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Publicação
Produção de alimentos funcionais inovadores a partir de tremoço e ervilha com base no método de produção de tempeh de soja
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Orientador(es)
Resumo(s)
Tempeh is an indonesian fermented food by the fungus Rhizopus oligosporus, which the production is beneficial as regards the improvement of the protein digestibility and nutritional value of legumes.
The present work intended to optimize the production method of inoculum (R. oligosporus), while adding value to food industry (broken rice, wheat, corn and rye flours). The follow objective consisted in optimizing the production process of tempeh, using traditional Portuguese legumes (pea and lupine) in comparison with soy tempeh. Finally, texture parameters (firmness and cohesiveness) were evaluated by a TPA. Instrumental colour parameters, throughout the fermentation and after storage at refrigeration temperature were also evaluated.
The results showed the viability of producing the inoculum using food industry by-products (5 days, 29 ° C), with rye, rice “carolino” and long grain rice flours yielding a higher sporulation. Soybean and pea tempeh complete fermentation after 48 h at 29 and 37 °C, respectively, while the lupine tempeh only after 72 h at 37 ° C. The highest values of firmness, cohesiveness and lightness (L *) were obtained at the end of fermentation. Significant variations in color, expressed in terms of a * and b * parameters, were observed
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
legumes Rhizopus oligosporus inoculum fermentation tempeh texture (TPA) colour
Contexto Educativo
Citação
Naia, I.I.P. - Produção de alimentos funcionais inovadores a partir de tremoço e ervilha com base no método de produção de tempeh de soja. Lisboa: ISA, 2015, 102 p.