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Milani JM, Moammaei S, Kharazi SH, Berenjestanaki MM. Pasta Drying Defects as a Novel Ingredient for Hard Dough Biscuits: Effect of Drying Temperature and Granulation on Its Functionality. Foods 2024; 13:1487. [PMID: 38790787 PMCID: PMC11120182 DOI: 10.3390/foods13101487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 02/18/2024] [Accepted: 02/21/2024] [Indexed: 05/26/2024] Open
Abstract
Various drying temperatures impact the texture of pasta and cause different drying defects. These by-products could reflect techno-functional characteristics which are suitable for cereal products. This research addresses the influence of low (LT) and high (HT) drying pasta defects with two granulations on the theoretical and functional characteristics of hard dough biscuits. By shifting from a LT to HT drying temperature, a higher onset and peak temperature was found due to the higher mobility of starch molecules with increasing crystalline stability. The lowest transition enthalpy of biscuit formulation was also observed for higher incorporation of fine HT pasta regrinds. The algebraic model of dough with consistography determined the poor-extensible gluten and a high resistance with a greater value of P/L and P indices for LT regrinds. Scanning electron microscopy revealed a heavy and dense texture with immersed starch granules for additional fine regrinds while coarse samples caused swell granules with greater diameter. Moreover, fine HT regrinds reflected the lowest L* value for biscuit due to heat gradient tension with the hard milling process which leads to protein denaturation with decreasing nitrogenous.
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Affiliation(s)
- Jafar Mohammadzadeh Milani
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari P.O. Box 578, Iran; (S.M.); (S.H.K.); (M.M.B.)
| | - Saeed Moammaei
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari P.O. Box 578, Iran; (S.M.); (S.H.K.); (M.M.B.)
- Department of Quality Control, Zarkam Company, Zar Industrial and Research Group, Hashtgerd 1991793963, Iran
| | - Sepideh Haghighat Kharazi
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari P.O. Box 578, Iran; (S.M.); (S.H.K.); (M.M.B.)
- Department of Research and Development, Ardineh Iran Company Group, Ghaemshahr P.O. Box 47645/333, Iran
| | - Maryam Mohammadi Berenjestanaki
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari P.O. Box 578, Iran; (S.M.); (S.H.K.); (M.M.B.)
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2
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Cao Z, Zhou L, Gao S, Yang C, Meng X, Liu Z. Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles. Food Sci Nutr 2024; 12:3433-3442. [PMID: 38726422 PMCID: PMC11077229 DOI: 10.1002/fsn3.4007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/30/2023] [Accepted: 01/23/2024] [Indexed: 05/12/2024] Open
Abstract
As a byproduct of manufacturing soybeans, okara is high in dietary fiber, protein, and fats, and it contains all of the essential amino acids. Wheat, the primary ingredient in noodles, will lose nutrients during manufacturing, creating an imbalance in nutrients. This experiment is for the purpose of studying the effects of okara on quality, antioxidant properties, amino acid content, resistant starch (RS) content, and microstructure of noodles. The results indicate that the addition of 9% okara noodles increased hardness and adhesiveness by 107.19% and 132.14%, respectively, and improved ABTS free radical scavenging activity by 60.78%. The addition of 12% okara noodles increased the DPPH free radical scavenging ability by 23.66%, reduced the rapidly digestible starch (RDS) content of the noodles to 21.21%, and the resistant starch content increased to 44.85% (p < .05). Therefore, to address the issue of nutritional imbalance in wheat noodles without compromising the quality of the noodles, it is recommended to add 9% or 12% okara for the preparation of nutritionally fortified noodles.
