Addition Of Okara Research Articles

Effects of Okara and Its Dietary Fiber on the Retrogradation and Rheological Characteristics of Potato Starch

AbstractThe objective of this study is to investigate the effects of okara and its dietary fiber (DF) on the retrogradation and rheological characteristics of potato starch. DF or okara increases the syneresis, but decrease the gel strength of potato starch with the increase of concentration. Storage modulus and loss modulus of potato starch are markedly increased with a high concentration of okara or DF during temperature sweep, especially DF. Shear‐thinning behavior and apparent viscosity of potato starch are increased with more addition of DF or okara. The X‐ray diffraction pattern demonstrates that okara or DF does not change the type of crystal structure but significantly increases the crystallinity of the starch matrix, especially DF. Fourier‐transformed infrared spectra indicate the addition of okara or DF increases hydrogen bonds in potato starch and brings in ester carbonyl from the fiber. The addition of okara and DF can alter the retrogradation and rheology characteristics of potato starch.

Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream.

There is an increasing challenge in probiotic viability and stability during food product formulation, processing, and storage. However, synbiotic functional foods have promising potential to deliver the targeted benefits. This study aimed to isolate the okara from soybean residue, and obtained okara flour was further characterized using Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM). Synbiotic ice cream was developed by fortification with Lactobacillus rhamnosus GG and okara at different concentrations (1-3%). Additionally, the synbiotic ice cream was subjected to physicochemical and sensory attributes over 60 days of storage. High viability of L. rhamnosus GG (8.17 log CFU/mL) was observed during storage at 3% okara. Moreover, adding okara at 2% or higher improved viscosity, reduced overrun, and maintained probiotic viability. When compared to the control (ice cream without okara), synbiotic ice cream exhibited a higher protein content and a lower fat level. The synergistic combination of probiotics and okara in ice cream is a potentially novel approach for developing functional ice cream. The addition of okara is not only helpful in increasing the nutritional value of the ice cream but will also be a way forward to minimize agricultural waste. Synbiotic ice cream developed in this study may be considered a potential functional food rich in protein and low in fat.

Okara yoghurt – a high value-added fermented product from soybean curd residue

Okara is a by-product that consists of insoluble parts of soybean that remain after filtration of the pureed soybean during the manufacturing of soymilk or tofu, which is often underutilized or dumped into the landfills and caused environmental pollution. However, being rich in nutrients, it can, therefore, serve as a good growth medium for lactic acid bacteria (LAB) and developed as fermented products. The purpose of this study was to develop a yoghurt formulation using okara and determine the physicochemical properties and chemical composition of the okara based yoghurt. In this study, different formulations were assessed to develop the okara yoghurt. Higher numbers of colony forming units (CFU/mL) of the LAB starter cultures were observed in okara yoghurt (4.3×109CFU/mL) in comparison to plain milk yoghurt (1.43×109 CFU/mL). A lower pH was attained due to the higher amount of titratable acidity (1.421±0.53%) produced at a faster rate, especially for okara yoghurt (without skimmed) in comparison to milk yoghurt. The chemical composition of the okara yoghurt showed a substantially higher amount of protein (4.46±0.0424%), carbohydrate (16.15±0%), fibre (4.43±0%) and energy (101±0 kcal), in comparison to the commercial milk yoghurt. Furthermore, the addition of okara in the yoghurt formulation also showed an increase in microbial growth during the fermentation due to the presence of dietary fibre. In conclusion, the incorporation of okara with the fortification of skimmed milk not only can enhance probiotic growth but also assist in improving the texture and producing a better taste of okara yoghurt. Therefore, the development of new okara yoghurt from soy by-product is a valuable approach where the low value and low-cost by-products can be turned into a high value-added product with health benefits.

Quality characteristics of silver carp surimi gels as affected by okara

ABSTRACT The objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and rheological properties. With further addition of okara, WHC, breaking force, textural properties, and whiteness were decreased (P < 0.05), while springiness of surimi meatballs had no significant difference in sensory evaluation. Storage modulus (G′) and loss modulus (G″) decreased along with increasing okara concentration. However, the sensory evaluation showed it was acceptable for surimi meatballs with 6% okara or less. Among different particle sizes (375, 805, 509, 387, 190, and 34 μm) of okara, surimi gels with 6% okara of larger particle sizes had higher values of hardness, gumminess, chewiness, and breaking force, while those with smaller particle sizes showed higher whiteness, but there was no significant difference on WHC of surimi gels. The storage modulus (G′) and loss modulus (G″) of surimi pastes also decreased with increasing particle sizes of okara. However, sensory evaluation showed no difference on surimi meatballs with different particle sizes of okara. Results demonstrated that okara could be used as an ingredient to improve the quality and nutritional value of surimi-based products.

