Fernandez Castaneda Laura Alejandra, Saini Shania, Laaksonen Oskar, Kårlund Anna, Leong Su-Lin L, Newson William R, Passoth Volkmar, Hanhineva Kati, Langton Maud, Zamaratskaia Galia
Department of Molecular Sciences BioCenter, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden.
Food Sciences Unit, Department of Life Technologies University of Turku, FI-20014, Turku, Finland.
Curr Res Food Sci. 2025 Mar 17;10:101029. doi: 10.1016/j.crfs.2025.101029. eCollection 2025.
Faba beans ( L.) and whole-grain oats ( L.) offer a high protein content, are a source of dietary fibre and they can be sustainably produced in the Nordic countries, yet face sensory limitations that restrict their wider use in food. This study aimed to overcome these sensory limitations by soaking the faba bean and whole-grain oats with , followed by solid-state fermentation with to produce tempeh-like products. Volatile organic compounds in uncooked and cooked tempeh were analysed using Headspace Solid-Phase Micro-Extraction (HS-SPME) with Gas Chromatography-Mass Spectrometry (GC-MS). Sensory profiling was combined with texture and moisture measurements from uncooked and cooked tempeh-like products to explore sensory and physicochemical attributes. A hedonic test evaluated overall acceptability of the selected samples. A total of 65 volatile organic compounds were identified and semi-quantified, including 3-methyl-1-butanol, ethanol, 2-butanone, acetic acid, and acetoin. soaking reduced certain volatile organic compounds typically associated with beany off-flavours, while cooking increased certain compounds such as acids and pyrazines, potentially masking off-flavours. The soaking resulted in increased sourness, umami taste, and chewiness, with notable texture variation when whole-grain oats were included compared to only faba bean tempeh. Texture measurements were significantly influenced by soaking, as shown by the panellist. Hedonic testing ( = 107) indicated a higher degree of liking for tempeh made from the faba beans and whole-grain oats mix compared to only faba bean tempeh. These findings emphasise the need to assess how pre-treatments, such as soaking, impact on tempeh-like production.
蚕豆（L.）和全谷物燕麦（L.）蛋白质含量高，是膳食纤维的来源，并且可以在北欧国家可持续生产，但它们面临感官方面的限制，这限制了它们在食品中的更广泛应用。本研究旨在通过用 浸泡蚕豆和全谷物燕麦，然后用 进行固态发酵来生产类似丹贝的产品，从而克服这些感官限制。使用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）分析生的和煮熟的丹贝中的挥发性有机化合物。将感官剖析与未煮熟和煮熟的类似丹贝产品的质地和水分测量相结合，以探索感官和理化特性。通过喜好测试评估所选样品的总体可接受性。共鉴定并半定量了65种挥发性有机化合物，包括3-甲基-1-丁醇、乙醇、2-丁酮、乙酸和乙偶姻。 浸泡减少了某些通常与豆腥味相关的挥发性有机化合物，而烹饪增加了某些化合物，如酸和吡嗪，可能掩盖了异味。浸泡导致酸味、鲜味和嚼劲增加，与仅蚕豆丹贝相比，加入全谷物燕麦时质地有明显变化。如小组成员所示，质地测量受到 浸泡的显著影响。喜好测试（ = 107）表明，与仅蚕豆丹贝相比，由蚕豆和全谷物燕麦混合物制成的丹贝更受喜爱。这些发现强调了评估诸如浸泡等预处理如何影响类似丹贝产品生产的必要性。
