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1 – 1 of 1Budhi Setiawan, Sandeep Kumar Thamtam, Ignasius Radix AP Jati, Ratna Chrismiari Purwestri, Donatus Nohr and Hans Konrad Biesalski
The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC)…
Abstract
Purpose
The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC), antioxidant (AO) activities and the phytic acid (PA) concentration.
Design/methodology/approach
Fermentation was performed in the solid-state using soybean (Glycine max) inoculated with Rhizopus oligosporus. The acceptability of tempeh was evaluated by administering a questionnaire. The TPC of uncooked and stir-fried tempeh was examined using Folin-Ciocalteu’s method, and PA was analyzed by high-performance liquid chromatography. AO activities were measured by the thiobarbituric acid reactive substance (TBARS) and ferric ion reducing/antioxidant power methods. The stir-fried tempeh was more acceptable than other preparations to the panelists.
Findings
In comparison with the uncooked tempeh, stir-fried tempeh showed higher fat composition, in addition to decreased levels of minerals, PA and TBARS.
Originality/value
Soy foods are an important source of protein. However, conventional cooking methods could change the chemical properties in soy foods. To avoid additional oil that adds calories, consumers might opt for other cooking methods, such as steaming.