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Journal articles on the topic 'Okara'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Nimmol, Chatchai, and Thawatchai Kaewkamrop. "Moisture Content and Physical Properties of High-Moisture Agricultural Material Dried by Impinging Stream Dryer." Key Engineering Materials 728 (January 2017): 347–52. http://dx.doi.org/10.4028/www.scientific.net/kem.728.347.

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The objective of this research was to study the drying of high-moisture agricultural material using an impinging stream dryer with multi-stage drying concept. Okara was used in this study as the test agricultural material. Experiments were performed in one-stage and two-stage drying. The final moisture content of the okara at several drying conditions was examined. The physical properties of dried okara were analyzed in terms of color and rehydration ability. It was found from the experiment that with the use of multi-stage drying concept the moisture content of okara could be significantly re

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Arai, Yuya, Katsuyoshi Nishinari, and Takao Nagano. "Applying Nanotechnology to Okara for Developing Soy Protein Gel-Based Foods." Proceedings 70, no. 1 (2020): 30. http://dx.doi.org/10.3390/foods_2020-07798.

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Okara, which is used in the production of tofu and soy milk, is rich in dietary fibers (DFs) and phytochemicals such as soy isoflavones and soyasaponins. Despite its nutritive value, okara is scarcely used as a food source, as the DFs in okara are mostly insoluble. Thus, improving the physicochemical properties of okara for various food applications is of great importance. Here, okara were atomized using a wet-type grinder (WG) that is used to produce nanocelluloses (NC). We treated 2 wt% okara with the WG by different passages (1, 3, and 5 times). The particle size distribution (PSD) and visc

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Tseng, Yu Chang, Hou Chia Tseng, and Yih Ming Weng. "Hydrolyzed Okara in Low-Fat Pork Burgers under Pilot Scale." Advanced Materials Research 726-731 (August 2013): 2908–16. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.2908.

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Okara (soybean curd refuse) is the major byproduct in the manufacture of soymilk and tofu. Okara cannot be used in foods due to its high moisture and poor mouth feel. Relatively high insoluble dietary fibers are the main reason for the poor sensory quality. In this study we used the ViscozymeTMand PectinexTMto degrade the first and second layers of soybean cell wall and transform okara as an ingredient for meat products. Pork burgers incorporated with six different levels of hydrolyzed wet okara (5, 10, 15, 20, 25 and 30%) were prepared and compared with controls (without okara). Cook loss (%)

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Arai, Yuya, Katsuyoshi Nishinari, and Takao Nagano. "Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method." Foods 10, no. 2 (2021): 348. http://dx.doi.org/10.3390/foods10020348.

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Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treated okara improve the gel-forming ability of soybean proteins. Here, the suspensions of 2 wt% okara were treated with WG for different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. Th

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Asghar, Aasma, Muhammad Afzaal, Farhana Nosheen, et al. "Isolation and Molecular Characterization of Processed Soybean Waste for the Development of Synbiotic Yogurt." Fermentation 8, no. 11 (2022): 622. http://dx.doi.org/10.3390/fermentation8110622.

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Soybean has good nutritional and functional properties, which are essential for human physiology. Okara, a residue from soybean processing industries has a distinct profile of nutrients and phytochemicals. Therefore, the current study was planned to investigate the functional importance of okara. In the first phase of this study, okara was isolated from soybean and characterized in terms of protein, fat, ash, soluble dietary fiber, and insoluble dietary fiber. Furthermore, the okara flour was characterized using FT-IR (Fourier transform infrared spectroscopy), and micrograph images were obtain

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Taruna, Iwan. "KARAKTERISTIK MUTU BUBUK OKARA HASIL KERAGAMAN PERLAKUAN HIDROTERMAL DAN SUHU PENGERINGAN." JURNAL AGROTEKNOLOGI 13, no. 02 (2019): 108. http://dx.doi.org/10.19184/j-agt.v13i02.13450.

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The present study aimed to investigate the influences of experimental variables, i.e. hydrothermal treatments (whithout and treated) and convective drying temperatures (70, 80 and 90°C) on the quality characteristics of okara powders. The quality parameters of the okara powder studied in this experiment consisted of color attributes, particle density, water absorption capacity, oil absorption capacity, pH, viscosity, and non-enzymatic browning. The results showed that the quality of okara powders varied depending on the experimental variables. Hydrothermal treatment and drying of okara at lowe

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Ibadullah, Wan Zunairah Wan, Farhanah Mokhtar, Nur Hanani Zainal Abedin, Nor-Khaizura Mahmud Ab Rashid, Nor Hayati Ibrahim, and Nor Afizah Mustapha. "Okara-Fortified Wheat Bread: Effect on Nutritional, Physicochemical and Sensory Properties." Journal of Biochemistry, Microbiology and Biotechnology 12, SP1 (2024): 110–13. https://doi.org/10.54987/jobimb.v12isp1.971.

