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Taste improvement & nutrient analysis of overripe tempe extract

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Overripe tempe is highlighted for its natural umami taste. The umami taste come from its amino acid composition, particularly due to glutamic acid and aspartic acid. Enzymatic hydrolysis of protein in overripe tempe could improve umami taste intensity. However, enzymatic hydrolysis of overripe tempe also could produces bitter taste due to its amino acid composition. Papain enzyme was chosen through selection of enzyme for enzymatic hydrolysis process in overripe tempe extraction. Intensity test and affective test were conducted to find the effect of enzymatic hydrolysis and addition of ?-cyclodextrin as bitter blocker to umami, salty and bitter taste of overripe tempe extract. Furthermore, acceptance level of overripe tempe extract was analyzed.rnEnzymatic hydrolysis with papain enzyme improve the umami taste of overripe tempe extract. Moreover, acceptance level increased along with increase of umami intensity. Addition of ?-cyclodextrin does not significantly decrease bitter level in overripe tempe extract. Overripe tempe powder could serve as a source for protein, dietary fiber and certain minerals that has been analysed. Overripe tempe extract also provide high protein and iron particularly among others.

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Availability

B03109

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

3109

Publisher

: Swiss German University., 2019

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT
Protein
Sensory
Overripe Tempe
Enzymatic hydrolysis
Umami
Bitter
Nutreints
Dietary Fiber

Specific Detail Info

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Statement of Responsibility

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