Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean

Fresh tempeh and overripe tempeh were oven-dried and freeze-dried to produce tempeh powders. Freeze-dried tempeh powders maintained aroma while oven-drying of the same product increased color intensity of the samples. Overripe tempeh powders had higher levels of sourness, umami, bitterness, saltiness, and pungent aroma compared to fresh tempeh. Oven-dried overripe and fresh tempeh powders showed higher glutamic acid content (14.5 %, 15.9 %) compared to freeze-dried tempeh powders (13.9 %; 13.9 %) and the original tempeh cakes (12.8 %, 12.6 %), respectively. The results indicated potencies of fermented soybean for seasoning development. (C) 2015 The Authors. Published by Elsevier B.V.