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The increasing demand for low-calorie diets underlines the importance of creating food with a higher fiber content. This is particularly relevant regarding bread, as a significant proportion of the population consumes it. Okara is an underutilized insoluble residue rich in fiber and protein that is produced in large quantities in the soymilk processing industry. This study aims to investigate the effects of okara levels (0, 10, 15 and 20 %) on wheat bread's physicochemical, sensory, and storage properties. The fiber and protein content significantly increased, while the carbohydrate content de

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Momin, Md A., Md F. Jubayer, Anjuman A. Begum, Asmaul H. Nupur, Thottiam V. Ranganathan, and Md A. R. Mazumder. "Substituting wheat flour with okara flour in biscuit production." Foods and Raw Materials 8, no. 2 (2020): 422–28. http://dx.doi.org/10.21603/2308-4057-2020-2-422-428.

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Introduction. High fiber bakery products can be a healthy snack option for consumers. Our study focused on the effect of replacing wheat flour with okara flour on the physicochemical, nutritional, textural, and sensory attributes of biscuits. Study objects and methods. We used 2, 4, 6, and 8% w/w okara flour to prepare biscuits. Refined wheat flour (control), mixed flour (okara and wheat flour), dough, and biscuits were assessed for physicochemical, textural, and nutritional properties, as well as sensory characteristics. The volume of particles was higher in 8% okara flour (145 μm) comp

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Corpuz, Henry M., Misa Arimura, Supatta Chawalitpong, et al. "Oral Administration of Okara Soybean By-Product Attenuates Cognitive Impairment in a Mouse Model of Accelerated Aging." Nutrients 11, no. 12 (2019): 2939. http://dx.doi.org/10.3390/nu11122939.

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The microbiota–gut–brain axis has attracted increasing attention in the last decade. Here, we investigated whether okara, a soybean by-product rich in dietary fiber, can attenuate cognitive impairment in senescence-accelerated mouse prone 8 (SAMP8) mice by altering gut microbial composition. Mice were fed either a standard diet, or a diet containing okara (7.5% or 15%, w/w) for 26 weeks. In the memory test, the 7.5% okara-fed mice showed a longer step-through latency and the 15% okara-fed mice had a short escape latency compared with control mice. The 15% okara-fed mice displayed decreased bod

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Rohmah, Isyqi Aulia, and Iffah Muflihati. "Perubahan daya serap air tepung okara termodifikasi serta pengaruhnya pada tekstur dan sensoris nugget ayam." Agrokompleks 25, no. 1 (2025): 84–95. https://doi.org/10.51978/japp.v25i1.900.

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Okara atau ampas kedelai merupakan hasil produk sampingan dari olahan kedelai yang memiliki kandungan gizi protein dan serat pangan yang tinggi. Proses modifikasi secara fisik dan kimia sangat dibutuhkan tepung okara untuk memperbaiki kemampuan daya serap air menjadi lebih baik sehingga dapat diaplikasikan pada produk nugget ayam. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh jenis modifikasi terhadap kemampuan daya serap air tepung okara yang dihasilkan dan untuk mengetahui pengaruh jenis modifikasi dan persentase substitusi tepung okara termodifikasi terhadap tekstur dan sifat s

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Grizotto, Regina Kitagawa, Juliana Cunha de Andrade, Luciana Miyagusku, and Eunice Akemi Yamada. "Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour." Food Science and Technology 32, no. 3 (2012): 538–46. http://dx.doi.org/10.1590/s0101-20612012005000076.

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The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided by two soymilk producing companies whose production systems were based on the hot disintegration of the decorticated (company B) or undecorticated (company A) soybeans. The okara was dehydrated using a flash dryer and then ground into flour (>420 µm). However, The okara flours A and B showed approximately the same amount of protein (35 and 40 g.

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Suleiman, Dan Allison. "A REVIEW OF PROTEIN EXTRACTED FROM OKARA (SOYBEAN RESIDUE)." Vunoklang Multidisciplinary Journal of Science and Technology Education 11, no. 2 (2023): 37–45. https://doi.org/10.5281/zenodo.8184401.

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<em>Okara, also called soybean residue (SBR), is produced by manufacturing soy products such as soy milk. A large amount of okara is made yearly with low utilisation and added value due to its rough taste and susceptibility to spoilage. Okara can be a good source of low-priced plant protein in the application of human food and animal feeds. There is a need for efficient methods to extract this valuable protein from the okara waste product. It is also necessary to clarify the okara's composition and its protein components, particularly the amino acid profile. Hence, this review provided an

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Putri, Syadila Nugraheny Muliya, Ni Wayan Nursini, and Ni Ketut Wiradnyani. "Okara Yogurt Formulation as Functional Food to Prevent Stunting." International Journal of Natural and Health Sciences 2, no. 2 (2024): 189–200. http://dx.doi.org/10.59890/ijnhs.v2i2.1801.

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Okara is the waste produced during soybean tofu production. To reduce okara waste, it is converted into functional food. Okara yogurt is formulated as a functional food to prevent stunting. The problem in this study is how the okara yogurt formulation can produce protein levels, fat levels, carbohydrate levels, water levels, ash levels, and acidity for the nutritional fulfilment of stunting, how the lactic acid bacterial population in okara yoghurt, and how organoleptic testing of okara yogurt products. This study uses RAL with 6 treatments and 3 repetitions. The data was analyzed statisticall

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Tridtitanakiat, Pavalee Chompoorat, Zorba J. Hernández-Estrada, and Patricia Rayas-Duarte. "Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour." Foods 12, no. 18 (2023): 3421. http://dx.doi.org/10.3390/foods12183421.

