Manufacturing of Healthy and Functional Savoury Flavours Using Over-Fermented Tempe Hydrolisate Flour

Yıl 2024, Cilt: 5 Sayı: 1, 1 – 20, 30.06.2024

Wignyanto Wignyanto Mujianto Mujianto

https://doi.org/10.46592/turkager.1304379

Öz

This research aims to: 1) determine the closeness of the properties of overfermented tempeh protein hydrolyzate flour to the properties of 11 cooking spices, 2) determine the potential of overfermented tempeh protein hydrolyzate flour as a raw material for the cooking spices industry. Fourier Transform Infrared (FTIR) Spectroscopy absorbance patterns were analyzed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Based on the PCA, the study’s findings indicated that over-fermented tempeh hydrolisate flour 19/25H with a loading factor value of 0.617, 22/12H with a loading factor value of 0.609, 5/1H with a loading factor value of 0.533, 14/7H with a loading factor value of 0.533, 15/8H with a loading factor value of 0.528, 20/17H with a loading factor value of 0.513, As the primary ingredient for the savoury flavors of grilled chicken (SF01), over-fermented tempeh hydrolisate flour 4/15H with a loading factor value of 0.504 and 9/10H with a loading factor value of 0.505 both offer potential flavor character, Balado (SF02), Barbeque (SF03), Spicy Corn (SF04), Cheese (SF05), Salty Cheese (SF06), Sweet Spicy (SF07), Roasted Beef (SF08) and Tiramisu (SF09). Based on the result of hierarchical cluster analysis of over-fermented tempeh hydrolisate flour 9/10H and 23/23H, they have flavour character and functional properties as the main ingredient for the Savoury Flavours of Grilled Chicken (SF01) with closeness value of 453.406 (9/10H) and 465.536 (23/23H), Balado (SF02) with closeness value of 506.061 (9/10H) and 544.227 (23/23H), Barbeque (SF03) with a closeness value of 593.029 (9/10H) and 652.165 (23/23H), Spicy Corn (SF04) with closeness value of 595.097 (9/10H) and 632.614 (23/23H), Cheese (SF05) with closeness value of 482.596 (9/10H) and 520.814 (23/23H), Salty Cheese (SF06) with closeness value of 469.605 (9/10H) and 475.465 (23/23H), Sweet Spicy (SF07) with closeness value of 515.754 (9/10H) and 563.700 (23/23H), Roasted Beef (SF08) with closeness value of 526.120 (9/10H) and 525.428 (23/23H) and Tiramisu (SF09) with closeness value of 520.196 (9/10H) and 551.815 (23/23H).

Anahtar Kelimeler

Fourie Transform Infrared (FTIR), Hierarchical Cluster Analysis (HCA), Principal Component Analysis (PCA), Savoury flavors