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Affiliation(s)
- Zhongwen Cao
- School of Tourism and CuisineYangzhou UniversityYangzhouChina
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology InheritanceMinistry of Culture and TourismYangzhouChina
| | - Lingchen Zhou
- School of Food and EngineeringYangzhou UniversityYangzhouChina
| | - Sumin Gao
- School of Tourism and CuisineYangzhou UniversityYangzhouChina
- Engineering Technology Research Center of Yangzhou Prepared CuisineYangzhouChina
| | - Cheng Yang
- School of Food and EngineeringYangzhou UniversityYangzhouChina
- Engineering Technology Research Center of Yangzhou Prepared CuisineYangzhouChina
| | - Xiangren Meng
- School of Tourism and CuisineYangzhou UniversityYangzhouChina
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology InheritanceMinistry of Culture and TourismYangzhouChina
- Engineering Technology Research Center of Yangzhou Prepared CuisineYangzhouChina
| | - Zhao Liu
- Fuzhou PolytechnicFuzhou PolytechnicFuzhouChina
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3
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Tridtitanakiat PC, Hernández-Estrada ZJ, Rayas-Duarte P. Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour. Foods 2023; 12:3421. [PMID: 37761130 PMCID: PMC10527693 DOI: 10.3390/foods12183421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
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 analyzed. Okara flour addition reduced the deformation of gluten-free batter roll by improving solid and liquid-like behavior, as evaluated with rheological measurements. Rolls containing okara flour processed at 100 °C for 2 h had increased firmness and decreased specific volume compared to the control. However, there were no significant differences in the sensory evaluation scores, suggesting that the consumers' acceptance of the control and the Okara rolls was similar. Okara flour supplement at 10% addition led to the nutritional improvement of the gluten-free rolls (increase of 2.4% protein and 1.32 times dietary fiber, dry basis). In contrast, there were no significant differences in the antioxidant level compared to the control. Okara flour is a functional ingredient with potential use in gluten-free products and a variety of novel products where enrichment is desirable.
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Affiliation(s)
- Pavalee Chompoorat Tridtitanakiat
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA;
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Zorba J. Hernández-Estrada
- Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA;
- Tecnológico Nacional de México/I.T. Veracruz, Calz. Miguel Angel de Quevedo 2779 Col. Formando Hogar, Veracruz 91860, Mexico
| | - Patricia Rayas-Duarte
- Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA;
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4
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Bongianino NF, Steffolani ME, Morales CD, Biasutti CA, León AE. Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars. Foods 2023; 12:2780. [PMID: 37509871 PMCID: PMC10378873 DOI: 10.3390/foods12142780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour's physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling index (both 1.77) and water absorption (124.30 and 134.58%). Pasta swelling index showed a negative association r = -0.77 to sodium carbonate retention capacity (p = 8.5 × 10-5) and water retention capacity (p = 6.6 × 10-5). Evaluators' preference results showed a higher frequency of choices at the top level of preference (4) for the flint open-pollinated variety C6006. Thus, evaluators' choices showed a positive association between sample preference and firmness. Pasta preference and technological quality have a direct relationship with fast tests over grain, such as test weight and float index.
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Affiliation(s)
- Nicolás Francisco Bongianino
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), National Scientific and Technical Research Council (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba 5000, Argentina
- Mejoramiento Genético Vegetal, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Casilla de Correo 509, Córdoba 5000, Argentina
| | - María Eugenia Steffolani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), National Scientific and Technical Research Council (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba 5000, Argentina
- Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Casilla de Correo 509, Córdoba 5000, Argentina
| | - Claudio David Morales
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), National Scientific and Technical Research Council (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba 5000, Argentina
| | - Carlos Alberto Biasutti
- Mejoramiento Genético Vegetal, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Casilla de Correo 509, Córdoba 5000, Argentina
| | - Alberto Edel León
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), National Scientific and Technical Research Council (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba 5000, Argentina
- Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Casilla de Correo 509, Córdoba 5000, Argentina
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5
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Xie L, Zhou W, Zhao L, Peng J, Zhou X, Qian X, Lu L. Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties. Int J Biol Macromol 2023; 237:124105. [PMID: 36948342 DOI: 10.1016/j.ijbiomac.2023.124105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 02/17/2023] [Accepted: 03/16/2023] [Indexed: 03/24/2023]
Abstract
The development of cereal foods with slow starch digestibility is important for the general improvement of human health. In this study, the quality properties of noodles with added okara, in vitro starch digestibility, and the underlying mechanisms of the influence of okara on noodles were studied. Low concentrations (5 and 10 %) of okara improved the texture, cooking, and sensory properties of the noodles. Okara decreased the rapidly digestible starch (RDS) content, increased the resistant starch (RS) content, and reduced the predicted glycaemic index (pGI) of noodles. The pasting viscosity, thermal stability, and dynamic rheological results indicated that okara improved the starch crystallite stability of wheat flour and viscoelasticity of dough. Moreover, Fourier transform infrared (FTIR) spectroscopy showed that okara promoted the formation of starch-lipid complexes and improved the short-range structural order of starch. Additionally, microstructure imaging and protein network analysis (PNA) indicated that low addition of okara promoted the compactness of the okara-gluten-starch matrix, thus reducing the contact between starch and hydrolytic enzymes. These results reveal the effect of okara on the quality properties and starch digestibility in a starch-gluten complex system.
