Okara: A soybean by-product as an alternative to enrich vegetable paste

Guimarães, Rafaiane Macedo; Silva, Thamara Evangelista; Lemes, Ailton César; Boldrin, Marussa Cássia Favaro; Silva, Marco Antônio Pereira da; Silva, Fabiano Guimarães; Egea, Mariana Buranelo

doi:10.1016/j.lwt.2018.02.058

Cited by 75 publications

(51 citation statements)

References 42 publications

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“…An increase in ash, fat, protein, and fiber contents were observed as soy okara concentrations increased in the formulation (0–50 g/100 g), whereas reverse trend was observed for carbohydrate content. These results are in agreement with the findings of Guimarães et al () who reported that fortification of vegetable paste with okara increased its protein (3.04–4.7 g/100 g), lipids (5.6–6.6 g/100 g), fiber (5.79–8.00 g/100 g), and decreased carbohydrate contents (5.86–3.50 g/100 g) as the soy okara concentration increased in the formulations (33.87–50.60 g/100 g). A similar pattern of increased moisture, ash, fat, protein, fiber, and decreased carbohydrate level were also reported by Mbaeyi‐Nwaoha and Uchendu () for okara‐based breakfast cereals and this could be attributed to the higher content of these nutrients in added okara flour than the durum wheat flour.…”

Section: Resultssupporting

confidence: 93%

“…Results indicated that control pasta had a lightness ( L ) value of 53.26 ± 0.10 which increased significantly (up to 57.46 ± 1.46) upon a combination of durum wheat semolina with 50% soy okara. This increase is in line with Guimarães et al () who also observed increased in lightness values (69.80 ± 0.04–70.13 ± 0.24) with increased soy okara content in pasta formulations (33.87–50.60 g/100 g). The redness ( a ) value of all the soy okara‐supplemented pasta ranged from 0.75 ± 0.23 to 1.87 ± 0.28 and differ nonsignificantly from the control samples at the highest level of replacement.…”

Section: Resultssupporting

confidence: 90%

“…The durum wheat semolina pasta had a TPC of 158.37 ± 0.40 mg GAE/100 g, which increased from 163.14 ± 1.07 to 232.90 ± 0.85 mg GAE/100 g with the increased fortification of soy okara (10–50 g/100 g). Guimarães et al () found a similar increase in TPC for okara–vegetable‐enriched pasta formulation and this increase could be due to the integration of okara which is known for their high phenolic content. Pan et al () stated that increasing substitution of durum wheat flour by dried okara powder lead to the greater TPC in the noodles.…”

Section: Resultsmentioning

confidence: 79%

“…These observations are consistent with the earlier findings (Omeire et al, ; Wójtowicz & Mościcki ) that developed good quality food products after blending the wheat with different levels of legumes flour. Similarly, Guimarães et al () also suggested that pasta up to 50% okara flour can be used to obtain the satisfactory sensory score of 6.9. Sensory results of present work suggested the feasibility of soy okara utilization into pasta products to obtain the nutritional benefits without the risk of harming the potential consumer with sensory alterations.…”

Section: Resultsmentioning

confidence: 95%

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Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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Soy okara is a by‐product of soybean processing which offers immense potential to be incorporated into the diverse food products due to its high nutritional and biological significance. The current research aimed to examine the impact of varying soy okara contents (10%–50%) on physicochemical attributes, in vitro protein digestibility, and glycaemic index (GI) of microwave processed durum wheat semolina pasta. Total phenolic content and antioxidant activity improved when 50% of soy okara was added (158.37 ± 0.40 to 232.90 ± 0.85 mg GAE/100 g and 10.87 ± 0.10%–56.21 ± 0.05%). The GI of enriched samples was significantly lower than control pasta (27.41 ± 0.05–12.38 ± 0.01). Fourier transfer infrared spectroscopy revealed no structural changes between control and soy okara‐fortified pasta. Studies indicated that pasta enriched with soy okara has the potential to be commercialized on the industrial level to develop nutritional enriched functional pasta. Practical applications Current research reports the effect of incorporation of soy okara on physicochemical properties, in vitro digestibility, and structural attributes of functional pasta. Enriched pasta showed an improved antioxidant profile with the satisfactory organoleptic score. Hypoglycaemic effect of enriched pasta suggested that soy okara could be used to make the functional pasta which has potential to provide various health benefits. Findings of this work will promote the effective utilization of soy okara in pasta formulation with a high level of protein and fiber.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 79%

Section: Resultsmentioning

confidence: 95%

See 2 more Smart Citations

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

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“…The higher content of DPN-F in F2 promoted a darkness of pasta (>L*) that caused a negative effect on appearance. The colour of pasta is closely related to the colour properties of the raw material used in the formulations and changes in proportions of the ingredients may lead to different colours (Guimarães et al, 2018). Dn the other hand, texture is one of the main attributes of the food texture that is perceived during eating.…”

Section: Sensorial Analysis Of Pastamentioning

confidence: 99%

Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable

et al. 2019

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Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (DPN). The DPN are edible wild plants, underused and unknow plants. The incorporation of DPN dried leaves flour (DPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing DPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of DPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as compared to conventional pasta. An alternative and healthy application of non-conventional edible vegetable proposed was greatly accepted (80.0%) by the potentials consumers.

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Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by‐products: A review

Tian,

Liu,

et al. 2024

Cereal Chem

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Background and ObjectivesGrain and oil processing by‐products contain dietary fiber with high quality, but most of them have not been utilized due to their high content of insoluble dietary fiber and coarse texture, which are detrimental to the quality improvement of cereal food.FindingsSteam explosion treatment can transfer dietary fiber from insoluble to water‐soluble resulting in a high content of water‐soluble dietary fiber. The content of soluble dietary fiber in cereal processing by‐products with steam explosion treatment is increased from 27.48% to 171% via optimal conditions of steam explosion treatment. The structure of dietary fiber from cereal processing by‐products is disrupted to a honeycomb porous shape, therefore, the physicochemical properties of dietary fiber are improved, such as hydration capacity, oil, cholesterol, and bile salts binding capacity, hypoglycemic capacity, and antioxidant activity.ConclusionsSteam explosion treatment is a rapidly developing and extremely promising pretreatment technology for physicochemical properties enhancement of dietary fiber from grain and oil processing by‐products.Significance and NoveltyThis review can provide some useful references for the properties improvement of soluble dietary fiber in grain and oil processing by‐products by steam explosion pretreatment. It may facilitate the application of soluble dietary fiber in the food industry.

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Okara: A soybean by-product as an alternative to enrich vegetable paste

Cited by 75 publications

References 42 publications

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable

Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by‐products: A review

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