An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue

Privatti, Rafaela Torrezan; Rodrigues, Christianne Elisabete da Costa

doi:10.1080/87559129.2021.1926484

Cited by 15 publications

(11 citation statements)

References 136 publications

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“…Soybean residue is rich in dietary fibre, which has been demonstrated to possess antioxidant, lipid lowering and blood glucose‐lowering effects (Huang et al ., 2022). Notably, soybean residues contain a variety of nutrients, including dietary fibre, protein, fat, vitamins and minerals (Privatti & Rodrigues, 2023). In addition, it contains biologically active substances such as polysaccharides, soy peptides and soy isoflavones (Ningrum et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

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SummarySoybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial for human health. It can significantly augment the protein, dietary fibre and other crucial nutrients in food products. This fortification process can not only help in regulating blood glucose levels and minimising the risk of obesity but also play an imperative role in offering medicinal benefits to diabetic patients. In the past few years, soybean residues have been found extensive application in functional food items like noodles, cakes, meat products, beverages and seasoning, which have gained significant traction among consumers. Therefore, the utilisation of soybean residues in the food industry presents significant potential for growth and serves as a valuable source of guidance and inspiration for the advancement of functional foods.

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Section: Introductionmentioning

confidence: 99%

New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

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“…Asian countries such as China, Korea, and Japan have a high soybean consumption, which results in the generation of large amounts of okara. For instance, ~14 million tons of okara were produced worldwide in 2019 alone [ 1 ]. However, most of it is used as animal feedstock, incinerated, or landfilled because of its perishability [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

“…For instance, ~14 million tons of okara were produced worldwide in 2019 alone [ 1 ]. However, most of it is used as animal feedstock, incinerated, or landfilled because of its perishability [ 1 ]. Okara has a high moisture content of ~70–80% on wet basis [ 2 ], restricting its use for the food industry.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, there has been growing interest in incorporating okara into food, owing to its high nutritional value [ 2 , 4 ]. When dried, okara is estimated to be composed of an estimated 50% dietary fiber; 25% protein; 10–20% lipids; and varying amounts of monosaccharides such as glucose, galactose, arabinose, xylose, and uronic acid, as well as polyphenols [ 1 , 2 , 4 , 5 ]. Higher substitutions of okara in biscuits have been shown to progressively slow in vitro starch digestion and its subsequent glucose release [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Solid-State Fermented Okara with Aspergillus spp. Improves Lipid Metabolism and High-Fat Diet Induced Obesity

Ichikawa

Makino

et al. 2022

Metabolites

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Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both Aspergillus oryzae and Aspergillus sojae) with the intention of releasing its untapped nutrients. Its effects on lipid metabolism in diet-induced obesity (DIO) were observed. The nutritional profile of fermented okara was elucidated using the following parameters: total phenolic content (TPC), pH, protein content, dietary fiber, amino acid content, and free sugar content. In vivo experiments were conducted using high-fat diets supplemented with unfermented okara and fermented okara over three weeks. Supplementation with fermented okara reduced body weight gain, adipose tissue weight, the serum triglyceride profile, and lipid accumulation in the liver, and altered the mRNA expression levels related to lipid metabolism; however, it did not affect pH and short-chain fatty acid (SCFA) production in this study. In conclusion, high-fat diets supplemented using okara fermented with Aspergillus spp. improved the lipid metabolism in mice, due to their high nutritional value, such as TPC, soy protein, and amino acids, and their synergistic effects without altering the gut microbiota.

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“…Okara is a soybean byproduct generated from the production of soy milk and bean curd after filtering the soluble content. , Okara is highly nutritious as it contains 44% of dietary fiber, 22% protein, and 10% lipid on a dry weight basis …”

Section: Introductionmentioning

confidence: 99%

3D Printing of Okara Ink: The Effect of Particle Size on the Printability

Lee

Takahashi

Arai

et al. 2021

ACS Food Sci. Technol.

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This paper discusses a method to perform direct ink writing (DIW) 3D printing of okaraa soybean byproduct generated from the production of soy milk and bean curdwithout using rheology modifiers. Food additives are commonly added to food inks to modify the rheological properties to improve printability and ensure the fidelity of the printed structures. The use of additives may, however, cause unintended changes in the texture and flavor of the original foods. To overcome this challenge, we identified the particle size and concentration of okara that achieve desired rheological properties to ensure 3D printability. Our measurement suggested the particle sizes were an essential variable to determine the rheological properties of the okara ink. 3D printable okara inks were demonstrated with 33% w/w of okara powders with particle sizes of <100 μm, which gave the yield stress of 200 ± 40 Pa and the storage modulus of 23300 ± 300 Pa. Using the formulated okara ink, we fabricated 3D structures to achieve different textures, which was identified by texture profile analysis (TPA). This study suggests a simple route to formulate waterinsoluble powder-based foods into printable ink without additional rheology modifiers. This work also highlights a unique route to upcycle the food waste (i.e., okara powders) into visually appealing snacks with customized texture, highlighting the potential use of 3D food printing to improve food sustainability.

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An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue

Cited by 15 publications

References 136 publications

New applications of soybean residues in food development

New applications of soybean residues in food development

Solid-State Fermented Okara with Aspergillus spp. Improves Lipid Metabolism and High-Fat Diet Induced Obesity

3D Printing of Okara Ink: The Effect of Particle Size on the Printability

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