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Affiliation(s)
- Le Xie
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China
| | - Wenhua Zhou
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China
| | - Jing Peng
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China
| | - Xiaojie Zhou
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China
| | - Xin Qian
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China
| | - Lu Lu
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China.
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6
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Nguyen TPT, Tran TTT, Ton NMN, Le VVM. Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality. POL J FOOD NUTR SCI 2023. [DOI: 10.31883/pjfns/159360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023] Open
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7
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Zingale S, Spina A, Ingrao C, Fallico B, Timpanaro G, Anastasi U, Guarnaccia P. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:530. [PMID: 36771615 PMCID: PMC9920027 DOI: 10.3390/plants12030530] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/30/2022] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat's health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.
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Affiliation(s)
- Silvia Zingale
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Alfio Spina
- Agricultural Research Council and Economics (CREA)—Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Carlo Ingrao
- Department of Economics, Management and Business Law, University of Bari Aldo Moro, Largo Abbazia Santa Scolastica, 53, 70124 Bari, Italy
| | - Biagio Fallico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Giuseppe Timpanaro
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Umberto Anastasi
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Paolo Guarnaccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
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8
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Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato ( Solanum tuberosum L.). MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227835. [PMID: 36431936 PMCID: PMC9699357 DOI: 10.3390/molecules27227835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/07/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022]
Abstract
The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF enhanced the functional properties, while PM reduced them. The minimum cooking time decreased with PF and PM, while the PF pasta exhibited a higher cooking loss (5.02 to 10.44%) than the PM pasta, which exhibited a lower cooking loss. The pasta with PF and PM showed an increase in the total phenolic and flavonoid content, with reduced in vitro digestibility as confirmed by Fourier transform infrared spectroscopy. The PF pasta exhibited lower lightness and higher yellowness than the PM pasta, and its firmness and toughness also modulated owing to the complex interaction between potato starches and the gluten protein matrix, as evident from scanning electron microscopy. Sensory data revealed that pasta containing 30% PF and 16% PM was highly acceptable.
