Effect of Subtitution of Texturized Vegetable Protein Using Tempeh Towards Nutrional and Textural Quality Of Plant-Based Nuggets

  • Widya Indriani Indonesia International Institute for Life Sciences
  • Ivan Crespo Indonesia International Institute for Life Sciences
  • Desak Putu Ariska Pradnya Dewi Indonesia International Institute for Life Sciences
  • Rayyane Mazaya Syifa Insani Indonesia International Institute for Life Sciences
Keywords: Plant-based meat alternatives, Plant-based nuggets, Tempeh, TVP

Abstract

The development of Plant-based Meat Alternatives (PBMAs) has been focused on mimicking the textural, taste, appearance, aroma, and nutritional properties of real meat products. Texturized Vegetable Protein (TVP) has been widely used in food applications to construct plant-based meat products. However, the high energy cost to produce TVP leaves the price of TVP quite expensive. Therefore, this experiment aims to see the effect of tempeh as an alternative to TVP on the nutritional and textural properties of plant-based nuggets (PBNs). In total, five PBN treatments were analyzed and compared to chicken nuggets for their nutritional and textural properties. The treatments were 1) C1: control (hung + ground TVP), 2) Hung TVP and tempeh (HT), 3) Ground TVP and tempeh (GT), 4) Tempeh only (TT), and 5) Hung TVP, ground TVP, and tempeh (HGT). From the results, all plant-based nugget treatments had significantly higher (p<0.05) protein and moisture content and lower fat content than commercial chicken nuggets. Whereas for textural properties, except C1 and HGT, all other PBN treatments had poorer hardness than commercial chicken nuggets. Overall, the addition or substitution of tempeh on hung and ground TVP treated PBN did not affect the protein, fat, and moisture content of PBNs, but significantly produced better nutritional properties than chicken nugget. In terms of textural properties, combination of Hung TVP, ground TVP, and tempeh provide the desirable textural properties as it can be comparable to chicken nuggets.

Downloads

Download data is not yet available.

Author Biographies

Widya Indriani, Indonesia International Institute for Life Sciences

Department of Food Science and Nutrition, Indonesia International Institute for Life-Sciences (i3L), Jakarta, Indonesia.

Ivan Crespo, Indonesia International Institute for Life Sciences

Department of Food Science and Nutrition, Indonesia International Institute for Life-Sciences (i3L), Jakarta, Indonesia.

Desak Putu Ariska Pradnya Dewi, Indonesia International Institute for Life Sciences

Department of Food Technology, Indonesia International Institute for Life-Sciences (i3L), Jakarta, Indonesia.

Rayyane Mazaya Syifa Insani, Indonesia International Institute for Life Sciences

Department of Food Technology, Indonesia International Institute for Life-Sciences (i3L), Jakarta, Indonesia.

