Ontology highlight
ABSTRACT: Tempe is a traditional fermented soybean food product that is rich in proteins. For centuries, the tempe production method has remained unchanged; however, modification of the tempe production process may improve its nutritional quality. In this study, we introduced and optimized ultrasound treatment via sonication to tempe production processes and measured its physical characteristics (moisture content, color and texture) and metabolite profile. Based on our results, 30 min sonication at 10 °C was the best treatment to increase the amino acid content in tempe when compared to the control. There were no differences in terms of the texture and color intensity between the optimized sonicated and control tempe. However, the moisture content was significantly increased in the optimized sonicated tempe compared to that in the control. To our knowledge, this is the first study to report the use of sonication for increasing the total amino acid content in tempe.
INSTRUMENT(S): Gas Chromatography MS - positive
PROVIDER: MTBLS2984 | MetaboLights | 2024-08-22
REPOSITORIES: MetaboLights
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|---|---|---|---|---|
| 101__20210222_8.CDF | Other | |||
| 102__20210222_25.CDF | Other | |||
| 104__20210222_18.CDF | Other | |||
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| 203__20210222_19.CDF | Other |
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