Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean

被引：21

作者：

Gunawan-Puteri, Maria Dewi Puspitasari Tirtaningtyas ^{[1
]}

Hassanein, Tia Raissha ^{[1
]}

Prabawati, Elisabeth Kartika ^{[1
]}

Wijaya, Christofora Hanny ^{[2
]}

Mutukumira, Anthony N. ^{[3
]}

机构：

[1] Swiss German Univ, Dept Food Technol, Bsd City 15339, Tangerang, Indonesia

[2] Bogor Agr Univ, Dept Food Sci & Technol, Jl Lingkar Akad, Bogor 16680, Indonesia

[3] Massey Univ, Inst Food Nutr & Human Hlth, North Shore City, New Zealand

来源：

2ND HUMBOLDT KOLLEG IN CONJUNCTION WITH INTERNATIONAL CONFERENCE ON NATURAL SCIENCES 2014, HK-ICONS 2014 | 2015年 / 14卷

关键词：

Fermented soybean; overripe tempeh; seasoning; solid state fermentation; VOLATILE COMPOUNDS; TASTE; COMPONENTS; ORYZAE; SAUCE; MISO;

D O I：

10.1016/j.proche.2015.03.037

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Fresh tempeh and overripe tempeh were oven-dried and freeze-dried to produce tempeh powders. Freeze-dried tempeh powders maintained aroma while oven-drying of the same product increased color intensity of the samples. Overripe tempeh powders had higher levels of sourness, umami, bitterness, saltiness, and pungent aroma compared to fresh tempeh. Oven-dried overripe and fresh tempeh powders showed higher glutamic acid content (14.5 %, 15.9 %) compared to freeze-dried tempeh powders (13.9 %; 13.9 %) and the original tempeh cakes (12.8 %, 12.6 %), respectively. The results indicated potencies of fermented soybean for seasoning development. (C) 2015 The Authors. Published by Elsevier B.V.

引用

页码：263 / 269

页数：7

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