Kaynakça

• Ahnan‐Winarno AD, Cordeiro L, Winarno FG, Gibbon J and Xia H (2021). Tempeh: A semicentennial review on ıts health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Review Food Science and Food Safety, 20: 1717–1767.
• Bernal LF, Lopez G, Ruiz M, Vera-Bravo R, Reyes A and Baena S (2017). Response Surface methodology (RSM) for analysing culture conditions of acidocella facilis strain USBA-GBX-505 and partial purification and biochemical characterization of Lipase 505 LIP. Universitas Scientiarum, 22(1): 45-70. https://doi.org/10.11144/Javeriana.SC22-1.rsmr
• Cao ZH, Green-Johnson JM, Buckley ND, and Lin Q-Y (2019). Bioactivity of soy-based fermented foods: A review. Biotechnology Advances, 37(1): 223-238. https://doi.org:10.1016/j.biotechadv.2018.12.001
• Cebi N, Dogan CE, Develioglu A, Altuntop Yayla ME and Sagdic O (2017). Detection of L-Cysteine in wheat flour by raman microspectroscopy combined chemometrics of HCA and PCA. Food Chemistry, 228: 116-124. https://doi.org/10.1016/j.foodchem.2017.01.132
• Cebi N, Dogan CE, Ekin Mese A, Ozdemir D, Arıcı M and Sagdic A (2019). A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source. Food Chemistry, 277: 373-381. https://doi.org/10.1016/j.foodchem.2018.10.125
• Culbert J, Cozzolino D, Ristic R and Wilkinson K (2015). Classification of sparkling wine style and quality by MIR spectroscopy. Molecules, 20(5): 8341-8356. https://doi.org/10.3390/molecules20058341
• Erkan SB, Gürler HN, Bilgin DG, Germec M and Turhan I (2020). Production and characterization of tempehhs from different sources of legume by Rhizopus Oligosporus. LWT, 119(October):108880. https://doi.org/10.1016/j.lwt.2019.108880
• Gauch HG, Sheng Q, Piepho HP, Zhou L and Chen R (2019). Consequences of PCA Graphs, SNP codings, and PCA variants for elucidating population structure. PLoS ONE, 14(6): 1-26. https://doi.org/10.1371/journal.pone.0218306
• Hii, SL, Kong FL, Yoon TL and Wong CL (2014). Statistical optimization of fermentable sugar extraction from the Malaysian brown alga sargassum binderi.” Journal of Applied Phycology, 27(5):2089-2098. https://doi.org/10.1007/s10811-014-0480-6
• Kos G, Sieger M, McMullin D, Zahradnik C, Sulyok M, Öner T, Mizaikoff B and Krska R (2016). A novel Chemometric classification for FTIR spectra of mycotoxin-contaminated maize and peanuts at regulatory limits. Food Additives and Contaminants-Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 33(10): 1596-1607. https://doi.org/10.1080/19440049.2016.1217567
• Kuligowski M, Pawłowska K, Jasińska-Kuligowska I and Nowak J (2017). Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempehh fermentation.” CyTA-Journal of Food, 15(1): 27-33. https://doi.org/10.1080/19476337.2016.1197316
• Land DG (1994). Savoury flavours-an overview. Understanding Natural Flavors, 298-306.
• Mohamed HT, Untereiner V, Ganesh D.S and Brézillon S (2017). Implementation of infrared and raman modalities for glycosaminoglycan characterization in complex systems. Glycoconjugate Journal, 34(3): 309-323. https://doi.org/10.1007/s10719-016-9743-6
• Mujianto M, Witono Y, Wignyanto W, Kumalaningsih S and Auliani’am (2018). Hydrolysis characteristics of over fermented tempeh (Fermented soybean cake) product hydrolyzed by enzymatic hydrolysis as natural flavor source (Flavor enhancer). The Indian Journal of Nutrition and Dietetics, 55(1): 29. https://doi.org/10.21048/ijnd.2018.55.1.18062
• Mujianto M, Wignyanto W, Kumalaningsih S and Aulianni’Am (2020). The causality of monosodium glutamate Fourier Transform Infrared (FTIR) absorbance pattern with wave peaks from several seasoning product (Savoury flavors). Journal of Physics: Conference Series 1569(3). https://doi.org/10.1088/1742-6596/1569/3/032030
• Novarina I, Inawati, Dinoto A, Julistiono H, Handayani R and Saputra S (2020). Assessment of potential probiotic lactic acid bacteria from tempeh and tape. The 9th International Symposium for Sustainable Humanosphere, IOP Conf. Series: Earth and Environmental Science, 572, 012026
• Nur N, Meryandini A, Suhartono MT and Suwantıo A (2020). Lipolytic bacteria and the dynamics of flavor production in Indonesian tempeh. Biodiversitas Journal of Biological Diversity, 21(8): 3818-3825. https://doi.org/10.13057/biodiv/d210850
• Olale K, Walyambillah W, Mohammed SA, Sila A and Shepherd K (2017). Application of DRIFT-FTIR spectroscopy for quantitative prediction of simple sugars in two local and two floridian mango (Mangifera Indica L .) cultivars in Kenya. Journal of Analitical Science and Technology, 8: 21. https://doi.org/10.1186/s40543-017-0130-0
• Onuma T, Maruyama H and Sakai N (2018). Enhancement of saltiness perception by monosodium glutamate taste and soy sauce odor: A near-infrared spectroscopy study. Chemical Senses, 43(3): 151-167. https://doi.org/10.1093/chemse/bjx084
• Shannon M, Green B, Willars G, Wilson J, Matthews N and Lamb J, Gillespie and Connolly L (2017). The endocrine disrupting potential of Monosodium Glutamate (MSG) on secretion of the Glucagon-like Peptide-1 (GLP-1) gut hormone and GLP-1 receptor interaction. Toxicology Letters, 265: 97-105. https://doi.org/10.1016/j.toxlet.2016.11.015
• Sonklin C, Laohakunjit N, Kerdchoechuen O and Ratanakhanokchai K (2018). Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by bromelain. Journal of Food Science and Technology, 55(1): 265-277. https://doi.org/10.1007/s13197-017-2935-7
• Wangcharoen W, Ngarmsak T and Wilkinson BHP (2006). The product design of puffed snacks by using Quality Function Deployment (QFD) and Reverse Engineering (RE) techniques. Kasetsart Journal – Natural Science, 40(1): 232-239.
• Wenning M and Scherer S (2013). Identification of microorganisms by FTIR spectroscopy : Perspectives and limitations of the method. Applied Microbiology and Biotechnology, 97: 7111-71120. https://doi.org/10.1007/s00253-013-5087-3

