Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Su, Simone Ing Tie; Yoshida, Cristiana Maria Pedroso; Contreras-Castillo, Carmen J.; Quiñones, Eliane Marta; Venturini, Anna Cecília

doi:10.1590/s0101-20612013000500009

Cited by 20 publications

(15 citation statements)

References 17 publications

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“…In this study, original fresh okara was determined to have a moisture content of 77.4% (Table ). This was similar to previous studies which reported okara to have a 80–85% moisture content …”

Section: Resultssupporting

confidence: 93%

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Effect of sequential twin screw extrusion and fungal pretreatment to release soluble nutrients from soybean residue for carotenoid production

et al. 2018

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BACKGROUND: Soybean residue (okara) is an agricultural by-product, which is rich in protein and fiber. This study evaluated a novel sequential process which combined fungal pretreatment (F) and twin screw extruder (E), to hydrolyze okara. The sequence of the pretreatment steps, and extruder at screw speeds 200 rpm (200) or 600 rpm (600), were tested. Next, soluble nutrients were extracted to create Fokara, EFokara200, EFokara600, FEokara200 and FEokara600 okara media. RESULTS: All the prepared okara media could support the growth and carotenoid production by the yeast Rhodosporidium toruloides. This suggested that okara proteins and polysaccharides were successfully hydrolyzed by extrusion and fungal pretreatment, into soluble nutrients. Rhodosporidium toruloides accumulated the highest biomass of 23.7 mg mL −1 dry cell weight (DCW), when grown on FEokara600 media. This was higher as compared to commercial YPG (yeast extract-peptone-glycerol) media (18.7 mg mL −1 DCW). However, R. toruloides accumulated the highest carotenoid production of 13.2 g mL −1 when grown on EFokara200 media as the nutrient source. This was comparable to carotenoid production of 13.1 g mL −1 when R. toruloides was grown on YPG media. CONCLUSION: Extrusion in combination with fungal pretreatment, is a low cost process, to hydrolyze and re-use okara, for carotenoid production.

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Section: Resultssupporting

confidence: 93%

“…However, it is highly underutilized at present, as a large proportion is dumped into landfills or incinerated . This is partly due to its high moisture content of 70 to 80%, which makes it easily perishable . It would be desirable to find other ways to valorize okara, which is still nutritionally rich.…”

Section: Introductionmentioning

confidence: 99%

Effect of sequential twin screw extrusion and fungal pretreatment to release soluble nutrients from soybean residue for carotenoid production

et al. 2018

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“…Oncreasing the concentration of DPN-F resulted in a decrease in texture scores (p < 0.05), and thus may related to the reduction in moisture observed in this samples. Previous studies have demonstrated that hardness decrease with the moisture content increase (Su et al, 2013). At higher substitution level, negative scores have been reported (Petitot et al, 2010).…”

Section: Sensorial Analysis Of Pastamentioning

confidence: 94%

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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“…It is noteworthy that both high fat control and low-fat formulation containing 0.5% guar gum had comparable overall acceptability scores. On the contrary, the addition of okara, a soymilk production by-product, as a fat replacement in low-fat beef burgers improved tenderness, but decreased springiness, cohesiveness and deteriorated flavor in a dose-dependent manner [ 10 ]. Cholesterol content in meat should be also decreased because of its adverse effect on human health.…”

Section: Functional Compounds With Relevance For Meat Industrymentioning

confidence: 99%

Bioactive Compounds in Functional Meat Products

et al. 2018

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Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.

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Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Cited by 20 publications

References 17 publications

Effect of sequential twin screw extrusion and fungal pretreatment to release soluble nutrients from soybean residue for carotenoid production

Effect of sequential twin screw extrusion and fungal pretreatment to release soluble nutrients from soybean residue for carotenoid production

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

Bioactive Compounds in Functional Meat Products

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