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Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable interest in nutritional and functional aspects. Okara flour supplement was prepared by drying at 100 °C for 2 h and selected based on the highest antioxidant level. Gluten-free rolls were prepared containing 0, 5, and 10% okara flour dried at 100 °C for 2 h, and their physicochemical properties were a

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Aussanasuwannakul, Aunchalee, Kassamaporn Puntaburt, and Thidarat Pantoa. "Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts." Foods 13, no. 18 (2024): 2951. http://dx.doi.org/10.3390/foods13182951.

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The incorporation of okara, a by-product of soybean milk production, into gluten-free products such as crispy waffles poses challenges due to the absence of gluten’s viscoelastic properties and the high fiber content of okara. This study aimed to evaluate the effects of okara flour on the rheological properties, physical attributes, and sensory qualities of gluten-free waffles. Waffle batters with varying levels of okara flour (10%, 20%, 30%, and 40%) were prepared, and their rheological properties were analyzed using oscillatory shear and creep-recovery tests. Physical properties, proximate c

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Mansor, A., S. K. Mahadi, and M. A. Othaman. "Okara yoghurt – a high value-added fermented product from soybean curd residue." Food Research 6, Supplementary 2 (2022): 97–106. http://dx.doi.org/10.26656/fr.2017.6(s2).004.

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Okara is a by-product that consists of insoluble parts of soybean that remain after filtration of the pureed soybean during the manufacturing of soymilk or tofu, which is often underutilized or dumped into the landfills and caused environmental pollution. However, being rich in nutrients, it can, therefore, serve as a good growth medium for lactic acid bacteria (LAB) and developed as fermented products. The purpose of this study was to develop a yoghurt formulation using okara and determine the physicochemical properties and chemical composition of the okara based yoghurt. In this study, diffe

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Lesa, Kaisun Nesa, Nazir Ahmad, Yunika Mayangsari, Muhammad Nur Cahyanto, and Wahyu Dwi Saputra. "Anti-Diabetic Effect of Okara Noodles on Streptozotocin-Nicotinamide Induced Diabetic Rats." Trends in Sciences 21, no. 5 (2024): 7428. http://dx.doi.org/10.48048/tis.2024.7428.

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Okara is a by-product of soybean curd residue resulting from the processing of soy milk and tofu. Okara noodles were made from wheat flour (WF) and okara flour (OF) with a few modifications that consist of high dietary fiber. Therefore, okara can be considered as an effective functional component with health-promoting benefits, especially for diabetes mellitus. Albeit, the anti-diabetic effect has not been conscientiously investigated. The goal of the current research was to evaluate the anti-diabetic effect of okara noodles on Streptozotocin-Nicotinamide induced diabetes mellitus rats. In the

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Suplig, Angelina Christine, Ida Bagus Agung Yogeswara, Purwaningtyas Kusumaningsih, and Dylla Hanggaeni Dyah Puspaningrum. "Formulasi minuman sinbiotik dengan okara (Glycine max) dan probiotik Lactiplantibacillus plantarum Dad-13." Jurnal SAGO Gizi dan Kesehatan 5, no. 3B (2024): 969. https://doi.org/10.30867/gikes.v5i3b.1818.

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Background: Okara is the byproduct of soymilk production process. Okara contains high nutritional value and considered as a source of oligosaccharide. Oligosaccharide in okara will stimulate the growth of probiotic bacteria and thus showed prebiotic effect. The underutilization of goat milk can be used as a carrier for probiotic bacteria as well as to develop sinbiotic functional foods.Objective: This study aims to determine the formulation of fermented goat's milk with the addition of okara (glycine max) as a synbiotic drink to obtain dietary fibre, amino acid profiles as well as microbiology

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Lee, Delia Pei Shan, Genevieve Xin Yin Leong, Xiangning Liu, and Jung Eun Kim. "Effect of Okara and Biovalorized Okara Biscuits Consumption on Postprandial Circulating Amino Acid Concentrations: A Crossover Randomized Controlled Trial." Current Developments in Nutrition 6, Supplement_1 (2022): 447. http://dx.doi.org/10.1093/cdn/nzac057.013.

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Abstract Objectives Soymilk or tofu production results in considerable okara (soybean pulp) generation. Although okara has a high protein content and contains all essential amino acids, its low water solubility and anti-nutrient presence reduces its protein digestibility. Okara fermented with Rhizopus oligosporus can increase its digestibility by lowering anti-nutrient content and liberating free amino acids. However, neither okara nor biovalorized okara has been evaluated for its effect on postprandial blood amino acids. This study hence explored this gap in knowledge with okara- and biovalor

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Folasade Maria, Makinde, and Abolade Esther Olaitan. "Effect of Supplementing Cassava with Okara on Biscuit Quality." Sumerianz Journal of Biotechnology, no. 310 (October 30, 2020): 99–105. http://dx.doi.org/10.47752/sjb.310.99.105.