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9
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Recycling of fig peels to enhance the quality of handmade pasta. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Malhotra N, Sharma S, Sahni P, Singh B, Sharma SP. Nutritional composition, techno-functionality, in-vitro starch digestibility, structural characteristics and storage stability of sweet potato flour and mash supplemented specialty pasta. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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González LC, Loubes MA, Bertotto MM, Tolaba MP. Rice‐based noodle formulation: consumer preference and optimization by mixture design. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luciana C. González
- University of Buenos Aires Faculty of Exact and Natural Sciences, Industry Department. Buenos Aires Argentina
- CONICET‐University of Buenos Aires. Institute of Food Technology and Chemical Processes (ITAPROQ). Buenos Aires Argentina
| | - María A. Loubes
- University of Buenos Aires Faculty of Exact and Natural Sciences, Industry Department. Buenos Aires Argentina
- CONICET‐University of Buenos Aires. Institute of Food Technology and Chemical Processes (ITAPROQ). Buenos Aires Argentina
| | - María M. Bertotto
- National Service for Agri‐Food Health and Quality (SENASA), General Directorate for Animal Health. Buenos Aires Argentina
| | - Marcela P. Tolaba
- University of Buenos Aires Faculty of Exact and Natural Sciences, Industry Department. Buenos Aires Argentina
- CONICET‐University of Buenos Aires. Institute of Food Technology and Chemical Processes (ITAPROQ). Buenos Aires Argentina
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12
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Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3891983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Pasta is an excellent source for fortification of ingredients and wheatgrass juice (WGJ) as a natural source of vital nutrients and antioxidants; the study was taken to develop WGJ-rich functional pasta. Wheatgrass juice (WGJ) was added at the rate of 33, 66, and 100% by replacing water during the mixing process of pasta. The samples were assessed by cooking quality, proximate composition, antioxidant properties, color, texture attributes, and sensory evaluation. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were performed. Incorporation of WGJ significantly (
) decreased the optimum cooking time of pasta, whereas water absorption capacity was increased. Cooking loss in pasta increased from 2.89 to 3.21% with increasing levels of WGJ from 33 to 100%. The addition of wheatgrass juice to pasta improved the nutritional and antioxidant profile significantly (
), as evidenced by increases in protein, phenolics, flavonoids, chlorophyll, and antioxidant activities (FRAP, DPPH, and ABTS). The incorporation of wheatgrass juice reduced the L value, whereas
of the pasta enhanced gradually. With the addition of WGJ, the stiffness and hardness of the pasta changed dramatically. FTIR spectra validated the existence of bioactive compounds and chlorophyll pigments in pasta. Sensory data revealed that pasta containing 100% of WGJ was acceptable with the highest overall acceptability score of 7.72.
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13
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Nile SH, Venkidasamy B, Samynathan R, Nile A, Shao K, Chen T, Sun M, Khan MU, Dutta N, Thiruvengadam M, Shariati MA, Rebezov M, Kai G. Soybean Processing Wastes: Novel Insights on Their Production, Extraction of Isoflavones, and Their Therapeutic Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6849-6863. [PMID: 34645264 DOI: 10.1021/acs.jafc.1c04927] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Soybean processing waste (SPW) has potential as a sustainable source of phytochemicals and functional foods. A variety of phytochemicals, nutrients, and minerals have been characterized from SPW using various analytical methods. SPW utilization strategies may provide a new way to increase production of bioactive compounds, nutritional supplements, and cosmetic ingredients. SPW has the potential for value-added processing, to improve commercial use, and to lower environmental pollution through proper use. Okara, a byproduct generated during soybean processing of tofu and soy milk, is rich in dietary fiber, isoflavones, and saponins. Isoflavones, an important class of biologically active compounds owing to their multifunctional and therapeutic effects, are extracted from SPW. Further, studies have shown that okara has potential prebiotic and therapeutic value in lowering the risk of noncommunicable diseases. Therefore, in this review, we focus on several extraction methods and pharmacotherapeutic effects of different SPWs. Their effective uses in functional foods, nutraceuticals, and health applications, as biocatalysts, and as value-added resources have been discussed.
