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Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration PAB
Ferreira,Márcia Pires; Oliveira,Maria Cristina Neves de; Mandarino,José Marcos Gontijo; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko; Carrão-Panizzi,Mercedes Concórdia.
The objective of this work was to analyze changes in the isoflavone profile, determined by high performance liquid chromatography, at different processing stages and after refrigeration of tempeh. For tempeh production, clean soybean grains from cultivars BR 36 (low isoflavone content) and IAS 5 (high) were dehulled, and the separated cotyledons were hydrated and then cooked in boiling water for 30 min. Spores of the fungus Rhizopus microsporus var. oligosporus were inoculated in the cooked and cooled cotyledons, and incubated at 32ºC for 6, 12, 18, and 24 hours in perforated polypropylene bags, for fermentation. The resulting tempeh was stored at 4ºC for 6, 12, 18, and 24 hours. After 24-hour fermentation, isoflavone glucosides were 50% reduced, and the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rhizopus microsporus var. oligosporus; Aglycone; Fermentation; Functional food; High performance liquid chromatography; Malonyl.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2011001100018
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Chemical composition of tempeh from soybean cultivars specially developed for human consumption Ciênc. Tecnol. Aliment.
Bavia,Ana Carla Furlan; Silva,Carlos Eduardo da; Ferreira,Márcia Pires; Leite,Rodrigo Santos; Mandarino,José Marcos Gontijo; Carrão-Panizzi,Mercedes Concórdia.
Tempeh is a food obtained by fermentation of soybean grains by the fungus Rizophus oligosporus. It is a traditional Indonesian food that presents benefits for human health protecting against diarrhea and chronic diseases. Tempeh processing includes dehulling, cooking, inoculation, and fermentation. In this study, chemical characteristics of tempeh prepared with soybean cultivars specially developed for human consumption (BRS 216, BRS 232, BRS 257, and BRS 267) were investigated. Soybean grains and tempeh obtained from these cultivars were analyzed for oil, protein, antinutrional factors, and isoflavone content. Cultivar BRS 216 presented the highest protein content in the grains (36.81%) and in tempeh (51.99%). On average, the protein content in tempeh...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Soybean; Functional food; Isoflavones; Protein; Antinutritional factors.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300028
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