Tempeh, a Local Plant-Based Ingredient, and Its Application in Gluten-Free Noodles with Potential as a VO2Max Booster: A Review Razzan Aldrich Yudhistira (1*), Elok Waziiroh (2), Pavalee Chompoorat Tridtitanakiat (3), Erni Sofia Murtini (2)
1) Master Program of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang 65145, Indonesia
2) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang 65145, Indonesia
3) Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
*Email: aldrichrazzan[at]student.ub.ac.id
Abstract
Gluten-free and functional foods continue to be prominent topics in contemporary nutritional research. The development of gluten-free noodle products presents a significant opportunity in Indonesia due to increasing consumer demand and the potential for greater utilization of indigenous flours as primary raw materials. Nevertheless, challenges persist in gluten-free noodle formulation, including predominantly carbohydrate-based nutritional profiles and suboptimal textural properties. Beyond addressing these issues, gluten-free noodles can be further innovated as functional foods capable of enhancing VO2max. Emerging evidence suggests that the consumption of foods rich in the arginine amino acid and dietary nitrates can theoretically increase oxygen uptake, thereby enabling individuals to perform physical activities at elevated intensities and for extended durations without fatigue. Arginine is notably abundant in tempeh, a traditional Indonesian fermented soybean product, while nitrates are prevalent in leafy green vegetables such as spinach. This review aims to investigate the feasibility of utilizing tempeh in the manufacture of gluten-free noodle products, encompassing processes for transforming tempeh into tempeh flour or protein isolates. By strategically selecting and combining raw materials with proven efficacy in improving gluten-free noodle quality, it is possible to develop products exhibiting favorable physicochemical and functional characteristics. In particular, the enrichment of arginine and nitrate contents holds promise due to their roles in nitric oxide synthesis and consequent enhancement of VO2max. This review not only advances gluten-free product innovation but also contributes to functional food development targeting improved physical performance.
