High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean

Mateos‐Aparicio, Inmaculada; Mateos-Peinado, C.; Rupérez, Pilar

doi:10.1016/j.ifset.2010.02.003

Cited by 171 publications

(109 citation statements)

References 36 publications

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“…Okara had significantly (p<0.01) lower oil absorption capacity (0.26 ml/g) and bulk density (0.21 g/ml) as compared to soybean (0.86 ml/g and 0.61 g/ml). Similar findings were also reported by EspinosaMartos and Ruperez (2009) and Mateos-Aparicio et al (2010) for water retention, oil retention and swelling capacity of okara. On the other hand, Wachiraphansakul and Devahanstin (2007) and Ali et al (2012) reported higher values for bulk density of okara and bulk density, water and oil absorption capacity of soybean flour as compared to that observed in the present study.…”

Section: Functional Characteristics Of Soybean and Okara Floursupporting

confidence: 91%

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Comparative assessment of antioxidant, nutritional and functional properties of soybean and its by-product okara

Ambawat¹,

Khetarpaul²

2018

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Soybean is considered as functional food due to various bioactive components present in it. In the present study, antioxidants, nutrient composition and functional properties of okara (soybean milk residue) were compared to soybean. The study revealed that okara possessed good antioxidant activity, i.e., total phenolic content (122.57 mg gallic acid/100 g) and DPPH free radical scavenging activity (41.46 %). It also contained considerable concentrations of protein (24.79 g/100 g) and fat (10.52 g/100 g), although less than those of soybean. The total dietary fibre content of okara (58.21 g/100 g) was more than double the dietary fibre of soybean (24.75 g/100 g). Insoluble dietary fibre (46.64 g/100 g) was the major fraction in okara and remaining was the soluble dietary fibre. Okara had significantly lower phytic acid content (843.33 mg phytic acid per 100 g) and higher in vitro protein digestibility (68.26%) than soybean. Among minerals, total calcium (346.93 mg/100 g) and phosphorus (480.17 mg/100 g) were significantly higher in okara, while, potassium, iron and zinc contents were also in remarkable amounts. The availability of minerals was maximum in okara. In addition, okara had significantly higher water absorption (9.47 ml/g) and swelling (9.33 ml/g) capacity, whereas, lower oil absorption capacity (0.26 ml/g) and bulk density (0.21 g/ml) as compared to soybean. Thus, okara is a valuable by-product and can be considered as a potential source of value addition for food industry due to its promising antioxidants, nutritional and functional properties.

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Section: Functional Characteristics Of Soybean and Okara Floursupporting

confidence: 91%

“…Phytomed., receptor (O' Toole, 1999). Okara might be useful as a weightreducing dietary supplement and might protect the gut environment due to its antioxidant and prebiotic effect (Mateos-Aparicio, 2010).…”

Section: Introductionmentioning

confidence: 99%

Comparative assessment of antioxidant, nutritional and functional properties of soybean and its by-product okara

Ambawat¹,

Khetarpaul²

2018

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“…According to reports in the literature, the amount of soluble dietary fiber in SCR treated by high hydrostatic pressure increased more than 8-fold [17]. Furthermore, soluble dietary fiber plays an important role in the reduction of cholesterol levels in some hyperlipidemic individuals [18][19][20], and it can also be used to improve glucose tolerance in diabetics [21][22][23].…”

Section: 2mentioning

confidence: 99%

Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors

Zhu

et al. 2013

ISRN Industrial Engineering

112

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The production of soybean products has been increasing throughout the world, and there has been a corresponding increase in the quantity of soybean curd residue (SCR) being thrown out. The dumping of SCR has become a problem to be solved due to its contamination to the environment. SCR is rich in fiber, fat, protein, vitamins, and trace elements. It has potential for value-added processing and utilization; options that simultaneously hold the promise of increased economic benefit as well as decreased pollution potential for the environment. The objective of this study is to fully investigate, review, and summarize the existing literature in order to develop a comprehensive knowledge base for the composition and reuse of SCR. It is evident from the literature survey that SCR shows good potential as a functional food material. However, there are several drawbacks to the use of SCR and corresponding solutions presented in this paper.

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“…WENNBERG and NYMAN's study shows that it is possible to decrease the solubility of the dietary fiber in white cabbage with a high-pressure treatment (17). On the contrary, MATEOS-APARICIO et al found that the ratio of soluble to insoluble dietary fiber increased with hydrostatic pressure and temperature for dry and hydrated okara samples (18). High-pressure-modified starch is frequently reported in the literature; however, the results are quite different: gluten-free bread shelf-life could be increased by using HPP-treated raw materials (19), an increase of gelatinization temperature under pressure occurred for both maize and rice starches (20).…”

Section: Zusammenfassungmentioning

confidence: 98%

Effect and Mechanism of High-Pressure Processing: A Case Study of Flue-Cured Tobacco

Tan

Yang

et al. 2017

Beiträge Zur Tabakforschung International/Contributions to Tobacco Research

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Summary After a high-pressure processing (HPP) treatment sensory evaluation of flue-cured tobacco showed modifications. There was no significant difference (P > 0.05) between the routine chemical components (total sugar, reducing sugar, nicotine, and total nitrogen) of flue-cured tobacco after high-pressure processing treatment (HPP sample) and that of an untreated control group (CG). An overall judgement, which can be made from the observations of scanning electron microscopy (SEM), X-ray computed microtomography (micro-CT) and transmission electron microscopy (TEM), is that HPP could compress the inner tunnel and tissue gap in a flue-cured tobacco leaf. However, the ultrastructure, such as the cellular cytoskeleton, would not be changed. Compared with CG, the apparent density of the HPP sample rose by 19.3%, while the true density only rose by 1.4%. This also explained that the main effect of high-pressure processing on flue-cured tobacco was microstructure compression rather than compression on the ultrastructure level. The differences between the lamina (leaf-shaped) sample, which were caused by high-pressure processing, were reflected in terahertz time-domain spectroscopy (THz-TDS), simultaneous thermal analysis (STA), and pyrolysis gas chromatography/mass spectrometry (Py-GC/MS). When the same tests were carried out using a sample that was milled to a powder, however, these differences were nearly removed. The milling process destroyed most of the microstructure of the flue-cured tobacco lamina; therefore, the results of THz-TDS, STA, and Py-GC/MS confirmed the hypothesis: That 400 MPa high-pressure processing treatment minimally changes the ultrastructure of flue-cured tobacco and only changes its relatively larger microstructure.

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High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean

Cited by 171 publications

References 36 publications

Comparative assessment of antioxidant, nutritional and functional properties of soybean and its by-product okara

Comparative assessment of antioxidant, nutritional and functional properties of soybean and its by-product okara

Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors

Effect and Mechanism of High-Pressure Processing: A Case Study of Flue-Cured Tobacco

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