Development of Crispy Tempeh Chip Products
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Abstract
This study aimed to evaluate the effect of the tempeh to flour ratio in developing crispy tempeh chip products, using three different ratios: 60:40, 70:30, and 80:20. There are two groups of tempeh: the soybean tempeh group (formulations 1-3) and the mixed legume tempeh group, which includes four different types of legume tempeh: soybean, mung bean, red bean, and tiger-striped peanut (formulations 4-6). We found that formulation 6 (mix-legume tempeh-to-flour ratio, 80:20) was ambitious in forming a thin sheet before baking. The product of formulations 1-5 exhibited the yellow-brown color with the lightness (L*) value ranking between 45.20 and 57.39 and the yellowness (b*) value ranking between 27.55 and 32.80. The high tempeh portion caused an increase in the moisture, protein, and fat contents (p≤0.05) but reduced ash (mineral) and carbohydrate contents (p≤0.05). In addition, the high portion of tempeh led to increases in phenolic, protein, peptide, and antioxidant activity (p≤0.05). Formulation 3 (soybean tempeh-to-flour ratio, 80:20) contained the highest level of total phenolic and total flavonoid of 4.29 mg GAE/g DW and 10.37 mg QE/g DW, respectively. Formulation 2 (soybean tempeh-to-flour ratio, 70:30) contained the highest total peptide content at 156.64 mg BSA/g DW (p≤0.05). However, formulation 1 (soybean tempeh-to-flour ratio, 60:40) provided the highest hedonic scores of all attributes, ranked between like moderately and like very much. Meanwhile, the overall liking score of formulation 1 was similar to formulation 4 (mix-legume tempeh-to-flour ratio, 60:40) (p>0.05). This study demonstrated the potential of different legume tempeh as a healthy snack product.
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