Pea pod, broad bean pod and okara, potential sources of functional compounds

Mateos‐Aparicio, Inmaculada; Redondo-Cuenca, Araceli; Villanueva-Suárez, María José; Zapata-Revilla, María-Aurora; Tenorio-Sanz, María-Dolores

doi:10.1016/j.lwt.2010.05.008

Cited by 170 publications

(128 citation statements)

References 10 publications

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“…The data of loss of weight during cooking agreed with the values found for the percent loss of juice exuded in (1981), respectively, but two times lower than the values 42.5 g.100 g -1 and 54.3 g.100 g -1 found by Bowles and Demiate (2006) and Mateos-Aparicio et al (2010), respectively, in similar materials. The probable explanation for the large difference in the fiber content between similar materials is the analysis procedure.…”

Section: Resultssupporting

confidence: 85%

“…The protein (35 g.100 g -1 dwb) content in okara flour A was significantly below (p ≤ 0.05) that in okara flour B (40 g.100 g -1 dwb), but it was close to 33 g.100 g -1 dwb, value found in commercially available okara flour in the USA (KATAYAMA; WILSON, 2008) and in Spain (MATEOS-APARICIO et al, 2010). The higher protein content in okara B (40 g.100 g -1 ) is in agreement with that found by Grizotto et al (2006) in a study with okara from ten Brazilian soybean cultivars: IAC PL1, IAC 18, IAC PL1HA, IAC Foscarin 31, BRS 267, BRS 257, Embrapa 48, BRS 213, BRS 230, and BRS 232, obtained after disintegration of the dehulled soybean in hot water at 80-100 °C and separation of the okara by filtering, according the hot-grind method proposed by Wilkens and co-workers in 1967 cited by Wolf (1975).…”

Section: Sausage Analysesmentioning

confidence: 55%

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Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

Grizotto

Andrade²,

Miyagusku³

et al. 2012

Food Sci. Technol

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The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided by two soymilk producing companies whose production systems were based on the hot disintegration of the decorticated (company B) or undecorticated (company A) soybeans. The okara was dehydrated using a flash dryer and then ground into flour (>420 µm). However, The okara flours A and B showed approximately the same amount of protein (35 and 40 g.100 g-1 dwb). However, the okara flour A presented higher values (p < 0.05) for all technological functional properties studied (emulsification capacity, emulsion stability, protein solubility, and water hold capacity) than those of okara flour B. The A and B okara flours were used in a frankfurter sausage formulation as substitution of 1.5% and 4% of meat. The results showed that the sausages containing okara flours A and B, as well as the control sausage, were accepted by the sensory panel. Moreover, there were no significant differences (p < 0.05) in the physical (color, objective texture, and emulsion stability) and chemical (pH and proximate composition) measurements of the sausages with and without the okara flour.

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Section: Resultssupporting

confidence: 85%

Section: Sausage Analysesmentioning

confidence: 55%

Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

Grizotto

Andrade²,

Miyagusku³

et al. 2012

Food Sci. Technol

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“…The results proved that the enzymatic method proposed by the authors could convert vegetable byproducts into high-added value compounds, such as pectins and pectic oligosaccharides, and thus considerably reduce the amount of these residues generated by food industries. According to Mateos-Aparicio et al (2010) the legume by-products, pea pod, broad bean pod and okara, could be considered a source of dietary fiber, because it is the major constituent, more than 50% for pea pod and okara and 40% for broad bean pod. Furthermore these by-products contained also high amount of vegetable protein and a remarkable concentration of potassium, fats rich in linoleic and oleic acid.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

923

467

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The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

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“…It also contains a noticeably high content of polyunsaturated fatty acids, 9 especially linoleic acid (LA), which makes up for 50% or more of its fatty acid content. 10 Furthermore, it contains isoflavones that are related to the prevention and treatment of chronic diseases, including diabetes, hypertension, heart disease, and some types of cancer.…”

Section: -4mentioning

confidence: 99%

Anti-obesity Effect of Steamed Soybean and Fermented Steamed Soybean in High-fat Diet-induced Obese ICR Mice

et al. 2017

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− This study was performed to investigate the ameliorating effects of steamed soybeans (SS) and fermented SS (FSS) on lipid metabolism in high-fat diet-induced obese mice. ICR mice were divided into four groups and given the following different diets: normal diet (ND), high-fat diet (HFD), HFD with 1% SS (HFD + SS), and HFD with 1% FSS (HFD + FSS). After 14 weeks, the body weight gain was higher in the HFD group compared with the ND group but lower in the HFD + FSS group compared with the HFD group. Plasma levels of triglyceride (TG), total cholesterol (TC), low density lipoprotein-cholesterol, aspartate aminotransferase (AST), and alanine aminotransferase (ALT) were significantly higher in the HFD group compared to the ND group, but lower in the HFD + SS and HFD + FSS groups compared with the HFD group. In addition, leptin concentration in plasma was lower in the groups fed HFD + SS and HFD + FSS compared with the HFD group. The accumulation of hepatic TG and TC was significantly inhibited in the HFD + SS and HFD + FSS groups. Furthermore, SS and FSS attenuated lipid peroxidation and nitric oxide formation in the liver induced by the highfat diet. These results suggest that soybeans, especially FSS, may be useful in preventing obesity-induced abnormalities in lipid metabolism.

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Pea pod, broad bean pod and okara, potential sources of functional compounds

Cited by 170 publications

References 10 publications

Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

Current options for the valorization of food manufacturing waste: a review

Anti-obesity Effect of Steamed Soybean and Fermented Steamed Soybean in High-fat Diet-induced Obese ICR Mice

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