Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum

Abstract

This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST. The best inoculum Rhizopus oligosporus obtained was made with a medium with rice flour and presented a cell concentration of 106cells/mL. Tempehs made in a traditional method presented a bacterium grown beyond limit allowed by regulation. Instead, the modified method can be recommended to the industries to ensure the sanitary quality of tempeh. Finally, BT hamburger had a good acceptance (58%) regarding general appearance, but its flavor must be improved.

Physicochemical and functional properties of aged grains flour from different dry common beans

“…The high content of protein makes the beans a pulse that could replace animal proteins (meat). It could be used as a replacement for meat in the meal, i.e., be eaten as part of the dishes, and it also can turn into a farinaceous ingredient for food products with high protein (e.g., bean tempeh, hamburger, etc) (Bento, Bassinello, Colombo, et al, 2020; Bento, Bassinello, Colombo, et al, 2021; Lemken et al, 2019), enabling the use of aged grains.…”

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

“…Bean flours can also be used in the gluten-free and vegan products development, one of the most successful markets in the food industry. Thus, various studies report an effective way to apply aged dry beans flour as a base ingredient in many foods, such as tempeh (Bento et al, 2020c), baked snacks (tortillas), and instant pasta (Bento et al, 2021b), vegan tempeh burger (Bento et al, 2021c), mix for cakes (Gomes et al, 2015;Bassinello et al, 2020). In these studies, the aged beans were heat treated (e.g., extrusion, cooking in an autoclave, or the traditional pressure-cooking method) to mitigate some unpleasant flavors in the bean flours (Pasqualone et al, 2020).…”