Open AccessVegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum
Author(s) -
Juliana Aparecida Correia Bento,
P. Z. Bassinello,
Aline Oliveira Colombo,
Rayane Jesus Vital,
Rosângela Nunes Carvalho
Publication year - 2021
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v10i2.12503
Subject(s) - rhizopus oligosporus , rhizopus , fermentation , food science , flavor , food preparation , microbiology and biotechnology , biology , food processing
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.