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Okara is a nutritious by-product of soy milk industry; however it is discarded as industrial waste because it is perishable and other uses for it have not been fully identified. The feasibility of utilization of okara in food formulations was investigated. Five blends of composite flour were prepared by combining cassava flour with 10% to 50% of okara flour, respectively. The 100% cassava flour served as control. The functional and pasting properties of the flour blends as well as the chemical and sensory properties of biscuit samples were determined. Statistically significant (p≤0.05) differe

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Voss, Glenise B., Vera Sousa, Paulo Rema, Manuela E. Pintado, and Luísa M. P. Valente. "Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (O. niloticus) Juveniles: Effects on Nutrient Utilization and Muscle Quality." Animals 11, no. 3 (2021): 590. http://dx.doi.org/10.3390/ani11030590.

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The apparent digestibility coefficients (ADCs) of differently processed okara meals were assessed in Nile tilapia diets: dried okara not autoclaved (FOK), dried okara autoclaved (AOK), okara hydrolyzed with Alcalase (ALOK) or Cynara cardunculus proteases (CYOK), and hydrolyzed okara fermented with lactic bacteria: Lactobacillus rhamnosus R11 (CYR11OK) or Bifidobacterium animalis ssp. lactis Bb12 (CYB12OK). Okara processing significantly affected nutrient digestibility: dry matter ADC was highest in CYR11OK (80%) and lowest in FOK (40%). The lowest protein digestibility was observed in CYR11OK

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Ichikawa, Natsumi, Li Shiuan Ng, Saneyuki Makino, et al. "Solid-State Fermented Okara with Aspergillus spp. Improves Lipid Metabolism and High-Fat Diet Induced Obesity." Metabolites 12, no. 3 (2022): 198. http://dx.doi.org/10.3390/metabo12030198.

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Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both Aspergillus oryzae and Aspergillus sojae) with the intention of releasing its untapped nutrients. Its effects on lipid metabolism in diet-induced obesity (DIO) were observed. The nutritional profile of fermented okara was elucidated using the following parameters: total phenolic content (TPC), pH, protein content, dietary fiber, amino acid co

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Arai, Yuya, Katsuyoshi Nishinari, and Takao Nagano. "Wet Grinder-Treated Okara Improved Both Mechanical Properties and Intermolecular Forces of Soybean Protein Isolate Gels." Gels 8, no. 10 (2022): 616. http://dx.doi.org/10.3390/gels8100616.

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The application of okara treated by a wet-type grinder (WG) is discussed in this paper. We examined the effect of WG-treated okara on the mechanical properties and intermolecular forces in soybean protein isolate (SPI) gels. SPI gels were prepared with varying amounts of WG-treated okara, and compression tests were performed. Protein solubility was also examined by homogenizing the gel in four different solutions (S1, 0.6 M sodium chloride (NaCl); S2, 0.6 M NaCl and 1.5 M urea; S3, 0.6 M NaCl and 8.0 M urea; and S4, 1.0 M sodium hydroxide). The gel with WG-treated okara had higher breaking str

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Kurnia, Kurnia, Nurul Asiah, and Laras Cempaka. "Textural evaluation of sausages as affected by partial meat substitution using okara tempe." Asia Pacific Journal of Sustainable Agriculture, Food and Energy 10, no. 1 (2022): 34–38. http://dx.doi.org/10.36782/apjsafe.v10i1.144.

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Okara tempe has been traditionally consumed as low-cost meat substitute. This study aims to evaluate the textural properties of sausage as affected by partial meat substitution using okara tempe. Two types of sausages were tested, namely cellulose-cased and collagen-cased sausages with the level of meat substitution at 0, 10, and 20 %. The scope of assessment includes texture profile analysis, scanning electron microscopy, and sensory evaluation. The results showed that increasing okara tempe concentration led to a decreasing hardness and resilience of sausage samples. Microscopy images reveal

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Diaz-Vargas, M., A. E. Murakami, L. H. Zanetti, P. T. Matumoto-Pintro, E. M. Massuda, and K. P. Picoli. "Using okara in diets for growing broilers." Canadian Journal of Animal Science 99, no. 4 (2019): 804–11. http://dx.doi.org/10.1139/cjas-2018-0187.

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This study aimed to evaluate the effects of okara inclusion in diet for growing broilers on performance, carcass yield, blood and bone variables, quality and lipid oxidation of meat, and economic viability. For that, 575 Cobb 21-d-old male broilers were distributed in a completely randomized design with four levels of okara inclusion (25, 50, 75, and 100 g of okara kg−1diet) and a control group with five replicates and 23 birds each. There was no significant difference (P > 0.05) of okara levels on the performance variables, carcass yield, bone variables, and serum triglycerides, calcium an

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Agustina, Lia, Riska Widianti Widianti, Ninis Yuliati, Tri Puji Lestari, and David R. Soehartono. "Uji Aktivitas Antioksidan Okara (Ampas Tahu) dan Formulasi Sediaan Face Scrub dengan Bahan Aktif Okara (Ampas Tahu)." Jurnal Riset Sains dan Kesehatan Indonesia 2, no. 3 (2025): 95–102. https://doi.org/10.69930/jrski.v2i3.373.

