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1.
Okara is the residue left after soymilk or tofu production. In North America, okara is used either as animal feed, fertilizer, or landfill. The purpose of this study was to use wet okara to produce and enrich extruded cereal products and to study the effects of extrusion on the dietary fiber and isoflavone contents. Wet okara was combined with soft wheat flour to produce two different formulations (33.3 and 40% okara) and extruded using four combinations of two screw configurations and two temperature profiles. Various physicochemical properties, dietary fiber by enzymatic-gravimetric method, and isoflavone content by HPLC were analyzed. The radial expansion ratio decreased as fiber content increased. On the other hand, both bulk density and breaking strength increased as fiber content increased. Combining okara with soft wheat flour resulted in increased protein, dietary fiber, and isoflavone contents compared with soft wheat flour alone. Extrusion of the formulations resulted in decreased insoluble fiber (≤25.5%) and increased soluble fiber (≤150%) contents of extrudates. Extrusion decreased the total detectable isoflavones (≤20%) and altered the distribution of the six detected isoflavones.  相似文献   

2.
黑曲霉和米曲霉发酵改善豆渣口感   总被引：2，自引：1，他引：1  
豆渣作为豆制品生产的副产品,富含营养。为了解决豆渣颗粒大,口感差,难以直接食用的问题,该文对利用黑曲霉和米曲霉发酵豆渣降低其粒度分布进而改善其口感、增加其可食性进行了研究。结果表明:利用黑曲霉和米曲霉在28℃,相对湿度为95%的条件下发酵,能使渣感减弱,吞咽变易,口感明显改善;对发酵10d后豆渣的外观形态、显微镜观察、粒度分布进行考察,均一致表现为发酵后豆渣颗粒显著变小;黑曲霉发酵豆渣对渣感的降低效果好于米曲霉发酵豆渣和未发酵豆渣;发酵使豆渣颗粒变小是口感改善的主要原因;口感改善的根本原因是发酵豆渣过程中所产生的纤维素酶和半纤维素酶降解了豆渣中的纤维素和半纤维素,导致豆渣颗粒变小的缘故。该研究对豆渣的综合利用提供了新途径。  相似文献   

3.
Okara is a low‐value coproduct of soy milk production. Its dry matter contains 25–30% protein that is of high nutritive quality, has an excellent efficiency ratio, and thus holds promise for applications in food systems. However, okara protein has low solubility. We here optimized its extraction and isolation from okara by using dilute sodium hydroxide and subsequent isoelectric precipitation. The obtained okara protein isolate (OPI) was hydrolyzed with different enzymes into a range of hydrolysates with different degrees of hydrolysis. Most hydrolysates had better emulsifying activity and produced more stable emulsions than OPI. In contrast, hydrolysis had no positive effect on foam‐forming and foam‐stabilizing activity of OPI proteins. Hydrolysis of OPI enhances the emulsifying capacity of the proteins. Furthermore, the emulsifying and foam‐forming capacities of most of the OPI hydrolysates were similar to or even better than those of the commercial (soy) protein hydrolysates used in this study.  相似文献   

4.
Protein quality, based on its subunit composition, in okara obtained as a byproduct during hydrothermal cooking of soy milk was assessed. The composition of 7S and 11S protein fractions was correlated with the physicochemical properties of protein in okara produced from six soybean varieties. The basic 7S globulin (Bg7S) and 11S protein were two main proteins in okara. Investigated soybean genotypes produced okara with mainly acidic A(5) and basic B(1,2,4) polypeptides of 11S proteins. Soybean 11S content was not an indicator of okara protein recovery or extractability. Of all tested relationships, extractable soluble protein content of okara was influenced only by soybean Bg7S (r = 0.86; p < 0.05) and its light subunit contents (r = 0.93; p < 0.05). Okara protein recovery depended on Bg7S heavy subunit content in soybeans (r = 0.81; p < 0.05). The high quantity of vegetable protein in okara (around 35%) and very high protein extractability (around 85%) qualify this byproduct for potential application in food preparation as a functional ingredient.  相似文献   

5.
The objective of this study was to evaluate the chemical, physicochemical, and functional properties of agrowastes derived from okara ( Glycine max), corn cob ( Zea mays sp.), wheat straw ( Triticum sp.), and rice husk ( Oryza sativa) for potential applications in foods. The fibrous materials (FM) were treated with alkali to yield fibrous residues (FR). Rice husk contained the highest ash content (FM, 8.56%; FR, 9.04%) and lowest lightness in color (FM, 67.63; FR, 63.46), possibly due to the abundance of mineral constituents. Corn cob contained the highest amount of soluble dietary fiber (SDF), whereas okara had the highest total dietary fiber (TDF). The high dietary fiber fractions of corn cob and okara also contributed to the highest water- and oil-holding capacities, emulsifying activities, and emulsion stabilities for both FM and FR samples. These results indicate that these agrowastes could be utilized as functional ingredients in foods.  相似文献   

