Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 85, Issue 8, Pages 1343-1349Publisher
WILEY
DOI: 10.1002/jsfa.2097
Keywords
dietary fibres; okara valorization; enzymatic process; water-holding capacity; isoflavone
Ask authors/readers for more resources
Okara (residue of the soymilk manufacture) is rich in proteins, fibres and. lipids. It also contains isoflavones that possess health-promoting properties. A new method has been developed for the valorization of fibres from okara by hydrolysis of insoluble proteins with a protease and removal of the oil. Three different processes were investigated: the first one involved delipidation and drying prior to proteolysis and led to the highest content of fibre (80%) in the final product. The second used proteolysis on crude okara followed by solvent delipidation-dehydration and gave an intermediate content of fibre (75%). The last process was totally enzymatic (proteolysis and lipolysis) and gave the lowest content of fibre in the final product (50%). Fibre water-holding capacity was correlated to the total dietary fibre content of each sample. It was preferable to use crude okara for hydrolysis, since oven-drying during the process decreased the water-holding capacity and modified the isoflavone profile of okara. (c) 2005 Society of Chemical Industry.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available