Desenvolvimento e caracterização de uma barra de cereal funcional com diferentes porcentagens de farinha de tempeh na formulação

Abstract

Tempeh is a typical Indonesian food produced by the fermentation of soybean with the fungus Rhizophus oligosporus, consumed as a source of proteins and it is capable of promoting beneficial effects on health. The aim of this study was to elaborate, characterize and evaluate the acceptance by the hedonic scale test, of cereal bar formulations, rich in isoflavone using different percentages of tempeh flour (FT) in the formulation. Organic soybean were used to prepare tempeh, and it was lyophilized and ground to obtain FT. This was added in the formulations in proportions of 10, 15 and 20 %, and a formulation was maintained as control. Physical-chemical moisture analyzes, lipids, proteins, carbohydrates, ashes, pH, water activity, instrumental color measurement, fatty acid profile and isoflavone content of soybean, tempeh, FT and cereal bars were performed. The fermentation with Rhizopus oligosporus for the production of tempeh improved the nutritional characteristics of soybean by increasing the protein content, decreasing the lipid content with increasing content of polyunsaturated fatty acids and isoflavone aglycone genistein. The freeze-drying of the tempeh for the production of the tempeh flour allowed to preserve the bioactive compounds, the aroma and the bright color of the tempeh. The control cereal bar was preferred, but bars with 10 % and 15 % FT addition had scores higher than 5.5 for all attributes, indicating acceptance. The use of tempeh flour in the production of cereal bars is viable, for enable the elaboration of a product that presents in its composition, as differentials, a higher content of nutrients (especially protein), the presence of isoflavone aglycone, besides good sensory acceptability.