Okara flour: its physicochemical, microscopical and functional properties

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dc.contributor.authorSantos, Daiane Costa dos
dc.contributor.authorOliveira Filho, Josemar Goncalves de [UNESP]
dc.contributor.authorSilva, Jhessika de Santana
dc.contributor.authorSousa, Milena Figueiredo de
dc.contributor.authorVilela, Marcio da Silva
dc.contributor.authorPereira da Silva, Marco Antonio
dc.contributor.authorLemes, Ailton Cesar
dc.contributor.authorEgea, Mariana Buranelo
dc.contributor.institutionGoiano Fed Inst
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2020-12-10T17:02:33Z
dc.date.available2020-12-10T17:02:33Z
dc.date.issued2019-11-11
dc.description.abstractPurpose 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.en
dc.description.affiliationGoiano Fed Inst, Campus Rio Verde, Rio Verde, Brazil
dc.description.affiliationPaulista State Univ Julio Mesquita Filho, Araraquara, SP, Brazil
dc.description.affiliationUnespPaulista State Univ Julio Mesquita Filho, Araraquara, SP, Brazil
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipIdCNPq: 469104/2014
dc.description.sponsorshipIdCAPES: 001
dc.format.extent1252-1264
dc.identifierhttp://dx.doi.org/10.1108/NFS-11-2018-0317
dc.identifier.citationNutrition & Food Science. Bingley: Emerald Group Publishing Ltd, v. 49, n. 6, p. 1252-1264, 2019.
dc.identifier.doi10.1108/NFS-11-2018-0317
dc.identifier.issn0034-6659
dc.identifier.urihttp://hdl.handle.net/11449/195036
dc.identifier.wosWOS:000502242300022
dc.language.isoeng
dc.publisherEmerald Group Publishing Ltd
dc.relation.ispartofNutrition & Food Science
dc.sourceWeb of Science
dc.subjectFiber
dc.subjectBy-product
dc.subjectProtein
dc.subjectConservation method
dc.subjectValue-added ingredient
dc.titleOkara flour: its physicochemical, microscopical and functional propertiesen
dc.typeArtigo
dcterms.rightsHolderEmerald Group Publishing Ltd

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