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Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
17/04/2020 |
Data da última atualização: |
30/04/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
BENTO, J. A. C.; BASSINELLO, P. Z.; COLOMBO, A. O.; VITAL, R. J.; CARVALHO, R. N. |
Afiliação: |
JULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ALINE OLIVEIRA COLOMBO, UFG; R. J. VITAL, UNIP; ROSANGELA NUNES CARVALHO, CNPAF. |
Título: |
Nutritional and bioactive components of carioca common bean (Phaseolus vulgaris L.) Tempeh and Yellow Soybean (Glycine max L.) Tempeh. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Current Nutrition & Food Science, v. 16, n. 5, p. 1-8, 2020. |
ISSN: |
1573-4013 |
DOI: |
10.2174/1573401316666200121111854 |
Idioma: |
Inglês |
Conteúdo: |
Background: Tempeh, a product of Indonesian origin based on fermented soybeans, is present in naturalistic diets and has been gaining popularity in other cultures and diets due to the convenience for food preparation and use, aside from the nutritional and functional quality. Methods: In this work, tempehs were produced from common bean, carioca grain type (CBT) aged and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value), physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically evaluated and the means compared by Tukey test. Results: Although CBT was found nutritionally inferior to ST, its contribution on protein intake was noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH method and was significantly more soft and elastic and less sticky and gummy when compared to ST, and L, a* and b* CBT color parameters were more pronounced than ST. Conclusion: It can thus be concluded that tempeh based on carioca common beans can be an interesting alternative for stored grains, with good sensorial and functional properties and making an important nutritional contribution to the diet. MenosBackground: Tempeh, a product of Indonesian origin based on fermented soybeans, is present in naturalistic diets and has been gaining popularity in other cultures and diets due to the convenience for food preparation and use, aside from the nutritional and functional quality. Methods: In this work, tempehs were produced from common bean, carioca grain type (CBT) aged and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value), physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically evaluated and the means compared by Tukey test. Results: Although CBT was found nutritionally inferior to ST, its contribution on protein intake was noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH method and was significantly more soft and elastic and less sticky and gummy when compared to ST, and L, a* and b* CBT color parameters were more pronounced than ST. Conclusion: It can thus be concluded that tempeh based on carioca common beans can be an interesting alternative for stored grains, w... Mostrar Tudo |
Palavras-Chave: |
Rhizopus oligosporus; Sensory analysis. |
Thesagro: |
Análise Organoléptica; Feijão; Glycine Max; Phaseolus Vulgaris; Rhizopus; Soja. |
Thesaurus Nal: |
Antioxidants; Beans; Bioactive compounds; Proximate composition; Sensory properties; Soybeans. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02683naa a2200361 a 4500 001 2121714 005 2020-04-30 008 2020 bl uuuu u00u1 u #d 022 $a1573-4013 024 7 $a10.2174/1573401316666200121111854$2DOI 100 1 $aBENTO, J. A. C. 245 $aNutritional and bioactive components of carioca common bean (Phaseolus vulgaris L.) Tempeh and Yellow Soybean (Glycine max L.) Tempeh.$h[electronic resource] 260 $c2020 520 $aBackground: Tempeh, a product of Indonesian origin based on fermented soybeans, is present in naturalistic diets and has been gaining popularity in other cultures and diets due to the convenience for food preparation and use, aside from the nutritional and functional quality. Methods: In this work, tempehs were produced from common bean, carioca grain type (CBT) aged and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value), physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically evaluated and the means compared by Tukey test. Results: Although CBT was found nutritionally inferior to ST, its contribution on protein intake was noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH method and was significantly more soft and elastic and less sticky and gummy when compared to ST, and L, a* and b* CBT color parameters were more pronounced than ST. Conclusion: It can thus be concluded that tempeh based on carioca common beans can be an interesting alternative for stored grains, with good sensorial and functional properties and making an important nutritional contribution to the diet. 650 $aAntioxidants 650 $aBeans 650 $aBioactive compounds 650 $aProximate composition 650 $aSensory properties 650 $aSoybeans 650 $aAnálise Organoléptica 650 $aFeijão 650 $aGlycine Max 650 $aPhaseolus Vulgaris 650 $aRhizopus 650 $aSoja 653 $aRhizopus oligosporus 653 $aSensory analysis 700 1 $aBASSINELLO, P. Z. 700 1 $aCOLOMBO, A. O. 700 1 $aVITAL, R. J. 700 1 $aCARVALHO, R. N. 773 $tCurrent Nutrition & Food Science$gv. 16, n. 5, p. 1-8, 2020.
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Embrapa Arroz e Feijão (CNPAF) |
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