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Kulit merupakan organ pelindung utama tubuh dari paparan sinar ultraviolet (UV), sekaligus berfungsi dalam proses ekskresi, pengaturan suhu tubuh, dan sebagai indera peraba. Agar dapat menjalankan fungsinya secara optimal, kulit membutuhkan antioksidan yang berperan dalam menetralisir efek merugikan dari radikal bebas. Antioksidan merupakan senyawa yang berfungsi menghambat reaksi oksidasi dengan menetralkan radikal bebas. Ampas tahu (okara) merupakan hasil samping produksi tahu yang memiliki kandungan isoflavons ebagai antioksidan. Face scrub merupakan salah satu bentuk sediaan topical yang b

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Putri, Anggi Dwi, Fatimatuz Zuhro, and Ismul Mauludin Al Habib. "Analisis Gizi Limbah Ampas Kedelai Sebagai Tepung Subtitusi Mie untuk Menunjang Sumber Belajar Mata Kuliah Biokimia." BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains 1, no. 1 (2018): 11–22. http://dx.doi.org/10.31539/bioedusains.v1i1.249.

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Research this aim to know nutritional proximate analysis of okara noodle products that have the potential to add protein values and dietary fiber to noodles and whether this research can be used as a source of biochemistry learning resources. The initial stage of this research is the flouring okara followed by making wet noodle okara and analyze the nutritional content characterized by the high content of fiber and protein than wheat flour. The results showed that the nutritional value of wet noodles with okara flour substitution had 6.7 percent protein, ash 0.27 percent, water 66 percent, car

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Erismann, Yannick, Wolfram Manuel Brück, and Wilfried Andlauer. "Solid-State Fermentation of Agro-Industrial By-Products." Nutraceuticals 5, no. 2 (2025): 11. https://doi.org/10.3390/nutraceuticals5020011.

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The solid-state fermentation (SSF) of agro-industrial by-products such as okara, pomegranate peel, and cranberry pomace presents a sustainable approach to enhance the release of bioactive compounds. This study investigated the effects of different microbial cultures—Rhizopus oligosporus, Aspergillus oryzae, Streptococcus thermophilus, and a co-culture of R. oligosporus and S. thermophilus—on the bioconversion of bioactive compounds in 100% okara, okara with 2% pomegranate peel, and okara with 1% cranberry pomace. The objective was to assess whether co-culture fermentation with molds and S. the

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Nimmol, Chatchai, and Anucha Hirunwat. "Multistage Impinging Stream Drying for Okara." Applied Engineering in Agriculture 33, no. 4 (2017): 445–50. http://dx.doi.org/10.13031/aea.12212.

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Abstract. In this study, a multistage drying concept (one-stage and two-stage drying) was applied in an attempt to enhance the performance and energy efficiency of an impinging stream dryer for okara, which is a soy residue obtained from soymilk production. The volumetric water evaporation rate, the volumetric heat transfer coefficient and the specific energy consumption of the drying system at various drying conditions were evaluated. For one-stage drying, the volumetric water evaporation rate increased with an increase in the okara feed rate and the drying temperature. The effect of the dryi

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Praseptiangga, D., D. Widyaastuti, R. F. A. Sarifah, and D. Ishartani. "Chemical properties and microstructure analysis of yellow corn and okara-based composite flour." Journal of Physics: Conference Series 2344, no. 1 (2022): 012018. http://dx.doi.org/10.1088/1742-6596/2344/1/012018.

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Abstract Composite flour is derived from mixing flour rich in starch, protein, and other ingredients. Corn and okara have great potentials of being used as raw materials for the manufacturing of this composite flour, due to their high nutritional quality and affordability. Therefore, this study was aimed to analyze the chemical characteristics and microstructure of yellow corn and okara-based composite flours. The composite flour was produced in five different formulations of yellow corn flour and dried okara. The data obtained were statistically analyzed using the One-way ANOVA with a signifi

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Pérez-López, E., D. Cela, A. Costabile, I. Mateos-Aparicio, and P. Rupérez. "In vitrofermentability and prebiotic potential of soyabean Okara by human faecal microbiota." British Journal of Nutrition 116, no. 6 (2016): 1116–24. http://dx.doi.org/10.1017/s0007114516002816.

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AbstractAt present, there is a huge interest in finding new prebiotics from agrofood industrial waste, such as the soyabean by-product Okara, rich in insoluble dietary fibre. A previous treatment of Okara with high hydrostatic pressure assisted by the food-grade enzymeUltraflo®L achieved a 58·2 % increment in its soluble dietary fibre (SDF) contents. Therefore, potential prebiotic effect of both treated and native Okara was assayed using 48 h, pH-controlled, anaerobic batch cultures inoculated with human faecal slurries, which simulate the human gut. Changes in faecal microbiota were evaluated

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Lu, Fei, Yang Liu, and Bo Li. "Okara dietary fiber and hypoglycemic effect of okara foods." Bioactive Carbohydrates and Dietary Fibre 2, no. 2 (2013): 126–32. http://dx.doi.org/10.1016/j.bcdf.2013.10.002.

