Value addition to ice cream by fortification with okara and probiotic

Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream

There is an increasing challenge in probiotic viability and stability during food product formulation, processing, and storage. However, synbiotic functional foods have promising potential to deliver the targeted benefits. This study aimed to isolate the okara from soybean residue, and obtained okara flour was further characterized using Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM). Synbiotic ice cream was developed by fortification with Lactobacillus rhamnosus GG and okara at different concentrations (1-3%). Additionally, the synbiotic ice cream was subjected to physicochemical and sensory attributes over 60 days of storage. High viability of L. rhamnosus GG (8.17 log CFU/mL) was observed during storage at 3% okara. Moreover, adding okara at 2% or higher improved viscosity, reduced overrun, and maintained probiotic viability. When compared to the control (ice cream without okara), synbiotic ice cream exhibited a higher protein content and a lower fat level. The synergistic combination of probiotics and okara in ice cream is a potentially novel approach for developing functional ice cream. The addition of okara is not only helpful in increasing the nutritional value of the ice cream but will also be a way forward to minimize agricultural waste. Synbiotic ice cream developed in this study may be considered a potential functional food rich in protein and low in fat.

Valorization and food applications of okara (soybean residue): A concurrent review

Agriculture waste is rising continuously across the globe due to enormous industrial, food processing, and household activities. Proper valorization of this waste could be a promising source of various essential bioactive and functional ingredients. Okara is a major residue produced as result of soybean processing and has a rich nutritional profile. The nutritional profile of okara is affected by the processing conditions, variety, pre-treatment, post-production treatments, and processing techniques. Owing to the high fibers, lipids, proteins, and bioactive components, it is being used as an essential industrial ingredient in various food processing industries. The prebiotic potential and nutritional profile can be increased by various techniques, that is, enzymatic, chemical, biotransformation, high-pressure microfludization, and fermentation. The prebiotic potential of okara makes it suitable as a therapeutic agent to prevent a variety of metabolic disorders such as diabetes, obesity, hypercholesterolemia, and hyperlipidemia. The current review highlights the structural, nutritional, functional, therapeutic, and industrial applications of okara.

A narrative action on the battle against hunger using mushroom, peanut, and soybean-based wastes

Numerous generations have been affected by hunger, which still affects hundreds of millions of people worldwide. The hunger crisis is worsening although many efforts have been made to minimize it. Besides that, food waste is one of the critical problems faced by most countries worldwide. It has disrupted the food chain system due to inefficient waste management, while negatively impacting the environment. The majority of the waste is from the food production process, resulting in a net zero production for food manufacturers while also harnessing its potential. Most food production wastes are high in nutritional and functional values, yet most of them end up as low-cost animal feed and plant fertilizers. This review identified key emerging wastes from the production line of mushroom, peanut, and soybean (MPS). These wastes (MPS) provide a new source for food conversion due to their high nutritional content, which contributes to a circular economy in the post-pandemic era and ensures food security. In order to achieve carbon neutrality and effective waste management for the production of alternative foods, biotechnological processes such as digestive, fermentative, and enzymatic conversions are essential. The article provides a narrative action on the critical potential application and challenges of MPS as future foods in the battle against hunger.

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects

BACKGROUND

In this study, pea (Pisum sativum L.) pod powder (PPP) was incorporated (1% and 3% w/w) into a probiotic ice cream formulation containing Enterococcus faecium M74 to investigate the potential effect of PPP on the probiotic survivability in the ice cream throughout 60 days of frozen storage. Moreover, the produced symbiotic ice creams were evaluated for their physiochemical properties, stability, and sensory acceptability.

RESULTS

Incorporation of PPP into ice cream caused significantly (P < 0.05) increased protein and ash content and lower pH values. Besides that, the addition of PPP resulted in ice creams with higher hardness and lower overrun. A significant diminishing was observed in the melting rates of the ice creams as the percentage of PPP increased and storage time progressed. Ice cream with PPP presented lower lightness and higher greenness and yellowness compared with control. All ice creams had viable counts of E. faecium M74 of ≥6 log cfu g-1 during storage and provided the number of viable cells that the probiotic product should contain. On day 60, the viability of E. faecium M74 in ice cream containing 1% PPP (7.64 ± 0.02) was higher than the control (7.28 ± 0.00). Sensory analyses revealed that there was no statistical difference in ice cream with 1% PPP and the control without PPP in terms of general acceptability.

CONCLUSION

These results suggest that pea pods, which is a waste product of the pea industry and obtained at zero cost, could be used as a potential prebiotic and an agent to improve technological properties of dairy products. © 2022 Society of Chemical Industry.

Isolation and Molecular Characterization of Processed Soybean Waste for the Development of Synbiotic Yogurt

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 obtained using SEM (scanning electron microscope). In the second phase of study, synbiotic (prebiotics + probiotics) yogurt was prepared with 3% concentrations of okara. Treatments were named as OFYo (control), OFY1 (probiotics), and OFY2 (3% okara + probiotics). Yogurt was subjected to physicochemical, antioxidant, microbiological, and sensory analysis. The addition of okara significantly affected nutritional and antioxidant attributes of yogurt (p < 0.05). The results indicated that adding 3% okara affected the protein, fat, water holding capacity, and color. Total phenolic contents, DPPH (2,2-diphenyl-1-picrylhydrazyl) activity and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity increased due to the addition of okara. Likewise, the highest total viable count (8.25 log CFU/mL) and probiotic count (8.98 log CFU/mL) were noted in yogurt with 3% okara. Okara has dietary fibers; this dietary fiber acts as a prebiotic source for probiotic L. Rhamnosus. This shows that okara has a different prebiotic potential. The addition of okara has promising potential for the development of functional food.

Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5

Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbiotic ice cream from camel milk formulated with black rice powder (BRP) and investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5) during the storage period (60 days). Skim milk powder was replaced by BRP at levels of 0, 25, 50, and 75%. The produced ice cream was examined for some physicochemical, rheological, microbiological, and sensorial properties. The obtained results indicated that the incorporation of BRP into ice cream blends resulted in significant increases in the overrun, viscosity, and melting resistance of ice cream samples (p < 0.05). However, the freezing point decreased with increasing the proportion of BRP in the blend. The sensory evaluation results showed that the most acceptable treatments were those formulated with 25% and could be increased to 50% of BRP with no significant differences. The incorporation of BRP improved the viability of Lactobacillus acidophilus LA-5 in ice cream samples over 60 days of storage. Collectively, a synbiotic camel milk ice cream formulated with black rice powder was produced that, in turn, enhanced the physicochemical and rheological properties of ice cream samples and produced a significant protective effect on the viability of probiotic bacteria.