Okara–by-product from soy processing: characteristic, properties, benefits, and potential perspectives for industry

Čech, Matej; Herc, Peter; Ivanišová, Eva; Kolesárová, Adriana; Urminská, Dana; Grygorieva, Oľga

doi:10.52756/ijerr.2022.v28.009

Cited by 3 publications

(1 citation statement)

References 98 publications

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“…Little saturated fat is present. (Matej et al, 2022). Because of microbial activity, soy milk has a relatively short shelf life, which is one of its main drawbacks.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Plate Heat Exchanger Optimization in Soybean Milk Processing

Moustafa,

Sorour,

Ashraf

et al. 2023

Food Technology Research Journal

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The most crucial factors to consider when creating soybean milk, a device for transferring heat between two fluids, are the heating conditions. The field of thermal engineering is particularly active when it comes to heat exchanger design optimization. Using performance data on the use of cooling soybean milk with chilled water, an optimum channel flow velocity and an ideal number of plates were determined. To determine the optimum channel flow velocity and plate count, performance data on the use of cooling soybean milk with cold water were used. Using a Brookfield rheometer, the apparent viscosity of soybean milk was determined on both the hot and cold sides. Additionally, the annual cost, purchase cost, and fixed cost were calculated. Pressure drops and Reynolds numbers for fluids were computed. For an annual production rate of 43797.65 m 3 /year, it was discovered that the minimum flow velocity is 2.25 m/s, the ideal number of plates is 17, and the minimal total yearly cost is 35000 L.E./year.

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“…Little saturated fat is present. (Matej et al, 2022). Because of microbial activity, soy milk has a relatively short shelf life, which is one of its main drawbacks.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Plate Heat Exchanger Optimization in Soybean Milk Processing

Moustafa,

Sorour,

Ashraf

et al. 2023

Food Technology Research Journal

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Ultrasonication coupled to enzymatic hydrolysis of soybean okara proteins for producing bioactive and bioavailable peptides

d’Adduzio,

Fanzaga,

Capriotti

et al. 2024

Current Research in Food Science

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Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization

Meanti,

Mussio,

Rocchetti

et al. 2024

Fermentation

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The importance of the valorization of industrial by-products has led to increasing research into their reuse. In this research, the innovative by-product okara oat flour, derived from the vegetable beverage industry, was studied. Oat okara sourdough was also produced and evaluated. The microbiological identification and typing involved bacterial and yeast isolates from both flour and sourdough. Untargeted metabolomics allowed the identification of biomarkers of fermented flour, such as phenolic classes, post-fermentation metabolites, fatty acids, and amino acids. The microorganisms most found were Weissella confusa, Enterococcus faecium, Pediococcus pentosaceus, and Pichia kudriavzevii, while Saccharomyces cerevisiae appeared only at the end of the sourdough’s back-slopping. Untargeted metabolomics identified a total of 539 metabolites, including phenolic compounds, lipids, amino acids, and organic acids. An increase in polyphenols released from the food matrix was detected, likely because of the higher bio-accessibility of phenolic metabolites promoted by microbial fermentation. Fermentation led to an increase in isoferulic acid, p-coumaric acid, sinapic acid, and a decrease in amino acids, which can be attributed to the metabolism of lactic acid bacteria. Some key markers of the fermentation process of both lactic acid bacteria and yeast were also measured, including organic acids (lactate, succinate, and propionate derivatives) and flavor compounds (e.g., diacetyl). Two bioactive compounds, such as gamma-aminobutyric acid and 3-phenyl-lactic acid had accumulated at the end of fermentation. Taken together, our findings showed that oat okara flour can be considered an excellent raw material for formulating more sustainable and functional foods due to fermentation promoted by autochthonous microbiota.

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Okara–by-product from soy processing: characteristic, properties, benefits, and potential perspectives for industry

Cited by 3 publications

References 98 publications

Assessment of Plate Heat Exchanger Optimization in Soybean Milk Processing

Assessment of Plate Heat Exchanger Optimization in Soybean Milk Processing

Ultrasonication coupled to enzymatic hydrolysis of soybean okara proteins for producing bioactive and bioavailable peptides

Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization

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