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Roslan, I. N. D., N. A. Kamaruding, N. Ismail, and S. Shaharuddin. "Sensory Attributes and Other Properties of Yogurt Fortified with Immobilized Lactobacillus Plantarum and Soybean Residue (Okara)." International Journal of Probiotics and Prebiotics 16, no. 1 (2020): 1–6. http://dx.doi.org/10.37290/ijpp2641-7197.16:1-6.

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Yogurt enriched with probiotic bacteria benefits health by strengthening the abdominal ecosystem. A short shelf-life and poor survivability of probiotic in yogurt remains a great problem in production and manufacturing processes. Cell immobilization is believed as a suitable way to lengthen the probiotic survivability and prolong yogurt shelf-life. One of the cheap sources of natural immobilization carrier is okara, a soybean by-product. Due to its overproduction, the okara is becoming a source of pollution. The use of okara as a food additive in dairy products such as yogurt is potentially on

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Diaz-Vargas, M., A. E. Murakami, I. C. Ospina-Rojas, L. H. Zanetti, M. M. Puzotti, and A. F. Q. G. Guerra. "Use of okara (aqueous extract residue) in the diet of starter broilers." Canadian Journal of Animal Science 96, no. 3 (2016): 416–24. http://dx.doi.org/10.1139/cjas-2015-0064.

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Two experiments were carried out to determine the chemical composition of okara and to evaluate the performance and carcass yield of broilers fed diets containing increasing levels of okara. In experiment 1, a total of 72 21-d-old Cobb male broilers were distributed in an entirely randomized experimental design consisting of three treatments and four replicates of six birds each. The energy in okara was 2972 kcal of AME kg−1, with an apparent metabolizable energy (AME) coefficient of 60.72 (% dry matter). In experiment 2, a total of 840 male Cobb male chicks were distributed in an entirely ran

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Puspitasari, Dita, Lia Amelia Tresna Wulan Asri, and Nur Fadhilah Syarif. "Nanucellulose from Tofu Production Waste for Wastewater Treatment." Mesin 29, no. 2 (2023): 12–26. http://dx.doi.org/10.5614/mesin.2023.29.2.2.

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Solid waste from tofu production, also known as okara, has numerous applications and can produce high-value-added products. However, the utilization of okara in Indonesia is not yet significant. This written work proposes okara as a source of nanocellulose to produce wastewater adsorbents in freshwater by fabricating it as aerogels and hydrogels. Wastewater is highly hazardous to the environment and living organisms as it can contain saturated salts, heavy metals, organic compounds, oil emulsions, dyes, and even microbes as pollutants that can lead to various diseases or death. Therefore, rese

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Fadhila, P. T., A. G. Rakhmadevi, M. Mardiyanto, and Nurwahyuningsih. "Nutritional value and fiber content of cookies prepared from okara flour substitution: study on dietary fiber, isoflavone, and chemical properties." IOP Conference Series: Earth and Environmental Science 1338, no. 1 (2024): 012036. http://dx.doi.org/10.1088/1755-1315/1338/1/012036.

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Abstract Cookies as a popular and ready-to-eat snack began to be developed as an alternative food for people with special diets. Soy products are known to be a source of inexpensive protein, nutritious and have functional properties. Okara as a soybean residue from soymilk production has nutritional value such as protein, fat, antioxidant like isoflavone and others that can be applied to a variety of food such as cookies. The target of this study is to evaluate the fiber and nutritional value of cookies made from okara flour. Prepared cookies are analyzed for proximate, texture, antioxidant an

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Oliveira, Rafaela Bergmann Strada de, Flávia Della Lucia, Eric Batista Ferreira, Dayana Aparecida Queiroz Castilho, Estella Peixoto Carvalho, and Isabela Garcia da Cunha Guimarães. "Sensory quality of tilapia hamburger (oreochromis niloticus) with addition of soybean residue (okara)." Revista Brasileira de Agrotecnologia 10, no. 1 (2020): 13–18. http://dx.doi.org/10.18378/rebagro.v10i1.8029.

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This paper intends to develop and evaluate the sensory quality of tilapia hamburgers with addition of okara flour, aiming to develop a product of good protein quality, rich in fiber, low cost and easy access to the population. Okara flour was added at different concentrations (0, 5, 10, 15, 20 and 25%) to hamburgers and then these were subjected to analysis of acceptability (9-point hedonic scale). The averages for all evaluated parameters varied between 5.02 and 7.5, within the range of "indifferent" to "liked moderately". The highest means were found for formulations with 10 and 15% of okara

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Mohamad Zen, Nur Izzati, Siti Salwa Abd Gani, Rosnah Shamsudin, and Hamid Reza Fard Masoumi. "The Use of D-Optimal Mixture Design in Optimizing Development of Okara Tablet Formulation as a Dietary Supplement." Scientific World Journal 2015 (2015): 1–7. http://dx.doi.org/10.1155/2015/684319.

