ArticleFoods (Basel, Switzerland)2026
Tempeh-Derived Savory Powders as Ingredients to Compensate Sodium Reduction in Vegetable Broth.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Excessive sodium intake remains a major public health concern, yet reducing salt in savory foods often decreases consumer acceptance. This study evaluated tempeh-derived powders as natural flavor-enhancing ingredients for sodium reduction in vegetable broth. Four powder variants were prepared from laboratory-made tempeh: fresh tempeh powder (TP), overripe tempeh powder (OTP), roasted tempeh powder (RTP), and fried tempeh powder (FTP). These powders were incorporated into broth formulations with 20% and 30% sodium reduction, alongside full-salt and reduced-salt controls. Physicochemical analyses were conducted, and sensory evaluation was performed with 282 consumer panelists using consumer acceptance testing, perceived saltiness assessment, Rate-All-That-Apply (RATA), Just-About-Right (JAR), penalty analysis, and principal component analysis (PCA). Calculated added sodium decreased from 314.7 mg/100 mL in the full-salt control to 251.8 and 220.3 mg/100 mL in the 20% and 30% reduced-sodium controls, respectively. Tempeh powder addition significantly modified broth color and viscosity, while pH remained stable at 6.19-6.25. Total free amino-compound values increased markedly in tempeh-containing broths, with OTP showing the highest values at 245.6 and 242.2 mg glutamic acid equivalents/L in OTP_80 and OTP_70, respectively. Sensory results showed that OTP_80 achieved the highest overall hedonic score among reduced-sodium formulations and was significantly higher than CON_80 and CON_70 (
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