF SELECTED SEASONINGS ON THE ANTIOXIDANT ACTIVITY AND SENSORY VALUES OF TEMPEH

Abstract

Background. Tempeh is a typical product of Asian cuisine with antioxidant, anticancer, neuroprotec tive and cardioprotective properties. Traditionally, it is made from soybeans without the addition ofseason ings, although they can improve the taste and bioactivity of the finished product. The aim of the research was to determine the effect of selected seasonings on the proximate composition, sensory values and antioxidant activity of tempeh. The research used: black pepper, salt, a mixture of salt and black pepper, smoked paprika and garlic powder. The content of dry matter, protein and non-protein nitrogen, peptides, ash and fat, the content of total polyphenols (TPC) and antioxidant activity against ABTS cation radicals (ABTS), the ability to scavenge DPPH free radicals, the ability to reduce iron(III) ions, and the ability to chelate iron(II) ions in ready tempeh were determined. Their structure and sensory values were also as sessed. Results and conclusions. The addition of seasonings changed the sensory properties and structure of tempeh and influenced its nutritional values and antioxidant activity. In terms of sensory evaluation, the best notes were given to tempeh with smoked paprika (1 % and 3 %), garlic (1 %) and salt (1 %), whereas the products with smoked paprika (1 % and 3 %) had the best structure. The addition of smoked paprika (1 % and 3 %) and garlic powder (3 %) resulted in a significant increase in protein content. The fat content increased in the samples with pepper (3 %), salt and pepper (1 % and 3 %) and paprika (1%), and the ash content increased in the samples with salt (3 % and 5 %) and salt and pepper (3 %). Smoked paprika (1 % and 3 %) and garlic powder (1 %) increased the antioxidant activity of tempeh.