Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum
DOI:
https://doi.org/10.33448/rsd-v10i2.12503Keywords:
Phaseolus vulgaris L; Glycine max L; Solid fermentation; Contamination; Autoclaving.Abstract
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.
References
Bascunan, K. A., Vespa, M. C., & Araya, M. (2017). Celiac disease: understanding the gluten-free diet. Eur J Nutr, 56(2), 449-459. 10.1007/s00394-016-1238-5
Bassinello, P. Z., Bento, J. A. C., Gomes, L. d. O. F., Caliari, M., & Oomah, B. D. (2020). Nutritional value of gluten-free rice and bean based cake mix. Ciência Rural, 50. https://doi.org/10.1590/0103-8478cr20190653
Bastos, G. A., Paulo, E. M., & Chiaradia, A. C. N. (2014). Acceptability of potentially probiotic cereal bars. Brazilian Journal of Food Technology, 17(2), 113.
Bento, J. A. C., Bassinello, P. Z., Colombo, A. O., Vital, R. J., & Carvalho, R. N. (2020). Nutritional and Bioactive Components of Carioca Common Bean (Phaseolus vulgaris L.) Tempeh and Yellow Soybean (Glycine max L.) Tempeh. Current Nutrition & Food Science, 16, 1-8. http://dx.doi.org/10.2174/1573401316666200121111854
Bento, J. A. C., Lanna, A. C., Bassinello, P. Z., Oomah, B. D., Pimenta, M. E. B., Carvalho, R. N., & Moreira, A. S. (2020). Aging indicators for stored carioca beans. Food research international, 134(109249), 1-11. https://doi.org/10.1016/j.foodres.2020.109249
Berrios, J., Swanson, B. G., & Cheong, W. A. (1999). Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.). Food research international, 32(10), 669-676. 10.1016/s0963-9969(99)00144-1
Brasil. (2001). Resolução RDC 12 de 2 de janeiro de 2001. In A. N. d. V. Sanitária (Ed.), Regulamento Tecnico Sobre Padrões Microbiologicos Para Alimentos. Brasília, DF: Diário oficial da união.
Cavariani, C., Toledo, M. Z., Rodella, R. A., França Neto, J. d. B., & Nakagawa, J. (2009). Velocidade de hidratação em função de características do tegumento de sementes de soja de diferentes cultivares e localidades. Revista Brasileira de Sementes, 31, 30-39. http://dx.doi.org/10.1590/S0101-31222009000100004
Cruz, I. L. (2014). Desenvolvimento de um inóculo seguro, eficiente e padronizado para a produção de tempeh em pequena escala a partir de diferentes leguminosas. (Master ), University of Lisbon, Lisbon, Portugal. Retrieved from http://hdl.handle.net/10400.5/6799
de Farias, H. F. L., Devilla, I. A., Silva, A. P., Bento, J. A. C., & Bassinello, P. Z. (2020). Modeling the color and hardness of beans according to storage conditions. Research, Society and Development, 9(7), e725974414. http://dx.doi.org/10.33448/rsd-v9i7.4414
Dutcosky, S. (2019). Análise sensorial de alimentos (5 ed.). Curitiba: Champagnat.
Efriwati, Suwanto, A., Rahayu, G., & Nuraida, L. (2013). Population Dynamics of Yeasts and Lactic Acid Bacteria (LAB) During Tempeh Production. HAYATI Journal of Biosciences, 20(2), 57-64. https://doi.org/10.4308/hjb.20.2.57
Griese, S. E., Fleischauer, A. T., MacFarquhar, J. K., Moore, Z., Harrelson, C., Valiani, A., & Davies, M. (2013). Gastroenteritis outbreak associated with unpasteurized tempeh, North Carolina, USA. Emerging infectious diseases, 19(9), 1514-1517. 10.3201/eid1909.130334
Krisnawati, A., & Adie, M. M. (2015). Selection of Soybean Genotypes by Seed Size and its Prospects for Industrial Raw Material in Indonesia. Procedia Food Science, 3, 355-363. https://doi.org/10.1016/j.profoo.2015.01.039
Kuswanto, K. R. (2004). Industrialization of tempeh fermentation. In K. Steinkraus (Ed.), Industrialization of indigenous fermented foods, revised and expanded (pp. 587–630). New York: CRC Press.
