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.

The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins containing soy beans, sesame oil and flaxseeds. There was 5% addition of carob or cocoa powder to the individual doughs. The muffins with the addition of carob were characterized by improved antiradical activity (by 36% - 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) method, by 83% - 2,2-diphenyl-1-picrylhydrazyl (DPPH) method), higher content of genistein (18%) and total phytosterols (17%) in the dry mass. The color differences in the carob muffins crusts were not perceptible by consumers (ΔE = 0.70 for crust, ΔE = 5.6 for crumb) and their taste was found to be less bitter and sweeter than the taste of cocoa muffins. Moreover, the addition of carob powder as well as cocoa powder resulted in good sensory quality. The high content of phytosterols, genistein and improved antiradical properties proved carob to be a source of bioactive compounds. The results show that carob powder may be used as valuable alternative muffin ingredient to cocoa.Electronic supplementary materialThe online version of this article (10.1007/s11130-018-0675-0) contains supplementary material, which is available to authorized users.

In this study the effect of bean tempeh on the growth of Bacillus subtilis, Escherichia coli, Lactobacillus acidophilus and Lactobacillus paracasei bacteria was investigated. Antibacterial activity was observed only in relation to the bacteria Bacillus subtilis. The effect of tempeh products on human intestinal microflora was also assessed. Bean and soy tempeh were culinarily processed and next digested in conditions simulating the human digestive tract (one of the digestive tracts was equipped with a mechanism simulating absorption). Soy tempeh stimulated most the growth of bacteria of the genus Bifidobacterium, while bean tempeh that of Escherichia coli. Using simulation of absorption for the digestion of fried soy tempeh resulted in a higher rise in the bacteria count of the genus Lactobacillus, while after digestion of fried bean tempeh the highest increase was recorded for Bifidobacterium and E. coli.

BACKGROUND Pulque bread is a traditional Mexican product obtained by fermentation using microflora present only in pulque. In this study, the possibility of creating a pulque microbial consortium under laboratory conditions and its applications were evaluated. A laboratory‐made consortium was compared with a consortium originating in Mexico in bread and pulque production. They were tested in various growth medium systems: pulque made from agave sap and malt extract, Mexican wheat and rye pulque bread, and European wheat and rye bread. RESULTS Depending on the growth medium, consortiums showed differing influence on many factors, such as specific volume, weight loss after baking, soluble proteins, and crust and crumb color. Indigenous starters increased sensorial acceptance of pulque and Mexican rye bread, decreased pH, and increased titratable acidity of the breads at the highest level whereas laboratory consortia improved sensory acceptance of wheat breads. The laboratory‐prepared starter in some cases improved antiradical activity. All pulques received similar consumer evaluations. However, malt pulque was the least appreciated beverage. CONCLUSION The results show the possibility of creating a pulque microbial consortium under laboratory conditions. Depending on the flour type and the breadmaking technique, the use of a particular microbial consortium allowed modification of certain physicochemical parameters. In conclusion, it is feasible to modify bread parameters to obtain features corresponding to consumer demands by using an appropriate microflora, pulque, or flour type. Moreover, this research describes, for the first time, the use of rye malt for pulque and rye flour for pulque bread preparation as raw materials. © 2019 Society of Chemical Industry

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