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Affiliation(s)
- Shivraj Hariram Nile
- Laboratory for Core Technology of TCM Quality Improvement and Transformation, The Third Affiliated Hospital, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310053, PR China
| | - Baskar Venkidasamy
- Department of Biotechnology, Sri Shakthi Institute of Engineering and Technology, Coimbatore, Tamil Nadu 641062, India
| | - Ramkumar Samynathan
- R&D Division, Alchem Diagnostics, No. 1/1, Gokhale Street, Ram Nagar, Coimbatore, 641009, Tamil Nadu India
| | - Arti Nile
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea
| | - Keding Shao
- Laboratory for Core Technology of TCM Quality Improvement and Transformation, The Third Affiliated Hospital, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310053, PR China
| | - Tingting Chen
- Laboratory for Core Technology of TCM Quality Improvement and Transformation, The Third Affiliated Hospital, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310053, PR China
| | - Meihong Sun
- Institute of Plant Biotechnology, School of Life Sciences, Shanghai Normal University, Shanghai 200234, PR China
| | - Muhammad Usman Khan
- Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Nalok Dutta
- Bioproducts Science & Engineering Laboratory, Department of Biological Systems Engineering, Washington State University, Tri-Cities Campus, Richland, Washington 99354, United States
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea
| | - Mohammad Ali Shariati
- K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), 73 Zemlyanoy Val, Moscow 109004, Russian Federation
| | - Maksim Rebezov
- V M Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26 Talalikhina St., Moscow 109316, Russian Federation
| | - Guoyin Kai
- Laboratory for Core Technology of TCM Quality Improvement and Transformation, The Third Affiliated Hospital, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310053, PR China
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14
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Krishnakumar N, Prabhasankar P. Sesbania grandiflora
as a food ingredient in pasta making: processing, rheology and its quality evaluation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nivedha Krishnakumar
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute, Mysore, Karnataka, 570020, India
- Academy of Scientific and Innovative Research Ghaziabad Uttar Pradesh India
| | - P Prabhasankar
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute, Mysore, Karnataka, 570020, India
- Academy of Scientific and Innovative Research Ghaziabad Uttar Pradesh India
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15
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Bawa K, Brar JK, Singh A, Gupta A, Kaur H, Bains K. Wheatgrass powder enriched functional pasta: Techno-functional, phytochemical, textural, sensory and structural characterization. J Texture Stud 2022; 53:517-530. [PMID: 35363375 DOI: 10.1111/jtxs.12680] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 03/10/2022] [Accepted: 03/24/2022] [Indexed: 11/27/2022]
Abstract
Influence of semolina replacement with wheatgrass powder (WGP) (3-15%) was evaluated with reference to nutritional, techno-functional, phytochemical, textural and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p < 0.05) decreased the pasting viscosity of flour blends, while it increases the water and oil absorption capacity and water solubility index. Increased levels of WGP significantly decreased the optimum cooking time from 6.00-4.22 min but increased the cooking loss (2.83-4.36%). Enrichment of pasta with WGP significantly (p < 0.05) enhanced the protein (12.16-17.33 g/100 g), fiber (1.21-4.60 g/100 g), antioxidant activities in terms of DPPH, FRAP, and ABTS. The total phenolic and flavonoid content increased from 56.20-253.90 mg GAE/100 g and 47.41-202.90 mg QE/100 g in the functional pasta. Addition of WGP significantly (p < 0.05) decreased the lightness (L*) while greenness (-a*) of the pasta increased progressively owing to the total chlorophyll pigment. The firmness and toughness of the pasta increased up to 9% WGP level and decreased further, owing to the interaction between WGP protein and fiber with gluten protein matrix as evident from Scanning Electron Microscopy (SEM). Furthermore, cooking of pasta results in significant reduction in all the components in comparison to uncooked pasta. Fourier Transform Infrared (FTIR) spectroscopy further confirmed the presence of phenols, flavonoids and chlorophyll in WGP incorporated pasta. Overall acceptability scores of pastas with 9% WGP found to have highest (7.57), and with increase in further level of WGP, sensory scores decreased (6.55). Moreover, principal component analysis also compliments the sensory results for 9% WGP incorporated pasta.
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Affiliation(s)
- Keshavdeep Bawa
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab
| | - Jaswinder Kaur Brar
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab
| | - Arashdeep Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Antima Gupta
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Harpreet Kaur
- Research Fellow, Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab
| | - Kiran Bains
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab
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16
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Sissons M. Development of Novel Pasta Products with Evidence Based Impacts on Health-A Review. Foods 2022; 11:foods11010123. [PMID: 35010249 PMCID: PMC8750499 DOI: 10.3390/foods11010123] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/28/2021] [Accepted: 12/30/2021] [Indexed: 01/18/2023] Open
Abstract
Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand by health-conscious consumers for functional foods. These ingredients can affect the technological properties of the pasta, but their health impacts are not always measured rather inferred. This review provides an overview of pasta made from durum wheat where the semolina is substituted in part with a range of ingredients (barley fractions, dietary fibre sources, fish ingredients, herbs, inulin, resistant starches, legumes, vegetables and protein extracts). Impacts on pasta technological properties and in vitro measures of phytonutrient enhancement or changes to starch digestion are included. Emphasis is on the literature that provides clinical or animal trial data on the health benefits of the functional pasta.
