Soy and Algae Combination Using Tempe FermentationMethod: A Proposed Opinion for the Development of Functional Food / Combinación de soja y algas usando el método de fermentación de Tempe: una propuesta de opinión para el desarrollo de alimentos funcionales
Nutr. clín. diet. hosp
; 43(3): 30-35, Juli 26, 2023. ilus
Artigo
em Inglês
| IBECS
| ID: ibc-223601
Biblioteca responsável:
ES1.1
Localização: ES15.1 - BNCS
ABSTRACT
Backgrounds and Aims:
Marine algae and plant-basedprotein have gained popularity among the most sought-afterfunctional food ingredients and appeared as emerging trendsfor functional food. Combining ingredients that are wellknown to exert beneficial properties towards health can beconsidered an innovative strategy for developing novel func-tional foods. Each functional ingredient may contribute differ-ently to health promotion and complement the beneficialproperties of other components, thus increasing the overallhealth values of novel functional foods. In addition, these in-gredients may exhibit synergistic activities that would improvethe functionality of novel functional foods. Therefore, we pro-pose that combining marine algae in the fermentation oftempe would be an innovative strategy to create a novel soy-bean-based functional food. This opinion-review article wouldprovide a thorough insight into the conception, feasibility, andfurther research regarding the algae-tempe combination as afuture functional food. Results andConclusions:
The supplementation of ma-rine algae in the fermentation of tempe would open a newhorizon about novel soybean-based functional food.Introducing marine algae in tempe production would bringadditional compounds that might not be naturally present insoybeans. These compounds are subject to mold fermenta-tion. We suggest that marine algae would improve the nutri-tional value of tempe by providing additional carbohydratesand protein. We suggest algal supplementation in tempe fer-mentation could be done by incorporating freeze-dried algalpowder into the pre-boiled soybeans and starters before fer-mentation. We also suspect that algal polysaccharides mightaffect the texture of the tempe and bind water required formold growth during fermentation. Therefore, the fermenta-tion parameters for this product would need optimizing.(AU)
Texto completo:
Disponível
Coleções:
Bases de dados nacionais
/
Espanha
Base de dados:
IBECS
Assunto principal:
Alga Marinha
/
Proteínas
/
Alimentos de Soja
/
Alimento Funcional
Idioma:
Inglês
Revista:
Nutr. clín. diet. hosp
Ano de publicação:
2023
Tipo de documento:
Artigo
Instituição/País de afiliação:
Bina Nusantara University/Indonesia
/
Brawijaya University/Indonesia
/
Central University of Haryana/India
/
Diponegoro University/Indonesia
/
Hasanuddin University/Indonesia
/
PT. Nutrifood Indonesia/Indonesia
/
Sam Ratulangi University/Indonesia
/
State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga)/Indonesia
/
Universitas Muhammadiyah Manado/Indonesia