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Advisor(s)
Abstract(s)
O constante crescimento da população mundial tem implicações na produção alimentar, que deverá aumentar de forma a suprir as necessidades nutricionais da população, mas tendo em atenção a sustentabilidade do planeta.
O consumo de leguminosas como fonte proteica alternativa à proteína animal, permite reduzir os recursos usados e diminuir as emissões de gases com efeito de estufa, constituindo uma forma de consumo, não só ambientalmente mais sustentável, como com vantagens para a saúde humana, em particular se forem leguminosas fermentadas.
A principal leguminosa utilizada como alternativa é a soja, estando o mercado de substitutos de carne repleto de diferentes produtos à base de soja. No entanto, problemas como a desflorestação associada ao cultivo e necessidade de importação de soja, com consequente aumento da pegada ambiental, tornam a sua utilização em Portugal ambientalmente pouco sustentável.
O tempeh, um alimento indonésio, tradicionalmente obtido por fermentação de grãos de soja inoculados com Rhizopus oligosporus, é um dos produtos usados como substituto da carne. O tempeh pode ser produzido a partir de várias outras leguminosas, entre as quais o tremoço, uma leguminosa nutricionalmente semelhante à soja e com tradição de consumo em Portugal.
O objetivo deste trabalho foi equacionar as potencialidades do tremoço como substituto da soja na produção de tempeh. Com base em trabalhos experimentais publicados por diversos investigadores, foram avaliados aspetos como o conteúdo nutricional, o processo de fermentação e a análise sensorial do tempeh de tremoço. Esta análise permitiu concluir que o tempeh à base de tremoço pode ser considerado uma alternativa válida à utilização de tempeh de soja, estando em linha com as principais tendências de consumo e constituindo um alimento rico em proteína, capaz de atrair o consumidor devido aos seus benefícios ambientais e nutricionais.
The constant growth of world population has implications for food production, which should increase in order to meet the population nutritional needs, while taking into account the sustainability of the planet. The consumption of legumes as an alternative source to animal protein allows to reduce the resources used and the greenhouse gas emissions, constituting a more environmentally sustainable form of consumption with advantages for human health, particularly in the case of fermented legumes. Soy is the main legume used as an alternative to meat, with several different soy-based products available in the meat substitutes market. However, problems such as deforestation associated with cultivation and the need for soy importation lead to a consequent increase in the environmental footprint, making its use in Portugal environmentally unsustainable. Tempeh, an Indonesian food traditionally obtained from soybeans fermentation by inoculation with Rhizopus oligosporus, is one of the products used as a meat substitute. However, beside from soybeans, tempeh can be produced from several other legumes, including lupine, a legume nutritionally similar to soybean and traditionally consumed in Portugal. This work aimed to evaluate the potential of lupine as a soy substitute in the production of tempeh. Aspects such as nutritional content, fermentation process and sensory analysis of lupine tempeh were evaluated based on experimental work published by several researchers. This analysis allowed to conclude that lupine-based tempeh can be considered a valid alternative to the soy tempeh used, being in line with the main consumption trends and constituting a protein rich food appealing to the consumer due to its environmental and nutritional benefits.
The constant growth of world population has implications for food production, which should increase in order to meet the population nutritional needs, while taking into account the sustainability of the planet. The consumption of legumes as an alternative source to animal protein allows to reduce the resources used and the greenhouse gas emissions, constituting a more environmentally sustainable form of consumption with advantages for human health, particularly in the case of fermented legumes. Soy is the main legume used as an alternative to meat, with several different soy-based products available in the meat substitutes market. However, problems such as deforestation associated with cultivation and the need for soy importation lead to a consequent increase in the environmental footprint, making its use in Portugal environmentally unsustainable. Tempeh, an Indonesian food traditionally obtained from soybeans fermentation by inoculation with Rhizopus oligosporus, is one of the products used as a meat substitute. However, beside from soybeans, tempeh can be produced from several other legumes, including lupine, a legume nutritionally similar to soybean and traditionally consumed in Portugal. This work aimed to evaluate the potential of lupine as a soy substitute in the production of tempeh. Aspects such as nutritional content, fermentation process and sensory analysis of lupine tempeh were evaluated based on experimental work published by several researchers. This analysis allowed to conclude that lupine-based tempeh can be considered a valid alternative to the soy tempeh used, being in line with the main consumption trends and constituting a protein rich food appealing to the consumer due to its environmental and nutritional benefits.
Description
Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa
Keywords
sustentabilidade ambiental proteína alternativa leguminosas tremoço tempeh environmental sustainability alternative protein legumes lupine
Pedagogical Context
Citation
Fonseca, J.F.A. Estudo das alternativas alimentares à base de proteína vegetal: tempeh de tremoço. Lisboa: ISA, 2021, 58 p. Dissertação de Mestrado
Publisher
Instituto Superior de Agronomia, Universidade de Lisboa