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The influence of traditional stir-frying with oil on acceptability, antioxidant activities, nutrients, and the phytic acid content of fermented soybean (tempeh)

Budhi Setiawan (Institute of Nutritional Sciences, Justus Liebig University Giessen, Giessen, Germany)
Sandeep Kumar Thamtam (Institute of Biological Chemistry and Nutrition, University of Hohenheim, Hohenheim, Germany)
Ignasius Radix AP Jati (Department of Food Technology, Widya Mandala Surabaya Catholic University, Surabaya, Indonesia)
Ratna Chrismiari Purwestri (Institute of Biological Chemistry and Nutrition, University of Hohenheim, Hohenheim, Germany)
Donatus Nohr (Institute of Biological Chemistry and Nutrition, University of Hohenheim, Hohenheim, Germany)
Hans Konrad Biesalski (Institute of Biological Chemistry and Nutrition, University of Hohenheim, Hohenheim, Germany)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 14 March 2016

317

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.

Keywords

Citation

Setiawan, B., Thamtam, S.K., Jati, I.R.A., Purwestri, R.C., Nohr, D. and Biesalski, H.K. (2016), "The influence of traditional stir-frying with oil on acceptability, antioxidant activities, nutrients, and the phytic acid content of fermented soybean (tempeh)", Nutrition & Food Science, Vol. 46 No. 2, pp. 259-271. https://doi.org/10.1108/NFS-09-2015-0105

Publisher

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Emerald Group Publishing Limited

Copyright © 2016, Emerald Group Publishing Limited

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