Isolation and Molecular Characterization of Processed Soybean Waste for the Development of Synbiotic Yogurt

Soybean has good nutritional and functional properties, which are essential for human physiology. Okara, a residue from soybean processing industries has a distinct profile of nutrients and phytochemicals. Therefore, the current study was planned to investigate the functional importance of okara. In the first phase of this study, okara was isolated from soybean and characterized in terms of protein, fat, ash, soluble dietary fiber, and insoluble dietary fiber. Furthermore, the okara flour was characterized using FT-IR (Fourier transform infrared spectroscopy), and micrograph images were obtained using SEM (scanning electron microscope). In the second phase of study, synbiotic (prebiotics + probiotics) yogurt was prepared with 3% concentrations of okara. Treatments were named as OFYo (control), OFY1 (probiotics), and OFY2 (3% okara + probiotics). Yogurt was subjected to physicochemical, antioxidant, microbiological, and sensory analysis. The addition of okara significantly affected nutritional and antioxidant attributes of yogurt (p &lt; 0.05). The results indicated that adding 3% okara affected the protein, fat, water holding capacity, and color. Total phenolic contents, DPPH (2,2-diphenyl-1-picrylhydrazyl) activity and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity increased due to the addition of okara. Likewise, the highest total viable count (8.25 log CFU/mL) and probiotic count (8.98 log CFU/mL) were noted in yogurt with 3% okara. Okara has dietary fibers; this dietary fiber acts as a prebiotic source for probiotic L. Rhamnosus. This shows that okara has a different prebiotic potential. The addition of okara has promising potential for the development of functional food.

Novel insights into different kefir grains usefulness as valuable multiple starter cultures to achieve bioactive gluten-free sourdoughs

The milk and water kefir grains are often used for fermented beverages' production with technological and functional effects. These complex natural consortia of microorganisms can have promising applications in other fields of food industry. This work aimed to select the most performant artisanal starter culture, between different water (WKG1, WKG2) or milk (MKG) kefir grains, for gluten-free sourdoughs production. The impact of ingredients' combination, sterilization, gelatinization, and type of fermentation (liquid- and solid-state fermentation) on the microbial consortium's biochemical behavior, antifungal, antioxidant, and acidification potential was evaluated. The proposed flow chart involving the individual sterilization of the composite flour from the fermentation medium, respectively the distilled water, and the freeze-dried WKG2 as starter culture revealed that two up to four backsloppings stabilized the microbiome without alterations of the antioxidant and antifungal properties (p > 0.05). Furthermore, the addition of okara in the fermentation substrate had a positive effect on the organic acids' (lactic, acetic, citric, propionic, and butyric) and bioactive compounds' concentration from the sourdough. Using the kefir grains cultures for the diversification of gluten-free functional sourdough breads can be an approachable way to obtain healthy bioingredients for safe bakery products' manufacture, through the natural microbiomes.

Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu.

Influence of lyophilized okara with varying particle sizes (250-380, 150-180, 120-150, and < 75μm) on the quality of glucono-δ-lactone-induced tofu was investigated. Adding okara significantly (p < 0.05) improved the yield, water-holding capacity, cooking loss, and nutritional value of the conventional tofu. The gel strength and sensory score of the okara-added tofu (OAT) increased with the decreasing of the particle size of okara, and these quality attributes of the OAT were better than those of the conventional tofu, except for the OAT with 250-380μm okara. The microstructural profile of the OAT with reduced okara particle size was similar to that of the conventional tofu. Theoretically, the addition of okara mainly impacted the interactions among denatured proteins via disulfide bonding and hydrophobic interactions and the sizes of insoluble solid and oil droplet in soymilk, thereby affecting the formation of the gel network and finally the edible quality of tofu. In conclusion, the addition of okara with appropriate particle sizes can remarkably improve the processing quality and nutritional value of tofu, which is beneficial to the reasonable exploration of okara for the producers of soybean products.

