Production and characterization of tempehs from different sources of legume by Rhizopus oligosporus

Erkan S. B., Gurler H. N., Bilgin D. G., Germec M., TURHAN İ.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.119, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 119
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.lwt.2019.108880
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Solid state fermentation, Nutritional quality, Organic acids, Texture profile, Sensory evaluation, FLOUR, FERMENTATION, FOODS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The aims of this study were to determine the physico-chemical features of tempehs produced from different sources of legume (soybean (control), chickpea, lentils (red and green), and beans (white, black, and broad)) using Rhizopus oligosporus and to specify the best tempeh by sensory evaluation. Results showed that the lowest ash (0.53%) and moisture (44.88%), and the highest protein (47.11 mg/mL) levels were determined in chickpea tempeh, which contained slightly low phenolic compared to soybean tempeh while its sugar content was about 3.58-fold higher than that of soybean tempeh. Thus, the moisture content of white bean (55.20%) and red lentil (55.99%) tempehs was similar to soy tempeh (55.45%), and the ash contents of the remaining tempehs except for chickpea tempeh (0.53%) were approximately the same (1.20-1.91%). The color and texture profile values of chickpea tempeh showed similarity with that of soybean tempeh. Besides, while no phytic, acetic, fumaric, and iso-citric acids were detected in chickpea, red lentil and broad bean tempehs, acetic acid was detected in soybean, white bean, black bean, green lentil, and broad bean tempehs. Sensory evaluations indicated that the chickpea tempeh was superior to the other produced tempehs. Consequently, tempehs from different sources of legume were successfully produced.