Abstract
The value-added utilization of okara is restricted by the large particle size and high cost of microfabrication means. In this study, the changes of particle size and dietary fiber content of okara treated with K2CO3 are investigated, and the effects of micronized okara(MO)(0%, 8%, 16%, 24%) on the physicochemical quality and in vitro starch digestion of rice tofu(RT) are further explored. The particle size of okara varied from 458.24 μm to 37.06 μm by being treated with K2CO3. The quality results of microfined okara rice tofu (MO-RT) products showed that dietary fiber and yield increased gradually while whiteness decreased. In addition, texture profile analysis results revealed that MO enhanced the viscosity of RT, but decreased the hardness, cohesiveness and chewiness. SEM results revealed that MO (8%, 16%) could combine well with starch gel. Meanwhile, adding MO significantly increased the resistant starch (RS) of RT and decreased the predicted glycemic index (p GI). XRD and FTIR indicated that the addition of MO increased the crystallization area and changed the multi-scale structure. Therefore, the present study proposed a low-cost and safe method of reducing the particle size of okara, and presented the potential to change the physicochemical quality and starch digestion of rice tofu.
Published Version
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