Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1130997
Research center of Embrapa/Collection: Embrapa Arroz e Feijão - Artigo em periódico indexado (ALICE)
Date Issued: 2021
Type of Material: Artigo em periódico indexado (ALICE)
Authors: BENTO, J. A. C.
BASSINELLO, P. Z.
COLOMBO, A. O.
VITAL, R. J.
CARVALHO, R. N.
Additional Information: JULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ALINE OLIVEIRA COLOMBO, UFG; RAYANE JESUS VITAL; ROSANGELA NUNES CARVALHO, CNPAF.
Title: Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum.
Publisher: Research, Society and Development, v. 10, n. 2, e38110212503, 2021.
Language: Ingles
Keywords: Hamburguer vegano de tempeh
Feijão envelhecido
Rhizopus oligosporus
Description: 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.
Thesagro: Feijão
Phaseolus Vulgaris
Soja
Glycine Max
Fermentação
Contaminação
NAL Thesaurus: Beans
Soybeans
Food contamination
Autoclaving
Tempeh
Vegan diet
Hamburgers
Inoculum
Data Created: 2021-03-31
ISSN: 2525-3409
Appears in Collections:Artigo em periódico indexado (CNPAF)

Files in This Item:
File Description SizeFormat 
rsd-2021.pdf332,96 kBAdobe PDFThumbnail
View/Open

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace