Valorization of Wet Okara, a Value‐Added Functional Ingredient, in a Coconut‐Based Baked Snack

Radočaj, Olga; Dimić, E

doi:10.1094/cchem-11-12-0145-r

Cited by 20 publications

(12 citation statements)

References 39 publications

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“…Turhan et al and Su et al have described its use in the production of low-fat beef burgers [90,91] and to reduce the fat content in a coconut-based baked snack [92]. Furthermore, in 2000 Rinaldi et al have introduced freshwater products that are enriched with okara [29].…”

Section: Production and Use Of Okaramentioning

confidence: 99%

“…Its direct incorporation into feed or food is possible, but it is limited by the presence of enzyme inhibitors, regardless of whether SBs have been heat treated before grinding [ 28 , 74 , 89 ]. Turhan et al and Su et al have described its use in the production of low-fat beef burgers [ 90 , 91 ] and to reduce the fat content in a coconut-based baked snack [ 92 ]. Furthermore, in 2000 Rinaldi et al have introduced freshwater products that are enriched with okara [ 29 ].…”

Section: Production and Use Of Okaramentioning

confidence: 99%

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Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

et al. 2020

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In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, the USA, South America and China, are from the Pacific region. This enormous production is accompanied by the accumulation of related by-products, in particular, a substance that is known as okara. Okara is a paste that is rich in fibre (50%), protein (25%), fat (10%), vitamins and trace elements. Its proper use would lead to economic advantages and a reduction in the potential for polluting the environment. Its high fibre content and low production costs mean that it could also be used as a dietary supplement to prevent diabetes, obesity and hyperlipidaemia. Chemical or enzymatic treatment, fermentation, extrusion, high pressure and micronisation can all increase the soluble fibre content, and thus improve nutritional quality and processing properties. However, the product also degrades rapidly due to its high moisture content (70–80%), which makes it difficult to handle and expensive to dry by conventional means. The aim of this paper is therefore to thoroughly study the existing literature on this subject in order to develop a general protocol for okara exploitation and valorisation. A cost/benefit analysis could drive the design of eco-friendly, sustainable protocols for the preparation of high-value nutritional products.

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Section: Production and Use Of Okaramentioning

confidence: 99%

Section: Production and Use Of Okaramentioning

confidence: 99%

Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

et al. 2020

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“…This is not favorable from the nutritional aspect. The current dietary ratio of n‐6 to n‐3 fatty acids is about 20‐30/1, while the recommended ratio is estimated to be 2‐4/1 . According to Matthäus, the intake of linoleic acid accelerates inflammatory processes, while α‐linolenic acid affects their reduction, which is very important for the treatment of inflammatory diseases.…”

Section: Resultsmentioning

confidence: 99%

Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste

Bjelica

Vujasinović

Rabrenović

et al. 2019

Euro J Lipid Sci & Tech

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Various grape seed samples collected in wineries, as a by‐product before and after the fermentation process of pomace and after fermentation and distillation process of pomace, are used for oil extraction by cold pressing. Fatty acid profile, content and composition of tocopherols, content and composition of phenols, as well as the oxidative stability of oils are investigated. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effects of the fermentation and distillation processes. Cold pressed oil obtained from cleaned and dried seeds of grapes after fermentation and/or distillation process is richer in bioactive compounds compared to the oil obtained from grape seeds without fermentation. On the other hand, the high temperature in distillation process of pomace has a negative effect on the content of some bioactive compounds and oxidative stability of oil from this waste material. Practical Applications: In this paper, different cold pressed grape seed oils are analyzed for nutritionally important compounds and oxidative stability. The results show that, depending on the source of grape seeds as waste material, the nutritional quality of the obtained oils differs. In the production of high quality cold pressed grape seed oil, seeds from different sources of waste should not be mixed. It is not recommended to use the seeds from the waste material after distillation process in the production of high quality cold pressed grape seed oil. Some chemical characteristics of cold pressed grape seed oils obtained from different winery waste are analyzed. The different waste materials have a pronounced effect on the quali‐quantitative profiles of bioactive compounds and induction period of oils. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effect of fermentation and distillation processes. For production of high quality cold pressed oil, seeds from different winery waste material should not be mixed.

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“…The same textural properties were measured for all prepared samples. All results were expressed in a report with values automatically calculated by the analyzer's software [ 30 , 31 ].…”

Section: Methodsmentioning

confidence: 99%

Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

Gunasekara

Bulathgama

Wickramasinghe

2021

International Journal of Food Science

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Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten-free muffins using “Purple yam” (Dioscorea alata) flour with hydrocolloids (pectin, xanthan gum, and guar gum) and investigate the nutritional composition and selected properties of the muffins. The texture profiles of gluten-free muffins were analyzed through the following parameters: hardness, adhesiveness, cohesiveness, etc. The chromameter values were obtained and sensory evaluations for gluten-free muffins were carried out. The highest moisture content was recorded in pectin-incorporated muffins ( 17.70 ± 0.50 % ). The protein content of all three types of muffins was around 5%. The highest fat content was recorded in pectin-incorporated muffins ( 19.26 ± 0.51 % ). The ash content of all three types of muffins was around 2%. Potassium was the most predominant element found in each muffin. The hardness of guar gum-incorporated muffin ( 6379.3 ± 135.9 g ) was greater than that of the pectin-incorporated one ( 6082.3 ± 23.4 g ). Xanthan gum-incorporated muffins had significantly decreased cohesiveness ( 0.19 ± 0.04 ). The highest springiness was obtained in pectin-incorporated muffin ( 37.13 ± 1.61 mm ). The descending order of the chewiness of muffin is pectin − added > xanthan gum − added > guar gum − added sample. According to the sensory evaluation, pectin-incorporated muffin was the best as it had obtained the highest sum of ranks for appearance, color, taste, after taste, and overall acceptability.

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Valorization of Wet Okara, a Value‐Added Functional Ingredient, in a Coconut‐Based Baked Snack

Abstract: Cereal Chem. 90(3):256-262

Cited by 20 publications

References 39 publications

Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste

Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

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