Evaluating technological quality of okara flours obtained by different drying processes

Guimarães, Rafaiane Macedo; Ida, Elza Iouko; Falcão, Heloisa Gabriel; Rezende, Thaísa Alves Matos de; Silva, Jhessika de Santana; Alves, Cássia Cristina Fernandes; Silva, Marco Antônio Pereira da; Egea, Mariana Buranelo

doi:10.1016/j.lwt.2020.109062

Cited by 34 publications

(21 citation statements)

References 38 publications

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“…The aroma that is determined by a group of volatile organic compounds (VOCs) is an important factor of the quality of dried tea [ 12 ]. Drying is an essential step in the processing of dried burdock tea and the drying methods will have a great impact on the VOCs and flavor [ 13 , 14 ]. For example, high temperature drying and lyophilization caused the highest essential oil loss of Thymus vulgaris as analyzed by GC-MS [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics

Xia

Guo

Fang

et al. 2021

Foods

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Burdock (Arctium lappa L.) is one of the nutritional foods widely planted in many countries. Dried burdock root (BR) is available as a herbal tincture and tea in many Asian countries with good flavor and taste. In this study, the volatile components in dried BR were identified and the effects of different drying methods on the volatile components were investigated by HS-GC-MS method. A total of 49 compounds were identified. Different drying methods including hot-air drying (HD, at 50, 60, 70, and 80 °C), vacuum drying (VD, at 50, 60, 70, and 80 °C), sunlight drying (SD), natural drying (ND), and vacuum freeze drying (VFD) were evaluated by HS-GC-MS-based metabolomics method. Results showed that different drying methods produced different effects on the volatile compounds. It was observed that 2,3-pentanedione, 1-(1H-pyrrol-2-yl)-ethanone, furfural, and heptanal were detected at higher concentrations in HD 80 and VD 70. The traditional HD and SD methods produced more flavor substances than VFD. The BR treated by the VFD method could maintain the shape of the fresh BR pieces while HD50 and VD80 methods could maintain the color of fresh BR pieces. These findings could help better understand the flavor of the corresponding processed BR and provide a guide for the drying and processing of BR tea.

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Section: Introductionmentioning

confidence: 99%

Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics

Xia

Guo

Fang

et al. 2021

Foods

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“…Hence, the characteristics of water-soluble constituents may vary owing to the raw material used [ 48 , 49 ]. However, this lies beyond the scope of this review and, hence, interested readers can refer to these articles [ 10 , 47 , 50 , 51 , 52 ]. The sequence and procedures for processing the beans are as well very essential and it dictates the fate of all water-soluble extract in the beans.…”

Section: Nutritional and Anti-nutritional Components Of Soy And Somentioning

confidence: 99%

“…In the Chinese way, the soaked beans are rinsed, and the raw beans are then ground and the residue is then filtered off with water, and then heat the extract; in the Japanese system, the soaked beans are first cooked prior to grinding and filtering [ 7 , 30 , 46 ]. Figure 1 displays the schematic illustration of the steps involved in processing soy milk and the production of soybean residue/okara [ 46 , 47 , 52 ].…”

Section: Nutritional and Anti-nutritional Components Of Soy And Somentioning

confidence: 99%

Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

et al. 2021

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Okara is a white-yellow fibrous residue consisting of the insoluble fraction of the soybean seeds remaining after extraction of the aqueous fraction during the production of tofu and soymilk, and is generally considered a waste product. It is packed with a significant number of proteins, isoflavones, soluble and insoluble fibers, soyasaponins, and other mineral elements, which are all attributed with health merits. With the increasing production of soy beverages, huge quantities of this by-product are produced annually, which poses significant disposal problems and financial issues for producers. Extensive studies have been done on the biological activities, nutritional values, and chemical composition of okara as well as its potential utilization. Owing to its peculiar rich fiber composition and low cost of production, okara might be potentially useful in the food industry as a functional ingredient or good raw material and could be used as a dietary supplement to prevent varied ailments such as prevention of diabetes, hyperlipidemia, obesity, as well as to stimulate the growth of intestinal microbes and production of microbe-derived metabolites (xenometabolites), since gut dysbiosis (imbalanced microbiota) has been implicated in the progression of several complex diseases. This review seeks to compile scientific research on the bioactive compounds in soybean residue (okara) and discuss the possible prebiotic impact of this fiber-rich residue as a functional diet on eubiosis/dysbiosis condition of the gut, as well as the consequential influence on liver and kidney functions, to facilitate a detailed knowledge base for further exploration, implementation, and development.

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“…O teor de umidade da farinha de okara de soja foi de 3,45% (Tabela 1). Guimarães et al (2020) também encontraram teores de umidade de 3,32% para farinha de okara desidratada a 70 o C por 12 horas. Os resultados da composição centesimal estão próximos aos de Lian et al (2020), que observaram teor de umidade, proteína, lipídeos, cinzas e fibra insolúvel de 6,07%, 18,1%, 11,1%, 2,63% e 57,0%, respectivamente, para farinha de okara de soja amarela.…”

Section: Caracterização Da Farinha De Okara De Sojaunclassified

“…Okara é um subproduto do processamento de alimentos derivados da soja (Glycine max L.), com alto valor nutricional, principalmente em proteínas, fibras, lipídeos, minerais e componentes bioativos. É o resíduo gerado durante a produção de extrato hidrossolúvel de soja e tofu após a extração da fração aquosa (Vong & Liu, 2016;Kamble et al, 2019;Kamble & Rani, 2020), porém seu alto teor de umidade (70-80%) é um grande problema para uso como ingrediente para o desenvolvimento de alimentos, pois o torna suscetível à deterioração e, por isso, é frequentemente descartado (Vong & Liu, 2016;Guimarães et al, 2020). O efeito hipoglicêmico da okara indica que ela pode ser usada para produzir alimentos funcionais (Kamble & Rani, 2020).…”

Section: Introductionunclassified

Elaboração de farinha de okara e sua aplicação em iogurte: Avaliação sensorial

Barbosa

Pinto

Boas

et al. 2021

RSD

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Uma maneira de aumentar valor nutricional ao iogurte consiste na suplementação com farinhas, mas é necessário otimizar formulações que atendam às expectativas dos consumidores. Portanto, o objetivo deste trabalho foi a elaboração e avaliação de farinha de okara e a sua aplicação em iogurte desnatado sabor morango. A farinha de okara destacou-se pelo seu valor nutricional, principalmente o alto teor de fibra alimentar total (55,69%). Na primeira etapa da análise sensorial aplicou-se o Teste do Ideal com as concentrações de 1%, 2%, 3%, 4% e 5% de farinha de okara. A concentração ideal foi 0,87%. Na segunda etapa, a aceitação e a intenção de compra dos iogurte com adição de 0% (controle), 0,87%, 1,67%, 2,67% e 5,40% de farinha de okara foram avaliadas. Os iogurtes sem adição de farinha de okara e com 0,87% foram os mais aceitos e com maior intenção de compra. Portanto, conclui-se que é possível a incorporação dessa farinha em iogurte.

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Evaluating technological quality of okara flours obtained by different drying processes

Cited by 34 publications

References 38 publications

Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics

Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics

Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

Elaboração de farinha de okara e sua aplicação em iogurte: Avaliação sensorial

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