Okara flour: its physicochemical, microscopical and functional properties

Detalhes bibliográficos
Autor(a) principal: Santos, Daiane Costa dos
Data de Publicação: 2019
Outros Autores: Oliveira Filho, Josemar Goncalves de [UNESP], Silva, Jhessika de Santana, Sousa, Milena Figueiredo de, Vilela, Marcio da Silva, Pereira da Silva, Marco Antonio, Lemes, Ailton Cesar, Egea, Mariana Buranelo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1108/NFS-11-2018-0317
http://hdl.handle.net/11449/195036
Resumo: Purpose Okara, which is the residue of hydrosoluble extract from soybean obtained after soymilk and tofu production, has high nutritional value and can be used for ingredient in specific food products. This study aims to evaluate the production and properties (physicochemical, microscopical and functional ones) of okara flour (OF) obtained from okara as a by-product of soymilk and tofu production. Design/methodology/approach Wet okara resulted from the soymilk process underwent convective drying up to reach mass stability (60 degrees C for 12 h). OF properties were analyzed by official methods by AOAC, i.e. mineral composition was evaluated by atomic absorption equipment; color; water absorption index (WAI); milk absorption index (MAI); oil absorption capacity (OAC); and foam capacity (FC) required mixtures with water, milk and oil, separation and gravimetry, respectively; and microstructure was determined by a scanning electron microscope. Findings Results showed the potential OF has as a source of protein (24.74 g/100 g) and dietary fiber (58.27 g/100 g). Regarding its color after the drying process, OF was markedly yellow (b* parameter 20.16). Its WAI was 3.62 g/g, MAI was 4.33 g/g, OAC was 3.68 g/g and FC was 1.32 per cent. The microscopic analysis of OF showed that both loose and agglomerated particles had irregular structures and indefinite forms. Originality/value Production of flour from wet okara can be an alternative use of this by-product. This study showed important characteristics of OF and its possible application to the food industry. Thus, OF was shown as a potential ingredient with high nutritional value.
id UNSP_ad9cce8f6ecd54439d41b1bfa9168a80
oai_identifier_str oai:repositorio.unesp.br:11449/195036
network_acronym_str UNSP
network_name_str Repositório Institucional da UNESP
repository_id_str 2946
spelling Okara flour: its physicochemical, microscopical and functional propertiesFiberBy-productProteinConservation methodValue-added ingredientPurpose Okara, which is the residue of hydrosoluble extract from soybean obtained after soymilk and tofu production, has high nutritional value and can be used for ingredient in specific food products. This study aims to evaluate the production and properties (physicochemical, microscopical and functional ones) of okara flour (OF) obtained from okara as a by-product of soymilk and tofu production. Design/methodology/approach Wet okara resulted from the soymilk process underwent convective drying up to reach mass stability (60 degrees C for 12 h). OF properties were analyzed by official methods by AOAC, i.e. mineral composition was evaluated by atomic absorption equipment; color; water absorption index (WAI); milk absorption index (MAI); oil absorption capacity (OAC); and foam capacity (FC) required mixtures with water, milk and oil, separation and gravimetry, respectively; and microstructure was determined by a scanning electron microscope. Findings Results showed the potential OF has as a source of protein (24.74 g/100 g) and dietary fiber (58.27 g/100 g). Regarding its color after the drying process, OF was markedly yellow (b* parameter 20.16). Its WAI was 3.62 g/g, MAI was 4.33 g/g, OAC was 3.68 g/g and FC was 1.32 per cent. The microscopic analysis of OF showed that both loose and agglomerated particles had irregular structures and indefinite forms. Originality/value Production of flour from wet okara can be an alternative use of this by-product. This study showed important characteristics of OF and its possible application to the food industry. Thus, OF was shown as a potential ingredient with high nutritional value.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Goiano Fed Inst, Campus Rio Verde, Rio Verde, BrazilPaulista State Univ Julio Mesquita Filho, Araraquara, SP, BrazilPaulista State Univ Julio Mesquita Filho, Araraquara, SP, BrazilCNPq: 469104/2014CAPES: 001Emerald Group Publishing LtdGoiano Fed InstUniversidade Estadual Paulista (Unesp)Santos, Daiane Costa dosOliveira Filho, Josemar Goncalves de [UNESP]Silva, Jhessika de SantanaSousa, Milena Figueiredo deVilela, Marcio da SilvaPereira da Silva, Marco AntonioLemes, Ailton CesarEgea, Mariana Buranelo2020-12-10T17:02:33Z2020-12-10T17:02:33Z2019-11-11info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1252-1264http://dx.doi.org/10.1108/NFS-11-2018-0317Nutrition & Food Science. Bingley: Emerald Group Publishing Ltd, v. 49, n. 6, p. 1252-1264, 2019.0034-6659http://hdl.handle.net/11449/19503610.1108/NFS-11-2018-0317WOS:000502242300022Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengNutrition & Food Scienceinfo:eu-repo/semantics/openAccess2021-10-23T04:16:44Zoai:repositorio.unesp.br:11449/195036Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T04:16:44Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Okara flour: its physicochemical, microscopical and functional properties
