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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.30 No.1
- 발행연도
- 2025.2
- 수록면
- 56 - 67 (12page)
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초록· 키워드
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Jack bean sprouts are rich in plant-based proteins, which possess additional functional properties. However, no studies have reported using different packaging to ferment tempeh to increase the amino acids and nutritional properties of jack bean sprouts. The present study aimed to determine the effects of fermentation time and different packaging materials on the amino acid, proximate, and antinutrient concentrations of tempeh from jack bean sprouts. This study used experimental methods with two factors: fermentation time (36, 48, 60, and 72 h) and packaging material (plastic, banana leaf, and teak leaf). The results showed that the fermentation time contributed to significant changes (P<0.05), including an increase in the moisture, protein, and crude fiber contents of tempeh; a decrease in the fat and carbohydrate contents; and a decrease in antinutritional compounds (tannins, phytic acid, and hydrogen cyanide). The soluble protein content of tempeh was higher after 48 h of fermentation than after 36 h of fermentation, and the content remained consistent across all tempeh treatments until 72 h of fermentation. The amino acid concentration of tempeh fermented for 48 h was evaluated. Tempeh packaged in teak leaves exhibited the highest contents of essential and nonessential amino acids (34.27 and 58.97 g/100 g protein dry weight, respectively), followed by tempeh packaged in banana leaves and plastic. Regardless of packaging materials, tempeh fermented for 48 h contained the highest amounts of hydrophobic amino acids, including L-leucine, L-alanine, L-proline, L-phenylalanine, L-valine, and L-isoleucine.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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