How does water affect the water content in tempeh?
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Water content in tempeh can be influenced by various factors. Studies have shown that solid-state fermentation (SSF) can decrease the water content in tempeh, as observed in the reduction from 6.38% to 2.04% due to SSF . Additionally, the soaking process during tempeh production can lead to changes in water content, with microbial acidification during soaking being considered important in tempeh production . Furthermore, the fermentation process itself can cause an increment in moisture content in tempeh, as seen in the increase in moisture content after fermentation . These findings highlight the dynamic nature of water content in tempeh, which can be influenced by various processing steps during its production.
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| Residual water from tempeh factories can be used to produce mycoprotein, a meat substitute, with high protein content (19.44% w/w) and low fat content (1.56% w/w). | |
20 Citations | Soaking water influences tempeh water content by microbial acidification during soaking, leading to decreased pH in cooked beans. Lactic streptococci dominate, while coliforms and yeast are present in unacidified water. |
| Water content in Tempeh decreases from 6.38% to 2.04% during solid-state fermentation, indicating a reduction due to the process. Water is essential but decreases during fermentation. | |
22 Sep 2022 | Water content in tempeh is crucial for its shelf life and quality. The gravimetric method measures water content by evaporating water through heating, impacting product characteristics. |
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