Development of five color beans tempeh Chilli Paste recipes

Abstract

The objectives of this research are to develop a chili paste recipe from five-colored bean tempeh and to evaluate consumer sensory acceptance of the developed chili paste from five-colored bean tempeh recipe. Chili paste is considered to be the most unique food culture of Thailand and diversity in each region especially in the central region, there are many types of chili paste. The raw materials used in the production of chili paste are mostly similar, namely chili, shallots, garlic, galangal, lemongrass, with a mixture of proteins such as dried shrimp and dried fish. Currently, alternative proteins It has rapidly increased in popularity due to consumer behavior and popularity. Important and popular alternative protein sources include protein from legumes. It is cheaper than meat. Tempeh is an Indonesian fermented soybean that is high in protein. It is another source of alternative protein. Tempeh is a fermentation of beans with the fungus Rhizopus oligosporus. Therefore, it is considered a fermented food with high nutritional value, rich in protein, fat, dietary fiber, vitamins, minerals. This study is therefore interested to develop healthy food recipes of chili paste recipe from 5-colored bean tempeh from soybeans, mung beans, red beans, black beans, and white beans. The study found that chili paste recipes tempeh 5 color beans 100 g recipe gave the highest carbohydrate, dietary fiber and vitamin B12 content of 45.51 g, 4.61 g and 0.37 mcg, respectively, while the lowest fat content was 6.37 g. It was found that chili paste recipes tempeh 5 color beans received overall preference scores. There was no statistically significant difference (p>0.05), indicating that the tempeh substitution formula with 5 color beans seems to be a good choice for health-conscious consumers.