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Fermented soybean residue (Tempeh Gembus) in beef-loaf formulations / by Tatit K. Bunasor

By:

Bunasor, Tatit K [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 1983. Cavite State University- Main Campus,Description: 73 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.35655 B88 1983

Online resources:

Click here to view thesis abstract and table of contents

Abstract: BUNASOR, TATIT KRISSUPIJANTI. University of the Philippines at Los Banos, April 1982. Fermented Soybean Residue (Tempeh Genbus) in Beef-Loaf Formulations. Major Professor: Dr. Elias E. Escueta. Beef-loaves (sausage-type emulsions) were prepared using lean beef and different levels (percentage) of tempeh gembus. Tempeh gembus is the fermented soybean residue, a by-product of "philsoy" (milk-like drink from soybean) manufacture. Fermentation was used to reduce the grittiness and off-flavor of soybean residue added to beef-loaf formulations. Sensory, physical, and chemical characteristics of the products were determined to identify the optimum utilization of fermented soybean residue in beef-loaf formulations. The moisture content of fermented soybean residue (tempeh gembus) decreased, while the crude fat and crude protein content increased. Unfermented soybean residue had a slightly lower pH value than tempeh gembus. The pH, cook stability, water holding capacity, emulsifying capacity, and emulsion stability of beef-loaves before cooking were analyzed. Statistical analysis showed that there were no significant differences on pH, cook stability, water holding capacity, and emulsifying capacity. Analysis of emulsion stability always yielded zero values in all treatments, meaning that emulsions were all stable. The cooking yield, shear value, proximate analysis, and sensory properties of beef-loaves after cooking were analyzed. The results indicated that the addition of tempeh gembus decreased the shear value, increased the moisture, and decreased the crude protein. A significant increase was also observed on cooking yield, The addition of tempeh gembus however, did not change the crude fat value of the beef loaves. Relationship between amount of tempeh gembus added and general acceptability in sensory evaluation showed a highly negative correlation. The general acceptability scores suggest that tempeh gembus can be added to beef loaf up to 10% level with good acceptability and can be added up to 20% without decreasing its acceptability significantly.

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Title notes ( 4 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.35655 B88 1983 (Browse shelf(Opens below))		Link to resource	Room use only	T-1310		00006191

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Previous	641.343 B63 2003 Formulation and evaluation of juice blends from soursop, mango and calamansi packed in aluminum pouch /	641.343 C11 2018 Utilization of achuete and orange peel on the enhancement of floor wax from macapuno /	641.346 C82 2023 Development of mango ketchup with batuan (Garcinia binucao) paste as souring agent /	641.35655 B88 1983 Fermented soybean residue (Tempeh Gembus) in beef-loaf formulations /	641.357 Ac2 2013 Acceptability ashitaba leaves (Angelica Keis keikoiszmi) in the production of herbal tea /	641.36 C67 2004 Operations of meat shops in Cavite /	641.36 G92 1987 Demand analysis for meat in Indang, Cavite /	Next

Thesis (M.S.--Food Science) University of the Philippines

Includes bibliographical references.

BUNASOR, TATIT KRISSUPIJANTI. University of the Philippines at Los Banos, April 1982. Fermented Soybean Residue (Tempeh Genbus) in Beef-Loaf Formulations. Major Professor: Dr. Elias E. Escueta.

Beef-loaves (sausage-type emulsions) were prepared using lean beef and different levels (percentage) of tempeh gembus.

Tempeh gembus is the fermented soybean residue, a by-product of "philsoy" (milk-like drink from soybean) manufacture. Fermentation was used to reduce the grittiness and off-flavor of soybean residue added to beef-loaf formulations.

Sensory, physical, and chemical characteristics of the products were determined to identify the optimum utilization of fermented soybean residue in beef-loaf formulations.

The moisture content of fermented soybean residue (tempeh gembus) decreased, while the crude fat and crude protein content increased. Unfermented soybean residue had a slightly lower pH value than tempeh gembus.

The pH, cook stability, water holding capacity, emulsifying capacity, and emulsion stability of beef-loaves before cooking were analyzed. Statistical analysis showed that there were no significant differences on pH, cook stability, water holding capacity, and emulsifying capacity. Analysis of emulsion stability always yielded zero values in all treatments, meaning that emulsions were all stable.

The cooking yield, shear value, proximate analysis, and sensory properties of beef-loaves after cooking were analyzed.

The results indicated that the addition of tempeh gembus decreased the shear value, increased the moisture, and decreased the crude protein. A significant increase was also observed on cooking yield, The addition of tempeh gembus however, did not change the crude fat value of the beef loaves. Relationship between amount of tempeh gembus added and general acceptability in sensory evaluation showed a highly negative correlation. The general acceptability scores suggest that tempeh gembus can be added to beef loaf up to 10% level with good acceptability and can be added up to 20% without decreasing its acceptability significantly.

Submitted to the University Library 05/11/2007 T-1310