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Production, Quality, and Acceptance of

Rayane J Vital1, Priscila Z Bassinello2, Quédma A Cruz3

  • 1Faculty of Nutrition, Paulista University-UNIP, Goiânia 74845-090b, GO, Brazil. rayanevitalnutri@gmail.com.

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Summary
This summary is machine-generated.

White bean tempeh burgers offer a healthy alternative, with comparable texture to soybean tempeh but requiring flavor improvements. Further research can enhance its acceptability for consumers.

Keywords:
Glycine max L.Phaseolus vulgaris L.nutritional valuesensory analysistempeh

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Area of Science:

  • Food Science
  • Nutritional Science
  • Fermentation Technology

Background:

  • The food industry seeks novel healthy products.
  • Tempeh, a fermented food, presents a healthy alternative.
  • Exploring non-soybean sources for tempeh production is ongoing.

Purpose of the Study:

  • To produce and evaluate white bean tempeh burgers.
  • To compare nutritional and sensory profiles against soybean tempeh burgers.
  • To assess the potential of white bean tempeh as a healthy food option.

Main Methods:

  • Production of white bean tempeh burgers.
  • Proximal composition and microbiological contamination analysis.
  • Sensory evaluation using a nine-point hedonic scale with 82 evaluators.

Main Results:

  • Significant nutritional differences were observed between white bean and soybean tempeh.
  • No microbiological contamination risks were detected.
  • White bean tempeh burgers had similar appearance and texture but lower flavor scores due to beany notes.

Conclusions:

  • White bean tempeh is a viable healthy food alternative.
  • Production techniques and ingredient adjustments are needed to improve flavor and acceptability.
  • This could diversify bean-based products in Brazil.