Abstract
This study was dedicated to the functionalization of soya press cake (SPC) by ultrasonication and fermentation to produce wheat bread enriched with okara nutrients. Different frequencies (18 & 850 kHz) ultrasound (US) was used for the treatment of SPC. The application of low-frequency US resulted in 80.64 and 58.06% higher contents of soluble proteins (SP) and soluble dietary fibre (SDF), respectively. The content of SP with high-frequency US treatment was increased by 64.51% and a significant increase in SDF content was found. The application of soya meal and SPC treated with low-frequency ultrasound as fermentation media resulted in a higher lactic acid bacteria (LAB) cell number and enhanced production of l-lactic acid. By adding 5% of sonicated and fermented SPC for wheat bread production, a higher porosity of bread crumb and specific volume was achieved, compared to breads with other soya ingredients. Novel method - emotional response to the products was applied in order to evaluate acceptability of final breads. Comparing breads enriched with okara, highest acceptability score (7.2) was achieved using 5% of sonicated and fermented SPC. The results of this study showed potential improvement in functionality of wheat bread supplemented with okara dietary fibre.
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