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The usage of soy is increasing year by year. It increases the problem of financial crisis due to the limited sources of soybeans. Therefore, production of oral tablets containing the nutritious leftover of soymilk production, called okara, as the main ingredient was investigated. The okara tablets were produced using the direct compression method. The percentage of okara, guar gum, microcrystalline cellulose (Avicel PH-101), and maltodextrin influenced tablets’ hardness and friability which are analyzed using a D-optimal mixture design. Composition of Avicel PH-101 had positive effects for bot

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Lyu, Bo, Yi Wang, Hongling Fu, et al. "Intake of high-purity insoluble dietary fiber from Okara for the amelioration of colonic environment disturbance caused by acute ulcerative colitis." Food & Function 13, no. 1 (2022): 213–26. http://dx.doi.org/10.1039/d1fo02264d.

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Quek, X. T., L. Liang, H. H. Tham, H. Yeo, M. K. Tan, and H. T. W. Tan. "Are the growth and survival of Acheta domesticus comparable when reared on okara, waste vegetables and premium animal feed?" Journal of Insects as Food and Feed 6, no. 2 (2020): 161–68. http://dx.doi.org/10.3920/jiff2019.0039.

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The domesticated house cricket, Acheta domesticus (Linnaeus, 1758), has been lauded as a more sustainable protein source than traditional livestock to meet the ever-increasing demand for food. There is also a potential of using waste food, such as okara (soybean residue from the manufacture of soy milk and tofu) and waste vegetables which are commonly available in many parts of Southeast Asia, to feed these insects. Food wastage can be reduced while increasing the food supply if the crickets can grow and survive well on waste food. Thus, we investigated the viability of rearing A. domesticus o

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Borbor Suárez, Daniel Santo, Milton Gabriel Merino Pilay, Evelyn Elizabeth Sánchez Castro, and Doris Ximena Guilcamaigua Anchatuña. "Sustitución Parcial De La Grasa Para La Fabricación De Embutido De Pavo, Utilizando Okara De Soya (Glycine Max), Aprovechando Sus Propiedades Prebióticas." Ciencia Latina Revista Científica Multidisciplinar 8, no. 5 (2024): 7667–97. http://dx.doi.org/10.37811/cl_rcm.v8i5.14184.

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La presente investigación se basó en el desarrollo de un embutido de pavo empleando okara de soya, como alternativa para la sustitución parcial de la grasa y de los extensores comunes que componen los embutidos, además, de aprovechar las propiedades prebióticas. El modelo en que se desarrolló la investigación fue de tipo experimental en la cual que formularon cuatro tratamientos, donde se variaron las proporciones de okara de soya, grasa y harina de trigo. Para el primer tratamiento se usó okara de soya (5%), grasa (5%), harina de trigo (5%). El segundo tratamiento se utilizó okara de soya en

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Barbosa, Bruna Teodoro, Sandra Maria Pinto, Brígida Monteiro Vilas Boas, Jéssica Ferreira Rodrigues, Rafaela Pereira Andrade, and Rafael Ribeiro Fortes. "Elaboração de farinha de okara e sua aplicação em iogurte: Avaliação sensorial." Research, Society and Development 10, no. 4 (2021): e42110414368. http://dx.doi.org/10.33448/rsd-v10i4.14368.

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Uma maneira de aumentar valor nutricional ao iogurte consiste na suplementação com farinhas, mas é necessário otimizar formulações que atendam às expectativas dos consumidores. Portanto, o objetivo deste trabalho foi a elaboração e avaliação de farinha de okara e a sua aplicação em iogurte desnatado sabor morango. A farinha de okara destacou-se pelo seu valor nutricional, principalmente o alto teor de fibra alimentar total (55,69%). Na primeira etapa da análise sensorial aplicou-se o Teste do Ideal com as concentrações de 1%, 2%, 3%, 4% e 5% de farinha de okara. A concentração ideal foi 0,87%.

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Paramita, Violin, and Agung Permana Budi. "Utilization of Dried Okara as a Flour Mixture of Bread-making." Journal of Business on Hospitality and Tourism 1, no. 1 (2015): 10. http://dx.doi.org/10.22334/jbhost.v1i1.6.

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Soybean residue (Okara) is a good material which be reused and it has been described as having a great potential ingredient and higher economic value, such as dried Okara. Dried Okara has a component that can still be maintained, more durable and can be formulated and processed into a variety of bakery products. This study aims to understand the utilization of dried Okara as a flour mixture of bread-making. Product research and development conducted on March-May 2015 at International Bali Institute of Tourism Pastry and Bakery Kitchen Laboratory. The research method used is the ADDIE Model, na

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Lee, Delia Pei Shan, Alicia Xinli Gan, Clarinda Sutanto, Kate Qi Xuan Toh, and Jung Eun Kim. "Postprandial Glycemic, Insulinemic, and Short-Chain Fatty Acids Responses Following the Consumption of Okara and Biovalorized Okara Incorporated Biscuits." Current Developments in Nutrition 5, Supplement_2 (2021): 507. http://dx.doi.org/10.1093/cdn/nzab041_022.

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Abstract Objectives Okara is a fiber-rich food processing by-product. However, it is underutilized as food due to its rapid putrefaction and poor sensorial properties. Valorization via fermentation (biovalorization) can alleviate its undesirable qualities while augmenting its soluble fiber content. The increase in soluble fiber may improve postprandial glycemic and insulinemic responses, potentially via generation of short-chain fatty acids (SCFAs) from colonic bacteria fermentation. This study aimed to assess the effect of consuming okara and biovalorized okara-containing biscuits on postpran

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Cao, Zhongwen, Chengcheng Xie, Cheng Yang, Xingyu Liu, and Xiangren Meng. "Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics." Foods 14, no. 10 (2025): 1833. https://doi.org/10.3390/foods14101833.

