Effect of different cooking methods on chemical composition, nutritional values,
and sensory properties of Jack bean (Canavalia ensiformis) tempe

Purwandari, Fiametta Ayu; Annisa, Embun Dini Nur; Rachmawati, A.T.; Puspitasari, De Trisni Khoerunnisa; Wikandari, Rachma; Seyaningsih, W.; Ningrum, Andriati; Sardjono,

doi:10.26656/fr.2017.5(3).530

Cited by 7 publications

(6 citation statements)

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“…Similar results have been reported by Purwandari et al. (2023) for jack bean starch. Overall, the consistent particle size and stable dispersion are the key factors for the product quality.…”

Section: Resultssupporting

confidence: 92%

Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf‐life enhancement

Sharma,

Bains,

Dhull

et al. 2024

Food Science & Nutrition

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This research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material to enhance the shelf‐life of cut papaya fruits. The study focused on the extraction process of mung bean starch and its subsequent characterization through various analyses. Particle size (142.3 ± 1.24 nm), zeta potential (−25.52 ± 1.02 mV), morphological images, Fourier transform infrared (FTIR) spectra, and thermal stability (68.36 ± 0.15°C) were assessed to determine the mung bean starch properties. The functional properties, such as bulk density (0.51 ± 0.004 g/cm3) and tapped density (0.62 ± 0.010 g/cm3), angle of repose (21.61°), swelling power (12.26 ± 0.25%), and minimum gelation concentration (4.01 ± 1.25%), were examined to detect its potential as a coating base material. Subsequently, the prepared mung bean starch coating solution (1%, 2%, 3%, 4%, and 5%) was applied to papaya fruits and the coated fruits' physicochemical characteristics evaluated during storage. These characteristics encompassed color, weight loss, pH shifts, total soluble solids, titratable acidity, vitamin C content, fruit firmness, microbial analysis, and sensory attributes. The results revealed that starch coating on papaya maintained its color, reduced weight loss, preserved vitamin C, and delayed firmness loss, enhancing shelf‐life when compared to control sample. These findings demonstrated the effectiveness of mung bean starch coatings in preserving papaya fruits. The research made a significant contribution to the use of mung bean starch as a potential coating material for improving the shelf‐life of papaya fruits. This finding has great promise for the field of food preservation and quality control.

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Section: Resultssupporting

confidence: 92%

Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf‐life enhancement

Sharma,

Bains,

Dhull

et al. 2024

Food Science & Nutrition

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“…Tempe after frying has a harder texture than boiled tempeh and steamed tempeh. this is supported by the statement of Purwandari et al, (2021) which states that tempeh with wet cooking such as boiling and steaming produces a softer tempeh texture compared to frying. In the method of steaming, the texture of tempeh is denser than boiled because of the denaturation of the protein and carotene complex which causes changes in the structure of the material so that the resulting texture becomes denser.…”

Section: Texturementioning

confidence: 82%

“…This research was conducted with 4 treatments and 3 replications. The following is the treatment of the cooking method used in this study, namely: P0 : No cooking treatment P1: Boiling tempeh for 10 minutes at 100°C (Purwandari et al, 2021) P2: Frying tempeh is carried out at a temperature of 162°C for 3 minutes (Purwandari et al, 2021).…”

Section: B Methods Of Researchmentioning

confidence: 99%

Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Madefrom Soybeans and Corn

Syukri

Sylvi

Ramadani

2022

And. Int. J. Agric. Nat. Sci.

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One variation of tempeh products is using corn. Tempeh made form soybeans with the addition of corn has obtained the best treatment with a ratio of soybean : corn namely (80 : 20)%. There is no research that discusses the character of soybean tempeh with the addition of corn during the processing. This study aims to determine the best cooking method (boiling, frying and steaming) for the quality and sensory characteristics of tempeh made from soybeans and corn. The ratio of soybean and corn used is (80;20)%. The research method used is an experimental method with descriptive analysis. The study was carried out with 4 treatments namely control, boiling tempeh at 100°C for 10 minutes, fryingat 162°C for 3 minutes, steaming at 90°C for 10 minutes, 3 replicates. Chemical analysis was carried out namely water content analysis, ash content, fat content, protein content, carbohydrate content, crude fiber content, total carotene and antioxidant activity of tempeh. Then the organoleptics test was carried out on the level of preference of the panelists on the parameters of aroma, color, taste and texture of tempeh. The results showed that the best cooking method was in treatment C, frying tempeh at a temperature of 162°C for 3 minutes with a moisture content of 41,33 %. Ash content of 1,43 %, fat content 33,60%, protein content of 17,80 %, carbohydrate content is 6,65%, total carotene is 7,67%, crude fiber contane is 5,75%, % inhibition is 23,85%. Sensory assessment of tempeh with several cooking methods, the most preferred, namely in treatment C (Frying at 162°C for 3 minutes) with aroma 4,25 (likes), color 4,20 (likes), taste 4,00 (likes)and texture 4,(30 likes).

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“…Overall acceptance showed how much a product can be accepted by the panelists. Overall acceptance assessment is generally a combination of all aspects such as color, aroma, taste and texture (Purwandari et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Nutritional content and sensory properties of sere kedele from various producers in Gianyar Regency, Bali

Wipradnyadewi

Sugitha

Gunam

et al. 2023

ijle

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Sere kedele is a traditional food from fermented soybeans produced by people on the southeast coast of Bali. The purpose of this study was to determine the nutritional content and sensory properties of sere kedele from various producers in Gianyar Regency. The survey results showed that in Gianyar Regency there are 4 producers of sere kedele, namely 2 producers in Blabatuh Village (Banjar Pokas and Banjar Teruna), 1 producer in Sukawati Village and 1 producer in Buruan Village. Sere kedele products were sampled from all producers and then analyzed for its nutritional content and sensory properties. The design used was Completely Randomized Design (CRD) with 4 replications. The results of the analysis showed that the water content of sere kedele ranged from 57.68% to 60.84%, ash content from 2.24% to 3.06%, fat content from 7.84% to 12.40%, dissolved protein content from 2.18% to 4.30%, carbohydrate content from 22.77% to 26.51%, glutamic acid content from 0.52 % to 6.97 % , total microbes from 10.78 log cfu/ml to 11.50 log cfu/ml, total lactic acid bacteria from 10.54 log cfu/ml to 10.77 log cfu/ml.

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Effect of different cooking methods on chemical composition, nutritional values, and sensory properties of Jack bean (Canavalia ensiformis) tempe

Cited by 7 publications

References 0 publications

Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf‐life enhancement

Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf‐life enhancement

Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Madefrom Soybeans and Corn

Nutritional content and sensory properties of sere kedele from various producers in Gianyar Regency, Bali

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