The Effect of Okara on the Qualities of Noodle and Steamed Bread

Abstract

Okara is a byproduct of tofu or soymilk production process, which contains rich dietary fibre and protein.To estimate the feasibility of okara's application in noodle and steamed bread, the effect of okara addition on the qualities of these foods were investigated. The results showed that the optimal ingredient for okara noodle was: wheat flour 75%, okara powder 25%, gluten 3%, carboxymethyl cellulose sodium 0.4%, konjac flour 0.2%, NaCl 1%; the optimal ingredient for okara steamed bread was: wheat flour 85%, okara powder 15%, gluten 1%. The noodle and steamed bread made from above ingredients had almost similar qualities to those made from 100% wheat flour. Okara addition produces some negative influences on dough mixing and food making, which can be remedied by various additives. This study suggests that replacing part wheat flour with okara powder to make noodle and steamed bread is a potential method for okara application.

Physicochemical and Digestion Characteristics of Starch and Fiber‐Rich Subfractions from Four Pulse Bagasses

“…We hypothesized that the residual amount of starch in this material may be a remnant of granular structures with a high proportion of crystalline regions or partial amylose-amylopectin clusters that may be complexed with other molecules; these observations are in accordance to the previous findings of Fannon and Bemiller (1992). Overall, the amount of insoluble fiber prevailed over the soluble fraction and could be related to the seed coat and endosperm composition of pulses (Tosh and Yada 2010;Lu et al 2013aLu et al , 2013b. Whole flours contained 22.23-35.75% RS, in line with previous reports on legumes (Azarpazhooh and Boye 2012).…”

“…y Carbohydrates calculated by difference; all results are expressed on dry basis. The color characteristics of whole flours and starches influence the color characteristics and appearance of finished food product (Lu et al 2013a). (Jukanti et al 2012;Kumar et al 2016).…”

Comparative assessment of antioxidant, nutritional and functional properties of soybean and its by-product okara

“…On the other hand, insoluble dietary fiber plays an important role in preventing constipation and irritable bowel movements by increasing faecal bulk and reducing gastrointestinal transit time (Bosaeus, 2004). Similar results were reported by Espinosa-Martos and Ruperez (2009) (2010a) and Lu et al (2013) reported slightly lower values for soluble dietary fibre of okara than that of present study. This could be due to difference in variety of soybean or the processing method used.…”

“…Similar results were reported by Stanojevic et al (2014) for Ca, P, Fe and Zn of okara. However, Lu et al (2013) reported higher values for Ca and Fe and lower values for K and Zn in okara. Values are mean ± SE of three independent determinations ** Significant at 1% level Values are mean ± SE of three independent determinations ** Significant at 1% level…”

“…Soymilk generates a large amount of okara which is discarded as agro-industrial waste with little market value. For each kg of soybean processed into soymilk, an equal weight of okara is produced or even more (Lu et al, 2013). Soybean as well as its by-product okara represent a rich source of dietary fibre, protein and oil and have excellent functional properties.…”