Nakajima, N., Nozaki, N., Ishihara, K., Ishikawa, A., & Tsuji, H. (2005). Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh. J Biosci Bioeng, 100(6), 685-687. 10.1263/jbb.100.685
Nicolin, D. J., Jorge, R. M. M., & Jorge, L. M. M. (2017). Effects of variable diffusivity on soybean hydration modelling as a Stefan problem. The Canadian Journal of Chemical Engineering, 95(5), 1004-1013. 10.1002/cjce.22732
Nout, M. J. R., & Kiers, J. L. (2005). Tempe fermentation, innovation and functionality: update into the third millenium. Journal of Applied Microbiology, 98(4), 789-805. 10.1111/j.1365-2672.2004.02471.x
Olivo, F., de Tunes, L. M., Olivo, M., Bertan, I., & Peske, S. T. (2011). Espessura do tegumento e qualidade física e fisiológica de sementes de feijão. Revista Verde de Agroecologia e Desenvolvimento Sustentável, 6(1), 22.
Resende, O., & Correa, P. (2007). Modelagem matemática do processo de hidratação de sementes de feijão. Acta Scientiarum-agronomy, 29(3), 373-378. 10.4025/actasciagron.v29i3.387
Ruiz-Terán, F., & David Owens, J. (1996). Chemical and Enzymic Changes During the Fermentation of Bacteria-Free Soya Bean Tempe. Journal of the Science of Food and Agriculture, 71(4), 523-530. 10.1002/(sici)1097-0010(199608)71:4<523::Aid-jsfa613>3.0.Co;2-r
Salfinger, Y., & Tortorello, M. L. (2015). Compendium of methods for the microbiological examination of foods (Y. Salfinger & M. L. Tortorello Eds. (5a ed.). Washington, DC: Amer Public Health Assn.
Sanjukta, S., & Rai, A. (2016). Production of bioactive peptides during soybean fermentation and their potential health benefits. Trends in Food Science & Technology, 50. 10.1016/j.tifs.2016.01.010
Shiga, T. M., Cordenunsi, B. R., & Lajolo, F. M. (2009). Effect of cooking on non-starch polysaccharides of hard-to-cook beans. Carbohydrate Polymers, 76(1), 100-109. https://doi.org/10.1016/j.carbpol.2008.09.035
Starzyńska-Janiszewska, A., Stodolak, B., & Mickowska, B. (2014). Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds. Journal of the Science of Food and Agriculture, 94(2), 359-366. 10.1002/jsfa.6385
Vong, W. C., Hua, X. Y., & Liu, S.-Q. (2018). Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara. LWT Food Science Tecnology, 90, 316-322. https://doi.org/10.1016/j.lwt.2017.12.050
Wibisono, F. M., Wibisono, F. J., Effendi, M. H., Plumeriastuti, H., Hidayatullah, A. R., Hartadi, E. B., & Sofiana, E. D. (2020). A review of salmonellosis on poultry farms: public health importance. Systematic Reviews in Pharmacy, 11(9), 481-486.
Yannakoulia, M., Mamalaki, E., Anastasiou, C. A., Mourtzi, N., Lambrinoudaki, I., & Scarmeas, N. (2018). Eating habits and behaviors of older people: Where are we now and where should we go? Maturitas, 114, 14-21. https://doi.org/10.1016/j.maturitas.2018.05.001
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Juliana Aparecida Correia Bento; Priscila Zaczuk Bassinello; Aline Oliveira Colombo; Rayane Jesus Vital; Rosângela Nunes Carvalho
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.