Effect of Oat Bran Incorporation on the Physicochemical and Sensory Properties of Tempeh Crisp
DOI:
https://doi.org/10.54987/jobimb.v13iSP1.1099Keywords:
Fermented product, Legume, Byproduct, Dietary fibre, Healthy snacksAbstract
Tempeh, a fermented soybean product, is known as a cost-effective, protein-rich, and health-promoting food. Tempeh crisp, a preserved version of tempeh, extends its shelf life by removing moisture and halting fermentation. However, this product's low fibre content and the limited research on its characteristics and acceptability limit its commercialization. Oat bran, a byproduct of oats rich in dietary fibre, vitamins, and minerals, offers the potential to enhance the tempeh crisp’s nutritional profile. This study investigates the effects of incorporating oat bran (OB) on the physicochemical properties and sensory attributes of tempeh crisps. Tempeh crisp was prepared with varying ratios of oat bran and tapioca flour (TF): Control A (0% OB: 100% TF), B (10% OB: 90% TF), C (20% OB: 80% TF), and D (30% OB: 70% TF). Proximate analysis revealed significant differences (p<0.05) in moisture, ash, crude fat, crude protein, carbohydrate, and dietary fibre content between formulations. Notably, dietary fibre content increased from 3.12% in the control to 8.21% in the oat bran-enriched samples. Physical analysis showed texture hardness ranging from 0.74 to 1.93 and crispness from 7.57 to 9.95. The colour profile recorded L* from 63.58 to 71.84, a* from 3.46 to 8.67, and b* from 24.05 to 28.19. Sensory evaluation indicated that Formulation B (10% OB: 90% TF) achieved the highest overall acceptability. As a result, this research successfully managed to improve the nutritional content of tempeh crisps by adding oat bran.
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