Physicochemical and Sensory Properties of Corn Tortillas Made from Nixtamalized Corn Flour Fortified with Spent Soymilk Residue (okara)

Waliszewski, Krzysztof N.; Pardío, Violeta T.; Carreon, E.

doi:10.1111/j.1365-2621.2002.tb08881.x

Cited by 40 publications

(45 citation statements)

References 9 publications

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“…Stanojevic et al, (2012) reported that the main protein found in okara is glycinin (11S protein), whose peptides contain cysteine and methionine residues (Murphy, 2008). Waliszewski et al (2002) verified the presence of the following antioxidative amino acids in okara: cysteine (12.5 g/kg protein), methionine (10.6 g/kg protein), tyrosine (34.3 g/kg protein), phenylalanine (48.4 g/kg protein) and tryptophan (11.4 g/kg protein). Thus the presence or absence of such amino acids in the peptides would affect the antioxidant activity of the hydrolysate.…”

Section: Antioxidant Activitymentioning

confidence: 76%

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

et al. 2016

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The objective of this work was to evaluate the antioxidant activity of protein hydrolysates obtained by the enzymatic hydrolysis of okara using an endopeptidase (Alcalase) and exopeptidase (Flavourzyme). The reaction was monitored by the pH-stat procedure in which five aliquots were collected during the hydrolysis by each enzyme, corresponding to different degrees of hydrolysis (DH). The antioxidant activities of the aliquots were evaluated by the ABTS, DPPH and FRAP methods. For the hydrolysates obtained using Alcalase, the antioxidant activities increased from: 68.6 to 99.5% (ABTS), 14.5 to 17.7% (DPPH) and 222.6 to 684.9 µM Trolox (FRAP), when the DH varied from 0 to 33.6%. With respect to Flavourzyme, the results were: 67.2 to 88.2% (ABTS), 9.5 to 18.5% (DPPH) and 168.0 to 360.3 µM Trolox (FRAP), when the DH increased up to 5.8%. The results showed that the protein hydrolysates had antioxidant capacities, which were influenced by the degree of hydrolysis and the type of enzyme.

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Section: Antioxidant Activitymentioning

confidence: 76%

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

et al. 2016

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“…Despite the high nutritional and excellent functional properties (emulsification, foaming, and binding properties) of okara and its potential for application in food products, the most common use of this by-product is in the manufacture of animal feed (PINTO; CASTRO, 2008). Okara has been used to partially replace wheat flour, cassava starch, corn flour, and soy flour (BOWLES; DEMIATE, 2006;GRIZOTTO et al, 2010;APLEVICZ;DEMIATE, 2007;RINALDI;NG;BENNINK, 2000;WALISZEWSKI;PARDIO;CARREON, 2002). The use of okara as a fat replacer in meat products is still in the experimental stage (TURHAN; TEMIZ; SAGIR, 2007).…”

Section: Sensory Analysismentioning

confidence: 99%

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

Su¹,

Yoshida²,

Contreras-Castillo³

et al. 2013

Ciênc. Tecnol. Aliment.

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“…A suplementação de produtos alimentícios com okara foi relatada em 2002, por WALISZEWSKI, PARDIO & CARREON [31]. Os autores realizaram uma avaliação química e sensorial de okara, incluindo um perfil da composição em aminoácidos, e foram incorporadas porcentagens de 5, 10, 15, 20 e 25% deste subproduto em Tortillas.…”

Section: -Introduçãounclassified

Caracterização físico-química de okara e aplicação em pães do tipo francês

Bowles¹,

Demiate²

2006

Ciênc. Tecnol. Aliment.

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RESUMOA composição química do extrato aquoso de soja e de seu subproduto okara foi determinada. Em base seca, para o okara, o teor dos componentes encontrados foi de 2,8% de cinzas, 37% de proteínas, 13% de lipídios, 42,5% de fibras alimentares e 4,7% de carboidratos solúveis. Para o extrato aquoso esses valores foram de 2,4% de cinzas, 33% de proteínas, 17,7% de lipídios, 41,4% de carboidratos solúveis e traços de fibras alimentares. Pães do tipo francês foram adicionados de 0, 5, 10 e 15% de okara seco. Foi realizada a análise sensorial por meio do teste de preferência que demonstrou que os pães contendo 5% e 10% de okara tiveram níveis de aceitação iguais e superiores àqueles contendo 15%. Assim, os pães contendo 10% de okara foram submetidos ao teste sensorial de intenção de compra, revelando média 4,2 numa escala de 1 a 5, ou seja, uma avaliação favorável do ponto de vista comercial. Pães adicionados de 5% e 10% de okara podem ser denominados produtos "fonte" e "ricos" em fibras, respectivamente. Palavras-chave: okara, soja, subproduto. SUMMARYPHYSICOCHEMICAL CHARACTERIZATION OF THE SOYMILK BYPRODUCT -OKARA. The chemical composition of soymilk and its byproduct okara were determined. In dry matter, for okara the concentration of nutrients was: 2.8% of ash, 37% of proteins, 13% of lipids, 42.5% of dietary fiber and 4.7% of soluble carbohydrates. For soymilk these values were: 2.4% of ash, 33% of proteins, 17.7% of lipids, 41.4% of soluble carbohydrates and traces of fibers. Dried okara was added to French type bread at 0, 5, 10 and 15%. A sensorial analysis was developed using a preference test which showed that bread containing 5 and 10% of okara had levels of acceptance that were equal and higher than bread containing 15%. Bread produced with 10% okara was tested in a purchase intent test. The result was on average 4.2 in the range of 1 to 5, which shows a positive evaluation of this product. Bread containing 5 and 10% of added okara can be labeled as "source" and "rich" in fiber, respectively. Keywords: okara, byproduct, soy. -INTRODUÇÃOA soja (Glycine max), uma leguminosa conhecida pelos chineses há cerca de cinco mil anos, passou a ser cultivada nos Estados Unidos apenas no século XX [27], tendo se tornado um produto agrícola e grande importância naquele e em outros países.A soja chegou ao Brasil em 1908, a ampliação de seu cultivo ocorreu nos anos 70 com o aumento do interesse na produção e demanda internacional de óleo. Os Estados Unidos são os maiores produtores de soja, seguidos pelo Brasil, Argentina e China, responsáveis por aproximadamente 90% da produção mundial [28]. A produção anual mundial de soja, em 2004, foi superior a 206 milhões de toneladas [14].A comercialização da soja é internacionalizada e a safra brasileira de soja cresceu mais de 97% nos últimos 10 anos [14], sendo os Estados de Mato Grosso, Paraná e Rio Grande do Sul responsáveis por 65% da produção nacional [28].Parte do impacto que a cultura de soja gera se deve aos investimentos realizados nos últimos 25 anos por instituições ...

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Physicochemical and Sensory Properties of Corn Tortillas Made from Nixtamalized Corn Flour Fortified with Spent Soymilk Residue (okara)

Cited by 40 publications

References 9 publications

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

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

Caracterização físico-química de okara e aplicação em pães do tipo francês

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