Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum.

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dc.contributorJULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ALINE OLIVEIRA COLOMBO, UFG; RAYANE JESUS VITAL; ROSANGELA NUNES CARVALHO, CNPAF.
dc.creatorBENTO, J. A. C.
dc.creatorBASSINELLO, P. Z.
dc.creatorCOLOMBO, A. O.
dc.creatorVITAL, R. J.
dc.creatorCARVALHO, R. N.
dc.date2021-03-31T12:33:55Z
dc.date2021-03-31T12:33:55Z
dc.date2021-03-31
dc.date2021
dc.date.accessioned2026-07-01T00:05:54Z
dc.descriptionThis 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.
dc.identifierResearch, Society and Development, v. 10, n. 2, e38110212503, 2021.
dc.identifier2525-3409
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1130997
dc.identifierhttp://dx.doi.org/10.33448/rsd-v10i2.12503
dc.identifier.urihttp://hdl.handle.net/123456789/397299
dc.languageeng
dc.rightsopenAccess
dc.subjectHamburguer vegano de tempeh
dc.subjectFeijão envelhecido
dc.subjectRhizopus oligosporus
dc.subjectFeijão
dc.subjectPhaseolus Vulgaris
dc.subjectSoja
dc.subjectGlycine Max
dc.subjectFermentação
dc.subjectContaminação
dc.subjectBeans
dc.subjectSoybeans
dc.subjectFood contamination
dc.subjectAutoclaving
dc.subjectTempeh
dc.subjectVegan diet
dc.subjectHamburgers
dc.subjectInoculum
dc.titleVegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum.
dc.typeArtigo de periódico

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