Tempeh flour as a substitute for soybean flour in coconut cookies

Leite, R. S.; Carrão-Panizzi, M. C.; Curti, Jessika Menck; Dias, Isabela Pereira; Seibel, Neusa Fátima

doi:10.1590/s0101-20612013000400028

Cited by 8 publications

(8 citation statements)

References 20 publications

(17 reference statements)

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“…The cookies of the F4, F5, and F7 formulations significantly reduced the saturated fat content when compared to the other formulations, besides presenting a significant amount of oleic acid (30.87%, 32.87%, and 33.91%, respectively) in relation to unsaturated fatty acids. Leite, Carrão‐Panizzi, Curti, Dias, and Seibel () obtained oleic acid values of ~29.83% for coconut cookies, values close to those found in this study. In this context, it is feasible to say that cookies formulated with partial substitution of PA fat contribute with a significant amount of oleic acid, thus showing a well‐balanced ratio of fatty acids.…”

Section: Resultssupporting

confidence: 88%

Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects

Silva¹,

Kasemodel

Ferreira³

et al. 2020

Food Science & Nutrition

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The Pachira aquatica (PA) Aubl. (Malvaceae), commonly known as munguba, castanheira, wild cocoa, and maranhão nut, is a native tree of Mexico (Paula, Cruz, & Barbosa, 2006). In Brazil, it is common in the Amazon region and occurs mainly in streams and rivers, from which originated its scientific name. Some studies have shown that PA seeds present a high amount of lipids (44%), 12.9% of protein showing a high amount of essential amino acids such as tyrosine,

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Section: Resultssupporting

confidence: 88%

Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects

Silva¹,

Kasemodel

Ferreira³

et al. 2020

Food Science & Nutrition

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“…In our study, the levels of daidzin, daidzein, genistin and genistein determined in the first stage of fermentation were similar. The increase of the total amount of soy aglycones after tempeh fermentation was also described by Leite et al (2013). Murphy et al (2002) have reported 299 μg/g d.m.…”

Section: Discussionmentioning

confidence: 55%

“…Most of the polyphenols are concentrated in the soybean hull. However tempeh is made only from dehulled seeds (Leite, Carrão-Panizzi, Curti, Dias, & Seibel, 2013).…”

Section: Discussionmentioning

confidence: 99%

Isoﬂavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation

Kuligowski

Pawłowska

Jasińska‐Kuligowska

et al. 2016

CyTA - Journal of Food

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The content of polyphenols and the antioxidative properties were determined in soybean tempeh fermented by four strains of Rhizopus oligosporus. The highest concentration of polyphenols was observed in soybean fermented for 4 days by R. oligosporus strain NRRL 5905 (5.307 mg/g). The strength of antioxidative activity increased from the first day of fermentation to the fourth day, and on the fourth and fifth fermentation day it was near 12 times higher than in unfermented material. Isoflavone content and composition were analysed. The content of isoflavone aglycones (daidzein and genistein) increased up to the third day of fermentation. Fermentation time and the kind of used R. oligosporus strain are factors that enable creation of prohealthy quality of tempeh. Composición de isoflavonas, contenido de polifenoles y actividad antioxidante de las semillas de soja durante fermentación de tempeh RESUMEN Se determinaron el contenido de polifenoles y las propiedades antioxidantes en el tempeh de soja fermentada mediante cuatro cepas de Rhizopus oligosporus. Se observó que la concentración más alta de polifenoles fue en la soja fermentada durante cuatro días mediante cepa de R. oligosporus NRRL 5905 (5.307 mg/g). El poder de la actividad antioxidante aumentó desde el primer día de fermentación hasta el cuarto, además en el cuarto y quinto día de fermentación fue alrededor de doces veces mayor que en el material no fermentado. Se analizaron el contenido de isoflavonas y su composición. El contenido de isoflavonas aglicona (daidzeína y genisteína) aumentó hasta el tercer día de fermentación. El tiempo de fermentación y el tipo de cepa de R. oligosporus utilizada son factores que permiten la creación de tempeh de una calidad saludable.

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“…In Gioania, Brazil, among 82 (N = 82) untrained panelists, soybean tempeh burger was sensory more acceptable than white bean tempeh burger with the overall scores of 6.4 out of 9 and 5.1 out of 9, respectively (Vital et al, 2018). In Londrina, Brazil, coconut cookies made of 50:50 tempeh:soy flour were sensory acceptable by 150 untrained panelists aged 17 to 60 years (N = 150), resulting in the average overall scores of 8.45 ± 1.22 for those made with lyophilized tempeh and 7.71 ± 1.89 for those with roasted tempeh (Leite et al, 2013). In Olsztyn, Poland, tempeh made of buckwheat groat was found to be sensory acceptable among 50 untrained panelists (N = 50), scoring 5.32 ± 0.31 for raw and 5.67 ± 0.75 for roasted samples.…”

Section: 84mentioning

confidence: 99%

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Ahnan-Winarno

Cordeiro

Winarno

et al. 2021

Comp Rev Food Sci Food Safe

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Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low‐cost, health‐promoting, and sustainable food processing technology to produce protein‐rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety‐improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.

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Tempeh flour as a substitute for soybean flour in coconut cookies

Cited by 8 publications

References 20 publications

Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects

Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects

Isoﬂavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

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