02648naa a2200385 a 450000100080000000500110000800800410001902200140006002400300007410000170010424501040012126000090022552016090023465000100184365000280185365000150188165000250189665000230192165000130194465000110195765000280196865000220199665000190201865000160203765000150205365000230206865000090209165300220210070000220212270000160214470000200216070000230218070000190220377300400222220947832019-08-15       2018    bl uuuu     u00u1 u    #d  a2304-81587 a10.3390/foods70901362DOI1 aVITAL, R. J.  aProduction, quality, and acceptance of Tempeh and white bean Tempeh burgers.h[electronic resource]  c2018  aThe 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.  aBeans  aFood processing quality  aHamburgers  aNutritional behavior  aSensory evaluation  aSoybeans  aTempeh  aAnálise Organoléptica  aConsumo Alimentar  aFeijão Branco  aGlycine Max  aNutrição  aPhaseolus Vulgaris  aSoja  aValor nutricional1 aBASSINELLO, P. Z.1 aCRUZ, Q. A.1 aCARVALHO, R. N.1 aPAIVA, J. C. M. de1 aCOLOMBO, A. O.  tFoodsgv. 7, n. 9, 136, Sept. 2018.