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This study employed ohmic heating to investigate its impact on the physicochemical properties, structural organization, and functional characteristics of okara. Ohmic heating was applied with different field strengths and holding times. After moderate ohmic treatment, the water-holding capacity, oil-holding capacity, and swelling capacity of okara increased by 51.11%, 88.89%, and 43.64%, respectively. The microstructure and secondary structure were improved. The total sugar and soluble dietary fiber content were enhanced. The levels of active substances such as total flavonoids and total pheno

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Dhobale, Shankar M., Shilpa S. Kolhe, Pratiksha P. Darekar, Tanhaji R. Dere, Shubhangi H. Date, and Pooja V. Badhe. "Extraction, Characterization and Evaluation of Okara Mucilage." Journal of Drug Delivery and Therapeutics 9, no. 3 (2019): 325–28. http://dx.doi.org/10.22270/jddt.v9i3.2665.

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Mucilage is the thick, gluey substances produced by nearly all plant and some microorganisms. Okra mucilage is extracted from the plant of the malavaceae [A. esculantus]. Which is originally from Egypt, but it also in cropped in southern Asia elsewhere for nutritional purposes. Their use as potential reinforcement in polymer composites requires the understanding of their microstructure and mechanical properties. This work investigates the extraction methods, solubility behavior, TLC, loss on drying, ash value, FTIR spectra, surface tension, organoleptic properties. Extracted mucilage is solubl

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IRFAN, MF, N. FATIMA, F. ALI, and MZ HAIDER. "ASSESSING POTATO CULTIVATION TECHNIQUES IN PAKISTAN: AN ANALYSIS OF EXISTING METHODS AND IDENTIFIED GAPS." Bulletin of Biological and Allied Sciences Research 2024, no. 1 (2024): 80. http://dx.doi.org/10.54112/bbasr.v2024i1.80.

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The potato is an important crop in vegetables. It is grown in sandy to clay-loamy soil in the winter season. Potassium and vitamin C are abundant in potatoes. Both governmental and private agriculture extension services actively educate farmers about suggested techniques for producing potatoes and offer guidance on how to implement these practices. This study aimed to investigate the discrepancy between accepted and advised potato production technology techniques. Pakistan's primary potato hub is Okara. Tehsil Okara was selected randomly from 3 tehsils (Okara, Depalpur, Renala Khurd) of distri

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Nawaz, Yasir, Hafiz Shabir Ahmad, and Moheez Hassan. "Workplace Discrimination and Strain Theory: A Case of District Okara Police Force." Bulletin of Business and Economics (BBE) 12, no. 3 (2023): 770–77. http://dx.doi.org/10.61506/01.00119.

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This study investigates the impact of workplace discrimination on gender job satisfaction, with a particular focus on police officers in District Okara including DepalPur, Renala Khurd, and Okara. Additionally, we examine how work environment, police culture, thread, and harassment contribute to gender job satisfaction and the adoption of strain theory. The research is based on a sample of 440 District Okara police officers, and primary data was collected through a questionnaire survey. Descriptive statistics, Correlation Coefficient, regression analysis, F-test, multivariate Generalized Linea

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Kim, Jaejung, Jaslyn Lee, Amanda Ying Hui Voo, et al. "Okara Waste as a Substrate for the Microalgae Phaeodactylum tricornutum Enhances the Production of Algal Biomass, Fucoxanthin, and Polyunsaturated Fatty Acids." Fermentation 9, no. 1 (2022): 31. http://dx.doi.org/10.3390/fermentation9010031.

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Despite the rich nutritional content of okara, the majority remains underutilized and discarded as food waste. In this study, solid-state fermentation of okara with food-grade fungi was performed to extract and solubilize any remnant nutrients locked within the lignocellulosic matrix to produce a nutrient-rich okara fermentate. Fermented okara media (FOM) was used as the sole nutrient source for growing marine diatom, Phaeodactylum tricornutum. Results have shown a two-fold increase in biomass production when grown on FOM (0.52 g L−1) as compared with conventional Guillard’s F/2 media (0.25 g

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Berezina, N. А., Т. О. Kunitsyna, and L. A. Samofalova. "Investigation of the influence of soybean okara on the quality of waffle cups." Khleboproducty 31, no. 2 (2022): 42–48. http://dx.doi.org/10.32462/0235-2508-2022-31-2-42-48.

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The enrichment of recipes for products containing only refined raw materials, such as waffle cups for ice-cream, is a modern trend in relation to such products. The use of soy okara in wet and dried form for these purposes allows us to unlock the potential of this raw material as an improver of the quality of waffle products. In the recipe of the cups, soy okara was introduced instead of flour dry matter in an amount of 10–30% i increments of 5%. In the waffle test, the mass fraction of moisture and spreadability were determined, in finished products – the mass fraction of moisture and wetness

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