Modelling and optimization of texture profile of fermented soybean using response surface methodology

Birabrata Nayak; Bibhu Prasad Panda; Birabrata Nayak; Bibhu Prasad Panda

doi:10.3934/agrfood.2016.4.409

AIMS Agriculture and Food

2016, Volume 1, Issue 4: 409-418. doi: 10.3934/agrfood.2016.4.409

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Research article

Modelling and optimization of texture profile of fermented soybean using response surface methodology

Birabrata Nayak ¹,
Bibhu Prasad Panda ^{2
,
,}

1.
Department of Food Technology, Faculty of Engineering and Interdisciplinary Sciences, Jamia Hamdard, New Delhi, India
2.
Microbial and Pharmaceutical Biotechnology Laboratory, Faculty of Pharmacy, Jamia Hamdard, New Delhi, India

Received: 14 August 2016 Accepted: 18 October 2016 Published: 24 October 2016

In the present research, a meaty textured soybean was prepared by solid-state fermentation using Rhizopus oligosporus and dried Agaricus mushroom. The textural profile of the fermented soybean was optimized, modelled and validated by comparing the product with poultry meat. Under the optimum condition; thickness of solid substrate, inoculums volume and quantity of Agaricus mushroom powder were measured to be 1.12 cm, 5.92% (v/w) and 4.84 % (w/w), respectively. The final product is found to possess hardness 538.11 g, cohesiveness 0.41, springiness 0.39, gumminess 314.85 g, chewiness 79.43 g and resilience 0.45. There is an increase in absorbable isoflavone (daidzein) and antioxidant activity with lower carbohydrate and saturated fat content due to fermentation of soybean with R. oligosporus. The developed product possesses good nutritional (17.4% protein and 15.12% total fiber) and functional (3.9 g/100 g diadzein; antioxidant activity 3.9 mMTR) quality with low calorific value of 212.10 kCal/100 g, and it can be considered as a good “meat analogue” having the nutritional and nutraceutical richness of fermented soybeans and mushroom.
- meaty texture,
- texture profile analysis,
- soybean,
- Rhizopus oligosporus,
- Agaricus mushroom
Citation: Birabrata Nayak, Bibhu Prasad Panda. Modelling and optimization of texture profile of fermented soybean using response surface methodology[J]. AIMS Agriculture and Food, 2016, 1(4): 409-418. doi: 10.3934/agrfood.2016.4.409

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Abstract

In the present research, a meaty textured soybean was prepared by solid-state fermentation using Rhizopus oligosporus and dried Agaricus mushroom. The textural profile of the fermented soybean was optimized, modelled and validated by comparing the product with poultry meat. Under the optimum condition; thickness of solid substrate, inoculums volume and quantity of Agaricus mushroom powder were measured to be 1.12 cm, 5.92% (v/w) and 4.84 % (w/w), respectively. The final product is found to possess hardness 538.11 g, cohesiveness 0.41, springiness 0.39, gumminess 314.85 g, chewiness 79.43 g and resilience 0.45. There is an increase in absorbable isoflavone (daidzein) and antioxidant activity with lower carbohydrate and saturated fat content due to fermentation of soybean with R. oligosporus. The developed product possesses good nutritional (17.4% protein and 15.12% total fiber) and functional (3.9 g/100 g diadzein; antioxidant activity 3.9 mMTR) quality with low calorific value of 212.10 kCal/100 g, and it can be considered as a good “meat analogue” having the nutritional and nutraceutical richness of fermented soybeans and mushroom.

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