Study of the flash drying of the residue from soymilk processing - "okara"

Grizotto, Regina Kitagawa; Aguirre, José M

doi:10.1590/s0101-20612011000300015

Cited by 19 publications

(11 citation statements)

References 9 publications

(11 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The initial moisture of the okara flours A and B used in flash dryer were around 60 g.100 g -1 , which confirms that the mixture of part (74%) of the wet okara and part (26%) of the partially dried okara is enough to obtain the moisture content required for the functioning of the flash dryer, as determined by Grizotto and Aguirre (2011). Table 2.…”

Section: Resultssupporting

confidence: 53%

See 1 more Smart Citation

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

Grizotto

Andrade²,

Miyagusku³

et al. 2012

Food Sci. Technol

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Resultssupporting

confidence: 53%

“…This partially dried okara was mixed with the wet okara in the ratio of 26%, enough to reach a moisture content around 60 g.100 g -1 , which is necessary to start the flash dryer These conditions were determined by Grizotto and Aguirre (2011) in a study on the drying of soymilk residue in a pneumatic flash dryer using Response Surface Methodology (RSM).…”

mentioning

confidence: 99%

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

Grizotto

Andrade²,

Miyagusku³

et al. 2012

Food Sci. Technol

Self Cite

View full text Add to dashboard Cite

show abstract

“…For examples, flash air drying decreased water content of okara to 6% in less than 2 min, but this method could only process on raw material of which the water content as high as 74%, less than that of the fresh okara (Grizotto & Aguirre, 2011). Therefor predrying of the fresh okara by a tray dryer was required.…”

Section: Introductionmentioning

confidence: 99%

Optimization of air jet impingement drying of okara using response surface methodology

Wang

Deng

et al. 2016

Food Control

View full text Add to dashboard Cite

“…According to Grizotto & Aguirre (2011), approximately 2–3 tons of okara are produced per ton of processed soybean. As a result, more than 2,800,000 tons of soymilk residues are generated annually in China (Zhu et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

Xia

Wang

Liu

et al. 2016

PeerJ

View full text Add to dashboard Cite

Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk. Okara, a food-grade byproduct from soymilk production, is rich in prebiotics. Lactobacilli could provide health enhancing effects to the host. This study aimed to evaluate the potential of okara as a natural immobilizer for L. plantarum 70810 cells. The study also aimed to evaluate the effects of okara-immobilized L. plantarum 70810 cells (IL) on soymilk fermentation, glucosidic isoflavone bioconversion, and cell resistance to simulated gastric and intestinal stresses. Scanning electron microscopy (SEM) was used to show cells adherence to the surface of okara. Lactic acid, acetic acid and isoflavone analyses in unfermented and fermented soymilk were performed by HPLC with UV detection. Viability and growth kinetics of immobilized and free L. plantarum 70810 cells (FL) were followed during soymilk fermentation. Moreover, changes in pH, titrable acidity and viscosity were measured by conventional methods. For in vitro testing of simulated gastrointestinal resistance, fermented soymilk was inoculated with FL or IL and an aliquot incubated into acidic MRS broth which was conveniently prepared to simulate gastric, pancreatic juices and bile salts. Survival to simulated gastric and intestinal stresses was evaluated by plate count of colony forming units on MRS agar. SEM revealed that the lactobacilli cells attached and bound to the surface of okara. Compared with FL, IL exhibited a significantly higher specific growth rate, shorter lag phase of growth, higher productions of lactic and acetic acids, a faster decrease in pH and increase in titrable acidity, and a higher soymilk viscosity. Similarly, IL in soymilk showed higher productions of daizein and genistein compared with the control. Compared with FL, IL showed reinforced resistance to simulatedgastric and intestinal stresses in vitro that included low pH, low pH plus pepsin, pancreatin, and bile salt. Our results indicate that okara is a new potential immobilization carrier to enhance the growth and glucosidic isoflavone bioconversion activities of L. plantarum in soymilk and improve cell survivability following simulated gastric and intestinal conditions.

show abstract

Study of the flash drying of the residue from soymilk processing - "okara"

Cited by 19 publications

References 9 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

Optimization of air jet impingement drying of okara using response surface methodology

Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

Contact Info

Product

Resources

About