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Affiliation(s)
- Mike Sissons
- Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia
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17
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Kamble DB, Bashir K, Singh R, Rani S. Effect of
Moringa oleífera
pod addition on the digestibility, cooking quality, and structural attributes of functional pasta. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16163] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Dinkar B. Kamble
- Department of Food Technology Vignan's Foundation for Science Technology and Research Guntur India
| | - Khalid Bashir
- Department of Food Technology Jamia Hamdard New Delhi India
| | - Rakhi Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Savita Rani
- Department of Life Science Sharda University Greater Noida India
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18
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Feng JY, Wang R, Thakur K, Ni ZJ, Zhu YY, Hu F, Zhang JG, Wei ZJ. Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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19
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Kamali Rousta L, Pouya Ghandehari Yazdi A, Khorasani S, Tavakoli M, Ahmadi Z, Amini M. Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D-optimal mixture design. Food Sci Nutr 2021; 9:5546-5556. [PMID: 34646524 PMCID: PMC8498078 DOI: 10.1002/fsn3.2514] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 07/17/2021] [Accepted: 07/21/2021] [Indexed: 11/18/2022] Open
Abstract
D-optimal mixture design looked to be a priceless tool for optimizing the influences of semolina flour (SF), defatted soy flour (DSF), whole quinoa flour (WQF), whole rye flour (WRF), whole oat flour (WOF), whole barley flour (WBF), and rice flour (RF) on the quality attributes of multigrain pasta (MP). Multigrain flours were considered as the independent variables evaluated with respect to three response variables containing hardness and the amount of protein and fiber. Quadratic, linear, and linear models were chosen to explain the hardness and the amount of protein and fiber of the MPs, respectively. In optimal formulation of MP, that is, SF (57.34%,), DSF (14%), WQF (11%), WRF (7.54%), WOF (5.61%), WBF (2.51%), and RF (2%), the content of fiber and protein enhanced more than 4.12 and 1.34 times compared with SP, respectively. Therefore, according to the European Union law, it can be claimed that this pasta is a source of fiber. As the amount of protein and fiber increased, the hardness and optimal cooking time decreased, while the cooking loss increased. After cooking, MP was murkier and less yellow in color. The 2, 2- diphenyl- 1- picrylhydrazyl (DPPH) inhibition activity of the MP was about 2.5 times higher than the SP. Analysis of the antioxidant properties of the samples after cooking showed that the DPPH inhibition activity of the SP and MP reduced. The results indicated that the overall acceptability of MP was higher than SP. Based on our findings, these multigrain flours are probable to be applied as nutritious complements in the pasta industry to improve the functional characteristics.
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Affiliation(s)
- Leila Kamali Rousta
- Department of Food Research and DevelopmentZar Research and Industrial Development GroupAlborzIran
| | | | - Sepideh Khorasani
- Department of Food Science and TechnologyFaculty of Agriculture, Research and Technology Institute of Plant Production (RTIPP)Shahid Bahonar University of KermanKermanIran
| | - Mohammad Tavakoli
- Department of Food Research and DevelopmentZar Research and Industrial Development GroupAlborzIran
| | - Zahra Ahmadi
- Department of Food Science and TechnologyFerdowsi University of MashhadMashhadIran
| | - Mahdi Amini
- Department of Food Research and DevelopmentZar Research and Industrial Development GroupAlborzIran
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20
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Bianchi F, Tolve R, Rainero G, Bordiga M, Brennan CS, Simonato B. Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15168] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Federico Bianchi
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Roberta Tolve
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Giada Rainero
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara 28100 Italy
| | | | - Barbara Simonato
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
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21
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Privatti RT, Rodrigues CEDC. An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1926484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Rafaela Torrezan Privatti
- Laboratório De Engenharia De Separações (LES), Departamento De Engenharia De Alimentos (ZEA), Faculdade De Zootecnia E Engenharia De Alimentos (FZEA), Universidade De Sao Paulo (USP), Pirassununga, Brazil
| | - Christianne Elisabete da Costa Rodrigues
- Laboratório De Engenharia De Separações (LES), Departamento De Engenharia De Alimentos (ZEA), Faculdade De Zootecnia E Engenharia De Alimentos (FZEA), Universidade De Sao Paulo (USP), Pirassununga, Brazil
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22
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In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2020.100300] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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23