Yıl 2024, Cilt: 5 Sayı: 1, 1 – 20, 30.06.2024

Wignyanto Wignyanto Mujianto Mujianto

https://doi.org/10.46592/turkager.1304379

Öz

Kaynakça

• Ahnan‐Winarno AD, Cordeiro L, Winarno FG, Gibbon J and Xia H (2021). Tempeh: A semicentennial review on ıts health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Review Food Science and Food Safety, 20: 1717–1767.
• Bernal LF, Lopez G, Ruiz M, Vera-Bravo R, Reyes A and Baena S (2017). Response Surface methodology (RSM) for analysing culture conditions of acidocella facilis strain USBA-GBX-505 and partial purification and biochemical characterization of Lipase 505 LIP. Universitas Scientiarum, 22(1): 45-70. https://doi.org/10.11144/Javeriana.SC22-1.rsmr
• Cao ZH, Green-Johnson JM, Buckley ND, and Lin Q-Y (2019). Bioactivity of soy-based fermented foods: A review. Biotechnology Advances, 37(1): 223-238. https://doi.org:10.1016/j.biotechadv.2018.12.001
• Cebi N, Dogan CE, Develioglu A, Altuntop Yayla ME and Sagdic O (2017). Detection of L-Cysteine in wheat flour by raman microspectroscopy combined chemometrics of HCA and PCA. Food Chemistry, 228: 116-124. https://doi.org/10.1016/j.foodchem.2017.01.132
• Cebi N, Dogan CE, Ekin Mese A, Ozdemir D, Arıcı M and Sagdic A (2019). A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source. Food Chemistry, 277: 373-381. https://doi.org/10.1016/j.foodchem.2018.10.125
• Culbert J, Cozzolino D, Ristic R and Wilkinson K (2015). Classification of sparkling wine style and quality by MIR spectroscopy. Molecules, 20(5): 8341-8356. https://doi.org/10.3390/molecules20058341
• Erkan SB, Gürler HN, Bilgin DG, Germec M and Turhan I (2020). Production and characterization of tempehhs from different sources of legume by Rhizopus Oligosporus. LWT, 119(October):108880. https://doi.org/10.1016/j.lwt.2019.108880
• Gauch HG, Sheng Q, Piepho HP, Zhou L and Chen R (2019). Consequences of PCA Graphs, SNP codings, and PCA variants for elucidating population structure. PLoS ONE, 14(6): 1-26. https://doi.org/10.1371/journal.pone.0218306
• Hii, SL, Kong FL, Yoon TL and Wong CL (2014). Statistical optimization of fermentable sugar extraction from the Malaysian brown alga sargassum binderi.” Journal of Applied Phycology, 27(5):2089-2098. https://doi.org/10.1007/s10811-014-0480-6
• Kos G, Sieger M, McMullin D, Zahradnik C, Sulyok M, Öner T, Mizaikoff B and Krska R (2016). A novel Chemometric classification for FTIR spectra of mycotoxin-contaminated maize and peanuts at regulatory limits. Food Additives and Contaminants-Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 33(10): 1596-1607. https://doi.org/10.1080/19440049.2016.1217567
• Kuligowski M, Pawłowska K, Jasińska-Kuligowska I and Nowak J (2017). Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempehh fermentation.” CyTA-Journal of Food, 15(1): 27-33. https://doi.org/10.1080/19476337.2016.1197316
• Land DG (1994). Savoury flavours-an overview. Understanding Natural Flavors, 298-306.
