Characteristics of okara color change during convective drying process

Taruna, Iwan; Astuti, J

doi:10.1088/1755-1315/131/1/012007

Cited by 3 publications

(3 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The brightness value (

L_{1}^{*}

) of raw noodles is higher than that of the control group, and the yellowness value (

b_{1}^{*}

) and redness value (

a_{1}^{*}

) of raw noodles also gradually increase with the increasing amount of soybean bran. This result may be due to the light yellow color of the dried soybean bran (Taruna & Astuti, 2018), resulting in a slight yellow color in the noodles after adding soybean bran. After cooking, the

L_{2}^{*}

value of the noodles initially increases and then decreases, with the highest value observed in group N9, while both

b_{2}^{*}

and

a_{2}^{*}

show an upward trend.…”

Section: Resultsmentioning

confidence: 99%

Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles

Cao,

Zhou,

Gao

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

As a byproduct of manufacturing soybeans, okara is high in dietary fiber, protein, and fats, and it contains all of the essential amino acids. Wheat, the primary ingredient in noodles, will lose nutrients during manufacturing, creating an imbalance in nutrients. This experiment is for the purpose of studying the effects of okara on quality, antioxidant properties, amino acid content, resistant starch (RS) content, and microstructure of noodles. The results indicate that the addition of 9% okara noodles increased hardness and adhesiveness by 107.19% and 132.14%, respectively, and improved ABTS free radical scavenging activity by 60.78%. The addition of 12% okara noodles increased the DPPH free radical scavenging ability by 23.66%, reduced the rapidly digestible starch (RDS) content of the noodles to 21.21%, and the resistant starch content increased to 44.85% (p < .05). Therefore, to address the issue of nutritional imbalance in wheat noodles without compromising the quality of the noodles, it is recommended to add 9% or 12% okara for the preparation of nutritionally fortified noodles.

show abstract

“…The brightness value (

L_{1}^{*}

) of raw noodles is higher than that of the control group, and the yellowness value (

b_{1}^{*}

) and redness value (

a_{1}^{*}

L_{2}^{*}

value of the noodles initially increases and then decreases, with the highest value observed in group N9, while both

b_{2}^{*}

and

a_{2}^{*}

show an upward trend.…”

Section: Resultsmentioning

confidence: 99%

Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles

Cao,

Zhou,

Gao

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…This result is similar to color changes observed in okra during drying. 30 The best quality dried samples should have the color closest to the original color of the fresh sample. The highest Δ E value was obtained for the MWD 800 W sample.…”

Section: Resultsmentioning

confidence: 99%

Study on drying kinetics, antioxidant activity, total bioactive compounds, physicochemical properties and microstructural characteristics of dehydrated star fruits (Averrhoa carambola) by different drying methods

Dhara

Saha

et al. 2023

Sustainable Food Technol.

View full text Add to dashboard Cite

show abstract

“…The soybean dregs are rich in dietary fibers, proteins, lipids, vitamins and minerals and are of high nutritional values. Intake of soybean dregs may improve blood lipids, prevent obesity and relieve diabetes mellitus [ 5 , 6 , 7 ]. However, fresh soybean dregs are high in water content, which may induce microbe growth and increase the putrid progress.…”

Section: Introductionmentioning

confidence: 99%

Water Status and Predictive Models of Moisture Content during Drying of Soybean Dregs Based on LF-NMR

et al. 2022

View full text Add to dashboard Cite

To explore the drying characteristics of soybean dregs and a nondestructive moisture content test method, in this study, soybean dregs were dried with hot air (80 °C), the moisture content was measured using the drying method, water status was analyzed using low-field nuclear magnetic resonance (LF-NMR) and the moisture content prediction models were built and validated. The results revealed that the moisture contents of the soybean dregs were 0.57 and 0.01 g/g(w.b.), respectively, after drying for 5 and 7 h. The effective moisture diffusivity increased with the decrease in moisture content; it ranged from 5.27 × 10−9 to 6.96 × 10−8 m2·s−1. Soybean dregs contained bound water (T21), immobilized water (T22) and free water (T23 and T23’). With the proceeding of drying, all of the relaxation peaks shifted left until a new peak (T23’) appeared; then, the structure of soybean dregs changed, and the relaxation peaks reformed, and the peak shifted left again. The peak area may predict the moisture content of soybean dregs, and the gray values of images predict the moisture contents mainly composed of free water or immobilized water. The results may provide a reference for drying of soybean dregs and a new moisture detection method.

show abstract

Characteristics of okara color change during convective drying process

Cited by 3 publications

References 9 publications

Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles

Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles

Study on drying kinetics, antioxidant activity, total bioactive compounds, physicochemical properties and microstructural characteristics of dehydrated star fruits (Averrhoa carambola) by different drying methods

Water Status and Predictive Models of Moisture Content during Drying of Soybean Dregs Based on LF-NMR

Contact Info

Product

Resources

About