Nutritional composition of tauco as Indonesian fermented soybean paste
Abstract Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in Indonesia and to determine a potential tauco product characterized by certain amino...
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| Format: | Article |
| Language: | English |
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BMC
2022-12-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-022-00159-y |
| _version_ | 1811311015886848000 |
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| author | Vika Tresnadiana Herlina Hanifah Nuryani Lioe Harsi Dewantari Kusumaningrum Dede Robiatul Adawiyah |
| author_facet | Vika Tresnadiana Herlina Hanifah Nuryani Lioe Harsi Dewantari Kusumaningrum Dede Robiatul Adawiyah |
| author_sort | Vika Tresnadiana Herlina |
| collection | DOAJ |
| description | Abstract Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in Indonesia and to determine a potential tauco product characterized by certain amino acids related to umami peptides (Asp, Glu, Gly, Ser, Thr, Val). Proximate composition, NaCl salt, total sugars, total acids, and total amino acid profiles of 24 tauco products, collected from 24 producers in 7 provinces in Indonesia, were analyzed. The proximate composition mapped tauco into solid (containing 29.2–35.3% moisture on wet weight basis or ww), semisolid (42.2–54.5% ww moisture), and liquid (56.2–68.1% ww moisture). Solid tauco composed of 54.7–65.2% carbohydrates, 10.0–22.8% ashes, 7.13–16.9% NaCl salt, 9.72–11.9% crude proteins, 11.9–27.0% total sugars, 6.98–23.4% crude fats, 1.24–2.18% total acids, and 11.4–17.5% total amino acids on dry weight basis (dw). In contrast, liquid tauco consisted of 8.47–56.5% dw carbohydrates, 17.1–73.8% dw ashes, 10.7–68.4% dw NaCl, 20.4–30.9% dw crude proteins, 4.45–29.9.5% dw total sugars, 1.30–18.9% dw crude fats, 1.65–5.36% dw total acids, and 14.1–24.6% dw total amino acids. All tauco had a slight acidic pH, ranged from 4.38 to 5.91. Glu and Asp were the dominant amino acids of tauco, comprising 25–40% of total amino acids. Mapping of total amino acid profile mentioned a tauco product, characterized by the highest concentration of amino acids related to umami peptides. This finding leads to the exploration of umami peptides to reveal the science behind its traditional use as umami seasoning. |
| first_indexed | 2024-04-13T10:10:25Z |
| format | Article |
| id | doaj.art-1b756e27d69746b9bbe45de29b21a0ca |
| institution | Directory Open Access Journal |
| issn | 2352-6181 |
| language | English |
| last_indexed | 2024-04-13T10:10:25Z |
| publishDate | 2022-12-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj.art-1b756e27d69746b9bbe45de29b21a0ca2022-12-22T02:50:56ZengBMCJournal of Ethnic Foods2352-61812022-12-019111710.1186/s42779-022-00159-yNutritional composition of tauco as Indonesian fermented soybean pasteVika Tresnadiana Herlina0Hanifah Nuryani Lioe1Harsi Dewantari Kusumaningrum2Dede Robiatul Adawiyah3Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB UniversityDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB UniversityDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB UniversityDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB UniversityAbstract Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in Indonesia and to determine a potential tauco product characterized by certain amino acids related to umami peptides (Asp, Glu, Gly, Ser, Thr, Val). Proximate composition, NaCl salt, total sugars, total acids, and total amino acid profiles of 24 tauco products, collected from 24 producers in 7 provinces in Indonesia, were analyzed. The proximate composition mapped tauco into solid (containing 29.2–35.3% moisture on wet weight basis or ww), semisolid (42.2–54.5% ww moisture), and liquid (56.2–68.1% ww moisture). Solid tauco composed of 54.7–65.2% carbohydrates, 10.0–22.8% ashes, 7.13–16.9% NaCl salt, 9.72–11.9% crude proteins, 11.9–27.0% total sugars, 6.98–23.4% crude fats, 1.24–2.18% total acids, and 11.4–17.5% total amino acids on dry weight basis (dw). In contrast, liquid tauco consisted of 8.47–56.5% dw carbohydrates, 17.1–73.8% dw ashes, 10.7–68.4% dw NaCl, 20.4–30.9% dw crude proteins, 4.45–29.9.5% dw total sugars, 1.30–18.9% dw crude fats, 1.65–5.36% dw total acids, and 14.1–24.6% dw total amino acids. All tauco had a slight acidic pH, ranged from 4.38 to 5.91. Glu and Asp were the dominant amino acids of tauco, comprising 25–40% of total amino acids. Mapping of total amino acid profile mentioned a tauco product, characterized by the highest concentration of amino acids related to umami peptides. This finding leads to the exploration of umami peptides to reveal the science behind its traditional use as umami seasoning.https://doi.org/10.1186/s42779-022-00159-yAmino acid profilesFermented soybean pasteNutritional valuePrincipal component analysisProximate composition |
| spellingShingle | Vika Tresnadiana Herlina Hanifah Nuryani Lioe Harsi Dewantari Kusumaningrum Dede Robiatul Adawiyah Nutritional composition of tauco as Indonesian fermented soybean paste Journal of Ethnic Foods Amino acid profiles Fermented soybean paste Nutritional value Principal component analysis Proximate composition |
| title | Nutritional composition of tauco as Indonesian fermented soybean paste |
| title_full | Nutritional composition of tauco as Indonesian fermented soybean paste |
| title_fullStr | Nutritional composition of tauco as Indonesian fermented soybean paste |
| title_full_unstemmed | Nutritional composition of tauco as Indonesian fermented soybean paste |
| title_short | Nutritional composition of tauco as Indonesian fermented soybean paste |
| title_sort | nutritional composition of tauco as indonesian fermented soybean paste |
| topic | Amino acid profiles Fermented soybean paste Nutritional value Principal component analysis Proximate composition |
| url | https://doi.org/10.1186/s42779-022-00159-y |
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