6.
Hydroponic cultivation allows the control of environmental conditions, saves irrigation water, increases productivity, and prevents plant infections. The use of this technique for large commodities such as soybean is not a relevant issue on fertile soils, but hydroponic soybean cultivation could provide proteins and oil in adverse environmental conditions. In this paper, the compositions of four cultivars of soybean seeds and their derivates, soy milk and okara, grown hydroponically were compared to that of the same cultivar obtained from soil cultivation in an open field. Besides proximal composition, the concentrations of phytic acid and isoflavones were monitored in the seeds, soy milk, and okara. Results demonstrated that, independent from the cultivar, hydroponic compared to soil cultivation promoted the accumulation of fats (from 17.37 to 21.94 g/100 g dry matter) and total dietary fiber (from 21.67 to 28.46 g/100 g dry matter) and reduced isoflavones concentration (from 17.04 to 7.66 mg/kg dry matter), whereas protein concentration was unaffected. The differences found in seed composition were confirmed in the respective okara products, but the effect of cultivation system was not significant looking at the soy milk composition. Data showed that hydroponic cultivation improved the nutritional quality of soybean seeds with regard to fats and dietary fiber. They also suggest that specific cultivars should be selected to obtain the desired nutritional features of the soybean raw material depending on its final destination.  相似文献   

7.
Okara (a byproduct of the soy milk industry) is rich in proteins (24.5-37.5 g/100 g of dry matter (dm)), lipids (9.3-22.3 g/100 g of dm), and dietary fiber (DF) (14.5-55.4 g/100 g of dm). It also contains isoflavones (0.14 g/100 g of dm). In the present study we fed female healthy Wistar rats either a standard rat diet or a supplemented 10% DF-rich okara (DFRO) diet for 4 weeks, and then we assessed several health parameters in the serum and the cecum compartments. In comparison to the control group, rats fed DFRO showed a significant decrease in weight gain (5.00 +/- 1.22 g vs 2.00 +/- 1.46 g, P < 0.03, during week 4) and in total cholesterol (65 +/- 8 mg/dL vs 51 +/- 5 mg/dL, P < 0.05) and a significantly increased antioxidant status (36.71 +/- 15.31 micromol of Trolox equivalents (TEs)/g vs 69.75 +/- 16.11 micromol of TEs/g, P < 0.0003) and butyrogenic effect (39.37%, P < 0.003) in the cecum. In addition, a significant enhancement in the apparent absorption (41.89 +/- 1.64% vs 47.02 +/- 2.51%, P < 0.004) and in the true retention (41.62 +/- 1.60% vs 46.68 +/- 2.55%, P < 0.005) of calcium was appreciated. In summary, these findings show for the first time that a concentrate DF from a soybean byproduct protects the gut environment in terms of antioxidant status and prebiotic effect. These results may highlight the development of an innovative soybean byproduct rich in DF which could be useful as a functional ingredient with health-promoting attributes.  相似文献   

8.
A dried high fiber product from bambangan (Mangifera pajang Kort.) fruit pulp was prepared and evaluated for proximate composition, functional properties, and soluble and insoluble dietary fiber composition. Mangifera pajang fibrous (MPF) consisted of 4.7% moisture, 0.8% fat, 4% protein, and 30 mg total polyphenol per g of dry sample, and 9, 79 and 88% soluble, insoluble and total dietary fiber, respectively. Water holding capacity, oil holding capacity, swelling, and solubility were found to be 9 g/g dry sample, 4 g/g dry sample, 16 mL/g dry sample, and 11%, respectively. The glucose dialysis retardation index of MPF was approximately double that of cellulose fiber. Soluble dietary fiber contained mannose, arabinose, glucose, rhamnose, erythrose, galactose, xylose, and fucose at 1.51, 0.72, 0.39, 0.16, 0.14, 0.05, 0.04, and 0.01%, respectively, with 5.8% uronic acid, while insoluble dietary fiber was composed of arabinose (18.47%), glucose (4.46%), mannose (3.15%), rhamnose (1.65%), galactose (1.20%), xylose (0.99%), and fucose (0.26%) with 15.5% uronic acid and 33.1% klason lignin. These characteristics indicate that MPF is a rich source of dietary fiber and has physicochemical properties which make it suitable as an added ingredient in various food products and/or dietetic, low-calorie high-fiber foods to enhance their nutraceutical properties.  相似文献   