References

Ambari, D., Anwar, F., & Damayanthi, E. (2014). Formulasi sosis analog sumber protein berbasis tempe dan jamur tiram sebagai pangan fungsional kaya serat pangan. Jurnal Gizi dan Pangan, 9(1), 65-72.
Bohrer, B. M. (2019). An investigation of the formulation and nutritional composition of modern meat analogue products. Food Science and Human Wellness, 8(4), 320-329.
Carbs in Chicken. Carb-counter.org. Retrieved 2 July 2021, from http://www.carb-counter.org/poultry/search/Chicken/0500.
Chapter 2: Methods of Food Analysis. Fao.org. Retrieved 13 August 2021, from http://www.fao.org/3/Y5022E/y5022e03.htm.
Commercial Item Description. Ams.usda.gov. (2001). Retrieved 7 July 2021, from https://www.ams.usda.gov/sites/default/files/media/CID%20Chicken%20Nuggets%2C%20Fingers%2C%20Strips%2C%20Fritters%2C%20and%20Patties%2C%20Fully%20Cooked%2C%20Individually%20Frozen.pdf.
Curtain, F., & Grafenauer, S. (2019). Plant-based meat substitutes in the flexitarian age: an audit of products on supermarket shelves. Nutrients, 11(11), 2603.
Dekkers, B. L., Boom, R. M., & van der Goot, A. J. (2018). Structuring processes for meat analogues. Trends in Food Science & Technology, 81, 25-36.
Derbyshire, E. J. (2017). Flexitarian diets and health: a review of the evidence-based literature. Frontiers in Nutrition, 3, 55.
Dewi, R. K. (2011). Kajian komposisi kimia, kualitas fisik dan organoleptik duck nuggets dengan filler tepung maizena pada proporsi yang berbeda. Universitas Sebelas Maret. Surakarta. Retrieved 5 July 2021, from http://perpustakaan.uns.ac.id.
Fillion, L., & Henry, C. J. K. (1998). Nutrient losses and gains during frying: a review. International Journal of Food Sciences and Nutrition, 49(2), 157–168.
Green Butcher: Indonesia’s First Plant-Based Meat Producer Finalises Seed Round Investment. vegconomist.com. (2021). Retrieved 15 April 2021, from https://vegconomist.com/investments/green-butcher-indonesias-first-plant-based-meat-producer-finalises-seed-round-investment/.
Hafid, H., Agustina, D., Ananda, S. H., Anggraini, D. U., & Nurhidayati, F. (2019). Chicken nugget nutrition composition with an additional variation of breadfruit flour. In IOP Conference Series: Earth and Environmental Science, 382(1), 1-7.
He, J., Evans, N. M., Liu, H., & Shao, S. (2020). A review of research on plant‐based meat alternatives: driving forces, history, manufacturing, and consumer attitudes. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2639-2656.
Heinz, G., & Hautzinger, P. (2007). Meat Processing Technology for Small- to Medium-scale Producers (20th ed.). FAO.
Hurrell, R. F., & Finot, P. A. (1983). Food processing and storage as a determinant of protein and amino acid availability. Nutritional Adequacy, Nutrient Availability and Needs, 44, 135–156.
Jafari, S. M. (2019). Biopolymer Nanostructures for Food Encapsulation Purposes. In Biopolymer Nanostructures for Food Encapsulation Purposes (pp. 247-285). Academic Press.
Johnson, L. A., White, P. J., & Galloway, R. (2008). Soybeans. In Soybeans (pp. 613-660). United States of America: Elsevier.
Kassama, L. S., Ngadi, M. O., & Raghavan, G. S. V. (2003). Structural and instrumental textural properties of meat patties containing soy protein. International Journal of Food Properties, 6(3), 519–529.
Kotula, A. W., & Berry, B. W. (1986). Addition of Soy Proteins to Meat Products. ACS Symposium Series, 7, 74–89.
Kumar, P., Chatli, M. K., Mehta, N., Singh, P., Malav, O. P., & Verma, A. K. (2015). Meat analogues: health promising sustainable meat substitutes. Critical Reviews in Food Science and Nutrition, 57(5), 923–932.
Kumar, P., Kumar, R., & Sharma, B. (2011). Product profile comparison of analogue meat nuggets versus chicken nuggets. Fleischwirtschaft International, 91, 72-75.
Kumar, P., Sharma, B., Kumar, R., & Kumar, A. (2012). Optimization of the level of wheat gluten in analogue meat nuggets. Indian Journal of Veterinary Research, 21(1), 54-59.
Kurniawan, R. (2014). SNI 6683 2014 (Nugget Ayam). Academia.edu. Retrieved 8 July 2021, from https://www.academia.edu/36095611/Sni_6683_2014_nugget_ayam_.
Kyriakopoulou , K., Dekkers, B. L., & van der Goot, A. J. (2018). Plant-Based Meat Analogues. In C. Galanakis (Ed.), Sustainable Meat Production and Processing (pp. 103-126). Academic Press.
Ma'ruf, W., Rosyidi, D., Radiati, L., & Purwadi, P. (2019). Physical and organoleptic properties of chicken nugget from domestic chicken (Gallus domesticus) meat with different corn flours as filler. Research Journal of Life Science, 6(3), 162-171.
MacDonald, R., & Reitmeier, C. (2017). Food processing. Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States, 1, 179-225.
Makinson, J. H., Greenfield, H., Wong, M. L., & Wills, R. B. H. (1987). Fat uptake during deep-fat frying of coated and uncoated foods. Journal of Food Composition and Analysis, 1(1), 93–101.