Quality of beef burger with addition of wet okara along the storage

ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

Effect of Okara on Textural, Color and Rheological Properties of Pork Meat Gels

AbstractThe objective of this study was to investigate effect of okara on the textural, color and rheological properties of pork meat gels. Pork meat gels with okara had better cooking characteristics than those without okara. As okara content increased in pork meat gels, there were significant increases in lightness (L*), hardness, chewiness and breaking force of gels but decreases in cohesiveness, while there was no significant difference found in gel springiness and resilience. Addition of okara also increased storage modulus (G′) and loss modulus (G″) of pork batters during the heating. Loss tangent (tan δ) patterns indicated that okara facilitate to hold more water and accelerated the denaturation to form an elastic gel network. Overall, okara can be used as an ingredient to improve the quality of pork‐based products, especially to replace animal fats.Practical ApplicationsResults of this investigation could have a potential for developing a novel meat product that contains dietary fiber since a product with better functionality, lower cost and more nutritional benefit is very importance for the meat processing industry.

Hydrolyzed Okara in Low-Fat Pork Burgers under Pilot Scale

Okara (soybean curd refuse) is the major byproduct in the manufacture of soymilk and tofu. Okara cannot be used in foods due to its high moisture and poor mouth feel. Relatively high insoluble dietary fibers are the main reason for the poor sensory quality. In this study we used the ViscozymeTMand PectinexTMto degrade the first and second layers of soybean cell wall and transform okara as an ingredient for meat products. Pork burgers incorporated with six different levels of hydrolyzed wet okara (5, 10, 15, 20, 25 and 30%) were prepared and compared with controls (without okara). Cook loss (%), cholesterol content, water holding capacity (WHC), color attributes and sensory evaluation were conducted to evaluate the feasibility of hydrolyzed okara as meat product ingredient. While the moisture contents of raw and cooked pork burger increased with the addition of various percentage okara, the addition of okara reduced the cholesterol content by about 6~56% for raw pork burger and 14~47% for cooked burger. The WHC and cook loss (%) of pork burger were improved by the addition of okara. The addition of okara also increased the pH, L* and, b* values of raw pork burger but did not affect a* value. Significant effects of okara on overall acceptability were observed when the addition of okara was above 25%.

Environmentally friendly wood preservatives formulated with enzymatic-hydrolyzed okara, copper and/or boron salts

Novel biocides, such as copper azole (CuAz) and ammoniacal copper quaternary (ACQ), are extensively used as substitutes for chromate copper arsenate (CCA) in wood preservation. However, the expense of these biocides has necessitated the development of cost-effective and environmentally friendly wood preservatives. This study was conducted to investigate the effectiveness against decaying fungi of the preservatives formulated with enzymatic-hydrolyzed okara (OK), which is an organic waste produced from the manufacture of tofu, CuCl(2) (CC) and/or Na(2)B(4)O(7).10H(2)O (B). With the addition of NH(4)OH as a dissociating agent, the addition of OK facilitated the target retention of most of the OK/CC and OK/CC/B preservative formulations in wood blocks. The OK-based wood preservatives (OK-WPs) were stable against hot-water leaching. When compared with control and CC-treated wood blocks, the leached wood blocks treated with OK/CC and OK/CC/B formulations showed excellent decay resistance against both Postia placenta and Gloeophyllum trabeum, especially when OK was hydrolyzed by Celluclast at a loading level of 0.1 ml/g. Scanning electron microscopy (SEM) and SEM-energy dispersive X-ray (SEM-EDX) spectrometry analyses demonstrated that preservative complexes, such as OK-CC and OK-CC-B, existed in the wood blocks treated with OK/CC and OK/CC/B formulations. This study results support the potential application of OK-WPs as environmentally friendly wood preservatives capable of replacing CuAz and ACQ.

Effects of sources of carbon and nitrogen on production of α-glucosidase inhibitor by a newly isolated strain of Bacillus subtilis B2

This study examined production of α-glucosidase inhibitors by Bacillus subtilis B2 in Luria-Bertani (LB) fermentation with okara, soy powder, starch or pectin as additional source of carbon and nitrogen. All the fermentation broths of B. subtilis B2 exhibited gradual increase in α-glucosidase inhibitory activity during the fermentation process with or without supplemented source of carbon or nitrogen. Addition of okara into the LB medium greatly enhanced the strength (nearly twice as much of that without okara supplement) of α-glucosidase inhibitory activity of fermentation broth. The α-glucosidase inhibitory activity of B. subtilis B2 fermentation broth was positively correlated (p<0.05) with the bacterial populations grown in LB medium containing okara. Glucose and sucrose were not detected in LB medium during the entire fermentation process and were both reduced drastically in media containing okara, soy powder, starch or pectin after 6days of fermentation. The fermented LB medium containing okara by B. subtilis B2 possessed very strong α-glucosidase inhibitory activity and contained little glucose and sucrose, suggesting that fermentation of B. subtilis B2 in LB added with okara might be considered as a strategy for preparing functional foods for diabetic patients.