Utilização do feijão comum (Phaseolus vulgaris L.) na elaboração de tempeh

Abstract

Healthy foods have been targeted by the industry in developing new products. Tempeh, fermented from soja pelo fungus Rhizopus oligosporus, has excellent nutritional quality and can be produced with depreciated beans. This work has the objective of elaborating tempeh of carioca beans stored cv. Pérola, producing the inoculum, verifying the evolution of the fermentation and establishing the preparation procedure of tempeh that obey the microbiological standards. Also, determine and relate nutritional properties, bioactive substance content, color and instrumental texture and later, evaluate the acceptance and intention to buy hamburger prepared with common bean tempeh, comparing with traditional soybean tempeh. The Rhizopus oligosporus strain was multiplied and the inoculum produced with rice. 50% soybean / bean (TFS) and 100% bean (TF) ratios were produced and compared to commercial soybean (TS) tempehs. The bean grains were stored and used presenting darker at the time of the study. First the tempeh was made in a traditional way and later with modification, using acetic acid (5%) and sterilization of the grains. Coliforms at 45 ° C, Staphylococcus augulase positive and Salmonella sp were evaluated to determine which method was most efficient in sanitary quality assurance. In the centesimal analysis, moisture, ash, water activity, pH, titratable acidity, ethereal extract, crude protein, fiber, carbohydrates, energy, minerals, vitamin B12, antioxidant activity, tannins, oligosaccharides, color and texture were analyzed. In the sensorial analysis, a nine-point hedonic scale was used, and the burgers were prepared in the same way for both samples and evaluated by untrained tasters regarding the acceptance of the attributes: appearance, aroma, taste, global impression and purchase intention. The concentration of cells in the spore suspension was 106 cells / mL, being sufficient to ferment the tempehs. The best result was TF due to the mycelial uniformity and the fermentation time (24 hours), approximate to the fermentation time of the traditional soybean tempeh (20hs). In the microbiological research for the modified method, there was no contamination, unlike the traditional method. In the centesimal results, between TF and TS there was a significant difference for lipids (1,555%), proteins (260%) and carbohydrates (521%). The total fiber content of TF is 34% smaller than TS. Molybdenum exceeds the daily recommendation, TS has a higher concentration of minerals, followed by TFS and TF. The antioxility capacity of TF (14.77%) and TS (11.28%) in the DPPH method, in the ABTS, TF (31.62%) and TS (48.89%) method presented the relevant antioxidant capacity samples. For vitamin B12, TF (0.38 μg / 100 g) and TS (0.42 μg / 100 g), present low content, since higher values are mentioned in the literature, probable loss during thermal treatment of tempeh. There was no significant difference in relation to the cohesiveness, chewing and resistance of the samples. The TS brightness is 1543% greater than TF, probably due to the higher fat content present in soybean. Chroma a * of TS has a shade closer to green than TF, and this one presented a value of b * greater than TS. In the sensory evaluation, the hamburgers presented a firm, consistent shape and a brown tone with crispy characteristics. The TS obtained a higher score than TF, presenting better performance in all attributes, with emphasis on flavor. It can be affirmed that common bean cv. Pearl can be used as raw material for the production of tempeh, having interesting nutritional properties and being an alternative for the use of grains of low commercial value.