title Okara flour: its physicochemical, microscopical and functional properties
spellingShingle Okara flour: its physicochemical, microscopical and functional properties
Santos, Daiane Costa dos
Fiber
By-product
Protein
Conservation method
Value-added ingredient
title_short Okara flour: its physicochemical, microscopical and functional properties
title_full Okara flour: its physicochemical, microscopical and functional properties
title_fullStr Okara flour: its physicochemical, microscopical and functional properties
title_full_unstemmed Okara flour: its physicochemical, microscopical and functional properties
title_sort Okara flour: its physicochemical, microscopical and functional properties
author Santos, Daiane Costa dos
author_facet Santos, Daiane Costa dos
Oliveira Filho, Josemar Goncalves de [UNESP]
Silva, Jhessika de Santana
Sousa, Milena Figueiredo de
Vilela, Marcio da Silva
Pereira da Silva, Marco Antonio
Lemes, Ailton Cesar
Egea, Mariana Buranelo
author_role author
author2 Oliveira Filho, Josemar Goncalves de [UNESP]
Silva, Jhessika de Santana
Sousa, Milena Figueiredo de
Vilela, Marcio da Silva
Pereira da Silva, Marco Antonio
Lemes, Ailton Cesar
Egea, Mariana Buranelo
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Goiano Fed Inst
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Santos, Daiane Costa dos
Oliveira Filho, Josemar Goncalves de [UNESP]
Silva, Jhessika de Santana
Sousa, Milena Figueiredo de
Vilela, Marcio da Silva
Pereira da Silva, Marco Antonio
Lemes, Ailton Cesar
Egea, Mariana Buranelo
dc.subject.por.fl_str_mv Fiber
By-product
Protein
Conservation method
Value-added ingredient
topic Fiber
By-product
Protein
Conservation method
Value-added ingredient
description Purpose Okara, which is the residue of hydrosoluble extract from soybean obtained after soymilk and tofu production, has high nutritional value and can be used for ingredient in specific food products. This study aims to evaluate the production and properties (physicochemical, microscopical and functional ones) of okara flour (OF) obtained from okara as a by-product of soymilk and tofu production. Design/methodology/approach Wet okara resulted from the soymilk process underwent convective drying up to reach mass stability (60 degrees C for 12 h). OF properties were analyzed by official methods by AOAC, i.e. mineral composition was evaluated by atomic absorption equipment; color; water absorption index (WAI); milk absorption index (MAI); oil absorption capacity (OAC); and foam capacity (FC) required mixtures with water, milk and oil, separation and gravimetry, respectively; and microstructure was determined by a scanning electron microscope. Findings Results showed the potential OF has as a source of protein (24.74 g/100 g) and dietary fiber (58.27 g/100 g). Regarding its color after the drying process, OF was markedly yellow (b* parameter 20.16). Its WAI was 3.62 g/g, MAI was 4.33 g/g, OAC was 3.68 g/g and FC was 1.32 per cent. The microscopic analysis of OF showed that both loose and agglomerated particles had irregular structures and indefinite forms. Originality/value Production of flour from wet okara can be an alternative use of this by-product. This study showed important characteristics of OF and its possible application to the food industry. Thus, OF was shown as a potential ingredient with high nutritional value.
publishDate 2019
dc.date.none.fl_str_mv 2019-11-11
2020-12-10T17:02:33Z
2020-12-10T17:02:33Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1108/NFS-11-2018-0317
Nutrition & Food Science. Bingley: Emerald Group Publishing Ltd, v. 49, n. 6, p. 1252-1264, 2019.
0034-6659
http://hdl.handle.net/11449/195036
10.1108/NFS-11-2018-0317
WOS:000502242300022
url http://dx.doi.org/10.1108/NFS-11-2018-0317
http://hdl.handle.net/11449/195036
identifier_str_mv Nutrition & Food Science. Bingley: Emerald Group Publishing Ltd, v. 49, n. 6, p. 1252-1264, 2019.
0034-6659
10.1108/NFS-11-2018-0317
WOS:000502242300022
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Nutrition & Food Science
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1252-1264
dc.publisher.none.fl_str_mv Emerald Group Publishing Ltd
publisher.none.fl_str_mv Emerald Group Publishing Ltd
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1799965260421005312