Improving Diet Quality for Chronic Disease Prevention With Okara “Food Waste”

Suzuki, Asuka; Banna, Jinan

doi:10.1177/1559827620960099

Cited by 3 publications

(3 citation statements)

References 26 publications

(29 reference statements)

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“…In recent years, due to the high demand for food products promoting good health, the popularity of ice cream usage and its accessibility led to the creation of functional ice cream that contains probiotic bacteria and prebiotics (Ayar et al, 2018 ). Soybean processing industries produce a huge quantity of agro‐waste known as “okara.” Okara is a highly nutritious waste having a significant amount of dietary fiber, protein, and lipids with promising potential for its application in various food industries (Suzuki & Banna, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

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Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream

Farooq

Mgomi

Saeed

et al. 2023

Food Science & Nutrition

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There is an increasing challenge in probiotic viability and stability during food product formulation, processing, and storage. However, synbiotic functional foods have promising potential to deliver the targeted benefits. This study aimed to isolate the okara from soybean residue, and obtained okara flour was further characterized using Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM). Synbiotic ice cream was developed by fortification with Lactobacillus rhamnosus GG and okara at different concentrations (1–3%). Additionally, the synbiotic ice cream was subjected to physicochemical and sensory attributes over 60 days of storage. High viability of L. rhamnosus GG (8.17 log CFU/mL) was observed during storage at 3% okara. Moreover, adding okara at 2% or higher improved viscosity, reduced overrun, and maintained probiotic viability. When compared to the control (ice cream without okara), synbiotic ice cream exhibited a higher protein content and a lower fat level. The synergistic combination of probiotics and okara in ice cream is a potentially novel approach for developing functional ice cream. The addition of okara is not only helpful in increasing the nutritional value of the ice cream but will also be a way forward to minimize agricultural waste. Synbiotic ice cream developed in this study may be considered a potential functional food rich in protein and low in fat.

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Section: Introductionmentioning

confidence: 99%

“…Soybean processing industries produce a huge quantity of agro-waste known as "okara." Okara is a highly nutritious waste having a significant amount of dietary fiber, protein, and lipids with promising potential for its application in various food industries (Suzuki & Banna, 2021).…”

mentioning

confidence: 99%

Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream

Farooq

Mgomi

Saeed

et al. 2023

Food Science & Nutrition

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“…The dietary cellulose of soy okara have sorbent properties, which favourably affects the work of the intestines [8]. Soy okara also contains antioxidants such as isoflavones, which are a prophylactic against cancer [9].…”

Section: Introductionmentioning

confidence: 99%

Wafer products with non-traditional raw materials

Berezina,

Kunitsyna,

Samofalova

et al. 2022

BIO Web Conf.

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Fortification of recipes for products containing only refined raw materials, such as ice cream wafer cups, is a modern trend for such products. The use of soy okara in wet and dry form for these purposes allows you to unlock the potential of this raw material as an improver in the quality of wafer products. In the cup recipe, soy okara was added instead of flour dry matter in the amount of 10–30% in increments of 5%. In the wafer dough the mass fraction of moisture and spreadability were determined, in finished products - the mass fraction of moisture and wettability. It has been established that the use of wet and dry soy okara instead of the dry matter of flour in the formulations of wafer cups for ice cream allows increasing the moisture content of the dough by 2.3–4.9% and 3.6–8.8% and reducing its spreadability by 2–13 mm and 2–7 mm, respectively. In finished wafer cups, the introduction of wet and dry soy okara contributes to an increase in the mass fraction of moisture by 0.1 - 0.4% and 0.1 - 0.9%, a decrease in wetness by 2 - 22% and 2 - 15%, respectively, compared with the control sample. Rational dosage was taken 15% of dry soy okara and 20% dry soy okara instead of flour dry matter in the wafer cup recipe. At the same time, the wettability of finished products is reduced by 5–6%, which will positively affect the consumer properties of finished products when stored with ice cream. In experimental products, the amount of carbohydrates decreases by 4.9 - 5.9%, cellulose - increases by 78 and 87 times, calcium - by 1.5-1.8 times, the energy value decreases by 1.4 - 1.7%, and the biological value increases by 2.9 - 3.4% compared with control sample.

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Health Benefits of Okara for the Management of Diabetes Mellitus

Lesa,

Ahmad,

Mayangsari

et al. 2023

Journal of Food Quality

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Diabetes mellitus is a metabolic disorder characterized by hyperglycemia caused by β-cells destruction and/or insulin resistance. Okara, a byproduct of soybean, contains high amount of dietary fiber (50%), protein (25%), fat (10%), vitamins, and phytochemical components including isoflavones and soyasaponins and has drawn particular attention to its positive benefits on health as a source of fiber-rich food that can help people with diabetes. This review aimed to assemble data as a detailed summary of the health benefits of okara for the management of diabetes mellitus. This review was carried out by identifying relevant literature published from 2010 to 2023 by searching electronic databases. Okara can control diabetes by reducing body weight and delaying digestion and absorption of carbohydrates, thereby increasing satiety and decreasing blood glucose levels. To sum up, okara consumption as a functional food ingredient is beneficial in the management of diabetes.

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Improving Diet Quality for Chronic Disease Prevention With Okara “Food Waste”

Cited by 3 publications

References 26 publications

Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream

Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream

Wafer products with non-traditional raw materials

Health Benefits of Okara for the Management of Diabetes Mellitus

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