McClements, J. Analysis of Ash and Minerals. People.umass.edu. Retrieved 25 June 2021, from https://people.umass.edu/~mcclemen/581Ash&Minerals.html.
Model Rencana HACCP (Hazard Analysis Critical Control Point) Industri Chicken Nugget (2006). eBookPangan.com. Retrieved 15 April 2021, from http://tekpan.unimus.ac.id/wp-content/uploads/2013/07/MODEL-RENCANA-HACCP-INDUSTRI-CHICKEN-NUGGET.pdf.
Nielsen, S. (2017). Food Analysis Laboratory Manual (3rd ed.). Springer.
Nout, M. J. R., & Kiers, J. L. (2005). Tempe fermentation, innovation and functionality: update into the third millennium. Journal of Applied Microbiology, 98(4), 789–805.
Nutritional Effects of Food Processing. Nutritiondata.self.com. Retrieved 25 June 2021, from https://nutritiondata.self.com/topics/processing.
Official Methods of Analysis of AOAC INTERNATIONAL (2002), AOAC INTERNATIONAL, Gaithersburg, MD, USA, Official Method 936.03.
Ortolan, F., & Steel, C. J. (2017). Protein characteristics that affect the quality of vital wheat gluten to be used in baking: a review. Comprehensive Revision of Food Science and Food Safety, 16, 369–381.
Peraturan Badan Pengawasan Obat dan Makanan. Standarpangan.pom.go.id. (2019). Retrieved 5 July 2021, from https://standarpangan.pom.go.id/dokumen/peraturan/2019/PerBPOM_No_11_Tahun_2019_tentang_BTP.pdf.
Plant-based Meat Market. (2020). Retrieved 22 January 2021, from https://www.marketsandmarkets.com/Market-Reports/plant-based-meat-market-44922705.html.
Polizer, Y. J., Pompeu, D., Hirano, M. H., Freire, M. T. de A., & Trindade, M. A. (2015). Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre. Brazilian Journal of Food Technology, 18(1), 62–69.
Reddy, M. B., & Love, M. (1999). The impact of food processing on the nutritional quality of vitamins and minerals. Impact of Processing on Food Safety, 459, 99–106.
Riaz, M. N. (2005). Textured Soy Protein Utilization in Meat and Meat Analog Products. In Soy Applications in Food (pp. 148-197). Boca Raton: CRC Press.
Riaz, M. N. (2011). Handbook of food proteins (1st ed.). Cambridge: Woodhead Publishing.
Role of Meat and Meat Products in Human Nutrition. Fao.org. Retrieved 7 July 2021, from http://www.fao.org/3/T0562E/T0562E02.htm#Nutritional%20value%20of%20meat.
Sharima-Abdullah, N., Faujan, N., Hassan, C., & Arifin, N. (2018). Physicochemical properties and consumer preference of imitation chicken nuggets produced from chickpea flour and textured vegetable protein. International Food Research Journal, 25(3), 1016-1025.
Shurtleff, W., & Aoyagi, A. (1979). The book of tempeh (1st ed.). New York: HarperCollins Publishers.
Tempeh, Cooked. USDA. Retrieved 15 April 2021, from https://fdc.nal.usda.gov/fdc-app.html#/food-details/172467/nutrients.
Texture Analyzer. http://www.arrowscientific.com.au/. Retrieved 28 June 2021, from http://www.arrowscientific.com.au/index.php?option=com_content&view=article&id=21:texture-analyser&catid=7&Itemid=37.
TVP® (Textured Vegetable Protein). Bob's Red Mill Natural Foods. Retrieved 19 April 2021, from https://www.bobsredmill.com/tvp-textured-veg-protein.html.
Tyagi, S., Kharkwal, M., & Saxena, T. (2015). Impact of cooking on nutritional content of food. DU Journal of Undergraduate Research and Innovation, 1(3), 180-186.
Vital, R., Bassinello, P., Cruz, Q., Carvalho, R., de Paiva, J., & Colombo, A. (2018). Production, quality, and acceptance of tempeh and white bean tempeh burgers. Foods, 7(9), 136.
Wan, L. (2018). Asia Dominates Vegetarian Markets but Understanding Local Factors Crucial for Sales Success. foodnavigator-asia.com. Retrieved 15 April 2021, from https://www.foodnavigator-asia.com/Article/2018/07/02/Asia-dominates-vegetarian-markets-but-understanding-local-factors-crucial-for-sales-success#.
Widyastuti, R. (2021). Harga Kedelai Impor Naik, Kemendag: Harga Tempe Bisa Rp. 16.000 per Kg. Tempo. Retrieved 15 April 2021, from https://bisnis.tempo.co/read/1428618/harga-kedelai-impor-naik-kemendag-harga-tempe-bisa-rp-16-000-per-kg.
Wulansari, R. (2013). Mempelajari Pengaruh Penambahan Hidrokoloid Terhadap Karakteristik Nugget Tempe. 123dok.com. Retrieved 1 July 2021, from https://123dok.com/document/1y9mx5lq-mempelajari-pengaruh-penambahan-hidrokoloid-terhadap-karakteristik-nugget-tempe.html.
Yoon, H. R., Bednar, C., Czajka-Narins, D., & King, C. (1997). Effect of preparation methods on moisture content, fat content and sensory characteristics of breaded food items served in school lunches. Journal of the American Dietetic Association, 97(9), 97.
Published
2022-03-31
How to Cite
Indriani, W., Crespo, I., Dewi, D., & Insani, R. (2022). Effect of Subtitution of Texturized Vegetable Protein Using Tempeh Towards Nutrional and Textural Quality Of Plant-Based Nuggets. Indonesian Journal of Life Sciences, 4(1), 77-88. https://doi.org/https://doi.org/10.54250/ijls.v4i1.134
Section
Indonesian Journal of Life Sciences