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| 2. |  | BENTO, J. A. C.; BASSINELLO, P. Z.; COLOMBO, A. O.; VITAL, R. J.; CARVALHO, R. N. Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum. Research, Society and Development, v. 10, n. 2, e38110212503, 2021.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 3. | | VITAL, R. J.; BASSINELLO, P. Z.; CRUZ, Q. A.; CARVALHO, R. N.; PAIVA, J. C. M. de; COLOMBO, A. O. Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. Foods, v. 7, n. 9, 136, Sept. 2018.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| Registros recuperados : 3 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
31/03/2021 |
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Data da última atualização: |
31/03/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
BENTO, J. A. C.; BASSINELLO, P. Z.; COLOMBO, A. O.; VITAL, R. J.; CARVALHO, R. N. |
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Afiliação: |
JULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ALINE OLIVEIRA COLOMBO, UFG; RAYANE JESUS VITAL; ROSANGELA NUNES CARVALHO, CNPAF. |
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Título: |
Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Research, Society and Development, v. 10, n. 2, e38110212503, 2021. |
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ISSN: |
2525-3409 |
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DOI: |
http://dx.doi.org/10.33448/rsd-v10i2.12503 |
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Idioma: |
Inglês |
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Conteúdo: |
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. |
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Palavras-Chave: |
Feijão envelhecido; Hamburguer vegano de tempeh; Rhizopus oligosporus. |
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Thesagro: |
Contaminação; Feijão; Fermentação; Glycine Max; Phaseolus Vulgaris; Soja. |
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Thesaurus NAL: |
Autoclaving; Beans; Food contamination; Hamburgers; Inoculum; Soybeans; Tempeh; Vegan diet. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/222267/1/rsd-2021.pdf
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Marc: |
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001 2130997
005 2021-03-31
008 2021 bl uuuu u00u1 u #d
022 $a2525-3409
024 7 $ahttp://dx.doi.org/10.33448/rsd-v10i2.12503$2DOI
100 1 $aBENTO, J. A. C.
245 $aVegan tempeh burger$bprepared with aged bean grains fermented by Rhizopus oligosporus inoculum.$h[electronic resource]
260 $c2021
520 $aThis 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.
650 $aAutoclaving
650 $aBeans
650 $aFood contamination
650 $aHamburgers
650 $aInoculum
650 $aSoybeans
650 $aTempeh
650 $aVegan diet
650 $aContaminação
650 $aFeijão
650 $aFermentação
650 $aGlycine Max
650 $aPhaseolus Vulgaris
650 $aSoja
653 $aFeijão envelhecido
653 $aHamburguer vegano de tempeh
653 $aRhizopus oligosporus
700 1 $aBASSINELLO, P. Z.
700 1 $aCOLOMBO, A. O.
700 1 $aVITAL, R. J.
700 1 $aCARVALHO, R. N.
773 $tResearch, Society and Development$gv. 10, n. 2, e38110212503, 2021.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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