9.
Starch was isolated from three different barleys with normal, highamylose, or high‐amylopectin (waxy) starch. The laboratory‐scale starch isolation procedure included crushing of grains, steeping, wet milling, and sequential filtration and washing with water and alkali, respectively. Yield and content of starch, protein, and dietary fiber, including β‐glucan, were analyzed in isolated starch and in the by‐products obtained. Starch yield was 25–34%, and this fraction contained 96% starch, 0.2–0.3% protein, and 0.1% ash. Most of the remaining starch was found in the coarse material removed by filtration after wet milling, especially for the high‐amylose barley, and in the starch tailings. Microscopy studies showed that isolated starch contained mostly A‐granules and the starch tailings contained mostly B‐granules. Protein concentration was highest in the alkali‐soluble fraction (54%), whereas dietary fiber concentration was highest in the material removed by filtration after alkali treatment for the normal and waxy barleys (55%). The β‐glucan content was especially high for the waxy barley in this fraction (26%). The study thus showed that it was possible to enrich chemical constituents in the by‐products but that there were large differences between barleys. This result indicates a need for modifications in the isolation procedures for different barleys to obtain high yields of starch and different by‐products. Valuable by‐products enriched in β‐glucan or protein, for example, may render starch production more profitable.  相似文献   

10.
Pearling by‐products and the pearled products of two commercial stocks of hulled barley, pearled according to an industrial process consisting of five consecutive pearling steps, were analyzed for β‐glucans, dietary fiber (total, soluble, and insoluble), protein, lipid, ash, and digestible carbohydrate. The data showed that the pearling flour fractions, abraded in the fourth and fifth hullers, contained interesting amounts of β‐glucans (3.9–5.1% db) from a nutritional point of view. These fractions were subsequently enriched in β‐glucans using a milling‐sieving process to double β‐glucan content (9.1–10.5% db). Functional pastas, enriched with β‐glucans and dietary fiber, were produced by substituting 50% of standard durum wheat semolina with β‐glucan‐enriched barley flour fractions. Although darker than durum wheat pasta, these pastas had good cooking qualities with regard to stickiness, bulkiness, firmness, and total organic matter released in rinsing water. The dietary fiber (13.1–16.1% wb) and β‐glucan (4.3–5.0% wb) contents in the barley pastas were much higher than in the control (4.0 and 0.3% wb, respectively). These values amply meet the FDA requirements of 5 g of dietary fiber and 0.75 g of β‐glucans per serving (56 g in the United States and 80 g in Italy). At present, the FDA has authorized the health claim “may reduce the risk of heart disease” for food containing β‐glucans from oat and psyllium only.  相似文献   

11.
This study explored the potential of soluble dietary fiber (SDF) from agrowastes, okara (soybean solid waste), oil palm trunk (OPT), and oil palm frond (OPF) obtained via alkali treatment, in the nanoencapsulation of Lactobacillus acidophilus . SDF solutions were amended with 8% poly(vinyl alcohol) to produce nanofibers using electrospinning technology. The spinning solution made from okara had a higher pH value at 5.39 ± 0.01 and a higher viscosity at 578.00 ± 11.02 mPa·s (P < 0.05), which resulted in finer fibers. FTIR spectra of nanofibers showed the presence of hemicellulose material in the SDF. Thermal behavior of nanofibers suggested possible thermal protection of probiotics in heat-processed foods. L. acidophilus was incorporated into the spinning solution to produce nanofiber-encapsulated probiotic, measuring 229-703 nm, visible under fluorescence microscopy. Viability studies showed good bacterial survivability of 78.6-90% under electrospinning conditions and retained viability at refrigeration temperature during the 21 day storage study.  相似文献   

