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

Autor:	Anthony N. Mutukumira, Tia Raissha Hassanein, Christofora Hanny Wijaya, Elisabeth Kartika Prabawati, Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri
Rok vydání:	2015
Předmět:	solid state fermentation Seasoning Chemistry(all) biology Chemistry seasoning Color intensity Solid-state food and beverages General Medicine Umami biology.organism_classification Solid-state fermentation Fermented soybean Chemical Engineering(all) Fermentation Food science overripe tempeh Aroma
Zdroj:	Procedia Chemistry. 14:263-269
ISSN:	1876-6196
DOI:	10.1016/j.proche.2015.03.037
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::353b83e94e73a73b019ee3a27b0704dd https://doi.org/10.1016/j.proche.2015.03.037 Zobrazit plný text záznamu