• Mohamed HT, Untereiner V, Ganesh D.S and Brézillon S (2017). Implementation of infrared and raman modalities for glycosaminoglycan characterization in complex systems. Glycoconjugate Journal, 34(3): 309-323. https://doi.org/10.1007/s10719-016-9743-6
• Mujianto M, Witono Y, Wignyanto W, Kumalaningsih S and Auliani’am (2018). Hydrolysis characteristics of over fermented tempeh (Fermented soybean cake) product hydrolyzed by enzymatic hydrolysis as natural flavor source (Flavor enhancer). The Indian Journal of Nutrition and Dietetics, 55(1): 29. https://doi.org/10.21048/ijnd.2018.55.1.18062
• Mujianto M, Wignyanto W, Kumalaningsih S and Aulianni’Am (2020). The causality of monosodium glutamate Fourier Transform Infrared (FTIR) absorbance pattern with wave peaks from several seasoning product (Savoury flavors). Journal of Physics: Conference Series 1569(3). https://doi.org/10.1088/1742-6596/1569/3/032030
• Novarina I, Inawati, Dinoto A, Julistiono H, Handayani R and Saputra S (2020). Assessment of potential probiotic lactic acid bacteria from tempeh and tape. The 9th International Symposium for Sustainable Humanosphere, IOP Conf. Series: Earth and Environmental Science, 572, 012026
• Nur N, Meryandini A, Suhartono MT and Suwantıo A (2020). Lipolytic bacteria and the dynamics of flavor production in Indonesian tempeh. Biodiversitas Journal of Biological Diversity, 21(8): 3818-3825. https://doi.org/10.13057/biodiv/d210850
• Olale K, Walyambillah W, Mohammed SA, Sila A and Shepherd K (2017). Application of DRIFT-FTIR spectroscopy for quantitative prediction of simple sugars in two local and two floridian mango (Mangifera Indica L .) cultivars in Kenya. Journal of Analitical Science and Technology, 8: 21. https://doi.org/10.1186/s40543-017-0130-0
• Onuma T, Maruyama H and Sakai N (2018). Enhancement of saltiness perception by monosodium glutamate taste and soy sauce odor: A near-infrared spectroscopy study. Chemical Senses, 43(3): 151-167. https://doi.org/10.1093/chemse/bjx084
• Shannon M, Green B, Willars G, Wilson J, Matthews N and Lamb J, Gillespie and Connolly L (2017). The endocrine disrupting potential of Monosodium Glutamate (MSG) on secretion of the Glucagon-like Peptide-1 (GLP-1) gut hormone and GLP-1 receptor interaction. Toxicology Letters, 265: 97-105. https://doi.org/10.1016/j.toxlet.2016.11.015
• Sonklin C, Laohakunjit N, Kerdchoechuen O and Ratanakhanokchai K (2018). Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by bromelain. Journal of Food Science and Technology, 55(1): 265-277. https://doi.org/10.1007/s13197-017-2935-7
• Wangcharoen W, Ngarmsak T and Wilkinson BHP (2006). The product design of puffed snacks by using Quality Function Deployment (QFD) and Reverse Engineering (RE) techniques. Kasetsart Journal – Natural Science, 40(1): 232-239.
• Wenning M and Scherer S (2013). Identification of microorganisms by FTIR spectroscopy : Perspectives and limitations of the method. Applied Microbiology and Biotechnology, 97: 7111-71120. https://doi.org/10.1007/s00253-013-5087-3

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