Addition of sea weed to tempeh - a tool to increase the introduction to the Danish consumers

Addition of sea weed to tempeh – a tool to increase the introduction to the Danish consumers
Margit D. Aaslyng, Sandra Dethlefsen, Susanne Bølling Laugesen

Background
Tempeh is a traditional Indonesian fermented soybean product. It is widespread in some countries but a new product in Denmark, known to only a few consumers. Still, it is valuable in the sustainability agenda, as it is a healthy protein source and differ significantly from many of the available alternatives to meat. In Denmark, tempeh is made based on local produced proteins such as pea and fava beans.
In development of new variations of tempeh, seaweed has the potential to increase both the nutritional value and the sensory quality. The aim of this study was to investigate the effect of seaweed on the sensory quality of tempeh made from fava beans. The study is part of a larger project aiming to introduce tempeh in Denmark.

Methods
Tempeh was produced with 1%, 2% and 3% seaweed. It was prepared in the oven at 180°C for 10 min (0.5 cm slices) and in oil at 190°C for 45 sec (3 mm slices). The later was lightly salted. A sensory profile using trained assessors was performed on both cooking methods and a consumer study was performed on the fried tempeh.

Figure 1. Tempeh baked in oven (top line) or fried in oil (lower line) with 1%, 2% and 3% seaweed.

Results
Only few sensory differences exist between the three levels of seaweed, when fried in oil. In contrast, tempeh added 3% seaweed baked in oven tasted more fermented, bitter and astringent. Consumers in general liked the tempeh; no one disliked it. A few more preferred the 3% seaweed.

Conclusion
Tempeh with 3% seaweed had some negative sensory attributes when cooked in oven and cannot be recommended.

Acknowledgement
This study was performed in cooperation with Contempehrary and Dansk Tang and financed by GUDP, The Ministry of Food, Agriculture and Fisheries of Denmark.