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Huq S, Das PC, Islam MA, Jubayer MF, Ranganathan TV, Mazumder MAR. Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15310] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Safinaj Huq
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh
| | - Pabitra Chandra Das
- Department of Chemical and Food Process Engineering Rajshahi University of Engineering & Technology Rajshahi Bangladesh
| | - Md. Ahmadul Islam
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh
| | - Md. Fahad Jubayer
- Department of Food Engineering and Technology Sylhet Agricultural University Sylhet Bangladesh
| | - Thottiam Vasudevan Ranganathan
- Department of Food Processing Technology School of Agriculture and Bioscience Karunya Institute of Technology and Sciences Coimbatore India
| | - Md. Anisur Rahman Mazumder
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh
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24
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Swallah MS, Fan H, Wang S, Yu H, Piao C. Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions. Molecules 2021; 26:E326. [PMID: 33440603 PMCID: PMC7826621 DOI: 10.3390/molecules26020326] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/30/2020] [Accepted: 01/03/2021] [Indexed: 02/07/2023] Open
Abstract
Okara is a white-yellow fibrous residue consisting of the insoluble fraction of the soybean seeds remaining after extraction of the aqueous fraction during the production of tofu and soymilk, and is generally considered a waste product. It is packed with a significant number of proteins, isoflavones, soluble and insoluble fibers, soyasaponins, and other mineral elements, which are all attributed with health merits. With the increasing production of soy beverages, huge quantities of this by-product are produced annually, which poses significant disposal problems and financial issues for producers. Extensive studies have been done on the biological activities, nutritional values, and chemical composition of okara as well as its potential utilization. Owing to its peculiar rich fiber composition and low cost of production, okara might be potentially useful in the food industry as a functional ingredient or good raw material and could be used as a dietary supplement to prevent varied ailments such as prevention of diabetes, hyperlipidemia, obesity, as well as to stimulate the growth of intestinal microbes and production of microbe-derived metabolites (xenometabolites), since gut dysbiosis (imbalanced microbiota) has been implicated in the progression of several complex diseases. This review seeks to compile scientific research on the bioactive compounds in soybean residue (okara) and discuss the possible prebiotic impact of this fiber-rich residue as a functional diet on eubiosis/dysbiosis condition of the gut, as well as the consequential influence on liver and kidney functions, to facilitate a detailed knowledge base for further exploration, implementation, and development.
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Affiliation(s)
- Mohammed Sharif Swallah
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
| | - Hongliang Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
| | - Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
- Soybean Research & Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
- Soybean Research & Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China
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25
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Suzuki A, Banna J. Improving Diet Quality for Chronic Disease Prevention With Okara "Food Waste". Am J Lifestyle Med 2020; 15:14-18. [PMID: 33456416 DOI: 10.1177/1559827620960099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
There is a large amount of food waste in the United States, with high financial and environmental costs. Okara, also known as soybean (curd) residue or soy pulp, is the byproduct of tofu and soy milk, has high nutrition value, and is available at a reasonable price. While it is often disposed, it may instead be incorporated into our daily diet in a variety of novel healthy products. Public health practitioners may help address the issue of food waste by encouraging the use of "waste" such as okara through work with consumers and companies. These efforts may lead to increased food security and promote the health of humans and the environment.
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Affiliation(s)
- Asuka Suzuki
- Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, Hawaii
| | - Jinan Banna
- Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, Hawaii
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26
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Kamble DB, Singh R, Kaur BP, Rani S. Storage stability and shelf life prediction of multigrain pasta under different packaging material and storage conditions. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14585] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Dinkar B. Kamble
- National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Rakhi Singh
- National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Barjinder Pal Kaur
- National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Savita Rani
- National Institute of Food Technology Entrepreneurship & Management Kundli India
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27
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