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Impact of different thermal treatments and storage conditions on the stability of soybean byproduct (okara)

2018Journal article Restricted access
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dc.contributor.authorVoss, G.B.
dc.contributor.authorRodríguez-Alcalá, L. M.
dc.contributor.authorValente, L.M.P.
dc.contributor.authorPintado, M.M.
dc.date.accessioned2018-10-22T11:44:40Z
dc.date.available2018-10-22T11:44:40Z
dc.date.issued2018
dc.description.abstractOkara is the byproduct obtained from tofu or soymilk production process. It has a rich nutritional composition, especially in fibers, proteins and lipids. Stabilization processes are required to assure its efficient and safe use, because there are few studies on okara. The main objective of this study was to evaluate the chemical composition (protein, fiber, lipids, ash and isoflavones), microbiological stability, antioxidant capacity and antinutritional factors in fresh okara stored at 4 and − 18 °C and dried okara (80 °C/5 h and 200 °C/1 h) stored at room temperature for 15 days. Okara showed a rich nutritional composition— ca. 35% of fiber, 30% of protein and 11% of lipids. The okara’s lipid profile showed high and valuable level of PUFA (ca. 56%) followed by MUFA (ca. 21%) and SFA (ca. 23%). The Fresh okara showed the highest antioxidant activity and total phenols, however for isoflavones (genistin, genistein, daidzin, daidzein) the dried okara at 200 °C exhibited higher content compared to dried okara at 80 °C and fresh okara. Okara samples submitted to thermal treatment showed a decrease in antinutritional factors in relation with fresh okara, whereas the treatment of dried okara at 200 °C was the most efficient inducing a decrease of ca. 6 times. In conclusion, the nutritional richness of this byproduct suggests okara as a valuable nutritional ingredient for further inclusion in food and feed, but considering the limited studies carried out to date, further studies are warranted to better stabilize okara.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVoss, G.B., Rodríguez-Alcalá, L.M., Valente, L.M.P., Pintado, M.E. (2018). Impact of different thermal treatments and storage conditions on the stability of soybean byproduct (okara). Journal of Food Measurement and Characterization, 12(3), 1981-1996pt_PT
dc.identifier.doi10.1007/s11694-018-9813-5pt_PT
dc.identifier.eid85046396362
dc.identifier.eissn2193-4134
dc.identifier.issn2193-4126
dc.identifier.urihttp://hdl.handle.net/10400.14/25805
dc.identifier.wos000439976200054
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer Verlagpt_PT
dc.relationPIRSES-GA-2013-611493 BI_1
dc.subjectOkarapt_PT
dc.subjectDryingpt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectIsoflavonespt_PT
dc.subjectStoragept_PT
dc.subjectAntioxidant activitypt_PT
dc.titleImpact of different thermal treatments and storage conditions on the stability of soybean byproduct (okara)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage1996
oaire.citation.issue3pt_PT
oaire.citation.startPage1981
oaire.citation.titleJournal of Food Measurement and Characterizationpt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream5876
person.familyNameRodríguez-Alcalá
person.familyNameValente
person.familyNamePintado
person.givenNameLuis Miguel
person.givenNameLuísa
person.givenNameMaria Manuela
person.identifier533800
person.identifier159662
person.identifier456608
person.identifier.ciencia-id6E14-F8F8-755E
person.identifier.ciencia-id3811-933F-A7EB
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-9367-2177
person.identifier.orcid0000-0002-2496-4854
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3239-2012
person.identifier.ridA-3769-2010
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id19337562900
person.identifier.scopus-author-id7005825980
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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