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| Registros recuperados : 595 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
30/08/2018 |
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Data da última atualização: |
15/08/2019 |
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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: |
VITAL, R. J.; BASSINELLO, P. Z.; CRUZ, Q. A.; CARVALHO, R. N.; PAIVA, J. C. M. de; COLOMBO, A. O. |
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Afiliação: |
RAYANE J. VITAL, UNIP; PRISCILA ZACZUK BASSINELLO, CNPAF; QUÉDMA A. CRUZ, UFG; ROSANGELA NUNES CARVALHO, CNPAF; JULIA C. M. DE PAIVA, UNIP; ALINE O. COLOMBO, UFG. |
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Título: |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Foods, v. 7, n. 9, 136, Sept. 2018. |
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ISSN: |
2304-8158 |
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DOI: |
10.3390/foods7090136 |
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Idioma: |
Inglês |
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Conteúdo: |
The 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. MenosThe 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 p... Mostrar Tudo |
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Palavras-Chave: |
Valor nutricional. |
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Thesagro: |
Análise Organoléptica; Consumo Alimentar; Feijão Branco; Glycine Max; Nutrição; Phaseolus Vulgaris; Soja. |
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Thesaurus NAL: |
Beans; Food processing quality; Hamburgers; Nutritional behavior; Sensory evaluation; Soybeans; Tempeh. |
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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/182140/1/CNPAF-2018-foods.pdf
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Marc: |
LEADER 02648naa a2200385 a 4500
001 2094783
005 2019-08-15
008 2018 bl uuuu u00u1 u #d
022 $a2304-8158
024 7 $a10.3390/foods7090136$2DOI
100 1 $aVITAL, R. J.
245 $aProduction, quality, and acceptance of Tempeh and white bean Tempeh burgers.$h[electronic resource]
260 $c2018
520 $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.
650 $aBeans
650 $aFood processing quality
650 $aHamburgers
650 $aNutritional behavior
650 $aSensory evaluation
650 $aSoybeans
650 $aTempeh
650 $aAnálise Organoléptica
650 $aConsumo Alimentar
650 $aFeijão Branco
650 $aGlycine Max
650 $aNutrição
650 $aPhaseolus Vulgaris
650 $aSoja
653 $aValor nutricional
700 1 $aBASSINELLO, P. Z.
700 1 $aCRUZ, Q. A.
700 1 $aCARVALHO, R. N.
700 1 $aPAIVA, J. C. M. de
700 1 $aCOLOMBO, A. O.
773 $tFoods$gv. 7, n. 9, 136, Sept. 2018.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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