Quality assessment of dried okara as a source of production of gluten‐free flour

Abstract

It was possible to choose the drying process to be applied according to the feasible use of the flour, intended to preserve the favorable nutritional aspects of the okara flour. Based on the results, it can be affirmed that the physicochemical properties and attributes of okara are influenced by the drying process employed. Okara dried by freeze-drying resulted in a better product because it had a low final moisture content and the highest whiteness index. The flour presented a porous structure with high solubility, which is an indicator of potential applications in foods developments. © 2016 Society of Chemical Industry.

Effect of ultrasound on the extraction of bioactive aglycone isoflavones for the green valorization of black soybean residue (okara)

“…Okara is a byproduct of soymilk or tofu production from soybeans, containing useful ingredients for human health, such as dietary fiber, protein, lipids, isoflavones, and phytosterols (Ostermann‐Porcel, Rinaldoni, Rodriguez‐Furlán, & Campderrós, ; Peng, Yang, & Fang, ). Black soybean is the soybean with black seed coat, and is usually used in traditional Chinese medicine for a lot of functions, including detoxification and antiinflammatory (Lee & Cho, ).…”

Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts

“…Soybean residue or okara is typically with an approximate 80% moisture content and other compositions, such as carbohydrate, protein, fat, and dietary fiber [65]. Dried okara is often adopted as a food material with much extended shelf life, which is beneficial to easier lightweight transportation and inactivate some anti-nutrients such as trypsin inhibitor and saponins [65][66][67][68]. Technologies involved in conventional air, microwave, vacuum-freezing, rotary, jet spouted bed or air jet impingement mechanisms alone have been used to study the drying qualities of okara [66,67,[69][70][71][72].…”

“…Dried okara is often adopted as a food material with much extended shelf life, which is beneficial to easier lightweight transportation and inactivate some anti-nutrients such as trypsin inhibitor and saponins [65][66][67][68]. Technologies involved in conventional air, microwave, vacuum-freezing, rotary, jet spouted bed or air jet impingement mechanisms alone have been used to study the drying qualities of okara [66,67,[69][70][71][72]. On the other hand, some combined drying methods such as pneumatic tube with rotational drum, microwave with vacuum and high-voltage electric field with conventional air have also been employed to improve resulted qualities of okara [65,70,[73][74][75].…”

“…et al used different methods to dry the okara and summarized that the freeze-drying was found to be the best in water holding capacity, swelling capacity and lipid binding capacity [69]. Another study shows that okara undergone freeze-drying presented a severe protein denaturation; and the okara containing low moisture content was found to develop greater porous structure to give a high solubility [66].…”

“…Microwave techniques had been used to study the kinetic changes of okara during the drying process. Indeed, microwaving can increase drying rates and provide smooth and rounded starches contained in okara [66]. Senguta et al [76] found that the microwave-dried okara causes more nutrient losses than vacuum drying.…”