种子萌发对绒豆豆理化及生物活性物质特性的影响

M. Astawan, Muhammad Ariq Faishal, Ayu P. G. Prayudani, T. Wresdiyati, R. E. Sardjono
{"title":"种子萌发对绒豆豆理化及生物活性物质特性的影响","authors":"M. Astawan, Muhammad Ariq Faishal, Ayu P. G. Prayudani, T. Wresdiyati, R. E. Sardjono","doi":"10.12944/crnfsj.11.2.30","DOIUrl":null,"url":null,"abstract":"Indonesia, known as the largest tempe-producing country globally with approximately 160,000 producers, faces a challenge in meeting the demand for tempe due to insufficient local soybean supply. To address this issue, Indonesia has been compelled to import significant quantities of soybeans, reaching 1.68 million tons in 2020, which escalated by 47.78% to 2.49 million tons in 2021. This study aims to scientifically investigate the impact of velvet bean seed germination on the physicochemical characteristics and bioactive components of velvet bean tempe. The research methodology involved quantitative analysis to obtain reliable results. The preliminary analysis established that the optimal velvet bean tempe fermentation time was 48 hours. Following germination, the physical properties of velvet bean sprouts exhibited an increase in weight accompanied by a reduction in bulk density and absolute density. Furthermore, the germination treatment resulted in decreased brightness, saturation, whiteness, and pH values, while simultaneously increasing the hardness of the tempe. Chemical analysis demonstrated that germination of velvet bean seeds led to an elevation in moisture content and a decrease in carbohydrate content within the produced tempe. Additionally, bioactive component analysis revealed that the germination treatment contributed to a reduction in total phenol content from 52.46 to 36.30 mg AAE/100g, antioxidant capacity from 132.80 to 66.90 mg GAE/100g, and GABA content from 54.20 to 21.50 mg/100g in the tempe. These findings provide valuable scientific insights into alternative ingredient utilisation and production processes optimisation of velvet bean tempe.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"47 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe\",\"authors\":\"M. Astawan, Muhammad Ariq Faishal, Ayu P. G. Prayudani, T. Wresdiyati, R. E. Sardjono\",\"doi\":\"10.12944/crnfsj.11.2.30\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Indonesia, known as the largest tempe-producing country globally with approximately 160,000 producers, faces a challenge in meeting the demand for tempe due to insufficient local soybean supply. To address this issue, Indonesia has been compelled to import significant quantities of soybeans, reaching 1.68 million tons in 2020, which escalated by 47.78% to 2.49 million tons in 2021. This study aims to scientifically investigate the impact of velvet bean seed germination on the physicochemical characteristics and bioactive components of velvet bean tempe. The research methodology involved quantitative analysis to obtain reliable results. The preliminary analysis established that the optimal velvet bean tempe fermentation time was 48 hours. Following germination, the physical properties of velvet bean sprouts exhibited an increase in weight accompanied by a reduction in bulk density and absolute density. Furthermore, the germination treatment resulted in decreased brightness, saturation, whiteness, and pH values, while simultaneously increasing the hardness of the tempe. Chemical analysis demonstrated that germination of velvet bean seeds led to an elevation in moisture content and a decrease in carbohydrate content within the produced tempe. Additionally, bioactive component analysis revealed that the germination treatment contributed to a reduction in total phenol content from 52.46 to 36.30 mg AAE/100g, antioxidant capacity from 132.80 to 66.90 mg GAE/100g, and GABA content from 54.20 to 21.50 mg/100g in the tempe. These findings provide valuable scientific insights into alternative ingredient utilisation and production processes optimisation of velvet bean tempe.\",\"PeriodicalId\":10916,\"journal\":{\"name\":\"Current Research in Nutrition and Food Science Journal\",\"volume\":\"47 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-08-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Research in Nutrition and Food Science Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.12944/crnfsj.11.2.30\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Nutrition and Food Science Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12944/crnfsj.11.2.30","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

印度尼西亚是世界上最大的豆豉生产国,拥有约16万生产者,但由于当地大豆供应不足,该国在满足豆豉需求方面面临挑战。为了解决这一问题,印度尼西亚被迫进口大量大豆,2020年达到168万吨,到2021年增加47.78%,达到249万吨。本研究旨在科学研究蚕豆种子萌发对蚕豆豆豉理化特性及生物活性成分的影响。研究方法包括定量分析,以获得可靠的结果。初步分析确定丝绒豆发酵时间为48小时为最佳。发芽后,绒豆芽的物理特性表现为重量增加,体积密度和绝对密度降低。此外,萌发处理降低了黄豆的亮度、饱和度、白度和pH值,同时增加了黄豆的硬度。化学分析表明,丝绒豆种子萌发后,其果实含水量升高,碳水化合物含量降低。此外,生物活性成分分析表明,萌发处理使总酚含量从52.46 mg AAE/100g降至36.30 mg AAE/100g,抗氧化能力从132.80 mg GAE/100g降至66.90 mg GAE/100g, GABA含量从54.20 mg/100g降至21.50 mg/100g。这些发现为天鹅绒豆豆的替代原料利用和生产工艺优化提供了有价值的科学见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe
Indonesia, known as the largest tempe-producing country globally with approximately 160,000 producers, faces a challenge in meeting the demand for tempe due to insufficient local soybean supply. To address this issue, Indonesia has been compelled to import significant quantities of soybeans, reaching 1.68 million tons in 2020, which escalated by 47.78% to 2.49 million tons in 2021. This study aims to scientifically investigate the impact of velvet bean seed germination on the physicochemical characteristics and bioactive components of velvet bean tempe. The research methodology involved quantitative analysis to obtain reliable results. The preliminary analysis established that the optimal velvet bean tempe fermentation time was 48 hours. Following germination, the physical properties of velvet bean sprouts exhibited an increase in weight accompanied by a reduction in bulk density and absolute density. Furthermore, the germination treatment resulted in decreased brightness, saturation, whiteness, and pH values, while simultaneously increasing the hardness of the tempe. Chemical analysis demonstrated that germination of velvet bean seeds led to an elevation in moisture content and a decrease in carbohydrate content within the produced tempe. Additionally, bioactive component analysis revealed that the germination treatment contributed to a reduction in total phenol content from 52.46 to 36.30 mg AAE/100g, antioxidant capacity from 132.80 to 66.90 mg GAE/100g, and GABA content from 54.20 to 21.50 mg/100g in the tempe. These findings provide valuable scientific insights into alternative ingredient utilisation and production processes optimisation of velvet bean tempe.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
Introduction and Validation of a New Suchitra Scoring System and Determining the Cut off Value for Healthy Lifestyle Among College Students - Kumbakonam Urban Rural Epidemiological Study- KURES- 8 Phenolic Compounds, Free Radical Scavenging Activity and α-Glucosidase Inhibition Properties of Green, Oolong and Black Sacha Inchi Tea Extract Production and Characterization of Nata from Yam Bean Juice using Komagataeibacter nataicola TISTR 975 The Biological, Biochemical, and Immunological Impact of Broccoli and Green Pea Sprouts on Acrylamide Intoxicated Rats Cholesterol-lowering Effect of Protein Hydrolysates from Lemongrass (Cymbopogon citratus Stapf.)
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1