12.
Wet okara (soy milk residue), as a functional ingredient, was evaluated to be added to a coconut‐based snack at 10, 20, 30, 40, and 50% levels to replace dry coconut in the formula. Certain physicochemical, nutritional, and sensory properties of the samples were evaluated. A coconut‐based, soft, baked snack with incorporated okara showed higher total fiber and much lower fat content than the control, which significantly improved the nutritional profile of the samples. Samples 3 and 4 (which had 30 and 40% replacement of coconut with wet okara, respectively) received the highest overall sensory score (8.4), which was significantly higher than the score of a control sample (7.5). Sample 3 also had a significantly improved nutritional profile per serving size, such as an increased fiber content of 6.11 ± 0.04 g/100 g and a decreased fat content of 17.57 ± 0.02 g/100 g, and sample 4 had an increased fiber content of 6.19 ± 0.03 g/100 g and a decreased fat content of 15.64 ± 0.03 g/100 g compared with the control sample. The appearance, color, flavor, physical measurements (instrumental texture profile analysis), and water activity of samples 3 and 4 were not significantly different from the control sample and demonstrated potential application of this formulation in the baking industry, proving that the wet okara can be successfully used as a value‐added functional ingredient.  相似文献   

13.
The release of soluble dietary fiber is a prerequisite for viscous effects and hence beneficial health properties. A simple in vitro method was adapted to follow the release during gastrointestinal digestion, and the percentage of solubilized fiber was measured over time. β‐Glucan from oat bran was mainly released during gastric digestion while the release of pectin from sugar beet fiber continued in the small intestine. Unmilled fractions of sugar beet fiber released more soluble fiber than oat bran flakes, probably due to the porous structure of sugar beet fiber as a result of manufacturing processes, but also due to differences in source. Milling to smaller fiber particles significantly improved releasability (from 20 to 55% released β‐glucan and from 50 to 70% released pectin, respectively, after digestion). When milled fibers were included in individual food matrices, the release was reduced by protein and starch matrices (5% β‐glucan and 35% pectin released, respectively) and slowed by fat (45% β‐glucan and 60% pectin released). This may result in a too low or too late release in the upper small intestine to be able to interfere with macronutrient uptake. The method may be suitable for predicting the gastrointestinal release of soluble dietary fibers from food matrices in the development of healthy food products.  相似文献   

14.
The effects of soaking, cooking, and industrial dehydration treatments on soluble carbohydrates, including raffinose family oligosaccharides (RFOs), and also on total dietary fiber (TDF), insoluble dietary fiber (IDF), and soluble (SDF) dietary fiber fractions were studied in legumes (lentil and chickpea). Ciceritol and stachyose were the main alpha-galactosides for chickpea and lentil, respectively. The processing involved a drastic reduction of soluble carbohydrates of these legumes, 85% in the case of lentil and 57% in the case of chickpea. The processed legume flours presented low residual levels of alpha-galactosides, which are advisable for people with digestive problems. Processing of legumes involved changes in dietary fiber fractions. A general increase of IDF (27-36%) due to the increase of glucose and Klason lignin was observed. However, a different behavior of SDF was exhibited during thermal dehydration, this fraction increasing in the case of chickpea (32%) and decreasing in the case of lentil (27%). This is probably caused by the different structures and compositions of the cell wall networks of the legumes.  相似文献   

15.
Wild rice (Zizania spp.) grows in shallow waters of North America and is distinct from brown and white rice (Oryza spp.). The recent trends toward gluten‐free foods and ancient grains present an opportunity for increased interest in the health benefits of wild rice. Wild rice is classified as a whole grain and typically contains 75% carbohydrate, 6.2% dietary fiber, 14.7% protein, and 1.1% lipids. Wild rice is a good source of dietary fiber and has nearly double the amount of protein of white rice. The lipid content is low; however, most of the lipids are essential omega‐6 (35.0–37.8%) and omega‐3 (20.0–31.5%) fatty acids. In addition to macronutrient content, wild rice contains phytosterol levels several times higher than white rice. Furthermore, the antioxidant activity of wild rice is 10–15 times higher than white rice. A series of rat studies in which wild rice was added to a high fat, high cholesterol diet found significant attenuation of serum free fatty acids, total cholesterol, and triglyceride levels while maintaining higher high‐density lipoprotein levels compared with a control diet. The exact explanation of the protective mechanism of wild rice is uncertain, but the dietary fiber, phytosterol, or antioxidant capacity of wild rice may be the reason for it. Current interest in whole grains and gluten‐free diets, as well as antioxidants and phytochemicals, makes wild rice an attractive grain addition to the diet.  相似文献   

