Okara flour: its physicochemical, microscopical and functional properties
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
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. |
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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 |