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dc.contributor.authorBENTO, J. A. C.
dc.contributor.authorBASSINELLO, P. Z.
dc.contributor.authorCOLOMBO, A. O.
dc.contributor.authorVITAL, R. J.
dc.contributor.authorCARVALHO, R. N.
dc.date.accessioned2021-03-31T12:33:55Z-
dc.date.available2021-03-31T12:33:55Z-
dc.date.created2021-03-31
dc.date.issued2021
dc.identifier.citationResearch, Society and Development, v. 10, n. 2, e38110212503, 2021.
dc.identifier.issn2525-3409
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1130997-
dc.descriptionThis 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.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectHamburguer vegano de tempeh
dc.subjectFeijão envelhecido
dc.subjectRhizopus oligosporus
dc.titleVegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum.
dc.typeArtigo de periódico
dc.subject.thesagroFeijão
dc.subject.thesagroPhaseolus Vulgaris
dc.subject.thesagroSoja
dc.subject.thesagroGlycine Max
dc.subject.thesagroFermentação
dc.subject.thesagroContaminação
dc.subject.nalthesaurusBeans
dc.subject.nalthesaurusSoybeans
dc.subject.nalthesaurusFood contamination
dc.subject.nalthesaurusAutoclaving
dc.subject.nalthesaurusTempeh
dc.subject.nalthesaurusVegan diet
dc.subject.nalthesaurusHamburgers
dc.subject.nalthesaurusInoculum
riaa.ainfo.id1130997
riaa.ainfo.lastupdate2021-03-31
dc.identifier.doihttp://dx.doi.org/10.33448/rsd-v10i2.12503
dc.contributor.institutionJULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ALINE OLIVEIRA COLOMBO, UFG; RAYANE JESUS VITAL; ROSANGELA NUNES CARVALHO, CNPAF.
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