16.
超滤膜分离纯化花生壳中水溶性膳食纤维   总被引：3，自引：2，他引：1  
为探索花生壳中水溶性膳食纤维(SDF)的有效分离纯化方法和效果,选择适宜的膜组件,采用不同截留分子量的超滤膜以及优化膜分离过程的操作条件,对SDF提取液进行超滤分离,试验结果表明:选用PS-30聚砜膜,在压力为0.08MPa、料液比为1:75g/mL、温度为30℃时,分离纯化效果最为显著。其中,膜通量达到127.2L/(m2·h)、SDF的得率达到67.56%,非淀粉多糖(NSP)的质量分数由49.85%提高到92.36%,蛋白质量分数从5.53%降到0.92%。与传统的提取法比较,超滤膜分离纯化花生壳水溶性膳食纤维具有生产周期短,成本低,产品纯度高等优点。  相似文献   

17.
Onion tissues of three varieties were evaluated for dietary fiber (DF) composition. Insoluble (IDF) and soluble (SDF) dietary fibers were subjected to acid hydrolysis, and the resultant neutral sugars, uronic acids, and Klason lignin were quantified. Brown skin exhibited the highest total dietary fiber (TDF) content (65.8%) on a dry matter basis, followed by top (48.5%) and bottom (38.6%), IDF being the main fraction found. The SDF:IDF ratio decreased from inner to outer tissues. Brown skin and outer leaves byproducts appear to be the most suitable sources of DF that might be used in food product supplementation. The chemical composition reveals that cellulose and pectic polysaccharides were the main components of onion DF in all tissues, although differences between them were noticed. An increase in the uronic acids/neutral sugars ratio from inner to outer tissues was found, suggesting that the galactan side chain shows a DF solubilization role.  相似文献   

18.
gamma-Irradiation was investigated as a technique to improve the hygienic quality of cocoa husk. Cocoa husk is a byproduct of cocoa bean processing industry. It contains approximately 57.5% (w/w) dietary fiber (nonstarch polysaccharides plus lignin), 15% (w/w) crude protein, 10.7% (w/w) mineral elements, 2.32% (w/w) cocoa butter, and 2.8% (w/w) carbohydrates (free sugars plus starch). The effect of irradiation on the growth rates of microorganisms are reported. Total counts, enterobacteriaceae, coliforms, Staphylococcus aureus, Streptococcus "D" of Lancefield, and yeast and mold counts before and after irradiation at 5, 8, and 10 kGy were determined. Cocoa husk was irradiated in open containers. An irradiation dose of 5 kGy was already sufficient to decrease the microbial counts to a very low level. No alteration in dietary fiber was measured in the irradiated product and no significant differences were detected between irradiated and nonirradiated cocoa husk.  相似文献   

19.
Determination of water-insoluble cell walls in feeds: interlaboratory study   总被引：2，自引：0，他引：2  
A collaborative study was conducted to test a new rapid procedure for determination of water-insoluble cell wall (WICW) content in feeds. In the method, starch is solubilized near boiling temperature with Termamyl, a heat-stable alpha-amylase, and proteins are solubilized at 40 degrees C with sodium dodecylsulfate and Pronase. Then, the organic matter of the residue is determined by incineration. Three hours were required to treat 12 different samples, including solubilization treatments, filtrations, and rinses. Eleven unknown products including 9 common feedstuffs of various origin and 2 mixed diets for poultry were analyzed by 7 analysts in France. Coefficients of variation ranged from 2.3 to 6.1%. The results were compared to those for water-insoluble dietary fiber (WIDF), total dietary fiber, and neutral detergent fiber. Agreement was best with the water-insoluble dietary fiber procedure. For most samples, the ratios of WIDF/WICW ranged from 0.981 to 0.842. The differences between WICW and WIDF values correspond to cell wall protein which is accounted for in WICW, but not in WIDF.  相似文献   

20.
Within the framework for searching for new dietary fiber (DF) sources to remedy the increasing shortage of currently available sources, connected to an upsurge of diabetes, colon cancer, and other diverticular diseases in certain Ivorian areas, yellow passion fruit (Passiflora edulis f. flavicarpa) rind, a byproduct from the juice industry that is available in large quantities, was investigated. The results showed that, as determined by the AOAC enzymatic-gravimetric method, the total dietary fiber (TDF) in alcohol-insoluble material (AIM) from yellow passion fruit (YPF) rind was >73% dry matter of which insoluble dietary fiber accounted for >60% (w/w). The determination of DF using the Saeman hydrolysis method revealed that nonstarchy polysaccharides were the predominant components (approximately 70%, w/w), of which cellulose appeared to be the main fraction. The water holding and oil holding capacities of the fiber-rich material were >3 g of water/g of fiber and >4 g of oil/g of fiber, respectively. All these results lead to the conclusion that DF from YPF rind, prepared as AIM, may be suitable to protect against diverticular diseases.  相似文献   

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